Rice Recipes
Calico Rice Salad
½ c. long grain rice
1 10z pkg. mixed veggies
½ c. mayo
½ c. milk
2 tbl. catsup
½ of envelope Ranch dressing mix
In saucepan cook rice. In a second saucepan cook veggies until tender. Drain.
Combine rice and veggies.
Mix together mayo, milk, catsup & dressing mix.
Stir into rice mixture.
Cover and chill.
Source: Kathy's Kitchen
Go To Top
Mushroom Risotto
4 tablespoons butter, divided
1 pound baby portobello mushrooms, diced
1/2 pound white button mushrooms, diced
1 medium onion, finely chopped
2 garlic clove, minced
2 cups Arborio rice
¼ cup white wine
5 cups hot reduced-sodium chicken broth
3/4 teaspoon salt
½ teaspoon white pepper
½ cup heavy cream, whipped to soft peaks
½ cup freshly grated Parmigiano Reggiano cheese
Butternut squash, (par cooked)
Sprigs of fresh thyme
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook 7 minutes. Remove from heat and set aside.
Place remaining butter in a large saucepan or deep braising pan.
Melt over medium heat. Add onion and sauté until transparent. Add garlic and cook 1 minute. Add rice and cook 2 minutes, stirring constantly.
Add wine and 1 cup of broth. Add salt and pepper. Cook over medium-low heat, stirring occasionally with a wooden spoon, until liquid is absorbed.
Continue adding broth in 1/2-cup increments, adding more when broth is almost completely absorbed. Stir frequently, but gently, so as not to break the grains of rice. (This may take up to 40 minutes.)
When rice is al dente, fold in cream just until small streaks of cream remain in risotto.
Remove from heat and fold in mushrooms and cheese. If risotto is too stiff, add more liquid. It should be creamy and not stiff.
Garnish with sprigs of thyme. Serves 6. Recipe by Chris Koetke, Cooking Class, March 2010.
Tip: Sautéing the mushrooms in a separate large pan with lots of surface area develops better flavor.
Be sure to heat the chicken broth in the microwave before adding it to the risotto.
Go To Top
Mango Coconut Rice
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving. Yield: 6 servings
Go To Top
Baked Brown Rice
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Preheat the oven to 375°F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Recipe courtesy Alton Brown, 2005
