86-I
■Lai
incaster Farming, Saturday, January 25, 1992
Rice:
Has Limitless Variety
• Rice is nice. That’s more than
just a nifty bit of rhyme; it’s a fact
It’s nice for a variety of reasons.
One, it is always, or should be,
as near as your kitchen cupboard.
Two, it’s easy to work with (the
many different forms available in
the market today make perfect rice
a snap for virtually everyone).
Three, it lends itself to an all
but-limitless variety of dishes.
Four, it’s good for you (a major
portion of the world’s people sub
sist on it).
Five, it’s economical.
And, six, it stores so well you
could bequeath it to your children,
if you so wished.
Rice can be eaten for breakfast,
lunch and dinner and dessert as
well. It lepds itself to casseroles,
side dishes, soups, salads, cereals,
and puddings. It’s a staple in
Oriental, Middle Eastern, and
Mexican cookery and is present in
most other cuisines, as well.
Try these recipes to see the ver
satility of rice.
CAMP FRIED CHICKEN
AND RICE
VA pounds boneless chicken
thighs, chunked
2/* cups water
3 bouillon cubes
1 teaspoon salt, divided
1 cup long grain rice
4-ounces mushroom stems and
pieces
'A cup flour
A teaspoon pepper
Vi cup vegetable oil
In medium saucepan, place
water, bouillon cubes and
V* teaspoon salt Place on high
temperature and heat to boiling,
stirring to dissolve cubes. Add
rice, cover, reduce heat to low and
cook until rice is done and liquid is
absorbed, about 20 minutes. Stir in
mushrooms and cover again for
about 3 minutes. While rice is
cooking, mix together flour,
remaining 3 A teaspoon salt and
pepper, add chicken and turn, coat
ing on all sides. In frypan, place oil
and heat over medium high temp
erature. Add chicken and cook,
turning, about 10 minutes or until
brown on all sides and fork can be
inserted in chicken with ease.
Remove pan from heat; drain and
discard oil. Stir in rice-mushroom
mixture, mixing well. Makes 4
servings.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O,
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
February 1- Novel Ways To Use Cereal In Recipes
8- Valentine Delights
15- Cherry Desserts
22- Using Bacon
Dome On The Range
Staple Grain
WILD RICE MEDLEY
1 cup raw brown rice
'A cup raw wild rice
VA cups canned chicken broth
VA cups water
4 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
A pound mushrooms, chopped
2 medium carrots, diced
Vi cup chopped parsley
Place the brown rice, wild rice,
chicken broth, and water in a large
saucepan. Bring to a boil over
medium-high heat. Reduce heat to
medium low, cover, and simmer
until the rice is tender and the li
quid is absorbed, 35 to 40 minutes.
In a large skillet, melt the butter
over medium heat Add the onion
and garlic and saute until the onion
is softened but not browned, about
10 minutes.
Add the mushrooms and carrots
and continue cooking until the car
rots are softened, about 5 minutes.
Add the cooked rice and parsley
to the skillet and toss to combine.
Serves 4 to 6.
RED BEANS AND RICE
1 pound dried red beans
Vegetable cooking spray
TA cups chopped celery
2 cups diced onion
1 cup sliced green onions
1 cup chopped green pepper
4 cloves garlic, minced
VA cups diced cooked lean ham
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon dried Italian
seasoning
'A teaspoon pepper
1 teaspoon hot sauce
2 bay leaves
2 quarts water
4% cups hot cooked rice,
unsalted
Sort and wash beans, place in a
large Dutch oven. Cover with
water 2 inches above beans; let
soak 8 hours. Drain well.
Coat a Dutch oven with cooking
spray, place over medium-high
heat until hot. Add celery, onion,
green onions, green peppers, and
garlic; saute until tender. Add
beans, ham and remaining ingre
dients except rice and cook,
uncovered over medium heat for 1
hour, stirring occasionally.
Remove bay leaves. Serve bean
mixture over rice. Yields 9 1-cup
servings over 'A cup hot rice.
Victoria Gosling
Ephrata
Bring milk and sugar to a boil in
a large saucepan. Beat eggs and
cornstarch together in a bowl until
smooth. Stir small amount of milk
mixture into eggs and stir eggs
back into milk mixture. Cook until
thick, stirring constantly. Stir in
rice and raisins, cool. Makes IS
servings.
