ay leaf to boiling. Add rice, cover pot reduce heat to
-----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.
ver the 3 cups of rice in very hot water and
hrough
Add already cooked rice
Stir quickly until sauces
trips.
For the Basmati Rice: In a 2-quart heavy
hour.
For the Rice: Use food processor or chop
In a medium saucepan mix rice, 2 cups water, and 1/
large scoop of Rumbi rice, a scoop of hot vegetables
In a saute pan, onion and celery in butter until soft.
In large saucepan combine soup, Cheez Whiz, water and green chiles over medium heat.
In large casserole dish, combine rice, broccoli, and soup mixture. Stir in onion and celery. Bake at 350\u00b0F for 30 minutes.
killet.
Add onion, celery, green pepper and garlic; saute until
Saute first 4 ingredients in oleo.
Add soups, parsley, shrimp, green onions and pimento.
Heat through.
Stir in rice and bread crumbs (1/4 cup).
Put into 3-quart casserole.
Sprinkle 1 tablespoon bread crumbs on top.
Bake at 350\u00b0 for 30 minutes or until brown.
Can make ahead, freeze, bake and serve.
De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
cold water; drain very well.
Sautee the rice in hot oil for a minute or so.
Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
Add the broth, cilantro, lime juice, and salt (to taste).
When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
Saute garlic in salad oil.
(I use a nonstick pan, no oil, and add garlic powder to the meatballs.)
Cook meatballs until evenly browned.
Combine cornstarch, sugar, salt, soy sauce, 1 cup water and vinegar and add to meatballs.
Heat and stir until sauce thickens.
Make a well in the center of the mixture and add green pepper and boiling water.
Stir rice into water.
Cover and simmer, approximately 10 minutes.
Heat chicken broth in medium saucepan over medium-high heat to boiling.
Stir in rice and salt.
Reduce heat to low.
Simmer, covered, until rice is tender and all liquid has been absorbed, 13 to 15 minutes.
Saute gizzards first in enough cooking oil to cover bottom of pan until brown and tender.
Add water occasionally to prevent sticking.
Add onions.
Saute until done.
Add half of the bell pepper, finely chopped.
Saute.
Add water level with gizzards. Let simmer awhile, then add livers.
(Add flour to thicken, if necessary.)
Let simmer until livers and gizzards are done.
Turn off heat.
Add remaining bell pepper and green onions.
Stir in approximately 2 1/2 to 3 cups cooked rice.
Heat oil in a pan.
Add mustard seeds and allow to crackle.
Add curry leaves and saute for a few brief seconds.
Add all the remaining ingredients.
Cook for 15 minutes.
Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.
high heat.
Dump rice in heat and stir
Heat oil in saucepan over medium heat.
Cook& stir onion, garlic& chilis for 5-7 minutes.
Add water, parsley, cumin, salt& pepper; bring to a simmer over medium-high heat.
Stir in rice, cover, and cook at medium-low for 10-12 minutes.
Stir in spinach and cilantro; cook on low until rice is tender (4-5 minutes.) Remove from heat, fluff rice, and let stand for 5-10 minutes before serving.
Cook rice and water in separate saucepan.
Saute celery, onion and butter in separate saucepan.
Combine all ingredients in casserole dish and bake for 30 to 40 minutes at 350\u00b0.
Recipe can be doubled and baked in large casserole dish for 40 minutes.