Cooking in the kitchen with Rice Recipes
Low fat, low in cholesterol, high in starch, a versatile foodstuff — there are a lot of things to like about rice, especially when your secret ingredient is a little imagination. Try these recipes and see if you don’t agree that rice is nice.
Artichoke Rice Salad
Debbie Massie, Amissville, Va.
1 cup rice or 1 box chicken-flavored rice
2 teaspoons chicken bouillon (if using plain rice)
4 green onions, sliced thin
1/2 green pepper, chopped
12 pimento-stuffed olives, sliced
6-oz. jar marinated artichoke hearts
3/4 teaspoon curry
1/2 cup mayonnaise
Cook rice with chicken bouillon (or use chicken-flavored rice). Cool. Add onion, green pepper and olives. Drain artichokes, reserve marinade. Cut artichoke hearts in half and add to rice. Combine 3 teaspoons marinade with curry and mayonnaise and toss with rice mixture. Chill. Great on a bed of lettuce for a ladies’ luncheon.
Cooked chicken could be added for an entree. Serves 6 to 8.
Red Wine Goat Cheese Risotto with Mushrooms
Daria Kiselica, Charlottesville, Va.
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cups mushrooms, sliced
3 garlic cloves, minced
11/4 cups Arborio rice
1 cup red wine
3-4 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 oz. goat cheese
Fresh basil for garnish
In large skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over low heat. Add mushrooms, and cook 10-15 minutes, stirring occasionally, until mushrooms are juicy and caramelized. Place mushrooms in a bowl. Heat 1 tablespoon of oil and 1 tablespoon of butter in skillet. Add garlic and cook 30 seconds. Add rice, toss to coat, and toast rice for 3-4 minutes. Add wine, stirring every few minutes until absorbed. Add 1 cup broth, stirring until absorbed, and repeat until all broth is used, about 15 minutes. Check rice to ensure that it is cooked, adding more broth if necessary. Reduce heat to low. Add salt and pepper, 5 oz. goat cheese and mushrooms, and stir. Serve with remaining goat cheese crumbled on top and sprinkle with fresh basil. Makes 4 servings.
Great Rice Dish
Joann Frazier Hensley, McGaheysville, Va.
1 tablespoon instant minced onion
1⁄3 cup olive oil
1 cup instant rice, uncooked
1/2 cup sweet red pepper, chopped
1/2 cup sweet green pepper, chopped
1/4 teaspoon garlic salt
1 tablespoon chili powder
3-4 cups tomato juice
1/2 cup fresh corn, scraped from cob
1/2 cup cooked sausage, sliced (optional)
In large skillet cook minced onion in oil until reconstituted. Stir in remaining ingredients. Bring to boil; reduce heat. Simmer for 20-25 minutes. Serves 4-6.
NOTE: When I serve this dish with broiled or grilled meats, I usually omit the sausage. However, the sausage gives the dish an extra-special taste.
Kathy Fleming, Winchester, Va.
1⁄3 cup rice
1/2 cup sugar
1 quart milk
1 teaspoon vanilla extract
Wash rice. Add sugar, salt and mix well. Heat milk to near boiling point. Pour over rice. Add vanilla and sprinkle in nutmeg. Bake in slow 300-degree oven for 2 hours.
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