Rice
Macadamia Nut Rice
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
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1/2 cup chopped macadamia nuts
1/4 teaspoon (1/4 to 1/2) crushed hot red pepper flakes
2 teaspoons butter or margarine
3 cups cooked rice
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons chopped fresh parsley
Cook nuts with pepper flakes in butter in large skillet over medium-high heat until nuts are lightly browned.
Add rice, cheese and parsley; stir until thoroughly heated.
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Basil Shrimp and Rice
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories : Main Course Seafood
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1 1/2 pounds large shrimp -- peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium-size red bell peppers -- julienned
3/4 pound zucchini -- cut in half lengthwi
1 large onion -- chopped
6 cups cooked rice
1/3 cup chopped fresh basil
OR
2 teaspoons dried basil leaves
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh grated Parmesan cheese
Fresh basil leaves
Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.
Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.
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Beer Rice
Recipe By : Mrs. James Bachus, Victoria, Texas
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 Cup Chopped Onions
1/2 Cup Green Peppers -- chopped
1/2 Cup Butter -- melted
2 Cubes Chicken Bouillon Cube
2 Cups Boiling Water
1 Cup Rice -- uncooked
3/4 Cup Beer
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Ground Thyme
Saute onion and green pepper in butter until tender.
Dissolve bouillon in boiling water; add to onion and green pepper mixture.
Stir in the beer and seasonings.
Cover and simmer over low heat 30 to 40 minutes or until all liquid is absorbed.
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Consomine Rice
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can consomme
1 onion -- chopped
1 teaspoon paprika
1 teaspoon salt
1 package frozen butter beans
1 cup rice
Braise chopped onions in a little butter or bacon grease. Add soup and water to measure 2 cups.
Add paprika and salt. Add frozen butter beans, boil then add rice. Lower heat, cover and simmer till done. About 20 to 25 minutes.
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Fruited Rice Medley
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup sliced carrot
3 tablespoons butter
1 cup sliced green onions
2 cups sliced apples -- unpeeled
3 cups cooked rice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raisins
1 tablespoon toasted sesame seeds -- optional
Saute carrots in butter until crisp, about 10 minutes. Add onions and apples cook 5 minutes longer. Stir in rice, salt, pepper and raisins. Cook stirring constantly until rice is thoroughly heated. Add sesame seeds and toss lightly.
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NOTES : If you have any left over meat, ham, chicken,or port just stir them into the skillet for a super main dish.
Garlic-Wine Rice Pilaf
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 tablespoons unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste
Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.
Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.
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Wild Rice-Chicken Supreme
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package Long Grain and Wild Rice -- (6 oz.)
1/4 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
1 dash black pepper
1 cup half and half
1 cup chicken broth
1/3 cup chopped pimiento
1/3 cup chopped parsley
1/4 cup chopped almonds
Prepare contents of rice and seasoning packets according to package directions.
Meanwhile, melt butter in large saucepan.
Add onion and cook over low heat until tender. Stir in flour, salt and pepper.
Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened.
Stir in chicken, pimiento, parsley, almonds and cooked rice.
Place in 2-quart casserole.
Bake, uncovered, in 425 degree oven for 30 minutes.
Makes 6 to 8 servings.
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Wild Rice Amandine
Recipe By : Chef Yusdi
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons slivered almonds
1 1/2 tablespoons chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped chives
1/3 cup margarine
2 2/3 cups hot water
1 teaspoon instant beef bouillon
4 1/2 ounces (2 pks) 5-minute wild rice
Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.
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Rice-Stuffed Artichokes
Recipe By : Chef Yusdi
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 med. artichokes
2 teaspoons lemon juice
1/4 cup water
1/2 cup shredded carrot
1/4 cup sliced green onion
2 tablespoons butter
1/4 teaspoon dried sage -- crushed
1 cup cooked rice
1/2 cup chicken broth
1 teaspoon lemon juice
3/4 teaspoon cornstarch
1 dash white pepper
1 large beaten egg yolk
Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes.
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Rice With Garlic And Pine Nuts
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoons unsalted butter
garlic puree(1 roasted head)
4 cups cooked regular rice
3/4 cup pine nuts
salt
pepper, black
Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot.
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Rice Pilaf
Recipe By : Chef Yusdi
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh mushrooms -- sliced
2 green onions -- sliced
1 tablespoon butter
2/3 cup water
1/3 cup regular long grain rice
1/4 med. bell pepper
1/4 teaspoon salt
1/4 teaspoon dried sage -- crushed
2 teaspoons snipped parsley
Bell peppers can be any color, but should be cut into 1-inch julienne strips.
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