Californiarice Recipes

CALIFORNIA RICE

Steps:

• Combine all ingredients and place in a greased 2 quart shallow casserole.
• Bake 25 minutes at 325 degrees or microwave until heated through.
• Can be assembled the day before (tastes even better).
• Or can be frozen before baking.
• Defrost before baking.

CALIFORNIA RICE AND BEANS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
• Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined.
• Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.

BASIC CALIFORNIA ROLL

Steps:

• Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.
• Stir chopped crab sticks and mayonnaise together in a small bowl.
• Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.
• Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.
• Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.
• Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

CALIFORNIA RICE

Steps:

• In large skillet, saute onions in butter until limp. Add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together.
• In a greased 13 x 9-inch pan put a layer of rice, then a layer of chilies, alternately. (Use about a total of 1 1/3 cups cheese in each layer). Repeat, ending with a layer or rice.
• Bake for 25 minutes in a 375 degrees F oven. Remove from oven and remove and discard bay leaf. Sprinkle remaining 1/3 cup grated cheese over top and return to bake 10 minutes longer.

CALIFORNIA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
• Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
• In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
• Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
• Bake for 30 - 40 minutes or until cheese is bubbly.

CALIFORNIA RICE

Steps:

• In a 3-quart saucepan with a tight-fitting lid, combine rice, chicken stock, 1/2 cup of the wine, salt, and 1 tablespoon butter. Bring to a boil. Lower heat until liquid is just simmering. Cover and simmer about 1 hour without removing lid. When liquid has evaporated, remove from heat and allow to steam, covered, for 10-15 minutes. Fluff rice with fork. Meanwhile, place apricots in small pot. Top with prunes and remaining 1/2 cup of wine, and bring to a boil. Remove from heat and set aside to cool. Melt remaining 2 tablespoons butter in skillet. Add celery, onions, basil and thyme. Sauté over medium heat for 5 minutes. Add to rice, along with cooled fruits, walnuts and parsley. Toss well to combine. Spoon into buttered baking dish, cover, and heat in 325° oven for 30 minutes before serving.

CALIFORNIA-STYLE SPANISH RICE

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.