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!
Put rice and water into rice cooker (put rice in first, then add water
Place rice in a strainer and rinse
br>Whisk red wine vinegar, seasoned rice vinegar, anchovies, and white pepper
tir together 1/2 cup seasoned rice vinegar, 2 TB water, 1
-----Gumbo--------.
Follow recipe on gumbo base container to
"Kagayaki\" or\"Koshihikari\" rice.
Put rice in a bowl and
If using navel orange, peel and section it, then cut sections into bite-sized pieces.
Combine rice, fruit, peppers and almonds. In small bowl, whisk together salad oil, seasoned rice vinegar, cinnamon, lime juice and honey; pour over rice mixture and gently stir.
Chill.
Serve with honey-mustard dressing.
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
ith paprika, lemon pepper and seasoned salt.
Cook chicken aproximently
ooked through.
Meanwhile, cook rice according to package directions, omitting
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
lace 2-3 tablespoons of seasoned rice at one end (the right
Place Dijon mustard, vegetable oil, seasoned rice vinegar, Worcestershire sauce, pepper, and
Heat the broth, cumin, black pepper, onion and green pepper in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir the beans in the saucepan and cook until the mixture is hot.
L) bottle of Marukan Seasoned Gourmet Rice Vinegar and add 1 level
In 12-inch nonstick skillet, heat oil over medium-high heat and cook rice and garlic, stirring constantly, 2 minutes or until rice is heated through.
Stir in soup mix blended with water and soy sauce and cook 1 minute. Add peas and carrots and cook 2 minutes or until heated through.
Make a well in center of rice and quickly stir in eggs until set. Stir eggs into rice and cook until done.
Rinse the rice til water runs[mostly] clear.
Drain, then add 3 cups cold water to the rice.
Add salt to taste.
Put the pan in the rice-cooker, but DON'T plug it in as some rice cookers have a\"keep warm\" feature when it's plugged in (I know mine does).
Let sit for 1/2 hour to soak.
Plug in and cook as normal.
This recipe can be reduced or increased as your rice cooker or needs allow, simply make sure that the soaking water and the rice are in equal measure.
Like the author of this recipe, I hold them over the