Rice side dish Recipes

8/14/2019 Rice side dish Recipes

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* Exported from MasterCook *

Beer Rice

Recipe By : Mrs. James Bachus, Victoria, Texas

Serving Size : 6 Preparation Time: 0:0Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 Cup Chopped Onions1/2 Cup Green Peppers -- chopped1/2 Cup Butter -- melted2 Cubes Chicken Bouillon Cube2 Cups Boiling Water1 Cup Rice -- uncooked3/4 Cup Beer1/2 Teaspoon Salt1/4 Teaspoon Pepper

1/4 Teaspoon Ground Thyme

Saute onion and green pepper in butter until tender.

Dissolve bouillon in boiling water; add to onion and green pepper mixture.

Stir in the beer and seasonings.

Cover and simmer over low heat 30 to 40 minutes or until all liquid is absorbed.

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NOTES : Possum Kingdom Lake Cookbook


Company Rice

Recipe By : Mrs. Donald Tuttle, Ormond Beach, FloridaServing Size : 8 Preparation Time: 0:0Categories :

Amount Measure Ingredient -- Preparation Method



-------- ------------ --------------------------------1 cup uncooked regular rice1 cup chopped onion1/2 cup butter -- melted1/2 cup seedless raisins1 can sliced mushrooms -- drained (4 oz.)2 cans consomme -- (10 1/2 oz. each)1/2 cup chopped peanuts

1/2 cup chopped celery

Lightly brown rice and onion in butter.

Combine rice mixture, raisins, mushrooms, consomme, peanuts, and celery; mixwell.

Pour into a 2 quart casserole.

Bake uncovered at 350 degrees for 50 to 60 minutes or until rice is done.

Yield: 8 - 10 servings.

Possum Kingdom Lake Cookbook

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Consomine Rice

Recipe By :Serving Size : 1 Preparation Time: 0:0Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 can consomme1 onion -- chopped1 teaspoon paprika1 teaspoon salt1 package frozen butter beans1 cup rice

Braise chopped onions in a little butter or bacon grease. Add soup and water tomeasure 2 cups.

Add paprika and salt. Add frozen butter beans, boil then add rice. Lower heat,cover and simmer till done. About 20 to 25 minutes.



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Corn-Rice Casserole

Recipe By : Mrs. Sam S. Levine, Bringham, AlabamaServing Size : 8 Preparation Time: 0:0Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup chopped celery1 cup chopped onion3/4 tablespoon butter -- melted2 cups cooked regular rice1 can whole kernel white corn -- drained (16 oz.)

1/4 cup slivered almonds1 Cup milk1/2 teaspoon salt1/4 teaspoon pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.


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Fruited Rice Medley


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup sliced carrot3 tablespoons butter1 cup sliced green onions2 cups sliced apples -- unpeeled3 cups cooked rice1 teaspoon salt1/4 teaspoon pepper1/2 cup seedless raisins1 tablespoon toasted sesame seeds -- optional



Saute carrots in butter until crisp, about 10 minutes. Add onions and apples cook5 minutes longer. Stir in rice, salt, pepper and raisins. Cook stirringconstantly until rice is thoroughly heated. Add sesame seeds and toss lightly.

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NOTES : If you have any left over meat, ham, chicken,or port just stir them intothe skillet for a super main dish.


Garlic-Wine Rice Pilaf


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon lemon rind8 cloves garlic, peeled1/2 cup parsley6 tablespoons unsalted butter

1 cup regular rice (not instant)1 1/4 cups chicken stock3/4 cup dry vermouth

salt & pepper to taste

Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qtpot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock andwine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice;add salt and freshly ground pepper. Cover tightly and simmer over very low heatfor 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork.Drape a towel over the pot and cover the towel until it is time to serve. Serve

hot or at room temperature.

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Mandarin Rice Salad

Recipe By :

Serving Size : 1 Preparation Time: 0:0Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups cooked rice1/2 cup chopped green pepper1 tablespoon finely chopped onion2 teaspoons sugar2 teaspoons soy sauce1 can Mandarin oranges -- drained (11 oz.)1/2 cup French dressing

Combine all ingredients; mix well and CHILL.


