nion until golden.
Add rice; saute over medium heat, stirring
Soften onion in the heated butter.
Add rice.
Saute until glazed.
Stir in parsley and broth.
Bring to a boil.
Reduce heat.
Cover and simmer 20 minutes.
Stir in egg, cheese, basil and black pepper.
Mixture should be very moist.
Shape into 12 to 16 croquettes, depending on size desired.
Roll in bread crumbs. Fry in 1/4 to 1/2-inch olive oil until golden and crisp.
Drain. Garnish with parsley when serving.
and; set aside.
Bring rice and water to a boil
eat until softened.
Add rice and stir to coat with
Soften onion in the heated butter. Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
NOTE: I use a deep fryer and canola oil. Personal preference.
Cook rice.
Mix together celery soup, ground wham, rice, onion, green pepper and mustard.
Chill in refrigerator.
Shape into croquettes using about 1/4 cup per croquette.
Dip in beaten egg, then in bread crumbs.
Let stand a few minutes.
Fry 2 or 3 at a time in deep fat at 365\u00b0 for 3 to 5 minutes or until brown. Drain on paper towels.
Prepare frozen peas according to package directions.
Pour over croquettes and serve.
Serves 8 to 10.
Cook rice separately according to package directions.
Cool and prepare dressing.
Refrigerate.
In large saute pan, melt butter and add vegetables.
Saute until tender.
Combine with rice.
Add Italian dressing to taste; toss and chill until ready to serve. Serve atop fresh greens.
Garnish with cherry tomatoes and pine nuts.
(Travels well, it's pretty and it's healthy.)
ool some.
Put the rice in a bowl.
Beat
Grate cheese and mix well into cooked rice.
Shape into croquettes.
Roll in
beaten
egg
and then in cracker crumbs. Fry in shallow cooking fat until brown as you like.
RAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the
Cook rice according to recipe on the box.
While rice is cooking, brown and drain sausage.
Drain tomatoes.
In a bowl, mix together cooked rice, sausage, olives, green peppers, tomatoes and half of the Cheddar and Mozzarella cheeses.
Transfer to a baking dish and sprinkle with the remaining cheese.
Bake for 1/2 hour at 350\u00b0.
Cook rice as per package instructions using
Cook rice according to package directions.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350\u00b0 for 50-55 minutes. Sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted.
**Idea: Using instant brown rice in this recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
auce from heat. Stir in rice until evenly mixed. Add Parmesan
ITALIAN SAUSAGE SAUCE:
Remove casings
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
Cook rice in rapidly boiling salted water until tender, about 20 minutes.
Drain thoroughly and add butter while rice is still hot.
Cool slightly; add shrimp and two eggs.
Season to taste and roll into balls or cylinders.
Dip in cracker crumbs, then into beaten egg, and again into crumbs.
Heat oil or fat to 375F and fry until brown.
Heat broth in small saucepan over medium heat, to simmering. Keep hot over low heat.
Heat butter in heavy 1 1/2-quart saucepan over medium heat.
When foam subsides, add onion.
Saute until onion is soft.
Stir in rice, cook and stir 2 minutes.
Stir half the broth, the wine, salt and pepper into rice; reduce heat to medium-low.
Cook uncovered, stirring frequently, until liquid is absorbed, 5 to 8 minutes.
br>Serve over cooked rice.
*Original recipe did not contain bacon
Bring water, rice, and Italian seasoning to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, combine pasta sauce, chicken, tomatoes, yellow squash, mushrooms, and garlic in a large skillet. Simmer until vegetables and rice are tender, about 20 minutes. Season with salt.
Serve chicken and vegetables over rice.