-----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.
Measure dry rice, then rinse and drain it
olls, place 1 sheet of rice paper in medium bowl of
trips.
For the Basmati Rice: In a 2-quart heavy
Make Rice. And set aside.
Preheat
Let the oil get hot in a large skillet over medium heat.
Add in the onion; stir/saute 5 minutes or until softened.
Add in the rice, tomatoes, lemon juice, Worcestershire, Tabasco, salt, and pepper; stir-fry for 5 minutes, breaking up any clumps of rice.
Stir in black-eyed peas and parsley; cook, stirring, until the peas are hot.
Adjust seasonings to taste and serve.
Prepare Spanish rice mix per the package instructions omitting the tomatoes.
While rice cooks, saute onions and bell peppers in a small amount of olive oil until soft and lightly caramelized.
Add imitation crab, shrimp, and salad shrimp.
Cook just until raw shrimp becomes opaque.
Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning.
Combine cooked rice and seafood mixture.
Add more Old Bay Seasoning, salt and pepper to taste.
Enjoy!
Saute first 4 ingredients in oleo.
Add soups, parsley, shrimp, green onions and pimento.
Heat through.
Stir in rice and bread crumbs (1/4 cup).
Put into 3-quart casserole.
Sprinkle 1 tablespoon bread crumbs on top.
Bake at 350\u00b0 for 30 minutes or until brown.
Can make ahead, freeze, bake and serve.
Bring broth to a boil in small saucepan.
Stir in rice; cover.
Remove from heat; let stand 5 minutes.
Fluff with fork.
Beat eggs lightly in medium bowl.
Add rice, crabmeat and cheese; mix well.
Divide and shape mixture into 8 patties.
Let stand 5 minutes.
Melt butter in large skillet on medium heat.
Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.
he peppers.
Drain the crab meat if necessary and place
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
In large bowl, toss cold rice, Old Bay and parsley, then drizzle French dressing and toss.
Fold in olives, celery, pineapple, crab and mayonnaise.
Refrigerate.
Serve on green lettuce leaves.
Melt butter in large saucepan; add onion, green pepper and celery.
Saute until lightly browned, about 10 minutes.
Add rest of ingredients except shrimp and crab meat.
Bring to a boil. Cover and simmer 30 minutes until rice is tender.
Combine first 3 ingredients in a bowl. Blend together all remaining ingredients except cheese.
Turn into the crab-rice mixture.
Mix well until blended.
Place in buttered casserole dish.
Sprinkle with cheese.
Bake 25 minutes at 350\u00b0.
beat well.
Place the crab meat in a bowl and
high heat.
Dump rice in heat and stir
Preheat oven to 350\u00b0.
Bake pie shell for 5 minutes.
Remove from oven.
Combine mayonnaise, flour, eggs and milk in a bowl. Mix thoroughly.
Stir in crab, cheese and scallions.
Empty into prepared pie shell.
Bake for 30 to 40 minutes until set.
Mix together the garlic, ginger, scallions and red chilis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix.
Add the rice to the garlic mix and toss until hot.
Stir in the egg, crab and peas and cook for a couple of minutes until heated through.
Stir through the basil and some soy sauce to taste.
Serve sprinkled with extra scallion, chili and lime.