-----Gumbo--------.
Follow recipe on gumbo base container to
Combine carrot, rice, salt, and water in a saucepan.
Bring to a boil.
Reduce heat, simmer covered for 15 minutes or until rice is done.
After rice is done, DO NOT drain mixture.
Stir in 1 1/2 cups of the cheese, the milk, eggs, onion and pepper.
Put mixture into a 10x6x2 inch baking dish (a 9x13 would work too).
Bake at 350 uncovered for 20 to 25 minutes.
Top with remaining cheese and return to oven.
Bake an additional 2 minutes or more until cheese is melted.
Cut into squares to serve.
In saucepan, bring water, bouillon granules and salt to boiling.
Stir in carrot, rice, butter and thyme.
Return to boiling.
Turn mixture into a 2-quart casserole.
Bake covered at 325\u00b0 for 25 minutes; stir.
Sprinkle with cheese.
Bake, uncovered, about 5 minutes longer.
Garnish with parsley if desired.
Makes 8 servings.
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.
trips.
For the Basmati Rice: In a 2-quart heavy
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
Make Rice. And set aside.
Preheat
hour.
For the Rice: Use food processor or chop
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.
large scoop of Rumbi rice, a scoop of hot vegetables
eat to wok along with carrot, rice and shrimp. Stir-fry for
hrough
Add already cooked rice
Stir quickly until sauces
Drain the pineapple, reserving the juice.
Pour the juice into a 2-quart pan.
Add in the water, carrot, rice, and salt; bring to a boil over high heat.
Decrease the heat to medium and simmer, uncovered, until craterlike holes form on the surface of the rice, about 6 minutes.
Decrease the heat to low, cover and cook, undisturbed, until all the liquid is absorbed, about 10 minutes.
Fluff the rice with a fork and stir in the pineapple, green onions, and sesame oil.
Cover until ready to serve.
high heat.
Dump rice in heat and stir
br>Stir green beans, corn, carrot, rice, celery, onion, green bell pepper
Bring water to boil, Add chicken bouillon cube. Let dissolve. Stir in carrot and rice. Bring back to boil, reduce heat to med low. Cover and simmer about 20 minutes.
In saucepan, combine carrot, water, rice and salt.
Bring to boiling.
Reduce heat and simmer, covered, 25 minutes.
Do not drain.
Stir in 1 1/2 cups cheese, milk, eggs, onion and pepper. Turn carrot-rice mixture into 1 1/2-quart casserole.
Bake, uncovered, in 350\u00b0 oven about 1 hour.
Top with remaining cheese. Return to oven about 2 minutes to melt cheese.
Yields 6 servings.
Heat the oil.
Add the onion and saute until soft.
Add the carrots and saute.
Add the water, lower the heat and cover; cook for 7 to 10 minutes until soft.
Add the salt and the curry powder; mix.
Cook the rice separately.
When rice is ready, add the carrot onion mix to the rice.
Combine the two items slowly and serve.
Ideas:
Serve with your favorite meat dish or favorite salad.
Cook the basmati rice, according to package directions.
While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
Add onion and jalapenos. Cook until onion is golden.
Add tumeric, chili powder and salt. Cook 1 minute.
Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
Add lemon juice, stir and then fold in peas and rice.
Serve with cilantro leaves sprinkled on top.
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.