-----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
Rinse rice in a sieve gently until water runs clear, set aside.
Put butter in a large pot and melt over medium heat.
Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
Add rice and cinnamon and toss to coat.
Add the amount of water according to the normal way you cook rice and add sea salt to taste.
Bring to a boil uncovered.
Once boiling turn heat to almost low and cook until done.
Fluff rice with a fork and serve.
Soak the rice in boiling water for 20-
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Fry and drain the first 4 ingredients.
Add water, soup mix, dry rice and melted butter; stir and cover.
Cook until rice is cooked.
Can add more water if it dries out.
Clean and wash chicken. Boil chicken until well done. Remove meat from the bones.
Saute onions in butter or olive oil until brown. In layers over onions, place boned chicken, pine nuts, uncooked rice mixed with salt, pepper and cinnamon. Pour chicken broth over all and cover. Cook until rice is done.
May be served with a side dish of plain yogurt.
Brown the meat in the Crisco; add salt, pepper and cinnamon. Add about 3 cups water; cook until liquid is reduced to 2 cups. Add rice; cook until it boils.
Simmer.
Roast pine nuts, nuts and almonds in Crisco until golden brown.
Set aside.
Serve the rice in an oval flat dish; cover the whole with the roasted nuts. Makes a nice accompaniment to baked chicken or lamb.
Rinse the rice and lentils in a large pot with cold water.
After rinsing, fill with water and cook until rice and lentils are tender.
Drain in colander and rinse with cold water.
In the meantime, cook onions in oil (a few tablespoons) until soft.
Remove from heat and add allspice and rice.
Mix and fluff thoroughly and don't forget the salt.
Cover with dishtowel on underside of lid.
Leave on warm on burner for at least 1/2 hour.
Side: mix all ingredients and add salt to taste.
Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.
Boil chicken until tender with some onion and celery.
Take chicken off bone; strain broth (keep broth boiling).
Soak rice in enough water to cover while deboning chicken.
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.