-----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.
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Cook chicken until browned then remove from pan.
Cook lamb, stirring, until browned. Add onion, garlic and spices. Cook, stirring, until onion is soft. Return chicken to pan along with rice, orzo, chicken stock and chickpeas. Bring to a boil then reduce heat and simmer, covered, for 12 mins. Remove from heat and let stand, covered, for 10 mins.
Stir in parsley. Serve sprinkled with nuts.
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl.
Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes.
Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage.
Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
Melt butter in a large skillet over medium heat. Add orzo and cook and stir until golden brown with a slight nutty aroma, 5 to 7 minutes. Add rice, onion, squash, bell pepper, and red pepper flakes and continue to stir until rice is coated in butter, about a minute.
Stir in the Swanson(R) Unsalted Chicken broth, thyme, salt, and pepper. Bring to a boil; cover and reduce heat to low. Cook until orzo is al dente and rice is tender and has absorbed the liquid, about 35 minutes.
Remove from heat and stir in parsley and Parmesan cheese.
trips.
For the Basmati Rice: In a 2-quart heavy
Soak rice in a bowl of water
Blend all ingredients together and store in an airtight container.
Make as many multiplications as you like.
With this mix, you can whip up the following yummy recipe in a matter of minutes.
It tastes great with chicken or grilled vegetables.
In a medium bowl, place all ingredients except orzo and toss to combine.
Add orzo; stir to combine.
In large skillet, bring broth, tomatoes and broccoli to a boil over high heat.
Add orzo; reduce heat.
Cover and simmer for 7 to 8 minutes, stirring occasionally.
Add raw, cleaned shrimp, salt and pepper.
Return to a simmer; cover.
Stirring occasionally, cook 3 to 4 minutes, or until shrimp turn pink and broccoli and orzo are tender.
Remove from heat.
Stir in Feta and basil. Serves 4.
Bring large pot of salted water to boil.
Add orzo and boil until just tender but still firm to bite, stirring occasionally, about 6 minutes.
Drain well.
Return to pot.
Add oil and toss to coat.
Mix in feta and pine nuts.
Season to taste with salt and pepper.
Sprinkle with parsley.
Makes 6 servings.
About 1 1/2 hours before serving:
Prepare orzo as directed, but do not salt water.
Meanwhile, cut a thin slice from stem end of each tomato; scoop out pulp and dice.
Place pulp in a 12 x 8-inch glass or ceramic baking dish; stir in sauce.
Bring water to boil.
Add orzo; cook until al dente.
Drain; toss with 1 teaspoon oil and add salt and pepper to taste.
Heat remaining oil in a large skillet.
Add garlic; cook over low heat for 1 minute.
Add shrimp, salt and pepper to taste and 2 tablespoons parsley.
Cook 3 to 4 minutes.
Turn and cook for 3 minutes or until opaque.
Remove from pan and keep warm.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Bring vegetable stock to a boil in a large saucepan.
Add orzo and cook for about 8 minutes until just tender.
Drain and toss with herbs and lemon juice.
Season with pepper and salt.
Serve hot, room temperature or chilled.
Can be made up to 6 hours in advance.
Serves 4 to 6.
o a simmer. Stir in orzo and a pinch of salt
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