Hot Food & Recipes

Servings: 6 Servings
Category: Rice
Ingredients

• 2 md Green peppers coarsely
• -chopped
• 1/2 c Parsley; fresh, chopped
• 1 md Onions; yellow,
• -coarsely chopped
• 2 Cloves garlic
• 1/2 c Water
• 2 c Brown rice; long-grain, raw
• 3 tb Vegetable oil
• 3 c Water
• 1 ts Salt

Directions
This recipe even works with old wilted green peppers. Recipe By: New Recipes from Moosewood Restaurant p. 198. Puree the vegetables in a blender with 1/2 cup of water until smooth. Saute the rice in oil for 2 or 3 minutes, stirring to prevent the rice from scorching. Add the vegetable pure and cook for 5 more minutes, stirring often. Add 3 cups of water and the salt and bring to a boil. Reduce the heat, cover, and cook until the liquid is absorbed, 30 to 45 minutes. PERCIM@ATLAS.ODYSSEE.NET (MARK PERCIVAL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Rice
Ingredients

• 1 Onion; diced
• 2 Cloves garlic; minced
• 2 tb Vegetable oil
• 1/2 c Minced parsley
• 2 c Long-grain white rice
• 4 1/2 c Chicken stock
• 2 ts Salt
• 8 Green onions; minced
• 1/2 c Minced cilantro
• 1 cn (3.5-oz) diced green chiles

Directions
gunterman@ccmailpc.ctron.com Recipe By: the California Culinary Academy 1. In a medium saucepan over medium heat, saute onion and garlic in oil until softened and translucent (3 to 4 minutes). Stir in parsley, rice, chicken stock, and salt. 2. Cover and simmer over low heat until all liquid is absorbed (18 to 20 minutes). Remove from heat and stir in green onions, cilantro, and diced green chiles. Serve warm. Serves 8. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Rice
Ingredients

• 1/2 Medium-size onion
• 2 Stalks celery
• 1/2 lg Poblano chile
• 1 Clove (large) garlic
• 2 tb Oil
• 1 c Long-grain rice
• 2/3 c Chicken stock (see index)
• 1 ts Salt
• 5 oz Frozen peas; defrosted
• 2 Carrots; peeled & cut in 1/8
• -inch dices

Directions
1. Place the onion, celery, chile and garlic in a small saucepan with 1 cup water. Bring to a simmer over medium heat and cook until the vegetables are tender, 10 to 15 minutes. 2. Let the mixture cool until lukewarm, then puree in a blender or food processor. Set aside. 3. Heat the oil in a small saucepan and fry the raw rice gently over in order to cook evenly without burning. 4. Stir in the pureed vegetables and the liquid. Add the chicken stock and salt. Bring to a boil, stir once, and reduce heat to low. Cover and cook, undisturbed, for 10 to 12 minutes. 5. Add the peas and carrots without stirring. Replace the cover and continue cooking for 10 to 15 minutes or until the rice is tender and the liquid is absorbed. 6. Stir with a fork before serving to fluff the rice and mix the vegetables through. LOPEZ Y GONZALEZ LEE ROAD, CLEVELAND HEIGHTS. WINE: RED RIOJA From the . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Rice | Rice cooker
Ingredients

• 1/2 lb Chorizo (Spanish Sausage);
• -cut in 3/4″pieces
• 1 ts Achiote
• 4 c Hot Cooked Rice
• 1 c Frozen Peas; thawed and
• -drained
• 2 tb Carrot; slivered
• Salt And Freshly Ground
• -Pepper; to taste
• 4 Hard-Boiled Eggs;
• -shelled/quartered

Directions
Fry sausage until well cooked and browned. Remove sausage from pan; keep warm. If necessary, add enough oil to pan to make 2 tablespoons oil. Add achiote; cook until oil is red. Combine chorizo with rice, peas, and carrot in oil; mix, stirring frequently, until hot. Season to taste. Arrange quaretered eggs on top and serve immediately. NOTES : The Spanish use saffron to color their delicious paella, but in Puerto Rico and many South American countries achiote (annatto seed) is used to color native rice dishes. Achiote is tasteless. The red coloring is obtained by slowly heating it in oil. Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland on Jan 04, 1998

Servings: 4 Servings
Category: Rice
Ingredients

• 600 -(up to)
• 800 g Octopus
• 200 ml Red wine
• Water
• 600 ml Cooking liquid (reserved)
• 150 ml Olive oil
• 1 Chopped onion
• 2 Cloves garlic; finely
• -chopped
• 3 Tomatoes; skinned and
• -chopped
• 1 lg Green pepper; cut into
• -snips
• Salt; pepper and chilli
• -powder to taste
• 350 g Rice (preferable a
• -short-grain Risotto rice
• -like Arborio)

