86-Lancaster Farming, Saturday, September 19, 1998 Stretch Your Budget With Rice What comes in a variety of fla vors and complements any meal? Rice. It’s emerging as the “new” food of choice. Not so long ago, our selection of rice was limited. Not any more. Today, we can choose from wild to cajun to pilaf. Rice not only tastes great, it’s nutritious, low in calo ries, and simple to prepare. Many want to know if wild rice is different from regular rice. In fact, wild rice isn’t rice at all. Wild rice is vcty nutritious. It has more protein and fewer calories than regular rice, as well as B vitamins. A small portion of wild rice can be economically combined with other ingredients to give recipes a hearty and distinctive flavor. Take a look at these recipes, especially the delightful tale sent in by Sara Runkle, and you can clearly see how versatile rice is to include in your daily menu. CURRIED RICE V« cup dry sherry ‘A cup raisins 14'A -ounce can chicken broth 3 A cup milk 'A cup catsup ‘A teaspoon salt 2 teaspoons curry powder 1 cup uncooked long grain rice 2 tablespoons slivered almonds, toasted Heat sherry in small saucepan. Add raisins and let stand 15 minutes. Bring chicken broth and next four ingredients to a boil in a large skillet. Stir in rice. Cover, reduce heat and simmer 20 minutes or until rice is tender. Stir in almonds and raisin mixture. Serve immediately. Serves 8. Eileen Greenaway Somerville, NJ BLACK BEAN AND RICE SALAD 2 cups cooked rice, cooled to room temperature 1 cup cooked black beans 1 cup chopped fresh tomato 'A cup shredded cheddar cheese (optional) 1 tablespoon snipped fresh parsley l lt cup prepared light Italian dressing 1 tablespoon fresh lime juice Lettuce leaves Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. USA Rice Council 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 ingredients 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 listed below. September 26 ■ Pizza Varieties October 3 - Pork Month 10- National Apple Month 17- Using Walnuts BLUEBERRY CRISP 3 cups cooked brown rice 3 cups fresh blueberries* '/« cup plus 3 tablespoons brown sugar, divided Vegetable cooking spray ‘A cup rice bran (optional) ‘A cup whole wheat flour '/»cup chopped walnuts 1 teaspoon ground cinnamon 3 tablespoons butter Combine rice, blueberries, and 3 tablespoons sugar. Coat 8 indivi dual custard cups or 2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish; set aside. Combine bran, flour, wal nuts, cinnamon, and remaining V* cup sugar in mixing bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees, 15 to 20 minutes or until thoroughly heated. Serve warm. ♦Frozen unsweetened blueber ries may be substituted. Thaw and drain before using. USA Rice Council BRUNCH RICE 1 teaspoon butter 3 A cup shredded carrots 3 A cup diced green pepper 3 A cup sliced fresh mushrooms 6 egg whites, beaten 2 eggs, beaten ‘A cup skim milk ‘A teapsoon salt ‘A teaspoon ground black pepper 3 cups cooked brown rice ‘A cup shredded cheddar cheese Corn tortillas, warmed (optional) Melt butter in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushrooms; cook 2 minutes. Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring I'A to 2 minutes. Add rice and cheese; stir to gently separate grains. Heat 2 minutes. Serve immediately or spoon mix ture into warm tortillas, if desired. See the featured recipe to learn how to make this dellghful Southwestern Vegetable Rice. SALLY SOUP Makes 1 gallon Broth for Sally Soup: 5-pound roasting chicken, cut up 1 medium onion, sliced 1 cup chopped celery 1 clove garlic, chopped I'A quarts water Salt and pepper 1 tablespoon parsley 2 bay leaves Combine all ingredients. Roast at 350 degrees for about 2-2 'h hours. Cool. Pick meat from bones, chop, except save the breast meat for sandwiches or casseroles. Recook bones and skin. Boil 10 minutes. Strain broth. Add water if necessary to make 2 quarts. Soup mixture: 2 cups chopped chicken from roasted chicken 1 '/* cups converted rice 2'k cups water 2 carrots, chopped 2 pieces celery, chopped 1 medium onion, chopped 1 bay leaf 1 tablespoon parsley 1 tablespoon chicken base 2 quarts strained broth from roasted chicken Salt and pepper, to taste Cook together all ingredients except meat and 2-quarts reserved broth, which are added at the end. Hard-boiled egg can be added if you want added protein or a garnish. Seven years ago my husband, at the age of 43, decided to change his life-long profession from the banking and business world to a small veal operation. Both he an I were born and raised in the city of York. I knew very little about farming, animals, gardening, or even how to get the feathers off a chicken before roast ing. This may sound finny to long time farmer wives, but actually this wasn’t real finny of a 43-year-old women who had only purchased groceries at the store all her life. We joined a Mennonite chuck at the same time as the career change. This little farm was changed from an old run-down dairy farm to a veal operation. The men from our church came for about six to nine months to help rebuild our barn so it would become a work able veal operation. It was neces saryfor me to feed six to 12 hungry men a couple days a week as the men wourked on the barn. So was born “Sally Soup ” out of necessity. I needed to stay on a tight budget while we were sinking our life's savings into the farm. Our church family gave many free hours of labor, lumber, goods’, food and love during this time. We are grateful to them for their Featured Recipe Cooking with rice is an excellent way to stretch your food dollars At only four cents per serving, using rice will help you prepare eco nomical dishes that are still delicious and nutritious. Rice is free of cholesterol, fat, and sodium and is the perfect choict for quick to fix recipes at any meal. Uncooked white rice can be stored on a shelf indefinitely and b ready to use with no washing, peeling, or chopping. Once opened, rict should be stored in an airtight container. Cooked rice may be stored in refrigerator in an airtight container foi one week or in the freezer for six months. If you would like more recipes using rice, send a self-addressed stamped business-sized envelope to USA Rice Council, P.O. Boa 740121, Houston, Texas 77274. SOUTHWESTERN VEGETABLE RICE 2 cups chicken broth 1 cup uncooked rice Vi cup diced green pepper Vi cup chopped fresh tomato 'h cup chopped onion 1 tablespoon butler 1 teaspoon cliili powder 1 teaspoon ground cumin '/«teaspoon red pepper Combine broth, rice, green pepper, tomato, onion, butter, cliili pow der, cumin, and red pepper in 2- to 3-quart saucepan. Bring to a boil stir once or twice. Reduce heat; cover and simmer 15 minutes or until dee is tender and liquid is absorbed. Fluff with fork. Makes 6 servings Christ-like attitude and actions. I served the “Sally Soup, ”that year. My friend, Salome Yoffer, named the soup. Whenever we eat the soup, it brings back sweet memo ries. I have learned many things in the past seven years, thanks to my husband, neighbors, and friends. I even learned how to feed veal calves and clean my own chickens. This story proves you can teach an old dog new tricks. Now I can the soup and sell it or give as gifts to the sick or shut-ins. Many neighbors and friends have been blessed by this simple recipe. The soup also chases away colds, flu, and the blues. Give to family, friends, and shut-ins. Sara Runkle Beaver Springs (Turn to Page B 8)
Significant historical Pennsylvania newspapers