Discover Rice All rice is not created equal some is long, some is short, some is flavored, and some is frozen but all are nutritious, delicious, and can fit into any family’s meal. Long grain rice remains sepa rate when cooked. Cooked medium and short grain rice arc more moist, tender, and cling together more than long grain. Regular-milled white rice takes only IS minutes to cook on top of the range, and because of its enrichment, it is similar in nutri tional value to brown rice. Parboiled rice, which cooks in 25 minutes, has undergone a spe cial process that makes the cooked grains extra fluffy and separate. Brown rice’s tan color comes from the natural bran layers left on the grain. This form of rice has a nutty flavor and a slightly chewy texture. It takes about 45 minutes to cook. Precooked rice is the fastest cooking rice of all. Completely cooked and dehydrated, precooked white rice takes only about 5 minutes to prepare while pre cooked brown rice requires about 10 to 15 minutes. Rice, a non-allergenic food, is ideal for most allergy diets. An 18-month study recently revealed that substances within rice bran oil have cholesterol reducing properties. The oil, which occurs naturally in rice bran, has components that researchers think not only inhibits cholesterol absorption but also decreases the production of cholesterol by the liver. A collection of recipes deve loped by the USA Rice Council, especially for today’s health conscious lifestyles, demonstrates how remarkable rice combines with other foods for breakfast, lunch, and dinner. The cookbook Light, Lean, and Low-fat has near ly 100 recipes that are low-fat and easy to prepare. To receive a copy, send your name and complete address with S2.SO to USA Rice Council, P.O. Box 740121, Hous ton, Texas 77274. EASY PORK FRIED RICE IVi tablespoons vegetable oil; divided 2 eggs, beaten 1 cup diced fully cooked ham 1 cup finely chopped fresh mushrooms '/> cup thinly sliced green onions 3 cups cooked brown rice, chilled 1 tablespoon reduced-sodium soy sauce Heat '/> tablespoon oil over medium heat in large skillet Add eggs and cook without stirring until set Invert skillet over baking sheet to remove cooked eggs; cut in strips. Set aside. In same skillet heat remaining 1 tablespoon oil over medium high heat. Stir fry ham, mushrooms, and onions in oil about 3 minutes or until mushrooms and onions are tender. Stir in cooked-rice and reserved egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly. Serves 4. Bone On The Range SUMMER FRUIT SALAD 2 cups cooked rice, cooled to room temperature Vi cup quartered strawberries 'A cup grape halves 'A cup quartered kiwifiruit slices 'A cup pineapple tidbits 'A cup banana slices 'A cup pineapple juice 2 tablespoons plain yogurt 1 tablespoon honey Lettuce leaves Combine rice and fruits in large bowl. Blend pineapple juice, yogurt, and honey in small bowl; pour over rice mixture. Toss light ly. Serve on lettuce leaves. Serves 4. LEMON CHICKEN AND RICE 1 pound boneless chicken breast chunks Salt, ground black pepper, and paprika 1 tablespoon vegetable oil 1 cup uncooked rice 'A teapsoon dried oregano A teaspoon grated lemon peel VA cups chicken broth Juice of one lemon Snipped fresh parsley for garnish Season chicken with salt, pep per, and paprika. Brown chicken in oil in large non-stick skillet over high heat Add remaining ingre dients except parsley; bring to a boil. Reduce heat, cover, and sim mer 20 to 25 minutes, or until rice is tender and liquid is absorbed. Ruff with fork. Garnish with pars ley. Serves 4. (Turn to Pag* B 8) Featured Recipe Entry forms are now available for the annual crab cake cook-off sponsored by the University of Delaware Sea Grant College Program and Graduate College of Marine Studies. The competition is expand ing this year to include a preliminary cook-off at the Delaware State Fair, July 27 (Senior Citizen Day), in Harrington. At the preliminary cook-off, all registered entrants will concoct their best crab cakes for a panel of judges who will choose six blue ribbon finalists. Those finalists will be eligible to compete for cash prizes (first place is $125) and the title of “Delmarva’s Best Crab Cakes” at Coast Day, October 4, in Lewes. Coast Day is the college’s annual educational festival and show case for Delaware’s rich marine resources. The event, now in its 16th year, attracts about 10,000 visitors to the Marine Studies Complex in Lewes each October and has won national awards for its efforts to promote marine resource education and stewardship. Each contestant will receive one pound of blue crab meat to use the day of the competition. All other ingredients and cooking utensils are the contestants’ responsibility. Judging will be based on originality, predominance of crab meat, taste, and texture. Entries are due July 1. For a complete set of contest rules and an entry form, or for more information, contact the Delaware Sea Grant Marine Advisory Service at (302) 645-4346. A crab has both white and dark meat. In order to make a crab cake, both should be used. In this recipe, the dark (claw) is used to protect the white (backfin) from becoming dried out and greasy, just as a crab uses his claws to protect his body from predators. The spicy covering gives a good contrast to the succulent and moist inside, while not tak ing away the taste of the crab. The claw mixture works well to keep the backfin together without using filler and also adds a nice golden brown covering that is 66% crab meat. Mixture I: 2 pounds jumbo lump crab meat A stick butter A small green bell pepper, finely chopped A small red bell pepper, finely chopped A Spanish onion, finely chopped 2 medium stalks celery, finely chopped Quick and easy to prepare, nutritionally balanced and great tasting, rice is adapt able to many cuisines. JUST LIKE A CRAB Leon Silicki, Wilmington, DE '/] cup finely chopped fresh parsley 2 egg whites cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon baking powder 1 teaspoon paprika V* teaspoon cayenne '/] teaspoon black pepper (medium grind) 2 tablespoons white Worcestershire sauce 2 tablespoons (rounded) Saltine cracker crumbs (fine) Mixture II: 1 pound claw crab meat 2 large eggs 1 heaping tablespoon mayonnaise 1 tablespoon Old Bay seasoning Cayenne, to taste l'/i tablespoons white Worcestershire sauce Vi cup Saltine cracker crumbs (fine) 1 quart vegetable oil for frying Empty 2 pounds of lump crab meat into large mixing bowl. Pick out 14 lumps and put in refrigerator to use for garnish later. In 1 quart saucepan, melt butter and add next 4 ingredients. Saute over medium heat for 6 minutes. Add parsley and saute 1 more minute. Take off burner and let cool 5 minutes. In small mixing bowl, add the rest of the ingredients, except for cracker crumbs. Whisk thoroughly till blended well. Pour the mixture from the saucepan over the crab meat. Mix gently so as to leave meat in lumps. Next do the same with mix ture in bowl. Mix in cracker crumbs at very end. In a second large bowl, mix in all ingredients except for the cracker crumbs. Mix thor oughly. Don’t worry about leaving claw meat in lumps. Add in crack er crumbs and mix thoroughly again. On a sheet of wax paper, divide first mixture into 14 cakes % -inch thick. Again, on wax paper, divide second mixture in 14 parts. Now divide the second mixture in half. Flatten each to about '/• inch thick. Place first mixture on top of one and place the other on top of it. Form into cake 1” thick. Second mixture should touch on both sides to encapsulate first mixture. Heat 1 quart vegetable oil to 350° in 10” skillet. Place in 5 crab cakes and cook S-6 minutes till golden brown. Turn once after 3 minutes. Drain on paper towel and garnish with one of the jumbo lumps on top and 2 sprigs of parsley.
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