Nancys Rice Recipes

Steps:

• For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.
• For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

Steps:

• Put the rice and 2 2/3 cups water or broth in a pot, and bring to a boil. Reduce heat to low, cover and simmer about 30 minutes.
• Meanwhile, prepare the other ingredients. After rice has been cooking 15-20 minutes, continue as follows.
• In a skillet, soften the onion and garlic in a little water.
• Stir the next 8 ingredients into the skillet (tomato to pepper). Add the water and bring to a boil. Reduce heat and simmer 5 minutes.
• When no water is left on the rice and it's just beginning to stick, remove from the heat and let it stand covered. This is important, to allow it to dry and fluff up a bit before serving.
• Slightly mash half of the beans. Stir them all into the skillet. Cook partially covered, stirring often, for 10 minutes. Discard bay leaf.
• Serve over rice, garnished with green onions if desired.

Steps:

• Melt butter in the skillet, add onion, rice, mushroom and oregano. Stir well and add consomme and water. Simmer until done about 2 hours.