Directions
From: kmeade@ids2.idsonline.com (The Meades) Date: Mon, 15 Apr 1996 18:48:14 -0400 This, too, is a Portuguese recipe, from the Algarve. It can be made with octopuses of any size. Baby ones won’t need so much precooking. Precook 600 to 800 g octopus in 200 mL red wine with a little water. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 600 ea mL. Cut the drained octopus into small pieces. Heat 150 mL olive oil in a large saucepan, add a chopped onion and cook gently, stirring, for 2 or 3 minutes. Add 2 garlic cloves finely chopped, 3 tomatoes, skinned and chopped, and a large green pepper cut into snips. Season with salt, pepper and chilli powder to taste. Cook for a few minutes longer. Add the cooking liquid from the octopus and bring it to the boil. Add 350 g rice (preferable a short-grain risotto rice like arborio) and bring back to the boil, then turn the heat very low and put the lid on the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, taste a grain or two to make sure it is soft. The rice should still be quite damp. Serve. Makes 4 servings. From Meryl Constance’ column in the Sydney Morning Herald, “Raw Materials”. 3/2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #44 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Rice
Ingredients

• 2 c Unpolished long-grain rice
• 1/2 c Chicken fat or vegetable oil
• 1/2 c Casera sauce
• 4 c Homemade chicken stock
• Salt & freshly ground black
• -pepper

Directions
1. Wash & rinse rice in several changes of water to remove excess starch. Spread on cookie sheet to dry. 2. Saute rice in fat in large cast-iron frying pan until grains are uniformly light brown. 3. Reduce heat to very low & stir in remaining ingredients. Press a sheet of tin foil over the rice & cover w/ heavy lid. 4. Cook over low heat for 20 min. Do not uncover the pan or stir. Make sure the pan is correctly centered over the flame. When the rice is cooked, fluff w/ a fork & correct the seasoning before serving. CASA ROMERO GLOUCESTER ST.; BOSTON BEV:CARTA BLANCA OR DOS EQUIS From the . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Rice | Rice cooker
Ingredients

• 1 c Uncooked Rice
• 1/2 c Vermicelli; broken in 1″
• -pieces
• 2 tb Olive Oil Or Butter
• 2 c Chicken Or Beef Broth
• Salt; to taste

Directions
Saute rice and vermicelli; stirring constantly, in olive oil or butter in nonstick pan until rice is translucent, about 2 minutes. Combine rice and vermicelli with broth in steaming pan; season to taste. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving. Variations: * Turkish cooks sometimes chop and add the white parts of a few scallions at the end of the steaming step. * Substitute 1/2 cup fine egg noodles for vermicelli. NOTES : This popular dish is used interchangeably with plain rice pilaf. Especially good with chicken and lamb stews. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland on Jan 04, 1998

Servings: 8 Servings
Category: Rice
Ingredients

• 1/4 lb Butter or margarine
• 1/2 c Vermicelli
• 2 c Uncooked long-grain rice
• 4 c Boiling hot chicken broth
• 1 ts MSG (optional)
• Salt

Directions
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and MSG and season to taste with salt. Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Rice
Ingredients

• 1 tb Unsalted margarine
• 1/3 c Uncooked thin egg noodles
• 1/2 c Uncooked long-grain rice
• 1 1/4 c Low-sodium chicken broth
• 1/8 ts Black pepper

Directions
This version is from “Great Recipes for Good Health” by Reader’s Digest, who just calls it “Noodles and Rice.” In a medium-sized saucepan melt the butter or margarine. When bubbly, add the egg noodles and stir until browned, about 2 minutes. Add the rice and cook about 3 more minutes. Add the chicken stock/broth and spice and bring to a boil. Reduce to a simmer and cover. Cook for 20-30 minutes until rice is done, stirring occasionally. Allow to sit for a few minutes before serving. Serves four. _Great Recipes_ gives this nutritional info for its version: 332 calories 6 g total fat 2 g saturated fat 4 mg cholesterol 128 mg sodium — Kenneth Herron kherron@ms.uky.edu University of Kentucky +1 606 257 1429 Dept. of Mathematics “If you ever drop your keys in a river of molten lava, let ‘em go because, man, they’re gone.” KHERRON@MS.UKY.EDU (KENNETH HERRON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 2 Servings
Category: Rice
Ingredients

• 50 g Butter
• 200 g Uncooked rice
• 50 g Small egg noodles
• 500 ml Chicken stock
• Basil (optional)

Directions
From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 22:09:07 GMT 1. Melt butter in large saucepan, add egg noodles, and cook until browned. 2. Add rice, stir to coat with butter. Cook on medium high heat for 1 minute. 3. Add chicken stock, and optional basil, and stir to mix. 4. Reduce heat, cover, and cook for 25 – 30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. CONTRIBUTOR: Andrew L. Duane, Compugraphic Corp., Wilmington, Mass., USA, {ima,ism780c,ulowell}!cg-atla!duane JEWISH-FOOD digest 262 From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.