Mushroom & Onion
Yellow Rice
Hi everybody :)
Today recipe is very similar to the Veggie Rice recipe I posted back in October. I used the same rice combination because I love the favor of the two. Sauteed onions and mushroom are added to the rice instead of the veggie mixture. It's great served along-sided beef, chicken, or pork dishes. Here's what I did...
Mushroom & Onion Yellow Rice
Ingredients:
1 medium onion; sliced
1/2 cup sliced mushrooms
2 tablespoons butter
1 1/2 cup long-grain white rice (I used Uncle Ben)
1 1/2 cup Par Excellence Yellow Rice
2 cup chicken stock; reduced sodium, homemade or store-brought
4 cup water
Salt & Pepper to taste
Addition butter, if desired
In a very large frying pan over medium high heat, saute the onions and mushrooms with 2 tablespoons butter until tender, about 2-3 minutes.
Add the rice mixture, stock, water, and salt & pepper. Bring to a boil over medium-high heat.
Reduce heat to simmer, cover and cook for 20 minutes, or until liquid is absorbed, rice should be tender. Fluff with additional butter, if desired and served.
ENJOY! Come again...
Linked to:
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Gallery of Favorites @ 21st Century Housewife
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The Better Baker Weekend Potluck
Strut Your Stuff Saturday @ Six Sister's Stuff
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!
Katherine Martinelli: Rice Blog Hop
Veggie Rice
Hi everybody :)
Today I would like to share my favorite rice recipe with you. One day while eating Chinese take-outs (which I love). I decided to come up with my own version of veggie rice. How hard could it be... vegetables and rice ...Voila ..veggie rice. So, I went into the kitchen to create and this is what I came up with. Now, I get asked to make this at every family get-together. Once I had to make enough for about 150 people, when one of my sisters renewed her wedding vows.
Veggie Rice
For the Rice:
6 cups water
3 cups rice (I use a combination of Uncle Ben Converted Long Grain Rice and Par Excellence Yellow Rice)
3/4 teaspoon salt
2 tablespoon butter
Cook rice according to directions on package. (I cooked mine for 20 minutes) Set aside.
For the Vegetables:
3 tablespoons olive oil
1 tablespoon butter
1 large onion, diced
1 cup carrots, shredded ; about 1 1/2 carrots (dry off excess liquid with paper towels)
1 celery stalk, chopped
1 cup bell pepper, chopped; (I used 4 mini peppers) (dry off excess liquid with paper towels)
3 cups broccoli, chopped; (I used 2 broccoli crowns)
Salt, Pepper, & Butter to taste
In a very large frying pan over medium high heat add oil, butter, onions, carrots, and celery. Cook for about 2 -3 minutes,
add bell pepper and broccoli and cook until broccoli is tender but still firm about 2 minutes.
Remove from heat. Add rice, stir well to mix. Season with additional salt, butter and pepper to taste.
Serve. Yield: about 14 cups or 21 (2/3 cup) servings
This is great like it is or meat can be added to it for a main course meal. Beef, chicken, pork, or fish I love it served with grilled salmon. I like to make a lot, so I can freeze some for later. For detailed information on how to freeze and reheat cooked rice go here.
This can also be downside easily and the vegetable can be adjusted to your choice. So if you're entertaining, cooking for a crowd, or a family of four give this a try, I'm sure you'll be please with the results. Now, get out your cutting boards and get to chopping :)
ENJOY! Come again...
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Cheesy Chicken & Rice Casserole
Hi everybody :)
Everyone, I'm sure, has their favorite chicken and rice dish that was inherited from a grandmother, mom, or aunt. But you can never have too many, so with that in mind, I bring you Cheesy Chicken & Rice Casserole.
This is a really simple recipe. It can also be prepared 1 day ahead, loosely covered and refrigerated until ready to bake. It can be cooked in individual baking dishes, and will make a great welcoming home gift for family or friends.
Cheesy Chicken & Rice Casserole from: CREATIVE COOK'S KITCHEN COOKBOOK
You Will Need
FOR THE CASSEROLE
1 can (10 ounces) cream of chicken soup
1/2 cup milk
1/3 cup mayonnaise
2 cups cooked white rice
2 cups chopped cooked chicken
1 cup frozen peas
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
1 cup shredded Cheddar cheese, divided
FOR THE TOPPING
1 sheet (1/2 package) frozen puff pastry dough, thawed
1 egg white, lightly beaten
SPECIAL AIDS
2-inch leaf-shaped cookie cutter rolling pin
SERVES 4
MAKING THE CASSEROLE
1. Preheat oven to 350°F. Spray a large casserole dish with nonstick cooking spray. In a medium bowl, combine soup, milk and mayonnaise. In another bowl, combine rice, chicken, peas, onion and bell pepper.
2. Stir soup mixture into chicken mixture. Add half the Cheddar. Spoon into casserole. Sprinkle with remaining Cheddar. Bake until top is golden, about 25 minutes.
MAKING THE TOPPING
1. On a floured surface, roll pastry to 1/8-inch thickness.
2. Using a cookie cutter, mark cutouts in pastry and cut out with knife.
3. With a small paring knife, press along pastry edges and down center of each cutout to make "veins." Arrange cutouts on an ungreased baking sheet; brush tops with egg white.
4. Place pastry cutouts in oven during last 15 minutes of casserole baking time. Bake cutouts until golden brown.
5. Remove cutouts from baking sheet and transfer to a wire rack to cool. Remove casserole from oven.
6. Arrange baked pastry cutouts on top of casserole. Serve immediately.
Kitchen Tips
To save time, place unbaked cutouts directly on casserole during the last 15 minutes of baking time.
Festive Touch
Use special cookie cutters for the pastry topping to echo a particular holiday.
To Spice It Up
Add some heat to this recipe by substituting 1 cup shredded Monterey Jack cheese with jalapenos for the Cheddar.
What I Think:
It was very good. I was surprise that there was no seasoning in the dish itself (but the chicken was seasoned, I used a roastisire chicken breast). I did sprinkled a little Mrs. Dash Onion and Herb Seasoning on top of the pastry leaves after the egg white. So THIS is going in my repeat file.
ENJOY! Come again...
Linking to:
Melt in your Mouth Blog Hop #79
Showcase Your Talents Thursday # 20
