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The LDSCN Weekly Recipe Archive Three Rice Recipes

Rice is one of our overlooked grains. We as Americans do not use this useful grain enough. It can be used in a variety of ways, from breakfast muffins to machine breads to puddings. These recipes are not original to me. I simply gather and try to pass on that which will help us to utilize our food storage. I try to attribute the recipe to the source as much as possible. Desi

From: Wendy L. May
This recipe's very yummy and leaves lots of room for experimentation. I adapted this from Simply Delicious, a recipe club I used to belong to.

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Jambalaya

• 1 cup onions, chopped
• 1 cup green peppers, chopped
• 1/2 cup celery, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups water or stock
• 1 15-oz. can tomatoes, undrained, chopped
• 1 cup rice
• 1 tsp. salt (opt.)
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/2 tsp. chili powder
• 1/8 tsp. allspice
• 1 15oz. can kidney beans or black beans
• 1/2 cup frozen peas
• chopped green onions, to taste
• chopped fresh parsley, to taste

Place onions, green peppers, celery and garlic in a medium saucepan and saute about 5 minutes. Add the water or stock, tomatoes, rice, salt, basil, thyme, chili powder and allspice. Bring to a boil, reduce heat, cover and simmer about 20 minutes (more if you use brown rice). About 5 minutes before the rice is done, add the beans, peas and green onions. Simmer until the rice is done and peas are heated through. Top with parsley and serve. Makes about 4 servings.

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Crockpot Spanish Rice (The following recipes from Angie's free recipes)

• 1 ea Onion, diced
• 1 ea Green pepper, minced
• 2 ea Tomatoes, peeled, quartered
• 5 oz Tomato Sauce
• 1 1/2 c Water
• 2 t Chili powder
• 2 t Worchester sauce
• 1 1/2 t Garlic powder
• 4 c Brown rice
• 2 T Salsa

Stir all ingredients together. Cover and cook on low 7-10 hours.

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Spanish Rice with Beef Yield: 6 servings

• 1 lb Lean Ground Beef
• 1/2 c Onion; Chopped, 1 Md
• 1 c Rice; Regular, Uncooked
• 2/3 c Green Bell Pepper; Chopped
• 16 oz Stewed Tomatoes; 1 Cn
• 5 ea Bacon Slices; Crisp,Crumbled
• 2 c Water
• 1 t Chili Powder
• 1/2 t Oregano Leaves
• 1 1/4 t Salt
• 1/8 t Pepper

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.

TO COOK IN A SKILLET:

Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.)

TO COOK IN THE OVEN:

Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.

Bread Machine Rice Bread

• 1 cup cooked white rice
• 1 cup water
• 1 1/3 tablespoons margarine
• 1/2 tsp salt
• 1/2 tsp sugar
• 3 cups bread flour
• 2 1/2 tsp yeast

Place dry ingredients in first. Add wet ingredients. Process according to your machine as for white bread. Good for sandwiches. Makes appro. 1 1/2 lb loaf. Rice can also be ground and used in place of up to 1/4 of bread flour in a recipe

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00