y combining the olive oil, lemon juice, grape juice, vinegar, garlic
Lemon Rice: Cook the rice with required amount of salt
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.
Combine all ingredients in a large bowl.
Stir until evenly distributed.
Put about 1 1/2 cups mixture each into three 1-pint airtight containers.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 4 1/2 cups of Dill-Lemon Rice Mix.
Melt butter in sauce pan with tight fitting lid.
Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
Add rice; stir.
Add broth, zest and salt.
Bring to a boil and simmer covered, about 20 minutes.
Remove garlic and fluff rice.
Slightly smash garlic clove using flat side of knife. Stir together garlic, broth, butter and salt in a large saucepan; bring to a boil over high heat.
Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.
Remove and discard garlic; stir in lemon rind using a fork.
For Lemon-Dill Rice: Proceed with recipe as directed, stirring 1 teaspoon dried dill into cooked rice with lemon rind.
inutes.
Then add cooked rice and salt and saute for
medium saucepan; cook the rice and onion in butter until
Wash rice until water runs clear, then drain.
Mix rice, water, salt, and oil in a nonstick saucepan and bring to a boil.
Turn heat down to very low, stir gently, cover tightly, and cook until tender, about 15 to 20 minutes.
Add lemon zest and juice and mix lightly with chopsticks or a fork.
Serve steaming hot with any seafood, meat, or chicken dish.
Nutrition Information per Serving: 244 calories, 2 g total fat (0.2 g saturated fat), 0 mg cholesterol, 197 mg sodium, 52 g carbohydrates, 2 g dietary fiber, 4 g protein.
large scoop of Rumbi rice, a scoop of hot vegetables
Heat oil in a large saucepan over medium heat. Add mushrooms and cook until soft. Add cheese & cook 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes. Stir in spinach just before serving. Sprinkle with lemon zest to serve.
hard leaves, onions, lemon peel and juice, eggs, rice and Parmesan cheese
o a boil, then add rice. Lower heat and simmer for
et aside.
Combine the rice, 2 1/2 cups of
Melt butter in a large skillet over medium-high heat; add celery and green onions, and saute until celery is tender. Stir in rice and remaining ingredients; cook over low heat 2 minutes or until thoroughly heated.
Rinse and drain rice in cold water.
Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
Uncover place shredded spinach on top of rice without stirring.
Cover again and cook for another 5 minutes.
Turn off heat, add lemon juice and let stand covered 10 minutes.
Fluff with a fork and serve.
round turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley
Cook rice in milk.
Beat egg yolks and add 3/4 cup sugar, the salt, lemon juice and rind; combine with cooked rice.
Beat egg whites; add cream of tartar and 1/4 cup sugar.
Pile on top of rice and bake for 20 to 25 minutes in moderate oven.
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.
Cook a recipe of rice a day ahead of time.
One cup dry rice to 2 cups water.
It is better if it has dried out, but it can be made early and cooled.
Brown diced bacon (crisp) in a skillet.
Do not pour off the drippings.
Push bacon to side and turn down heat. Next, break in 3 or 4 whole eggs and scramble in the bacon drippings.
Add the rice and 3 or 4 cut up green onion tops and all.
Add soy sauce until it is as brown as desired.
Stir and cook on low heat 15 to 20 minutes, then serve.