Hot Food & Recipes

Servings: 4 Servings
Category: Rice | Rice cooker
Ingredients

• 2 tb Olive Oil Or Butter
• 1 c Sliced Mushrooms
• 2 tb Fresh Oregano; minced
• 1 c Brown Rice
• 4 c Water
• 1/2 ts Salt; optional

Directions
Saute mushrooms and fresh oregano in olive oil or butter in nonstick pan for 1 minute. Remove from pan; reserve. Saute rice in same pan, stirring constantly, until rice is well coated, about 2 minutes. Combine rice with water and salt in steaming pan; cover and steam until rice is done, 40 to 45 minutes. Toss reserved mushrooms with hot rice. Serve immediately. Variations: * Any fresh herb such as basil, thyme, cilantro or a combination can be used. * For a nuttier texture, uncooked rice can also be toasted in a preheated 350 degree oven. Spread rice on a cookie sheet and toast, stirring occasionally, 8 to 10 minutes until golden. Steam rice in the usual way. * Vary ingredients as you would in any rice. NOTES : Brown rice is high in nutrients. Sauteing it in olive oil or butter before steaming intensifies its nutty flavor. 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: 4 Servings
Category: Rice | Side dishes | Vegetables | Vegetarian | Bobbie’s no
Ingredients

• 1 3/4 c Water or vegetable stock
• 1 c Brown rice
• 1 ts Salt
• 4 Green onions; chopped
• 6 oz Tender leaf spinach; stems
• -removed, finally chopped
• 1 c Parsley sprigs; chopped
• 1/2 c Fresh basil leaves; chopped
• 1/2 c Cilantro or mint leaves;
• -chopped
• 1/8 ts Fresh ground pepper
• 2 tb Sour cream; if desired (up
• -to 3)

Directions
Combine the water or broth, rice and salt in the pressure cooker. Cover and bring up to High pressure. Reduce heat to stabilize pressure and cook 18 minutes. Release pressure and let stand, covered 5 minutes. Add the remaining ingredients and mix well. Serve hot or at room temperature. Yield: 4-6 servings. >From The Best Pressure Cooker Cookbook Ever by Pat Daily, HarperCollins, ’94. MC formatting by bobbi744@sojourn.com NOTES : For the easiest preparation, chop the greens in a food processor. Recipe by: The Best Pressure Cooker Cookbook Ever, p. 133 Posted to MC-Recipe Digest by Roberta Banghart on Apr 08, 1998

Servings: 6 Servings
Category: Rice
Ingredients

• 1 c Green onions; chopped
• 2 tb Oil or shortening
• Salt & pepper
• 1/2 c Green pepper; chopped
• 3 c Hot cooked rice

Directions
Saute onions and peppers in oil until tender. Add rice. Toss lightly, add salt & pepper Serves 6. FROM “HAVE A RICE DAY!”, THE ARKANSAS RICE DEPOT, 1014 MAIN LITTLE ROCK, AR 72202 From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Rice
Ingredients

• 2 tb Sweet butter
• 2 Shallots; chopped
• 1 Clove garlic; minced
• 3 tb Dried chives
• 1/2 ts Dried dillweed
• 1 c Short grain brown rice
• 2 c Cold water
• 1 c Romano; grated

Directions
Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Saute until tender. Add the chives and dillweed. Saute for 1 or 2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45 minutes (do not remove the cover during the cooking time). Remove from the heat. Add the cheese. Toss until the cheese is melted. Serve hot. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Rice
Ingredients

• 1 c Uncooked brown rice
• 2 1/2 c Chicken broth
• 1 Chopped onion
• 1 Clove garlic
• 1 ds Black pepper
• 1 1/2 tb Butter
• 1 ts Salt
• 1 c Chopped celery
• 1 ts Seasoned salt

Directions
Combine rice, broth, and salt in 3-quart pan. Heat to boiling. Stir. Reduce heat, cover and simmer 45 minutes. Cook onions, celery and garlic in butter until tender, stir into cooked rice. Add seasoning. Serves 6. FROM “HAVE A RICE DAY!”, THE ARKANSAS RICE DEPOT, 1014 MAIN LITTLE ROCK, AR 72202 From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Rice
Ingredients

• 1 c Chicken broth
• 1/2 c Orange juice
• 2 tb Sugar; (optional)
• 1 1/2 c Minute Instant Brown Rice
• 1/2 c Fresh cranberries
• 2 tb Sliced almonds; toasted

Directions
Bring broth, orange juice and sugar to boil. Stir in rice and cranberries. Return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in almonds. Makes 2 1/2 cups. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 10, 1998

Servings: 8 Servings
Category: Rice
Ingredients

• 2 tb Oil or other fat
• 2 c Uncooked brown rice
• 2 c Cooked; chopped meat
• 1 md Onion; chopped
• 1 cn (large) tomatoes
• Salt to taste

Directions
Heat fat in skillet; add rice, onion, tomatoes and salt. Cover skillet and cook over low heat for 45-50 minutes or until rice is tender. Stir in cooked meat and cook until meat is heated through. NOTE: Brown rice is raw rice which has not been polished to the white stage usually seen. ARKANSAS RICE DEPOT, INC. PO BOX 808, 825 W. THIRD STREET LITTLE ROCK, AR 72203 From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Rice
Ingredients

• 1/2 c Butter or margarine
• 1 lg Onion; chopped
• 1 Green pepper; chopped
• 1 cn Mushroom soup; diluted with
• 1 cn Water
• 1 c Uncooked brown rice
• 1/2 lb Cheddar cheese; grated
• Salt and pepper to taste
• Bread crumbs

Directions
Cook rice (see “Arkansas Brown Rice”). While rice is cooking, melt butter in skillet. Add onion and green pepper, fry until partially cooked. Add salt and pepper along with diluted soup and cook until onion and pepper are tender. Fold cooked rice into soup mixture and place in a 2-quart casserole; top with cheese and bread crumbs. Heat uncovered in oven at 350 degrees for 30 minutes. NOTE: Brown rice is raw rice which has not been polished to the white stage usually seen. ARKANSAS RICE DEPOT, INC. PO BOX 808, 825 W. THIRD STREET LITTLE ROCK, AR 72203 From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Rice | Family & fr
Ingredients

• 3/4 c Thinly sliced onions
• 3 tb Butter
• 1 1/2 c Instant rice
• 2 cn Chili; all beef no beans
• 1 3/4 c Water
• 1/2 ts Salt

Directions
Saut?onions in a saucepan in butter until tender but not browned. Add rice and saut?until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK on Apr 20, 1998

Servings: 8 Servings
Category: Rice
Ingredients

• 1/2 ts Olive oil
• 1 lb Ground chicken breast;
• -skinless; cooked
• 1/2 c Celery; sliced
• 1/2 c Bell peppers; chopped
• 1/2 c Onions; chopped
• 1 Clove garlic; minced
• 2 ts Salt
• 3 c Water
• 1 cn (14.5-oz) stewed tomatoes
• 1 c Long-grain rice
• 1 cn (6-oz) tomato paste
• 1 ts Granulated sugar
• 1 ts Chili powder

Directions
From: matejka@bga.com (Anita A. Matejka) Date: Thu, 16 May 1996 08:37:25 +0100 Recipe by: Original From Better Homes & Gardens, Ground Meat Cookbook In a saucepan, heat oil over medium heat. Add chicken, celery, bell peppers, onions, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in salt, water, stewed tomatoes, rice, tomato paste, sugar, and chili power. Cover and simmer for 25 minutes or until rice is done. Stirring occasionally. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #87 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.