Make It With Rice
There are many reasons to cook
with rice. Dishes that include rice
look elegant, taste delicious and
are easy and inexpensive to pre
pare. One-half cup rice contains
only 82 calorics, is high in com
plex carbohydrates, and is choles
terol and sodium-free.
At only four cents per serving,
rice will help you prepare econom
ical dishes that are delicious and
nutritious. Many of today’s recipes
come from the USA Rice Council.
The USA Rice Council has
numerous recipe brochures that are
free to those who send a self
addressed. stamped business-sizfe
envelope. These recipes are
kitchen-tested and many have col
ored pictures of the prepared
recipe. Some of the brochure titles,
include the following:
Basic Rice Recipes For Those
With Allergies, Brown Rice,
Light, Lean, Low-Fat Recipes,
Walnuts and Rice, Everything’s
Better With Rice, Discover Rice
Bran, Cooking With Rice, Micro
cooking With Rice, Seasonal
Inspirations, Stretching Your
Budget With Rice, Vcg-able Rice,
and the Many Nationalities of
Rice.
If you arc confused about the
many different kinds of rice and
the proper way to cook each kind,
the Council also has descriptive
information.
Send your SASE to USA Rice
Council, P.O. Box 740121, Hous
ton, Texas 77274.
SESAME CHICKEN SALAD
3 cups cooked rice
2 cups slivered cooked chicken
breast
'A pound fresh snow peas,
trimmed and cut into julienne
strips
1 medium cucumber, peeled,
seeded, and cut into 114 x!4 -inch
strips
1 medium red pepper, cut into
114 xA -inch strips
'A cup sliced green onion
2 tablespoons sesame seeds,
toasted
Sesame Dressing
Combine all ingredients; stir
well. Serve at room temperature or
slightly chilled.
Sesame Dressing:
'A cup chicken broth
1 tablespoon peanut oil
3 tablespoons rice or white wine
vinegar
3 tablespoons soy sauce
1 teaspoon sesame oil
Combine all ingredients in jar;
cover tightly and shake vigorous
ly. Makes about V* cup.
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.
September
10- Favorite Pancake Recipes
17- What do you do with apples?
24- National Honey Month
October 1- Nat. Pork Month
Dims On The Range
VEGETABLE PORK
STIR-FRY
V* pound pork tenderloin, cut in
strips
1 tablespoon vegetable oil
l/icups sliced mushrooms
1 large green pepper, cut in
strips
1 zucchini, thinly sliced
2 ribs celery, diagonally sliced
1 cup thinly sliced carrots
1 clove garlic, minced
1 cup chicken broth
2 tablespoons light soy sauce
VA tablespoons cornstarch
3 cups hot cooked rice
Brown pork strips in oil in large
skillet over high heat Push meat to
side of skillet; add vegetables. Stir
fry vegetables approximately 3
minutes. Combine broth, soy
sauce, and cornstarch in small
bowl; add to skillet and cook until
clear and thickened. Serve over
rice.
PORK FRIED RICE
VA tablespoons vegetable oil,
divided
2 eggs, beaten
1 cup diced fully cooked ham or
raw boneless pork
1 cup finely chopped fresh
mushrooms
'A cup thinly sliced green
onions, including tops
3 cups cooked brown rice,
cooled
1 tablespoon soy sauce
In large skillet or wok, heat
'A tablespoon oil over medium
heat. Add eggs and cook without
stirring until set. Invert skillet over
baking sheet to remove cooked
eggs; cut into VA x'A -inch strips.
In same skillet, heat remaining oil
over medium-high heat. Stir-fry
ham, mushrooms, and green
onions in oil three minutes, or until
mushrooms and onions are tender.
Stir in cooked rice and egg strips;
sprinkle with soy sauce. Toss
lightly; heat thoroughly. Makes 4
servings.
