Recipes with rice?

[Katrina-Sisu]

Since meat is too expensive, Hubby and I are on a practially vegetarian diet. So any type of meat is out for the recipes..although we do have hotdogs lol.

Mom loaded me up with TONS of rice which I'm thankful for. I just can't come up with any new ideas of what to cook with.

I made hibachi rice, sauteed rice, pineapply stirfry rice, stuff lik that.

I'm desperate for any new recipes or ideas.

Thanks!

Kat

[MadTripper]

Rice pudding?

Cream of carrot and rice soup

[Katrina-Sisu]

Thanks for the ideas! :)

Kat

[bookwormom]

risi bisi. this is a dish I learned from an Italian and it is supposed to mean rice and peas. You need cooked rice, a spoonful or so of oil, half a finely chopped onion,a can of peas or fresh or frozen peas. salt and pepper, and an egg or two per person. Sautee the onion in the oil until light golden, add the scrambled eggs with salt and pepper, cook until done, add the rice and peas and heat through.

[kawalekm]

Hello Kat
Two rice dishes I love are risotto and paella. *Both can be made on the stovetop in a cast iron pan. *I make risotto with rice cooked in chicken broth with chedder and parmesan cheese. *I make paella in a similar way, rice in chicken broth, but add stir-fried hamburger meat and sausage slices. *A few shrimp or crab claws and it becomes Catalonian paella. *You can just simmer the rice in broth till it desolves into porridge and have that for breakfast. *How about chicken and rice cassarole. *Lay chicken meat cut into bite size peices in the bottom of a baking dish. *Mix a can of cream of whatever soup with an equal volume of milk, mix rice into that, and pour over the chicken. *Bake in the oven for 60 minutes at 350 or untill both the chicken and rice are done. *Finally, make either stuffed grape leaves or stuffed cabbage leaves with a mix of partially cooked rice and hamburger meat. *I make stuffed cabbage Polish style, baked in tomato sauce.
Michael

[annabella1]

If you have a way to grind rice, rice flour is great for cooking you can make a batter for coating veggies and fry them. you can also use a coarse grind of rice for tamales instead of corn masa.

[Katrina-Sisu]

Thanks for all the great recipe ideas! :)

Katrina

[CarolAnn]

I hope you're using brown rice . . . the nutrition is stripped away from white rice, leaving mostly just starch.

My favorite way to cook rice is in a little stainless steel pressure cooker that I got from my mom. I put in two parts water to one part rice, bring it to a boil and just turn off the heat. That's just a tiny bit under done - but always nice and fluffy so I can cook other stuff with it. I freeze it in serving sized-baggies so I can take one out in the morning and have it thawed for dinner when I get home from work.

Next thing is - you can change rice a bunch by what you cook it in! I've brewed savory herbs by putting them in a coffee filter & run the water through. That makes yummy water to cook the rice in. My favorite herbs for this is inexpensive Italian seasoning - but anything you like that smells good to you will probably taste great!

This pre-flavored rice adds extra taste to anything you use it in! You can use meat more like a condiment - just small bits cooked in for flavor, rather than using it as a main dish, and that's much healthier to do too.

Rice and beans or rice and corn make a more complete amino acid mix for protein than rice alone, and this is important if you're not eating much meat!

Sauteed mushrooms, eggplant & onion are excellent over rice, and I use cumin as the spice and melt cheese over the top. If I have them, I've also chopped tomatoes and peppers to add to the mix. It's all good!

If you haven't used eggplant much, you want to choose young (smaller) ones that will be more tender and have smaller seeds. Peel it, slice it and salt the slices, and leave them sit on paper towels for 15-30 minutes. They will be absolutely DRIPPING with water - the salt pulls it out. If you skip this step, eggplant will suck up cooking oil like a sponge - and be kind of icky when you get done cooking it! Pat them dry & this also removes most of the salt - then cook however you need to.

Tumeric is a great spice to add in small amounts to give the rice a golden color - and it's lots cheaper than saffron! I use it when the dish needs a little more color.

I buy herbs and spices in a health food section of my grocery store where i can buy them in bulk - and just buy a little at a time so they don't get old. You pay double when you buy those cute little bottles of spices! I keep all my baggies of spice in a tin cookie can and it keeps them fresh just fine!

[Katrina-Sisu]

Thanks for the tips and ideas!

