-----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
aste;.
Add in the rice and stir to mix thoroughly
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Bring water and rice to a boil in a
Bring water and wild rice to a boil in a
Prepare 5 cups of coarse rice and water in the rice cooker as its measure.
Add mixed vegetables, butter and salt (less or more as preferred) into rice cooker.
Activate rice cooker as per rice cooker's manual.
Mix well the rice & ingredients when it's cooked, add more salt if needed.
Scoop out the cooked rice on plate and garnish however you like it.
blsp salt.
Add the rice and cook uncovered over medium
ranslucent, about 5 minutes. Add rice and mix well.
Pour
Place hot rice in large bowl.
Combine oil, lemon juice, vinegar, garlic, salt, rosemary, and pepper in small jar or blender.
Shake or blend well and pour over rice. Toss lighlty.
Cover and let cool. Add remaining ingredients.
Serve at room temperature or chilled.
Bring chicken broth to a boil in a pot over high heat. Add rice, almonds, raisins, oil, soy sauce, curry powder, and turmeric. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Stir in pineapple.
Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.
Mix together rice and salted water.
Cook
Brown rice in olive oil.
Put V-8 juice in crockpot.
Add onion, pepper, and garlic.
Carefully add browned rice to crockpot.
Brown sausage and add to crockpot; add salt.
Cook on HIGH for 2 hours, then cook on LOW for 5 hours.
In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.
high heat.
Dump rice in heat and stir
Heat oil in medium saucepan on medium-high heat.
Add onion; cook and stir until tender.
Stir in broth and spices.
Bring to boil.
Stir in rice, apricots and raisins.
Return to boil. Reduce heat to low; cover and simmer for 5 minutes.
Remove from heat and stir; cover.
Let stand 5 minutes.
Fluff with fork. Makes 6 servings.
Heat oil & saute onion & garlic until tender, stir in rice.
Add boiling water until pan is 3/4 full. Bring to boil, stirring.
Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
Return to pan adding lemon rind, parsley & pepper, toss well to combine.