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Pilaff


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 medium onion -- minced2 tablespoons butter1 can condensed consomme -- (10 1/2 oz.)2/3 cup water1 cup raw regular rice

Saute onion in butter until golden.

Combine consomme and water. Bring to a boil.

In an oiled 1 1/2 quart casserole combine all ingredients.

Bake, covered, at 350 degrees for 30 minutes or until rice feels tender and allwater is absorbed.

Fluff up rice with fork.




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Pineapple Rice Bake


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups cooked rice3 1/2 cups pineapple -- cubed

5 1/2 tablespoons butter3/4 cup brown sugar3/4 cup pineapple juice

Place one third of the rice in a buttered baking dish.

Cover with half the pineapple.

Dot the pineapple with 1 1/2 Tbsp. of the butter and sprinkle with 1/4 cup of thesugar.

Add another third of the rice and the remaining pineapple; dot again with 1 1/2Tbsp. butter and with 1/4 cup sugar.

Top with remaining rice, dot with remaining butter and sprinkle remaining sugar.

Pour pineapple juice over all, cover, and bake at 350 degrees for about 30minutes.


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Rice Pilaf


Amount Measure Ingredient -- Preparation Method



-------- ------------ --------------------------------1/2 cup fresh mushrooms -- sliced2 green onions -- sliced1 tablespoon butter2/3 cup water1/3 cup regular long grain rice1/4 med. bell pepper1/4 teaspoon salt

1/4 teaspoon dried sage -- crushed2 teaspoons snipped parsley

Bell peppers can be any color, but should be cut into 1-inch julienne strips.

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Rice With Garlic And Pine Nuts


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 tablespoons unsalted butter

garlic puree(1 roasted head)4 cups cooked regular rice3/4 cup pine nuts

saltpepper, black

Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice andpine nuts. Saute, stirring and tossing, until the rice is heated through and hasabsorbed the butter. Season with salt and freshly ground pepper. Serve hot.

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Rice-Stuffed Artichokes


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------



2 med. artichokes2 teaspoons lemon juice1/4 cup water1/2 cup shredded carrot1/4 cup sliced green onion2 tablespoons butter1/4 teaspoon dried sage -- crushed1 cup cooked rice

1/2 cup chicken broth1 teaspoon lemon juice3/4 teaspoon cornstarch1 dash white pepper1 large beaten egg yolk

Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops.Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokesand water in a casserole. Cover with vented clear plastic wrap. Micro-cook,covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserolea half-turn after 4 minutes. Let stand, covered, while preparing stuffing. Forstuffing, in a small nonmetal bowl stir together carrot, onion, butter ormargarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2

minutes or till vegetables are tender, stirring once. Stir together vegetablemixture and rice. Drain artichokes. Remove the center leaves and chokes fromartichokes. Spread artichoke leaves slightly. Spoon rice stuffing into thecenter of each artichoke and behind each large leaf. Return artichokes tocasserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100%power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered,while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth,1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALFthe hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook,uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warmserving platter. Pour sauce around the artichokes.

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Wild Rice Amandine


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons slivered almonds1 1/2 tablespoons chopped green pepper1 tablespoon chopped onion1 tablespoon chopped chives1/3 cup margarine2 2/3 cups hot water



1 teaspoon instant beef bouillon4 1/2 ounces (2 pks) 5-minute wild rice

Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quartfrying-pan, until almonds begin to brown. (Do not over brown.) Add hot water andinstant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly,uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquidfrom rice.

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Wild Rice-Chicken Supreme


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package Long Grain and Wild Rice -- (6 oz.)1/4 cup butter or margarine1/3 cup chopped onion1/3 cup flour1 teaspoon salt1 dash black pepper1 cup half and half1 cup chicken broth

1/3 cup chopped pimiento1/3 cup chopped parsley1/4 cup chopped almonds

Prepare contents of rice and seasoning packets according to package directions.

Meanwhile, melt butter in large saucepan.

Add onion and cook over low heat until tender. Stir in flour, salt and pepper.

Gradually stir in half and half and chicken broth. Cook, stirring constantly,until thickened.

Stir in chicken, pimiento, parsley, almonds and cooked rice.

Place in 2-quart casserole.

Bake, uncovered, in 425 degree oven for 30 minutes.

Makes 6 to 8 servings.




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Rice side dish Recipes