Kat

[YounGrey]

Southern Rice Pudding -
http://homesteadingrecipes.blogspot.com/2007/08/southern-rice-pudding.html

[Dagny]

This recipe calls for a small amount of meat. *I use chicken gizzards and hearts, which go for cheap at a local supermarket, but you could substitute any leftover meat, mushrooms, or beans. *Or a few hot dogs, sliced.

Don't be put off by the name. *It comes from the black pepper, which gives this dish the appearance of having been dropped on a gravel driveway and put back in the pot.

Dirty Rice

1/2 to 1 lb. meat or substitute
3 & 1/2 C. chicken broth
3 Tbsp. butter, oil, or chicken fat
1/2 C. chopped onions
1/2 C. chopped green pepper
1/2 C. chopped celery
2 cloves garlic, minced or mashed
2 tsp. salt
1 tsp. black pepper
1 tsp. paprika, mild or hot
1/2 tsp. cayenne (red) pepper
1 & 1/2 C. long grain rice (preferably brown)


Pre-heat oven to 225 degrees.

If using gizzards and hearts, simmer in some of the broth for about fifteen minutes at very low temperature. *Drain, reserving broth. *Cut off gristle and chop coarsely. *Skip this step for cooked mushrooms or beans.

Heat fat in a large pot (I use a heavy-bottomed stainless steel Dutch oven) and lightly brown the chopped meat, if using any. *Add peppers and celery, cook a minute or two, and add the onions. *When onions are translucent, add the garlic and saute for another minute or so, being careful that none of the veggies start to burn.

Add rice and broth, stir well to coat the rice with fat, bring to a boil, then cover and simmer for about 25 minutes. *Put the pot in the oven and bake for another 20 minutes. *Fluff with fork when done.

I get six largish servings from this. *It's a very warming, satisfying dish on a cold night.

[Dagny]

Another thought: rice can be cooked and served as a hot breakfast cereal with sugar and milk. Add raisins, sliced bananas, bits of apple, cinnamon - whatever you have on hand.

[Katrina-Sisu]

Thanks for the replies! :)

Frugal Abundance (formally Hillbilly Housewife) has vegetarian chili recipe that calls for rice. It's a good way to use up rice and it's very yummy. I liked it with cheddar cheese over it over cornbread.

http://frugalabundance.com/cheapeasyfastchili.htm

[Dagny]

Here are two more of my good-but-cheap recipes based on rice:

Skillet Beans & Rice

2 cups cooked rice
1 16 oz. can corn, drained (or same amount of frozen corn)
1 16 oz. can of black or red beans, drained and rinsed
1 16 oz. jar salsa
1 medium onion, chopped
oil

Saute onions in oil until soft. Then add everything to the skillet, stir, and heat through. Add taco garnishes such as shredded cheese or sour cream if you wish. This is remarkably good and fast. Makes 4-6 servings.


Broccoli & Cheese Casserole

3 Cups cooked rice
1 package (10 oz.) chopped broccoli, thawed and drained
1 can cream soup
1/2 soup can milk
1 & 1/2 Cups cubed Velveeta-type cheese
1/2 Cup chopped onion
1/2 Cup chopped celery

Combine soup, milk, and cheese in a large saucepan until cheese is melted. Add onions and celery and cook a few more minutes. Add rice, stir, and pour into a casserole dish. Bake at 350 degrees for about half an hour, until heated through. Makes 4 servings.

[Katrina-Sisu]

Thanks! :)

[Katrina-Sisu]

Came across two recipes that sound good with rice. I haven't tried them yet though.

http://food.yahoo.com/recipes/martha-stewart/recipe3886/easy-paella

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=35532&Source=SearchResultPage

[annabella1]

I was sitting here drinking Horchata and thought hey that's a recipe with rice here goes.

Horchata
1 cup rice
2 quarts water
1 cinnamon stick
1 tsp vanilla
1/2 cup sugar (I use Xylitol)

In a large pan mix rice water and cinnamon stick(broken up). Let them soak at least 6 hours or overnight. Bring the mixture to a boil. cover reduce heat and simmer for 40 minutes. puree mixture in a blender till it's smooth. Strain it into a pitcher (use several layers of cheese cloth or a coffee filter) Add vanilla and sugar (Xylitol) Put it in the refrigerator till cold. Serve it in tall glasses over ice. (In the winter I like to drink it hot)

[Katrina-Sisu]

Thanks!

[Katrina-Sisu]

Found this on Yahoo!, thought some might like it.

http://food.yahoo.com/blog/themagicalmeltingpot/1947/easy-ways-to-spice-up-your-rice