By Jo Frank
284 fast & effortless rice recipes together with a scrumptious array of kinds, components & cultural impacts: hot & chilly dishes, savoury & candy, Mediterranean & Asian, meat-based & vegetarian, soups, salads, casseroles & extra.
Read Online or Download 284 Amazing Rice Recipes - How to Cook Perfect and Delicious Rice in 284 Terrific Ways PDF
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Additional info for 284 Amazing Rice Recipes - How to Cook Perfect and Delicious Rice in 284 Terrific Ways
Garnish with pimientos and parsley. Cauliflower & Wild Rice Soup Yield: 2 Quarts 1 md Onion, chopped 1 c Thinly sliced celery 1 c Sliced fresh mushrooms 1/2 c Butter or margarine 1/2 c Flour 1 qt Chicken broth 2 c Cooked wild rice 2 c Cauliflower florets, cooked 1 c Light cream In a large saucepan, saute onion, celery and mushrooms in butter until tender. Sprinkle with flour. Stir to coat well. Gradually add chicken broth. Cook and stir until thickned. Stir in wild rice, cauliflower and cream until well blended.
48 Serve beans and meat over rice. Serve in a soup bowl and top with fresh chopped onion. Blackeyed Peas and Rice Yield: 8 Servings 1 x Dried black-eyed peas 1 x Lipton Rice 'n' Sauce Cajun 1 x Stew Meat 1 x Bell pepper 1 x Onion 1 T Pepper 1 t Creole or Cajun seasoning 1 x Cayenne pepper or hot sauce Look thru peas for rocks and wash through 3 waters. Soak peas in water overnight in fridge. The next day, throw out water they soaked in; some claim this keeps beans from giving you a problem, but stay on this diet a couple weeks and you won't have a problem anyway.
Serve saffron-coloured streaked rice spooned on warmed platter. SERVES:6 56 Cajun Jambalaya Rice Yield: Makes 4 1-cup servings 1 md Onion - chopped 3 Garlic cloves - finely Chopped 1 lg Bell pepper - green, cut Into 1/2" pieces 2 1/2 c Basic chicken stock - see Recipe 5 Scallions - finely sliced 1 c Brown rice - long grained 3 Italian plum tomatoes Cored, seeded, chopped 1/4 lb Turkey ham - baked, all fat Removed, 1/2" cubes 1/4 t White pepper 1/4 t Black pepper - fresh ground 3/4 t Cayenne pepper 1/2 t Cumin 1/4 t Allspice 1/4 lb Shrimp - peeked and deveined ds Tabasco sauce - (optional) 1/4 c Parsley - fresh, chopped In an 8-quart pot saute the onion, garlic, and green pepper in 3 Tbsp.