THE LIFE SPAN OF RICE
Provided by George Duran
Categories main-dish
Yield various (see body of recipe)
Number Of Ingredients 30
Steps:
- Meal One: Combine the rice and vegetables in a large bowl. Combine with your favorite vinaigrette, season with salt and pepper, and toss well.
- Yield: 2 servings plus leftovers
- Prep Time: 10 minutes
- Ease of preparation: easy
- Meal Two: Heat a wok or large skillet over medium-high heat and add the oil. Add the onions, garlic, and cabbage and stir-fry for 1 minute. Add the Leftover Rice Salad and soy sauce and stir-fry until the rice is hot and starting to get crispy, about 3 minutes. Toss in the scallions and serve.
- Yield: 2 servings plus leftovers
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Ease of preparation: easy
- Meal Three: Put a medium skillet over medium-high heat and add the Leftover Fried Rice. Pour in the wine and cook for 1 minute. Add half of the chicken stock and stir well to release the starch in the rice to thicken everything up. Cook until most of the liquid is absorbed, then add the remaining chicken stock. Stir in the shrimp and mushrooms and cook until the shrimp are done, about 3 minutes. (If risotto becomes too thick, add some more chicken stock or water.) Add the cream and Parmesan and stir well. Remove the risotto from the heat and stir in the butter; taste, and adjust the seasoning with salt and pepper. Cover, let rest for 1 minute, and serve.
- Yield: 2 servings plus leftovers
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Inactive Prep Time: 1 minute
- Ease of preparation: easy
- Meal Four: Combine the egg, Leftover Risotto, and bread crumbs in a bowl. Form this mixture into patties, adding more bread crumbs as needed to get the right consistency for them to hold together. Heat the oil in a medium skillet over medium heat. Brown the patties on both sides, making sure the rice cakes are heated through, about 3 to 4 minutes. Serve, garnished with chopped chives.
- Yield: 2 servings with no leftovers
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Ease of preparation: easy
MOM'S SPANISH RICE
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
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