Water Chestnut Rice Recipe 45

Steps:

• MELT BUTTER IN BAKING DISH IN OVEN (PREHEATED TO 325) AND AFTER BUTTER IS MELTED, ADD REST OF INGREDIENTS. BAKE FOR ONE HOUR AT 325 COVERED. CHECK AFTER 40-45 MINUTES AND IF DRY, ADD A LITTLE MORE WATER.

Steps:

• Soak orange peel and apricots in wine.
• Bring 5 cups of water to the boil. I find the water to rice ratio is usually 3:1 for brown and 2:1 for white. Your brand may be different so follow the guidelines for water quantity for boiling the brand you are using.
• Add bouillon cubes to the boil and add brown rice only.
• Boil brown rice for 20 minutes and then add white rice.
• Reduce heat and cook for another 20 minutes or until rice is tender.
• Drain rice and combine with all other ingredients.

Steps:

• Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
• Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
• At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
• Combine the rices in a large bowl and cover tightly.
• Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
• Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.

Steps:

• Wash the rice well, until the water runs clear. Leave to drain for one hour in strainer. Place rice in a deep pan.
• Cut chestnuts in half and rinse in cold water. Place on top of the rice.
• Dissolve the salt in 1/2 pint (1 1/4 cups) water and pour over rice. Add more water if necessary. The rice needs fully covered. Add the sake or wine.
• Cover and cook over high heat until it begins to bubble. Lower the heat and simmer for 10 more minutes, until the water is absorbed. Up in Colorado that takes quite a bit longer.
• Leave to stand, still covered, for 15 minutes, then mix the chestnuts into the rice. Try to not break up the chestnuts.
• Garnish with black sesame seeds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Melt butter in a large skillet over medium heat. Brown noodles in the butter.
• In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
• Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

Steps:

• In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Steps:

• Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
• In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.