RICE ON THE GRILL

Great recipe for on the BBQ or for camping...

1 1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup water
1//2 cup chicken broth
1/3 cup ketchup
1 Tbsp butter

In a 9" round disposable foil pan, combine the first 7 ingredients.  Dot with butter.  Cover with heavy-duty foil; seal edges tightly.

Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed.  Remove foil carefully to allow steam to escape.  Fluff with a fork.

Yield: 4 servings.

www.tasteofhome.com


***

I added some Dijon mustard, S&P, basil and some extra water to the rice mix.
I sauteed all the vegetables and once they were cooled, I then added them to the rice mixture.
This dish was easy to prepare, and I made it a few days prior to camping so I simply froze it, kept it on ice & we reheated it on day 2 for supper.
Hubby liked some Tabasco sauce with the rice mixture.
We BBQ'd some sausage, cut it up and added it with the rice...and voila, just like a simple Jambalaya!!

RICE PUDDING WITH COOKED RICE LEFTOVERS

2 cups leftover cooked white rice
3 cups milk (any kind) *
1/2 cup sugar
Small pinch salt
1/2 cup raisins
1 tsp vanilla extract
1/2 tsp cinnamon, optional
Pinch nutmeg, optional

Combine cooked rice, milk, sugar and salt in a medium saucepan.  Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins.  Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).  Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes.  Serve warm or chilled.
Makes 4-6 servings.

*Note: You might want to add an extra 1/2 cup milk if the rice seems unusually firm or dry, to make it creamier.  Feel free to add a bit extra if the pudding is not as creamy as you like it.

Recipe by Nicole Weston, www.slashfood.com (2006)

Teriyaki Sauce with White Rice

While looking for a sauce to add over rice, I came across this recipe at Simple and Homemade, and this recipe is de-li-cious!!

Perfectly Cooked Rice

Ingredients
2 cups white rice
2 cups water

Directions
In the pan of your rice cooker or a medium sauce pan, wash rice under cool water until water runs clear (about 2-3 times.) Place in rice cooker and press cook. If you are using a regular pan, cover and bring to boil. Once it comes to a boil reduce heat to a simmer (low-medium) and cook for about 20 minutes. Do not lift lid because it uses steam too cook. Start the teriyaki sauce while the rice is cooking, so it is warm when you serve it. After 20 minutes, you can check the rice to feel its texture, if it feels soft enough, turn off heat and serve while still warm.

Teriyaki Sauce
Ingredients
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder (or 2 minced cloves)
5 tablespoons brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Directions
In a small sauce pan, combine all ingredients, except the cornstarch and cold water. Begin heating over medium heat. Meanwhile, measure out the cornstarch into a small bowl and add the cold water to it (I just used tap water and ran the cold water a bit to get it real cold.) Mix the cornstarch mixture well, and add to the teriyaki sauce mixture. Now raise the heat to medium and let it come to a boil (you will see little dark brown specks appear as it heats but don't worry! This is supposed to happen.) Boil until it comes to a consistency that you like. If it has become too thick, simply add some more water. Then serve over warm cooked rice (or whatever dish you have made.)

Store any left over sauce in an air tight container in the fridge. Note: the sauce becomes very thick after it has been refrigerated, I found adding water helps when I want to reserve the teriyaki sauce. But that is up to you.

WILD RICE CASSEROLE

Tonight's supper was a rummage through the fridge & pantry and some cross-referencing between Kraft Canada, Campbell's, and All Recipes websites.  A bit o' this, a bit o'that, and a new casserole was concocted... and it was very good!

1 cup wild rice blend
3 cups water
1 Tbsp butter
Salt

Add all ingredients to pot, bring to a boil, mix, cover pot with lid and simmer for 50 minutes, stirring once.

10 mushrooms, chopped
olive oil
1-2 stalks celery, diced
1 tomato, diced
1 Mennonite sausage, chopped
1 clove garlic
herbs: tarragon, paprika, salt, pepper (add to taste)
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 can cream of mushroom soup
milk (fill soup can once)
1/4 cup Parmesan cheese

Saute mushrooms in oil, add rest of vegetables, sausage and spices/herbs.
Add vinegars, soup and milk.
Simmer.

Add mushroom mixture to wild rice blend when cooked through; mix thoroughly.
Cook at 350 F until heated through.
Optional: add shredded cheese & cook for an additional 5 minutes.

Serve with a salad.

Made by Wilma

JAMBALAYA WITH SHRIMP AND SAUSAGE

Traditionally Jambalaya, a Creole dish, is made with rice, shrimp & sausage, but feel free to change this recipe to your tastes.

1 Tbsp olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 Tbsp minced garlic

170 g sausage, sliced

1 cup uncooked long-grain white rice

1 tsp paprika

1 tsp freshly ground black pepper

1 tsp dried oregano

1/2 tsp onion powder

1/2 tsp dried thyme

1/4 tsp garlic salt

1 bay leaf

2 cups chicken broth

3/4 cup water

1 Tbsp tomato paste

1/2 tsp hot pepper sauce

410 g can no-salt-added diced tomatoes, undrained

250 g peeled and deveined medium shrimp

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, pepper sauce, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp, cook 5 minutes. Discard bay leaf.

