-----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.
Spray the rice cooker bowl with Pam or coat with vegetable oil.
Put first 6 ingredients (rice - curry powder) in rice bowl, stirring with paddle (that comes with rice cooker) a few times. Close cover and set for regular cycle.
When rice cooker switches to \"keep warm\", srpinkle the green onion, pineapple, grapes (or cherries), and green pepper on top of the rice. Close cover and let steam for 15 minutes.
Stir rice with plastic rice paddle to combine.
Garnish with cucumber and lime wedges.
trips.
For the Basmati Rice: In a 2-quart heavy
he center.
Serve over rice, if using.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Saute onion and green pepper in oil.
Add garlic and almonds; cook until almonds are light brown.
Add the soy sauce and the rice.
Be careful not to salt without tasting as the soy sauce is salty.
Put rice and veggies in a large bowl and place in fridge.
Just before serving, add the can of drained shrimp and Chinese noodles.
Pour dressing over top and serve!
Cook rice; cool to room temperature.
Combine salad oil, vinegar, soy sauce, salt, celery and onion.
Stir in rice.
Fold in water chestnuts, mushrooms and oranges, just until blended. Chill thoroughly.
Enjoy!
Combine all ingredients in rice cooker.
Cook 20 minutes, or until rice is done.
Fluff with a fork before serving.
Stir-fry strips of beef in 2 tablespoons cooking oil in Dutch oven.
When done, remove to a bowl.
If needed, add more oil to Dutch oven to stir-fry tomatoes, green pepper, onion and mushrooms.
Season with soy sauce, hot pepper sauce, salt and pepper.
Add stir-fried beef and 1 can of Chinese vegetables. Thicken sauce with cornstarch that has been blended with 2 tablespoons water.
Serve over cooked instant rice.
Brown sausage; drain well.
Saute celery, onion and bell pepper in butter.
Cook rice in broth from the chicken.
Mix all ingredients together, except the almonds.
Place in a buttered casserole dish.
Brown the almonds in butter.
Melt margarine; add rice and coat well.
Add beef consomme and water.
Cover and simmer for 30 minutes or until liquid is absorbed.
Add soy sauce, onions, almonds and mushrooms.
Toss well.
Prepare the package of rice as directed.
Stir in the meat, pineapple, peas and garlic.
Heat thoroughly all ingredients.
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.