Tery Kiser
1988 Tioga Co. Dairy Princess
HOPPIN’ JOHN SALAD
2 cups chopped escarole
6 ounces rinsed drained canned
black-eyed peas
2-ounces cooked smoked ham.
diced
'A cup water
2 tablespoons chopped onion
1 cup cooked instant rice
A cup seeded diced tomato
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon country dijon-style
mustard
'/ teaspoon each hot sauce and
salt
In 1-quart microwavable shal
low casserole, combine escarole,
peas, ham, water and onion. Stir to
combine. Cover with vented plas
tic wrap and microwave on high
for 4 minutes, rotating casserole
'A turn halfway through cooking.
Add rice and tomato; stir to com
bine and set aside.
In cup or small bowl, combine
vinegar and olive oil, mustard, hot
sauce and salt. Add to escarole-pea
mixture and stir thoroughly and
combine. Cover with plastic wrap
and refrigerate untl flavors blend
and salad is chilled, at least 30
minutes. Serves 2.
Jeanne Stewart
Fairless Hills
There are few foods that are as economical and as versatile to cook with as rice.
RICE PUDDING
4 cups milk
I large can evaporated milk
1 cup sugar
2 eggs
3 tablespoons cornstarch
1 cup cooked rice
1 cup raisins, optional
CALICO CHICKEN SALAD
1 broiler-fryer chicken, cooked,
skinned, cut in bite-size pieces
2'/i cups chicken broth
1 cup rice
'A teaspoon pepper
1 teaspoon curry powder,
divided
4 green onions, sliced thin
1 red sweet pepper, chopped
'/> cup mayonnaise
In saucepan, place chicken
broth, rice and pepper; bring to a
boil over high heat Stir, cover,
reduce heat to low and cook for
about 25 minutes. In large bowl,
place cooked rice and sprinkle
with l A teaspoon curry powder.
Sprinkle warm chicken with
remaining 'A teaspoon curry pow
der and add to rice. To chicken and
rice mixture; add onion, red pep
per, and mayonnaise, stirring gent
ly to mix well. Cover and refrig
erate until completely chilled, at
least 2 hours. Serve on lettuce;
garnish with whole black olives.
Serves 4.
Featured Recipe
Pennsylvania Dairy Princess Robin Wilbur has Scandinavian roots.
Her mother’s parents are from Norway, and Robin has traveled to Nor
way twice.
According to Robin, Norway has beautiful farms that produce qual
ity dairy products just like the United States. She said, “The Scandina
vian people used lots of dairy products especially butter to make very
rich and delicious foods, mainly desserts.”
Robin has a recipe brochure of recipes with a Norweigian flavor.
For a copy, send a self-addressed stamped business envelope to Pen
nsylvania Dairy Princess and Promotion Services, Inc. 214 South
Street, Box 640, Clarion, PA 16214.
Here is one of the recipes.
RISKREM DESSERT (Rice Cream)
1 quart milk " I
'A cup rice
'A teaspoon salt
1 heaping tablespoon sugar
1 cup whipping cream |
1 teaspoon sugar i
'A teaspoon vanilla
Cook milk, salt, rice, sugar in double boiler, stirring constantly until !
rice is thoroughly cooked and looks white and slightly mushy. (Or you ,
may cook this in a crock pot). When cold, stir in cream, 1 teaspoon ;■
sugar and vanilla.
Optional: Serve with strawberry or raspberry syrup on top of each I
VEGGIE RICE CASSEROLE
3 cups cooked rice
1 cup frozen peas, cooked
'/> cup chopped celery
'A cup green pepper, chopped
'/«cup chopped parsley
2 tablespoons pimento
Dash pepper £
1 teaspoon salt J
1 cup chicken gravy *
‘A cup grated parmesan cheese .
X A cup cracker crumbs
In a mixing bowl, lightly mix**
the rice, gravy, vegetables, andi
seasonings. Put the mixture into a |
buttered 2-quart casserole dish. |
Combine cracker crumbs and "
cheese. Sprinkle over the casser
ole. Bake, uncovered, for 25
minutes or until lightly browned in
a 350 degree oven. Serves 6.
Regina Martin '
(Turn to Pag* B 8)