Salmon Rice Porcupines Recipes

PORCUPINES

Steps:

• In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
• In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
• Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

RICE AND BEEF PORCUPINES

Steps:

• Mix ground beef, uncooked rice, onion, garlic powder, salt, pepper, and poultry seasoning if using. Form ground beef into small balls.
• Add oil into pan and heat; add balls and brown lightly.
• Add tomato sauce and water.
• Cover and simmer 45 to 50 minutes, or until rice is tender.

SALMON AND RICE PIROSHKI

Steps:

• Prepare the pastry and chill it.
• Preheat oven to 400 degrees.
• Combine in a mixing bowl the salmon, chopped egg, rice, dill, nutmeg, sour cream, salt and pepper to taste. Blend. There should be about four cups.
• Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
• Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the circle of dough over to enclose the filling. Press the edges of dough with the fingers or the tines of a fork to seal. Brush the tops with the egg mixture to seal.
• Arrange the filled pieces on a lightly greased baking sheet.
• Place in the oven and bake 25 minutes.

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

SALMON FILLETS WITH LEMON RICE

Steps:

• For the rice, rinse under cold running water. Bring the lemon rind, juice and stock to the boil in a saucepan. Add the rice and tomatoes and simmer for approx 12-15 mins. Season with plenty of black pepper if you like. Becareful not to let it boil dry, stir frequently.
• Meanwhile mix the parsley, lemon rind and chilli flakes together and press on to the top of the salmon fillets. Pre head the grill to a medium heat. Then drizzle with the oil and cook the fillets.
• Just before the rice is ready, stir in the red onion, parsley, sweetcorn and peas. Warm these through. At this point add the feta to the top of the fillets and grill until golden in colour.
• Remove the rice from the heat and stir in the creme fraiche.
• Spoon the rice mixture on to plates and top with the salmon fillets

SALMON RICE PORCUPINES

Steps:

• Mix together salmon and liquid, uncooked rice, grated carrot, egg, onion, salt and pepper, chives and curry powder if you want.
• Form into 6 balls.
• Place in a greased baking dish.
• Mix cream of mushroom soup and water together; cover the balls.
• Cover with foil paper.
• Bake for 1 hour at 375 degrees Fahrenheit.
• Recipe says serves 6 but I'm guessing serves 3.