Yield: 4 servings (1 1/2 cups per serving).

Cooking Light's Easy Winter Recipes, Winter 2011

RISOTTO

Risotto is a rice dish that requires constant attention & stirring, not to mention about a half hour of your dedicated time, but it is just SO delicious, especially when served with salmon & veggies such as asparagus. Mmmm!! Just be sure to have everything ready before you start cooking so your food doesn't burn or scorch.

1 Tbsp olive oil

1/4 cup onion

2 tsp chopped garlic

2 tsp chopped fresh thyme

Dash each of salt & pepper

1 cup arborio rice

1/2 cup white wine

4 cups chicken or vegetable broth

1/4 cup Parmigiano-Reggiano cheese

Optional:

sundried tomatoes, diced black olives, quartered asparagus

In Dutch oven, over medium-high heat, heat oil; add onions, saute until softened; add garlic & thyme; stir.

Add arborio rice, cook until rice turns clear (do not let start to brown; reduce heat if browning.)

Pour in wine; cook, stirring until liquid is evaporated.

Reduce heat to medium-low and add chicken stock, 1 cup at a time, stirring, until the liquid is evaporated, for 30-40 minutes or until rice is tender but firm.

Stir cheese into risotto until melted.

Gently stir in optional cooked vegetables.

Season with pepper to taste.

Serves 4-6

This is my (Wilma's) own combination of several recipes

CALGARY CASSEROLE

This recipe is a variation of a recipe called "California Casserole" that I found in "Cook Great Food" by the Dieticians of Canada (2001). I wanted to use up vegetables & condiments that we had at home, so this worked perfectly for us. Hubby said it was a good recipe that could be repeated again. So, here is my "Calgary" rendition of the California Casserole.

1 1/2 cups water

1 cup basmati rice

1 cup sour cream

1/2 cup mayonnaise

1/2 cup salad dressings (I used Caesar & Italian dressings mixture)

1 Tbsp balsamic vinegar

1/2 cup asiago cheese

1/2 cup shredded mozzarella cheese

1/4 onion, chopped

1 yellow bell pepper, chopped

1/2 zucchini, chopped

1/2 - 1 stalk celery, chopped

1 tomato, diced

4 mushrooms, diced

1/4 tsp salt

1/2 tsp pepper

1/2 - 1 tsp Tex-Mex spice

1/2 - 1 tsp basil

1/2 tsp tarragon

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp celery seed

1/4 - 1/2 tsp crushed red pepper

Cover rice as per instructions or as preferred method.

Combine hot rice, sour cream, mayonnaise, salad dressings, cheese, vegetables and spices.

Pour into a lightly greased baking or casserole dish.

Bake, uncovered, in preheated 350 F (180 C) oven for about 25 minutes

Enjoy!!

Cheesy Ham & Rice Bake

1 1/2 cups uncooked instant rice
1 can cream of mushroom soup
1 soup can milk
1/4 cup mayo
120 g. sliced ham, chopped
2 cups frozen peas
1/2 cup cheddar cheese, grated

Preheat oven to 425 degrees. Mix rice, soup, milk, mayo, ham and cheese in 2L baking dish. Cover with foil.

Bake 20 minutes; uncover.

Sprinkle with cheese, bake uncovered for 10 minutes until rice is tender and cheese is melted. Let stand 5 minutes before serving.

From Kraft Canada Website

**** I didn't put deli meat in, I put leftover ham that I had in the freezer and cubed it up. I did spray the pan with PAM, but I do that for any dish. We really liked this one. It took only 5 minutes to prepare and tasted really good! The ham flavour spread throughout the whole dish which really added to the flavour seeing there's not much in here. Enjoy! I would make it again, but not all the time.****

PILAF WITH WINE & TOMATOES

PILAF WITH WINE & TOMATOES

(E: this is the rice dish we made when you visited us last year.)

2 Tbsp olive oil

1 cup chopped onion

1 1/2cups long-grain rice

Salt and freshly ground black pepper

1 cup dry white wine (red will also do fine)

2 cups chicken, beef, or vegetable stock, or water, heated to the boiling point

About 1 cup chopped tomatoes (canned are fine; don't drain)

Freshly grated Parmesan cheese (optional)

Place the oil in a large, deep skillet which can later be covered and turn the heat to medium-high.

When the oil is hot, add the onion.

Cook, stirring, until the onion softens but does not begin to brown, 5-8 minutes.

Add the rice all at once, turn the heat to medium, and stir until the rice is glossy and completely coated with oil, 2-3 minutes.

Season well, then add the wine and cook, stirring,

until some of it has bubbled away, about 2 minutes. Turn the heat to medium-high and add the liquid and the tomatoes.

Bring to a boil, then turn the heat to low and cover the pan.

Cook for 20 minutes, then check the rice.

When the rice is tender and the liquid is absorbed, it's done.

If not, cook for 2-3 minutes and check again.

Serve, topped with grated Parmesan.

Serves 4

How to Cook Everything by Mark Bittman, pg 203