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1995-09-28
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From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: COLLECTION: Rice Side Dish Recipes
Date: 7 Apr 1995 05:22:40 -0600
Organization: Salata
Message-ID: <7bb_9504050900@salata.com>
Baked Rice No. 2753 Yields 4 Servings
2 Cups Chicken Stock 2 Tbls Sweet Butter
1 Cup Milk 1 1/2 Cups Carolina (Long Grain)
1/2 Cup Heavy Cream Rice
1 Bouquet Garni 1 Pinch Saffron Threads
- Coarse Salt 2 Tbls Parmesan, Grated
- Pepper, Ground 2 Tbls Chives, Chopped
1 Medium Onion, Diced
Preheat the oven to 400 degrees.
Combine the chicken stock, milk, cream, bouquet garni, salt and pepper in a
saucepan.
Cover.
Simmer for 20 minutes.
Remove and discard the bouquet garni.
Set the chicken stock mixture aside.
Soften the onion in the butter over low heat in a large, oven proof skillet.
Add the rice and saffron.
Cook, stirring gently, until the rice grains are opaque.
Add the chicken stock mixture.
Stir until well mixed.
Cover.
Bake for 20 minutes.
Test for doneness.
If underdone, cover and let stand, steaming, at room temperature until done.
Stir in the cheese and chives.
Serve.
Brown Rice Milanese No. 2760 Yields 6 Servings
2 Tbls Sweet Butter 1 Cup Short Grain Brown Rice
2 Shallots, Chopped 2 Cups Cold Water
1 Clove Garlic, Minced 1 Cup Romano, Grated
3 Tbls Dried Chives
1/2 tsp Dried Dillweed
Melt the butter in a large skillet over medium heat.
Add the shallot and garlic.
Saute until tender.
Add the chives and dillweed.
Saute for 1 or 2 minutes.
Stir in the rice.
Saute until the rice begins to crackle.
Add the water.
Bring to a boil.
Reduce the heat to low.
Cover.
Simmer for 45 minutes (do not remove the cover during the cooking time).
Remove from the heat.
Add the cheese.
Toss until the cheese is melted.
Serve hot.
Lemon Rice No. 2293 Yields 4 Servings
1 Cup Long Grain Rice 1 Cup Water
1 1/2 Cups Chicken Stock 1 tsp Lemon Rind, Grated
2 tsp Lemon Juice
1/4 tsp Salt
Combine the rice, chicken stock, lemon juice and salt in a metal bowl which
will fit loosely in the pressure cooker.
Cover the bowl tightly with aluminum foil.
Place the water in the pressure cooker.
Place the rack in the pressure cooker.
Place the bowl on the rack.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 5 minutes (start timing when the regulator begins
rocking).
Remove from the heat.
Open the pressure cooker after the pressure has dropped.
Let the rice steam, uncovered, for 5 minutes.
Stir in the lemon rind.
Serve.
Yellow Rice No. 2287 Yields 6 Servings
2 Cups Raw, Long Grain, 2 1/2 tsp Turmeric
Converted Rice 2 tsp Salt
4 1/2 Cups Water 1 Cup Raisins
1/4 Cup Butter, Melted
1/2 Cup Brown Sugar
Combine all the ingredients in the slow cooker.
Stir thoroughly.
Cover.
Cook on LOW for 8 to 9 hours.
Joel