It is really starting to feel like fall here! It has been chilly a few days, though not too bad with the sun out and shining. It is perfect weather for some homemade soup and this recipe had little preparation (besides cooking the rice) and was so delicious! A great meal on a cool fall day!
Wild Rice Soup From Sparks from the Kitchen Cookbook
3/4 cup onion, chopped
3/4 cup celery, diced
3/4 cup carrots, diced
1 clove garlic, minced
3 slices bacon
1 cup chicken broth
2 cans cream of mushroom soup (I only had one and it was still very creamy)
2/3 cup wild rice
2 soup cans of milk
1 small can mushrooms with liquid
Brown bacon. Reserve 3 T. drippings and brown onion, celery and carrots in remaining drippings. Simmer with chicken broth and soup.
Cook wild rice in 3 cups of water for 1 hour; add rice to above with milk, mushrooms and bacon, crumbled up. Heat thoroughly.
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Monday, October 4, 2010
Tuesday, November 10, 2009
Bounty Rice
I've been kind of busy around here and am leaving tomorrow night for a 3 day walk in Phoenix, AZ for breast cancer. It's been hectic here, but I've still been doing some cooking and baking. I made this dish for dinner last night to use up some cabbage that I had bought at the farmers market a few weeks ago. Cabbage keeps really well, but I figured it would be best to use it up in a few weeks versus a few months. My husband doesn't really care for cabbage either so I thought I could kind of hide it in this rice casserole. It did turn out really tasty and Ryan did eat the cabbage too!
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Thursday, October 29, 2009
Butternut Squash and Vanilla Risotto
I'm probably one of the only people who likes to watch the Food Network while I am working out at the gym. We don't have this station at home, but I really like to watch any show about food. Surprise, huh?
Anyway, the other day while I was at the gym, Giada was on and making this risotto. It sounded so good and not too complicated. I grew some butternut squash in the garden this year so I have a few and am always looking for different ways to prepare them. This just sounded like it would be so yummy. It's Italian comfort food and it is good! The only think I had to buy was the vanilla bean which is not cheap, but I only used half and it was worth it.
Butternut Squash and Vanilla Risotto From the Food Network and Giada De Laurentiis
4 cups vegetable broth (I used chicken broth)
1 large vanilla bean
3 cups peeled, cubed butternut squash, about 12 ounces
2 T butter, plus 1 T
3/4 cup chopped onion
1 1/2 cups Arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 tsp salt
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer, reduce heat. Add the squash to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon, remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 T butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more broth, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining T butter and salt. Transfer to serving dish, sprinkle with fresh chopped chives if desired. Serve immediately.
Anyway, the other day while I was at the gym, Giada was on and making this risotto. It sounded so good and not too complicated. I grew some butternut squash in the garden this year so I have a few and am always looking for different ways to prepare them. This just sounded like it would be so yummy. It's Italian comfort food and it is good! The only think I had to buy was the vanilla bean which is not cheap, but I only used half and it was worth it.
Butternut Squash and Vanilla Risotto From the Food Network and Giada De Laurentiis
4 cups vegetable broth (I used chicken broth)
1 large vanilla bean
3 cups peeled, cubed butternut squash, about 12 ounces
2 T butter, plus 1 T
3/4 cup chopped onion
1 1/2 cups Arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 tsp salt
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer, reduce heat. Add the squash to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon, remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 T butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more broth, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining T butter and salt. Transfer to serving dish, sprinkle with fresh chopped chives if desired. Serve immediately.
Friday, October 23, 2009
Creamy Wild Rice Soup
This soup was amazing! I've been meaning to post this for a few days, but haven't found the time. This creamy soup was so yummy; my husband gave it a 10 :) It took a little while to cook the rice, but besides the cooking time, it was relatively simple to put together. There was a delicious blend of cream, salty ham and crunchy pecans. I'd substitute some cooked and crumbled bacon at the end if you don't like ham or just forgo the meat all together for a meatless dish.
Creamy Wild Rice Soup From Taste of Home's Quick Cooking
4 cups of water
1/2 tsp salt
1/2 cup uncooked wild rice
3 T chopped green onions
1/4 cup shredded carrot
3 T chopped pecans
6 T butter
1/3 cup flour
2 cans (14.5 oz each) chicken broth
1/2 cup diced fully cooked ham
1/4 tsp pepper
1 cup half and half cream
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil).
