CREAMY VEGETABLE RICE
My husband really doesn't care for plain rice. So I combine it with lots of flavorful ingredients like ground beef, vegetables and canned soups. Now I can't make this often enough for him! - Beth Deters, Baileyville, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 302 calories, Fat 14g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 600mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
AMAZING CRAB RICE CAKES
I found this recipe in a magazine. I haven't tried it yet, but it sounds delicious. Let me know what you think.
Provided by Tisy Adams
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil in small saucepan.
- Stir in rice; cover.
- Remove from heat; let stand 5 minutes.
- Fluff with fork.
- Beat eggs lightly in medium bowl.
- Add rice, crabmeat and cheese; mix well.
- Divide and shape mixture into 8 patties.
- Let stand 5 minutes.
- Melt butter in large skillet on medium heat.
- Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.
CHEESY LEFTOVER RICE CAKES
This is a great way to use leftover rice. Very tasty. This is a variation of recipie# 226013 http://www.recipezaar.com/Left-over-Rice-Cakes-226013 Preparation time does not include cooking the rice.
Provided by Mitch Smith
Categories Lunch/Snacks
Time 35m
Yield 12 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the peanut oil in a heavy iron frying pan until it just starts to smoke.
- Combine all ingredients and mix well.
- Mixture should be sticky enough to form patties and hold together.
- Make a ball the size of an extra large meatball then smash it flat between your hands.
- Drop into hot oil.
- Fry for about 4 minutes per side or until golden brown.
- Remove from oil and drain on a rack or paper towels.
Nutrition Facts : Calories 2459.9, Fat 223.4, SaturatedFat 38.6, Cholesterol 211.5, Sodium 2013.7, Carbohydrate 100.1, Fiber 3.3, Sugar 3, Protein 18
RICE CAKES
Make and share this Rice Cakes recipe from Food.com.
Provided by Ashly
Categories White Rice
Time 45m
Yield 1 patty, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the rice and salt into the boiling water.
- Cover and cook slowly until the water is absorbed, 7-10 minutes.
- Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
- Stir in 1 egg and 2 tablespoons of the butter.
- Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
- Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
- Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
- Carefully dip each cake into the egg and then cover with crumbs.
- Melt the remaining 4 tablespoons of butter in a skillet with the oil.
- When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.
Nutrition Facts : Calories 538.1, Fat 31.1, SaturatedFat 14.6, Cholesterol 160.1, Sodium 775.6, Carbohydrate 52, Fiber 2.5, Sugar 2.7, Protein 12.4
WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù
Categories Vegetable Side Sauté Low Fat Vegetarian High Fiber Mozzarella Parmesan White Wine Fall Pan-Fry Healthy Brown Rice Wild Rice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 11
Steps:
- Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
- Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
- Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.
CREAMY VEGETABLE RICE CAKES
Make and share this Creamy Vegetable Rice Cakes recipe from Food.com.
Provided by ontariomamaof7
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Finely chop all the vegetables.
- Spread the cream cheese over the rice cakes.
- Drop the chopped vegetables all over the cream cheese; push it down a bit so they will stick.
Nutrition Facts : Calories 77.4, Fat 0.6, SaturatedFat 0.1, Sodium 66.2, Carbohydrate 16.2, Fiber 1.4, Sugar 0.6, Protein 2.1
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