-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Brown first 4 ingredients in a skillet. Pour into a 4-quart casserole; add remaining ingredients, stirring until well mixed.
Bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed. Be sure that oven is no more than 300 degrees.
(The original recipe calls for only 1/2 t. sliced almonds. I don't know if that was a typo -- but I increased it to one tablespoon - and sometimes even add a little more).
trips.
For the Basmati Rice: In a 2-quart heavy
Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and saute for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
DO NOT OPEN LID and PEEK!
Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.
Soak rice in a bowl of water for 10 minutes. Drain.
Bring chicken broth to a boil in a large saucepan.
Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
Season rice with salt and pepper; fluff with a fork.
inutes.
Now add the rice and the turmeric or powdered
n color.
Stir in rice and saute in butter until
Fry bacon pieces.
Add butter; saute onion pieces until golden brown.
Add rice; saute 3 minutes.
Put in a 2-quart casserole dish.
Add consomme and water.
Cover and bake at 350\u00b0 for 1 hour. Serves 6 to 8.
Heat butter in 2qt saucepan until frothy.
Add vermicelli; saute until golden, dont burn.
Add rice, stir.
Add chicken broth, stir to mix.
Cover and cook for 17 minutes on simmer.
large scoop of Rumbi rice, a scoop of hot vegetables
Saute onion and bacon.
Add butter and rice.
Fry 2 minutes. Add remaining ingredients and cook over medium-low heat until rice is tender.
Serves 12.
Brown butter and rice, add bouillon, salt and pepper and almonds.
Bake at 350\u00b0 for 75 minutes.
Watch that rice doesn't become too dry.
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Heat oil and brown orzo.
Add rice and stir, coating rice with oil so grains will be fluffy when cooked.
Add chicken broth, salt and pepper. Broth should taste a little salty.
Cover and cook slowly for 20 minutes or until all broth is absorbed. Add currants and nuts if desired.
Add butter and stir.
hrough
Add already cooked rice
Stir quickly until sauces
Brown
vermicelli in margarine.
Add rice, then add hot chicken
broth, salt and pepper.
Cover and simmer until broth is absorbed, about 30 minutes.
In medium saucepan, saute orzo in butter until golden brown. Add rice, saute for about 5 more min. Add chicken broth and bring to a full boil. Cover and lower heat, simmer for 25 min. Let stand for 10 min. Fluff with fork.
Serves 4.
Melt butter in
pan.
Break up vermicelli into pieces and fry in the butter until slightly browned, stirring constantly. Add rice to the vermicelli and saute them together for a few minutes, always stirring.
Add broth and salt.
Bring to boil; lower the heat.
Cook until water is absorbed.
Stir once during cooking. Serve hot.
Chop the onion, green pepper and celery. Saute in the oil until tender. Add the mushrooms. Cover and simmer a few minutes. Wash the rice.
Put in a 2-quart casserole and add the thyme, salt, pepper, salt, beef consomme and water.
Add the sauteed onion, pepper, celery and mushrooms to casserole. Cover and bake at 400\u00b0 for 1 hour.
Stir after first 1/2 hour. Remove cover the last 10 minutes. Should be dry, not soupy. Serves 4 to 6.