Creamy Wild Rice Soup From Taste of Home's Quick Cooking
4 cups of water
1/2 tsp salt
1/2 cup uncooked wild rice
3 T chopped green onions
1/4 cup shredded carrot
3 T chopped pecans
6 T butter
1/3 cup flour
2 cans (14.5 oz each) chicken broth
1/2 cup diced fully cooked ham
1/4 tsp pepper
1 cup half and half cream
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil).
Saturday, September 26, 2009
Mexican Rice
I went raspberry picking the other night and brought home 12 pounds of berries. So good! They were turned into jam, wine, frozen berries and frozen puree. The picking took a little longer than expected and I didn't have anything planned for dinner. I thought about stopping and picking up something on my way home, but then remembered this recipe from the cookbook that I put together. It was quick to put together which was a relief since my stomach was looking forward to dinner. The longest part was defrosting and browning the beef. This isn't a very fancy dish, but it is filling and delicious!
Mexican Rice From Cooking for a Cure
1 lb ground beef
1 can pinto beans, drained
1 can chili style canned tomatoes (I used plain diced tomatoes)
1 small can tomato sauce
1 T cumin
1 T chili powder
1 tsp garlic powder
Cooked rice
Brown hamburger and add tomatoes, sauce, beans and spices. Let simmer. Cook desired amount of rice. Serve hamburger mixture over rice. Garnish with sour cream, cheese and a dash of hot sauce if desired.
Mexican Rice From Cooking for a Cure
1 lb ground beef
1 can pinto beans, drained
1 can chili style canned tomatoes (I used plain diced tomatoes)
1 small can tomato sauce
1 T cumin
1 T chili powder
1 tsp garlic powder
Cooked rice
Brown hamburger and add tomatoes, sauce, beans and spices. Let simmer. Cook desired amount of rice. Serve hamburger mixture over rice. Garnish with sour cream, cheese and a dash of hot sauce if desired.
Tuesday, August 18, 2009
Cheesy Broccoli Rice Bake
I had some broccoli from the farmer's market to use up (it was getting a little sad looking) so I found this yummy casserole recipe. It was pretty easy to through together and didn't have to cook really long. It turned out really good, especially with the added sausage to make it more of a main dish. Use light and low-fat ingredients for a lighter dish.
Cheesy Broccoli Rice Bake From Taste Of Home
1 can (10 oz) cream of broccoli soup, undiluted
1 can (10 oz) cream of chicken soup, undiluted
2 cups skim milk
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cups uncooked instant rice
2 cups chopped fresh broccoli
1 small onion, chopped
1 tsp paprika, divided
1/2 tsp pepper
1 lb bulk sausage, browned (optional)
In a large bowl, combine soups, milk and sour cream. Stir in cheeses, rice, broccoli, onion, 3/4 tsp paprika and pepper. Stir in cooked sausage if using. Transfer to a 9 x 13" baking dish coated with cooking spray. Sprinkle with remaining paprika. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until rice and broccoli are tender.
Cheesy Broccoli Rice Bake From Taste Of Home
1 can (10 oz) cream of broccoli soup, undiluted
1 can (10 oz) cream of chicken soup, undiluted
2 cups skim milk
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cups uncooked instant rice
2 cups chopped fresh broccoli
1 small onion, chopped
1 tsp paprika, divided
1/2 tsp pepper
1 lb bulk sausage, browned (optional)
In a large bowl, combine soups, milk and sour cream. Stir in cheeses, rice, broccoli, onion, 3/4 tsp paprika and pepper. Stir in cooked sausage if using. Transfer to a 9 x 13" baking dish coated with cooking spray. Sprinkle with remaining paprika. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until rice and broccoli are tender.
Wednesday, August 12, 2009
Fresh Corn-Rice Salad
Tonight we had BLTs for the first time this summer. I've been waiting for the fresh tomatoes from our garden and they're finally ripening. It was such a delicious sandwich! I look forward to more in the next few weeks as my tomatoes continue to ripen. To go with our BLTs I made this yummy rice side dish. I had made it last summer around this time and I thought it was so good. It uses fresh, seasonally available veggies in a great veggie/rice side dish combination. Enjoy!