HARVEST RICE
1 cup sliced carrots
1 tablespoon vegetable oil
1 cup sliced green onions,
including tops
2 cups cored, chopped, unpeeled
apples
3 cups cooked brown rice
'/> teaspoon salt
'A cup seedless raisins
1 tablespoon sesame seed
In large skillet, cook carrots in
oil about S minutes over medium
heat. Add onions and apples. Cook
3 to 5 minutes longer. Stir in
remaining ingredients. Cook until
thoroughly heated. Makes 6
servings.
Turkey and Rice Quiche serves 8. Each serving provides 202 calories* 14 grams
protein, 7 grams fat, 19 grams carbohydrate, 0 gram dietary fiber, 112 milligrams
cholesterol, and 377 milligrams sodium.
HEARTY BEEF AND RICE
1 pound ground beef
1 small onion, chopped
3 cups cooked rice
10 V* -ounce can condensed
cream of mushroom soup
8-ounce can stewed tomatoes,
undrained, chopped
7-ounce can whole kernel com
'/a teaspoon garlic powder
'A teaspoon chili powder
1 cup shredded Cheddar or
American cheese
Cook beef and onion in a large
skillet over medium-high heat;
drain fat. Stir in rice, soup, toma
toes, com, garlic powder, and chili
powder. Pour mixture into greased
2-quart baking dish; bake at 3SO
degrees for 20 minutes. Top with
cheese; bake an additional 5 to 10
minutes. Makes 6 servings.
MEAL-IN-ONE STIR-FRY
1 small onion, chopped
2 tablespoons vegetable oil
2 5-ounce cans chunk chicken,
drained and flaked
4-ounce can sliced mushrooms,
drained
B'/a -ounce can green peas,
drained
3 cups cooked rice
2-ounce jar diced pimentos
1 teaspoon ground black pepper
Cook onion in oil in large skillet
until transparent. Add chicken,
mushrooms, peas, rice, pimentos,
and pepper, stir well and heat thor
oughly. Makes 6 servings.
(Turn to Pago Bl)
Featured Recipe
Hot and spicy or sweet and soothing, Thai cookery is becoming
more and more familiar and pleasing to American palates.
These seasonings are ideal for chicken, according to the National
Broiler Council, which developed the following recipe reflecting the
flavors of Thailand cuisine.
Thai Stir Fry Chicken Ginger is quick, easy and delicious. Be sure to
prepare all ingredients before beginning to cook. Colorful garnishes
are a typical Thai touch.
The freshest of ingredients arc always used by Thailand cooks. In
the U.S., special canned and bottled Thai seasonings are becoming
more readily available in the international section of supermarkets and
in the proliferation of Oriental specialty stores.
THAI STIR FRY CHICKEN GINGER
1-1/2 pounds boneless, skinless chicken breasts, cut in 2-inch strips
1-1/2 cups low sodium chicken broth
3/4 cup coconut milk
5 ounces grated fresh ginger, divided
1 cup uncooked soft jasmine rice
2 cloves garlic, minced
3 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon soy sauce
1 cup warm water
1/4 cup vegetable oil
1-1/2 cups yellow onion vertical strips ,
1/2 teaspoon white pepper
In saucepan, place broth, coconut milk and 1 teaspoon ginger. Add
jasmine rice and bring to a boil over high temperature. Stir, reduce heat
to low, cover and cook 20 minutes. Turn off heat and let sit 10 minutes
without removing cover. While rice is cooking, in small bowl mix
remaining ginger and minced garlic. In another bowl, mix together fish
sauce, sugar and soy sauce; stir until sugar is dissolved. Add warm
water and set aside. In large heavy frypan or wok, heat oil over medium
high temperature. Add onion and stir fry until onion begins to change
color and is slightly crisp, about 3 minutes. Remove with slotted spoon
and keep warm. To pan. add ginger-garlic mixture and cook until light
brown, about 2 minutes. Add chicken and stir fry until all pink is gone,
about 5 minutes. Add fish sauce mixture and pepper, cook 3 minutes
more. Serve over rice and top with onion. Garnish with red chili pepper
“lilies" and green onion “brushes." Makes 6 servings.
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