-----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.
trips.
For the Basmati Rice: In a 2-quart heavy
Place ground lamb, rice, 1/4 cups olive oil,
minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1
Combine lamb, rice, onion, mint, salt, allspice and pepper and mix thoroughly.
Shape into 12 balls.
Heat oil in skillet, add lamb balls and cook until brown and desired doneness.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
high heat.
Dump rice in heat and stir
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.
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Saute onion in butter until transparent.
Combine onion, rice and broth and bring to a boil on top of stove.
Put in covered casserole and cook in 325\u00b0 oven for 25 minutes.
Fluff with fork before serving.
Cold leftovers of this can be used for your favorite fried rice recipe.
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.
Make Rice. And set aside.
Preheat
To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
Season the coconut cream with some salt and refrigerate it.
Dissolve sugar and salt in coconut milk.
Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
ed of lemon rice (recipe below).
For lemon rice: grate at least