Brown rice lightly in heated shortening or pan drippings, stirring frequently, to brown evenly.
Arrange carrots and celery in bottom of a 2-quart casserole.
Cover with rice, then beans and finally onions.
Sprinkle with salt and pepper.
Pour water over rice and vegetables and cover.
Bake in moderate oven about 1 hour or until rice and vegetables are tender.
Makes 6 servings.
You may also add tuna or chicken to this dish if you wish a meat.
Place alternate layers of rice and vegetables in a greased baking dish, sprinkling each layer with salt and pepper.
Add milk and lay slices of bacon on top.
Bake at 350\u00b0 for 30 to 40 minutes or until bacon is well done.
Makes 6 servings.
ice, rice wine, soy sauce, fish sauce, sugar, chili and garlic together
large frying pan and cook the chicken thighs
Mix the yogurt, salt, pepper and five spice powder in a
Cook the rice in boiling salted water according
Add all ingredients to a large pot (at least 5 qt) and mix well.
Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
Turn heat down, cover and cook on low about 70 minutes or until rice is done. Mix 2 or 3 times while cooking, adding small amounts of water if needed.
Strain as much water as you are able from the tuna.
Combine all ingredients except rice and peas in order of ingredients listed inside a quart size (or larger) Glad Ware container.
Mix thoroughly. (That makes the Tuna Salad.).
Mix in the rice.
Mix in the peas.
Eat, or cover and store in the refrigerator.
Boil rice until soft and drain. Put a half stick of butter in rice for seasoning and to keep moist. Chop up vegetables and saut them in pan with butter When vegetables are almost soft, add your rice. Mix together. In a casserole pan, add a layer of rice and vegetables and sprinkle over with shredded cheese. Keep doing this until you don't have any more rice and vegetables left. Then put the last layer with cheese.
er medium heat. Add the rice and 1 tbsp each of basil
dium heat.
Add leek and cook, stirring 1 to
Brown chicken on both sides; season with a little garlic and pepper.
Cook Rice-A-Roni according to package directions.
Slice and saute vegetables in margarine, garlic, pepper and red cooking wine.
Cut chicken into small pieces, mix in with Rice-A-Roni.
Mix chicken broth in with vegetables until heated, then pour over chicken and rice and serve.
cups boiling stock and the salt and pepper.
Cook uncovered
Finely mince the basil and garlic.
Add cheese and oil.
Pulse in blender or food processor until combined.
Spray a skillet with nonstick cooking spray.
Or use butter or olive oil if you prefer.
Cook vegetables until they are to your desired level of tenderness.
Stir in the rice and basil mixture.
Salt to taste.
Voila!
igh heat.
Stir in rice and return to a boil.
Saute vegetables in butter and honey.
Add rice and continue to saute until onions are clear.
Add water and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes.
In last 5 minutes of cooking, add apple and almonds.
Serves 4.
Bring vegetables, milk, garlic salt and basil to boil in large saucepan.
Stir in rice and cheese; cover.
Remove from heat.
Let stand 10 minutes or until milk is absorbed.
he lentils, reduce the heat and cook until softened, about 15
Bring vegetables, milk, garlic salt and basil to a boil in a large saucepan.
Stir in rice and cheese; cover.
Remove from heat.
Let stand 10 minutes or until milk is absorbed.
Cook the rice according to product directions.
Prepare the dressing.
Mix the rice and vegetables together. Add the dressing and stir gently.
Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.