5 green onions chopped sautee
Add 1 basket fresh sliced mushroom and sautee
(The orgional receipe calls for 1 can sliced mushrooms, saving the juice for later)
Add 1 can beef boullion or consome
(Add mushroom liquid now if you oused canned mushrooms)
Bring to a boil
Add 1 T. Worchestershire sauce
Add a dash of garlic salt & pepper
Add 1 boullion can of minute rice to mixture
When mixture comes to a boil turn off the heat and let sit covered 25 minutes
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Sunday, January 10, 2010
Wednesday, November 18, 2009
Beans and Rice
This is super simple and super delicious.
2 green peppers, diced
2 onions, diced
2 cans black beans with liquid
2 c. cooked rice
Saute onions and peppers in olive oil with salt and pepper until translucent. Add beans and rice and heat through.
Serve with warm tortillas. I like this best just plain, but you can also add beef or chicken and burrito toppings.
Submitted by: Kamdyn
2 green peppers, diced
2 onions, diced
2 cans black beans with liquid
2 c. cooked rice
Saute onions and peppers in olive oil with salt and pepper until translucent. Add beans and rice and heat through.
Serve with warm tortillas. I like this best just plain, but you can also add beef or chicken and burrito toppings.
Submitted by: Kamdyn
Picnic Rice
2 c. rice
5 chicken bouillon cubes
1 stick butter
4 c. water
parsley flakes
In a large saucepan or dutch oven add all ingredients. Bring to a boil and cover. Reduce heat to low and simmer until rice is tender. Stir before serving.
Submitted by: Heidi
5 chicken bouillon cubes
1 stick butter
4 c. water
parsley flakes
In a large saucepan or dutch oven add all ingredients. Bring to a boil and cover. Reduce heat to low and simmer until rice is tender. Stir before serving.
Submitted by: Heidi
Zorina's Spanish Rice
Brown 1 c. rice in 2 TB. oil on med-high heat.
Then add:
3 1/2 c. water
2 cloves garlic, minced
salt and pepper
1/3 onion
2 TB chicken bouillon
1 can Mexican Style tomatoes
1 can green chilies, optional
Combine with rice and cover. Cook over medium heat until done. May need more water.
Submitted by: Heidi
Then add:
3 1/2 c. water
2 cloves garlic, minced
salt and pepper
1/3 onion
2 TB chicken bouillon
1 can Mexican Style tomatoes
1 can green chilies, optional
Combine with rice and cover. Cook over medium heat until done. May need more water.
Submitted by: Heidi
Thursday, November 12, 2009
Orange Rice
1/4 butter
1/2 c. celery, chopped
1/4 c. green onion, chopped
1 c. rice
1 c. orange juice ( I squeeze a couple oranges)
1 c. water
1 orange, zested, and cut into pieces
1/4 c. almonds, toasted
1 tsp. salt
Melt butter and add celery and saute a few minutes. Add in rice and saute a few minutes. Can add the green onions now and saute or add at the end, uncooked. Add salt, water and orange juice. Bring to a boil, then cover and simmer until done. Usually about 20-30 minutes. Put in bowl and add almond, orange zest and pieces, and green onion if you chose not to cook them.
Submitted by: Kamdyn
1/2 c. celery, chopped
1/4 c. green onion, chopped
1 c. rice
1 c. orange juice ( I squeeze a couple oranges)
1 c. water
1 orange, zested, and cut into pieces
1/4 c. almonds, toasted
1 tsp. salt
Melt butter and add celery and saute a few minutes. Add in rice and saute a few minutes. Can add the green onions now and saute or add at the end, uncooked. Add salt, water and orange juice. Bring to a boil, then cover and simmer until done. Usually about 20-30 minutes. Put in bowl and add almond, orange zest and pieces, and green onion if you chose not to cook them.
Submitted by: Kamdyn
Subscribe to:
Posts (Atom)