f desired.
For the Greek Rice:.
Melt 2 tablespoons of
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
an, add the rice and saute until the rice is nicely browned
edium high heat. Add the rice and onion and saute until
In a saucepan, combine rice & water. Bring to boil, then
o low and add the rice.
Cover the pan and
large scoop of Rumbi rice, a scoop of hot vegetables
the reduced tomato puree, and rice.
Cover and cook for
Cook the rice in plenty of boiling, salted water for 10 minutes or until just tender. Mix together the sour cream, garlic, half the oregano and the milk and season with salt and pepper. Transfer to a small serving dish.
Heat the oil in a skillet and cook the onions and green pepper for 3 minutes, stirring. Drain the rice and add to the skillet with the tomatoes, remaining oregano, tomato paste, stock and feta.
Heat through for 3-5 minutes and season to taste with salt and pepper. Garnish with oregano stems and serve with the sour cream.
In a medium saucepan, bring the chicken stock, salt, garlic and oil to a boil. Add long-grain white rice; return to a boil.
Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat.
Stir in remaining ingredients. Serve hot.
Bring water and rice to a boil in a
Simmer rice in milk for about 45 minutes or until it thickens and rice is soft.
Beat eggs well.
Beat sugar into eggs. Gradually stir rice mixture into beaten eggs and sugar mixture. Mix well.
Return to cooking pan.
Add salt and cook over low heat about 2 more minutes.
Pour into a 2-quart baking dish.
Sprinkle with cinnamon.
Serves 8 to 10.
Place rice, sugar and milk in a
Wash rice in very hot water; drain and let dry for half an hour to one hour.
Heat oil or margarine and fry rice in it, turning constantly, until rice is golden.
Add onion and saute just for a minute or two.
Add chicken stock, salt and pepper; bring to boil, then turn heat on low.
Cover and simmer until all liquid is absorbed and rice is done.
Add a little more water if necessary.
o a boil.
Add rice; return to a boil.
In saucepan, add milk, water and salt.
At boiling point, add rice and put on low heat.
Boil rice for 45 minutes, stirring often.
Let rice cool 15 minutes.
In a bowl, add sugar, eggs and vanilla.
Beat real well and add to the rice mixture and mix well. Put in serving cups, sprinkle top with cinnamon and refrigerate.
Add rice to boiling salted water; cook until water is absorbed.
Add hot milk; cook slowly for about 30 minutes.
Add sugar; heat until dissolved.
Remove pan from heat.
Beat eggs separately in a bowl; add a little of the hot mixture, stirring constantly.
Add butter; stir until melted and blended.
Pour this slowly into rice mixture, stirring constantly.
Replace pan on heat; stir until creamy.
Thickens in 5 to 10 minutes.
Add vanilla; sprinkle with cinnamon.
Cool.
Serves 6.
n a saucepan, combine the rice, broth, and water, and bring
Prepare one recipe of rice.
While rice is cooking, pound chicken breast out flat.
Salt, pepper, sage and flour one side. Add one teaspoon cooked rice to unfloured side and roll up.
Brown in a little oil.
Take chicken out of skillet.
Make tomato gravy with drippings and tomato sauce.
Add chicken to gravy and cover. Let steam a few minutes.
Serve over rice.