July 11, 2014
Golden Delight Rice
Florence
Course Rice
Cuisine American
- 1 cup diced carrots
- 1 tsp cooking oil
- 2 golden Delicious apples cored and diced
- 3 cups cooked brown rice
- 1/2 tsp salt
- 1/2 cup golden raisins
In a large skillet, combine the carrots and oil, on medium heat until carrots are tender, approximately 5 minutes.
Add remaining ingredients and cook, stirring until heated through, approximately another 5 minutes.
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July 10, 2014
Monterrey Mexican Rice Salad
Florence
Course Rice
Cuisine Mexican
- 1/2 cup sour cream
- 1/2 cup red salsa (not chunky)
- 1/2 cup olive oil
- 1 tsp kosher or sea salt
- 4 cups cooked long grain brown rice
- 1 box 10 oz frozen corn kernels, thawed and drained
- 1/2 cup diced green bell pepper
- 1 small zucchini washed and diced
- 3 Roma tomatoes washed and diced
- 2 green onions washed and chopped
- 1/2 cup sliced ripe olives
- 1 cup finely shredded Monterrey Jack Cheese
In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
Add the remaining ingredients to bowl and stir well to coat with dressing.
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July 9, 2014
Fruity Rice Salad
Florence
Course Rice
Cuisine American
- 1 cup uncooked long grain white rice
- 2 kiwi peeled and sliced into thin crescents
- 1 green delicious or Granny Smith apple cored and diced
- 1/2 cup chopped celery
- 1/2 cup shelled roasted pistachio kernels
- 1/4 cup chopped green onions
- 3 tsp chopped fresh parsley
- 3 tsp white wine vinegar
- 1 tsp extra-virgin olive oil
Cook rice according to package directions.
Cool rice.
Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
In another bowl, whisk together the white wine vinegar and olive oil.
Drizzle over salad.
Cover and chill for 1 hour.
Remove from refrigerator and toss.
Server & Enjoy !
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Baked Cheesy Brown Rice Casserole
Florence
- 2 1/2 cups COOKED brown rice
- 4 green onions chopped
- 1 cup small curd cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 tsp dried dill
Preheat oven to 350°F
Grease 8x8 baking dish.
In large bowl combine all ingredients.
Pour mixture in to grease baking dish.
Bake (uncovered) for 15 to 20 minutes, it should be browned around edges.
Remove and let sit for 5 minutes on wire rack.
Server & Enjoy !
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July 8, 2014
Chinese Fried Rice
Florence
Course Side
Cuisine Chinese
- 6 slices bacon slices -- chopped
- 2 1/2 cups cooked rice -- cold
- 2 tablespoons soy sauce
- 2 eggs -- slightly beaten
- 3/4 cup chopped onions
- 1/2 cup green peppers -- chopped
- 1/2 cup celery -- chopped
In large skillet, cook bacon until brown, but not overly crisp.
Remove bacon, retain 4 tablespoons of bacon fat.
Add soy sauce, onions, peppers and celery and cook until tender.
Add egg cook until egg is done.
Add bacon and rice and stir until complete warmed.
Serve & Enjoy !
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July 3, 2014
Sweet N Crunchy Rice Salad
Florence
Course Main
Cuisine American
- 3 cups cooked brown rice
- 3/4 cup dried cranberries
- 1 mango diced
- 1/2 cup raspberry vinaigrette
- 1/4 cup chopped fresh parsley
- 1 cup chopped pecans lightly toasted
In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley.
Chill.
When ready to serve, toast pecans over low heat until slightly warm.
Sprinkle over rice dish.
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Creamy Turkey Rice Soup
Florence
Course Soup
Cuisine American
- 1 small onion diced
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups cooked rice
- 1 cup cooked turkey diced
- 1/2 tsp salt
- 1 cup half and half
In stockpot, put the onion and butter over medium-low heat and stir until onion softens
Add flour slowly, stirring until flour turns golden yellow in color.
Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
Server Warm & Enjoy !
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July 1, 2014
Vegetable Fried Rice
Florence
- 1 tablespoon butter
- 1/4 cup chopped carrot
- 1 green onion chopped
- 1/4 cup frozen peas
- 1 cup cold cooked rice
- 4 1/2 teaspoons soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
Melt butter in a large non-stick skillet over medium heat.
Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
Remove pork mixture to a bowl and return skillet to medium heat.
Scramble egg in the skillet until completely set.
Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
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June 27, 2014
Creole Dirty Rice
Florence
Course Main
Cuisine French
- 1/2 lb beef or chicken liver cut into 1/2 inch pieces
- 1 Tbsp cooking oil
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 can 28 oz crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups COOKED rice
In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
Remove pieces with slotted spoon.
Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
Stir in rice and serve.
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June 26, 2014
Saucy Kidney Beans And Rice
Florence
Course Main
Cuisine Ameican
- 1 cup uncooked long grain white rice
- 2 - 16 oz cans red kidney beans plus 2 cans water
- 8 oz cooked smoked sausage chopped
- 1 small onion diced
- 1/2 tsp any Creole seasoning blend
- 1/4 tsp hot sauce
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
Cook rice according to package directions.
Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
Add cooked rice to kidney bean mixture.
Stir until rice is mixed in well.
Serve.
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June 25, 2014
Green N Red Big Beefy Rice Dinner
Florence
Course Main
Cuisine American
- 2 lbs ground beef
- 1 softball size onion diced small
- 2 garlic cloves grated
- 1 - 16 oz jar green salsa salsa verde
- 1 - 16 oz jar red salsa
- 2 cups tomato juice
- 8 cups cooked rice
- 1 pint sour cream
- salt and pepper to taste
- 1 cup shredded Cheddar cheese
Cook ground beef in a large skillet over medium-high heat and cook, until slightly brown.
Add onions and continue cooking until onions are tender.
Add garlic and cook for another 1 minute.
Add in green, red salsas and tomato juice and cook for 5 minutes.
Preheat oven to 350°F.
Add rice to a large casserole dish.
Add meat mixture to casserole dish.
Add sour cream and stir to combine.
Season with salt and pepper if desired.
Top with Cheddar cheese.
Bake casserole, uncovered, for 30 to 40 minutes or until cheese is melted.
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Easy Green Veggie Fried Rice
Florence
Course Main
Cuisine American
- 2 cups cooked rice
- 1 Tbsp vegetable oil
- 1/2 cup frozen broccoli florets thawed and drained
- 1/2 cup frozen peas thawed and drained
- 3 tsp soy sauce
- 2 tsp sesame oil
- 1/2 cup chopped fresh green onions including tops
Put a large heavy skillet over medium heat, add vegetable oil and heat well, then add rice, stirring until light golden in color.
Add in the broccoli and peas, stir and cook until vegetables are tender, about 3 minutes.
Add the soy sauce, sesame oil, and green onions, stir until ingredients are all hot.
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