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    You are in: Home / Cookbooks / Rice
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    67 recipes in

    Rice

    yummy variations!!
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    A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.

    Recipe #265298

    17 Reviews |  By Derf

    Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.

    Recipe #38753

    2 Reviews |  By Mercy

    I got this recipe from a former coworker, whose father, a professional cook, made this for every family get-together and holiday. When he passed away, she took on the responsibility for providing this tasty treat for her family.

    Recipe #90890

    Recipe #1540

    Found this in an fund raising cookbook for Church Home and Hospital School in Baltimore, dated 1985. I have not tried it yet but plan to do so real soon.

    Recipe #231156

    Appetizer or entree--easy to make and tasty! Substitute crab or lobster. From food blog with my changes.

    Recipe #221067

    This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"

    Recipe #74629

    3 Reviews |  By Axe

    My wife made this today and for me who doesn't like rice, it was great. It lends itself perfectly to stuffing into baked peppers or baked onions or even cabbage rolls. It's great on it's own as well.

    Recipe #219690

    26 Reviews |  By Tebo

    Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal.

    Recipe #12716

    This is a recipe given to my Mother by friends in the 70's? I was forbidden to share it but I like sharing and think everyone should have a chance to try it! It's ooey gooey cheesy yummy! It uses "mild" green chilies not hot ones. Everyone that tries it requests the recipe. It is very bad for you but worth having at least once a year for a potluck. I've had friends try to make it with lowfat or nonfat ingredients and it doesn't work. I also have tried mixing all the ingredients together and it doesn't taste as good, the layers matter (even though they melt together)! I usually double or triple it and bake it in a removable crock from my crockpot then put it on low in the crockpot for potlucks. If you do this the layers are still the same but double or triple the amount in each layer. I usually assemble it the night before and put it in the oven right before the event. For extra gooeyness add extra jack cheese in the layers to completely coat them. Remember for a single recipe: you are using 3 cups of "cooked" white rice which is made from 1 cup of dry rice. One cup of cooked rice per layer (3 layers). Enjoy! Very yummy with my Recipe#233148.

    Recipe #195501

    I'm told Persians make this same recipe with fresh dill instead of coriander. There are three ways to make this dish: (1) as a regular rice dish, (2) as stuffing--do everything but the last stage of simmering and stuff inside a chicken, or (3) as a "sausage"--in this case the meat should be very fatty and you need a good cloth bag to pack the rice into tightly.

    Recipe #194257

    A dessert adapted from one of the wonderful Moosewood cookbooks. Times do not include extra time needed for pudding to cool.

    Recipe #109749

    Give 1 of each rice mixture to one person or individual recipes to different people. Tie a festive ribbon around each jar or baggie and a tag or card with a message that includes THE FOLLOWING INSTRUCTIONS: "To cook, combine the rice mixture, 2 cups of cold water and 1 Tbs butter in a heavy saucepan. Bring to a boil over high heat. Cover and cook over low heat 15 minutes or until liquid is absorbed. Makes 4-6 servings." I got this recipe years ago from a book of "gifts from the kitchen" from the 1970s or 1980s. One recipe each of all 4 mixtures makes 2 gifts yielding 4-6 servings, so the way I came up with total servings is 4 x 2 x (4 to 6) = 32 to 48. (Also good to keep for yourself for when you're in a hurry or to take camping.)

    Recipe #110681

    This is a great recipe adapted from an Australian Institute of Sport cookbook... so it must be good for you! Good for an appetizer at a big dinner party, or on its own for a main meal.

    Recipe #162415

    48 Reviews |  By dale!

    My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!

    Recipe #23113

    Something to serve with an Indian meal.

    Recipe #42620

    All out of the freezer, put together from bits and pieces frozen for future use. Throw them altogether in a wok with some spices and you have an easy side for supper on a rushed week night. While this is cooking make the rest of your meal.

    Recipe #178160

    A light, delicious dish combining whole grain,vegetables, and lean beef. Using a variety of bell pepper(red,yellow,green) adds color pleasing to the eye.A can of drained sliced mushrooms also accents this casserole. Omit salt,as it is provided by the bouillon. Wholesome and healthy.

    Recipe #41118

    2 Reviews |  By Derf

    Tastey!! I have made the pilaf often without the chicken, to go with other meats and fish. Left over pilaf is nice stir fryed.

    Recipe #29048

    Flavored with fresh sage and buttermilk, this colorful pie looks very pretty and would be a nice item to serve at a brunch or for a light supper. Use any type of cheese you like best - or a mixture of several types. (Note:If you don't have a rice cooker, just cook the rice as you normally would, only using chicken broth in place of water.) Cook time assumes you will be cooking the rice at the same time as you are prepping and cooking the veggies.

    Recipe #93923

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