SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian Quick & Easy High Fiber Lemon Avocado Corn Bell Pepper Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 side-dish servings
Number Of Ingredients 10
Steps:
- Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
- Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
"WET" SPANISH RICE
My son's grandmother taught me how to make this wet spanish rice. I like it better than the dry rice. I usually season by taste so the season amounts are a guess. Also actual cooking time may vary depending on rice.
Provided by Chef Dawn Renee
Categories Brown Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in sauce pan over med-high heat. Add rice and "saute" until brown.
- Add tomato sauce, green chilies, water and spices. You may need to add more water.
- Bring to a boil and reduce heat to simmer.
- Simmer until rice is done. You may need to add water as you go.
- NOTE: When adding sauce and water it may splatter so be careful.
Nutrition Facts : Calories 183.7, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 493.5, Carbohydrate 29.4, Fiber 2.2, Sugar 5.4, Protein 3.9
ELSWET'S SCALLOPED RICE AU GRATIN
This tastes much more rich than the nutritional guide would indicate. It's fantastic if you love cheese, and makes an apt side dish to just about any meat entre. You can add a pound of browned ground beef or diced, pre-cooked chicken to make this a one-dish meal! This is a family recipe from Kelly County Ireland, which has survived the years [with adaptations along the way, of course]. It was originally intended for use with potatoes. If you wish to attempt it in its original form, boil 4 large potatoes for 8 minutes, remove from pot and slice, and use in place of the rice.
Provided by Pagan
Categories One Dish Meal
Time 35m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onions and peppers in the butter until the onions are a light, golden brown. Add the rice, salt, and boiling water and cook until the rice is nearly done.
- Add the tomato soup.
- Once the rice has absorbed all the liquid, gently fold in the cheese. Stir to mix.
- Transfer to a well greased casserole and bake at 350°F for about 25 minutes.
Nutrition Facts : Calories 378.2, Fat 12, SaturatedFat 5.2, Cholesterol 19.8, Sodium 1213.6, Carbohydrate 58.5, Fiber 4.5, Sugar 12.1, Protein 10.9
ELSWET'S ROSEMARY RICE
This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.
Provided by Pagan
Categories White Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
- Add the rosemary, garlic, and red pepper.
- Then cook the green onions and parsley until soft- 2-3 minutes.
- Add rice, and salt, and cook, stirring constantly for 30 seconds.
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
- Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
- Remove from heat and let sit for 5 minutes.
- Stir in vinegar and serve hot.
Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7
ELSWET'S JASMINE RICE
This is jasmine rice as served with Juanita's Seafood Gumbo or Elswet's Pot Roast. It is not overpowering and can be served with any style meat entre from chicken to lasagne to seafood and anything in between. Very versatile.
Provided by Pagan
Categories Brown Rice
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
- Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
- Reduce heat and cook until done; approximately 20 minutes.
- When fully cooked, drain rice and deposit into a large bowl.
- Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
- Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
- Serve and enjoy!
ELSWET'S BAKED SPANISH RICE
This is another one which is based on the Wise Encyclopedia of Cookery [1970's Edition] recipe, but has been altered to suit our own tastes. It is not hot in the least bit. To add the spicy flavor, add in 1/4 teaspoon of cayenne.
Provided by Pagan
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash, drain, and dry the rice thoroughly. Heat the oil in a heavy frying pan and cook the rice, stirring constantly, until it is a golden brown.
- Add the onion, pepper, and garlic, and continue cooking about 5 minutes.
- Transfer to a casserole. Heat the tomatoes with the seasonings in frying pan and pour over the rice, mixing well in the casserole.
- Cover and bake at 350°F for 45 minutes, or until the rice is tender and the liquid is absorbed. Do NOT stir while baking!
- If the liquid cooks away before the rice is tender, add a few teaspoons of hot water to moisten. There should be no excessive liquid.
Nutrition Facts : Calories 238.1, Fat 10.3, SaturatedFat 1.5, Sodium 988.4, Carbohydrate 34, Fiber 3.4, Sugar 5.9, Protein 4.2
ELSWET'S DELUXE SPANISH RICE
The base recipe for this came from the Wise Encyclopedia of Cookery [1970's version]. my Wife has adapted the recipe and, over the years, perfected it. This is rich without being heavy. It is creamy without being too liquid. It is spicy, but not uncomfortably so, and goes with just about anything you wish to serve it with. We have it most often with home made chimis or broiled steak. ;) Hope you love it as much as we do. We use brown rice, as the carbs are less, and my Lady is diabetic. Feel free to substitute white rice, as you wish. To make the chicken stock of boullion cubes, 6 chicken cubes to 6 cups hot water and stir until the cubes are completely melted.
Provided by Pagan
Categories Brown Rice
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.].
- Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent.
- Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes.
- Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes.
- Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot!
- NOTE: This may be served as a side dish, or with sliced smoked sausage, shredded chicken or beef, shrimp, or other seafood and served as a main dish. Also, if you want it more spicy, you can add in the cumin and cayenne while you are toasting the rice. That will breatly enhance the heat level of these spices. Hope you enjoy it!
Nutrition Facts : Calories 223.4, Fat 6.9, SaturatedFat 2.1, Cholesterol 6.2, Sodium 891.9, Carbohydrate 33.5, Fiber 2.4, Sugar 2.6, Protein 7
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