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Posts Tagged ‘rice’

cabbage-roll-casserole

Cabbage Roll Casserole

Ingredients
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

Directions
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.

Recipe found here: Cabbage Roll Casserole

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Hearty Sausage and Rice Skillet

Hearty Sausage and Rice Skillet

Ingredients
1 pound Italian turkey sausage links, cut into 1/2-inch slices
1/2 pound sliced fresh mushrooms
1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
2 cups fresh baby spinach, coarsely chopped
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups uncooked instant rice

Directions
Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender.

Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings.

Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork. Yield: 5 servings.

Recipe found here: Hearty Sausage and Rice Skillet

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Four-Cheese Rice Casserole

Four-Cheese Rice Casserole

Ingredients
1 medium sweet onion, chopped
1/4 cup butter, cubed
4 cups cooked long grain rice
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
3/4 cup 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon beau monde seasoning

Directions
In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture.

In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well.

Spoon into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted. Yield: 12 servings.

Editor’s Note: This recipe was tested with Spice Islands beau monde seasoning. It is a blend of salt, onion powder and celery seed.

Recipe found here: Four-Cheese Rice Casserole

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Onigiri - Japanese Rice Balls

Onigiri – Japanese Rice Balls

Ingredients
4 cups uncooked short-grain white rice
4 1/2 cups water
1 cup water
1/4 teaspoon salt
1/4 cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Directions

Prep
20 m
Cook
30 m
Ready In
1 h 10 m

Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover.
Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.

Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.

Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Recipe found here: Onigiri – Japanese Rice Balls

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Cheesy Stuffed Peppers

Cheesy Stuffed Peppers

Ingredients
6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Directions
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender.
Meanwhile, brown beef, onion and salt in a skillet; drain.

Cool slightly. Stir in the cheese, tomatoes and rice.

Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.

Recipe found here: Cheesy Stuffed Peppers

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Orange Rice Medley

Orange Rice Medley

Ingredients
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 tablespoons olive oil
1 cup uncooked long grain rice
1-1/2 cups chicken broth
1/2 cup orange juice
1/4 teaspoon salt
Dash pepper
1 can (11 ounces) mandarin oranges, drained and coarsely chopped

Directions
In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges. Yield: 6-8 servings.

Recipe found here: Orange Rice Medley

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Wild Rice Chicken Dinner

Wild Rice Chicken Dinner

Ingredients
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
2 packages (16 ounces each) frozen French-style green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (8 ounces each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 ounces each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

Directions
Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.

Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (6-8 servings each).

Recipe found here: Wild Rice Chicken Dinner

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