Fresh Corn-Rice Salad From Better Homes and Gardens
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula (omitted since I didn't have this)
1 small red onion, cut in thin wedges
1 jalapeno pepper, thinly sliced
2 T. rice vinegar or red wine vinegar
2 T. olive oil
Husk corn and remove silk with a stiff brush, rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks. Combine cooked rice, tomatoes, arugula (if using), onion and jalapeno pepper. Transfer to serving bowl; top with corn. Drizzle vinegar and olive oil over top. Season with salt and pepper. Serve at room temperature.
Fresh Corn-Rice Salad From Better Homes and Gardens
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula (omitted since I didn't have this)
1 small red onion, cut in thin wedges
1 jalapeno pepper, thinly sliced
2 T. rice vinegar or red wine vinegar
2 T. olive oil
Husk corn and remove silk with a stiff brush, rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks. Combine cooked rice, tomatoes, arugula (if using), onion and jalapeno pepper. Transfer to serving bowl; top with corn. Drizzle vinegar and olive oil over top. Season with salt and pepper. Serve at room temperature.
Saturday, July 12, 2008
Rice Salad with Cilantro Vinaigrette
This was another dish I made on the 4th. It was simple to make and very good. I nice change from the pasta and potato salads I usually make.
Rice Salad with Cilantro Vinaigrette from Taste of Home
2 c cooked long grain rice
1 can black beans, rinsed and drained
1/2 c diced sweet red pepper
1/2 c diced sweet yellow pepper (I omitted both of these peppers and added a green pepper)
4 1/2 tsp minced fresh cilantro
3 T olive or vegetable oil
2 T cider or white wine vinegar
2 T water
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
In a bowl, combine the rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight fitting lid; shake well (I whisked the ingredients in a bowl). Pour over rice mixture and toss to coat. Refrigerate until serving.
Rice Salad with Cilantro Vinaigrette from Taste of Home
2 c cooked long grain rice
1 can black beans, rinsed and drained
1/2 c diced sweet red pepper
1/2 c diced sweet yellow pepper (I omitted both of these peppers and added a green pepper)
4 1/2 tsp minced fresh cilantro
3 T olive or vegetable oil
2 T cider or white wine vinegar
2 T water
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
In a bowl, combine the rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight fitting lid; shake well (I whisked the ingredients in a bowl). Pour over rice mixture and toss to coat. Refrigerate until serving.
Thursday, June 12, 2008
Buttery Garlic Rice Mix
I have to share with you all one of my favorite rice dishes to make. I got this from hillbillyhousewife.com. Strange, I know. She has a lot of frugal recipes for mixes and other things made from scratch. I don't buy packaged rice mixes very often because I don't like the preservatives in them so this recipe is an excellent, quick alternative.
Buttery Garlic Rice Mix
1 cup long grain rice or brown rice
2 chicken bouillon cubes
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric
2 tsp dry parsley
Combine the rice and all of the other ingredients in a resealable plastic container. Seal container and label. Store in the pantry. This makes one package of rice mix. Can make several at a time. I tend to just prepare the mix when I'm making the rice for dinner which works well too.
To Prepare:
2 T butter or margarine
1 package rice mix
2 cups water
In a 2 quart sacuepan, combine the margarine, rice mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce heat to the lowest possible flame. Simmer, covered until done. White rice should cook for 20 minutes and brown rice for 45 minutes. Serve hot.
We enjoy this with fish alot. It's very good!
Buttery Garlic Rice Mix
1 cup long grain rice or brown rice
2 chicken bouillon cubes
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric
2 tsp dry parsley
Combine the rice and all of the other ingredients in a resealable plastic container. Seal container and label. Store in the pantry. This makes one package of rice mix. Can make several at a time. I tend to just prepare the mix when I'm making the rice for dinner which works well too.
To Prepare:
2 T butter or margarine
1 package rice mix
2 cups water
In a 2 quart sacuepan, combine the margarine, rice mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce heat to the lowest possible flame. Simmer, covered until done. White rice should cook for 20 minutes and brown rice for 45 minutes. Serve hot.
We enjoy this with fish alot. It's very good!
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