Recipe Please
#11
Member
Join Date: Jan 2011
Location: Missouri
Posts: 20
Vegetable Rice Medley
1 cup uncooked long grain rice
2 ¼ cups water
2 or 3 tablespoons onion or vegetable soup mix
¼ teaspoon salt
2 cups frozen corn, peas or mixed vegetables
In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender
Taste of Home “Quick Cooking” Premiere Issue
1 cup uncooked long grain rice
2 ¼ cups water
2 or 3 tablespoons onion or vegetable soup mix
¼ teaspoon salt
2 cups frozen corn, peas or mixed vegetables
In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender
Taste of Home “Quick Cooking” Premiere Issue
#12
Super Member
Join Date: Oct 2009
Location: NYS Finger Lakes Region
Posts: 1,178
Herbed Rice from Old-fasioned herb recipes:
1/4 c. butter, 1/2 tsp. salt, 1 c. chopped onion, 1/4 c. chopped celery, 2 c. rice. Cook for 10 minutes, stirring constantly to keep rice from sticking. Add: 21/3 c. chicken broth or stock. Cover and cook over low heat 10-15 min. Remove from heat; stir in 1 tsp. marjoram, 1 Tbs. parsley. Replace lid and let stand for 15 minutes. Recipe calls for fresh herbs but I've used dried. Family loves it.
1/4 c. butter, 1/2 tsp. salt, 1 c. chopped onion, 1/4 c. chopped celery, 2 c. rice. Cook for 10 minutes, stirring constantly to keep rice from sticking. Add: 21/3 c. chicken broth or stock. Cover and cook over low heat 10-15 min. Remove from heat; stir in 1 tsp. marjoram, 1 Tbs. parsley. Replace lid and let stand for 15 minutes. Recipe calls for fresh herbs but I've used dried. Family loves it.
#13
Senior Member
Join Date: Feb 2011
Location: Central Alabama
Posts: 884
Wonderful and easy ! ! ! I think you'll love it.
GLORIOIUS RICE
1 cup long white rice
1 can French onion soup
1 can chicken broth (regular size)
1 stick real butter, cut into pats ( I use 1/2 stick )
Mix all together in a square glass dish and bake, uncovered at 350 degrees for 1 hour.
GLORIOIUS RICE
1 cup long white rice
1 can French onion soup
1 can chicken broth (regular size)
1 stick real butter, cut into pats ( I use 1/2 stick )
Mix all together in a square glass dish and bake, uncovered at 350 degrees for 1 hour.
#14
Senior Member
Join Date: Mar 2010
Location: Somewhere inTexas
Posts: 968
Try this one for a great salad.
Wild Rice Salad Recipe
Ingredients
1 cup long grain rice
1 cup wild rice
4 cups chicken broth*
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts
3/4 cup dried cranberries
Salt and pepper
1/4 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar
2 Tbsp dark sesame oil
*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.
Method
1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.
Chill completely before serving. Serves 8-10.
Wild Rice Salad Recipe
Ingredients
1 cup long grain rice
1 cup wild rice
4 cups chicken broth*
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts
3/4 cup dried cranberries
Salt and pepper
1/4 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar
2 Tbsp dark sesame oil
*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.
Method
1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.
Chill completely before serving. Serves 8-10.
#18
HI guys,
Thank you so much.... it is exactly what I am looking for and I will be trying out many of the recipes. Do you think I could substitute the chicken stock with vegetable stock as one of the people eating it is a vegetarian?
Hugs
Thank you so much.... it is exactly what I am looking for and I will be trying out many of the recipes. Do you think I could substitute the chicken stock with vegetable stock as one of the people eating it is a vegetarian?
Hugs
#20
Super Member
Join Date: May 2010
Posts: 1,183
Originally Posted by CarolinePaj
HI guys,
Thank you so much.... it is exactly what I am looking for and I will be trying out many of the recipes. Do you think I could substitute the chicken stock with vegetable stock as one of the people eating it is a vegetarian?
Hugs
Thank you so much.... it is exactly what I am looking for and I will be trying out many of the recipes. Do you think I could substitute the chicken stock with vegetable stock as one of the people eating it is a vegetarian?
Hugs
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