Rice Recipes

So-Easy Veggie Fried Rice

2 spray(s)cooking spray, divided
1 large egg, beaten
2 mediumun cooked scallion(s), cut into 1-inch pieces
1 medium sweet red pepper(s), thinly sliced
1 cup(s)frozen peas and carrots
1 Tbsp. minced garlic
1 Tbsp. ginger root, fresh, minced
1 1/2 cup(s)cooked brown rice, cooled
4 tsp. low sodium soy sauce
1 tsp. rice wine vinegar

Coat a large nonstick skillet with cooking spray; heat over medium heat. Add egg and swirl to coat pan; cook egg through, remove to a plate and break egg up into small pieces with a fork.
Off heat, recoat skillet with cooking spray. Add scallions, pepper, peas and carrots, garlic and ginger to skillet; sauté for 5 minutes. Add rice; heat through. Stir in cooked egg, soy sauce and rice wine vinegar; serve. Yields about 3/4 cup per serving.

Notes
This dish works best with completely cooled rice. If you don’t have any rice already cooked, cook 3/4 cup uncooked brown rice according to package instructions and spread out on a sheet pan to cool while you prep the vegetables. Craving Pork Fried Rice? Just add some diced Canadian Bacon to the skillet with the veggies.

Go To Top

Vegetable-Rice Casserole with Ham

1 tsp. butter
1 c. chicken broth
1 c. milk
3/4 c. rice
10z pack. frozen corn
10z pack. frozen peas
2 tbl. flour
1 tsp. oregano
1/4 tsp. black pepper
8 green onions, chopped
½# ham, cut into cubes
1 c. shred. cheddar cheese
1/4 c. chop. parsley
3z pack. cream cheese

Preheat oven to 425°. Butter a 13x9" baking pan.
In a med. saucepan, bring the broth and milk to a boil over med. heat.
Add the rice and cook 10 min. Meanwhile, in a large bowl, combine the corn and peas and break them up to separate.
Stir in the flour, oregano and pepper. Add the green onions and ham. Add the cheddar cheese and parsley.
Blend; set aside. In a small bowl, beat the softened cream cheese with about 1/3 c. of broth-milk mixture until smooth.
Stir the cream cheese into the veg. mixture. Then stir in the rice mixture. Place the mixture in the prepared baking dish.
Cover tightly with foil. Bake 35-40 min. until rice is tender. Stir several times during baking for even cooking.

Go To Top

Fagor's Never Fail Risotto

2 tbl. olive oil
1/4 cup diced onion or shallot
1 cup Arborio rice
2 cup chicken broth
1/4 cup white wine
1 tsp. saffron threads
1/4 grated Parmesan cheese
1 tbl. freshly minced parsley

Use the BROWN setting to saute the onions and rice until the onion is translucent, about 5 minutes. Turn off the BROWN setting.
Add the broth, wine and saffron. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes.
When done, release the pressure and open the cooker. Stir in the cheese and parsley. Serve. Source: Fagor Pressure Cooker Recipe Book

Go To Top

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