World Best Blog of Rice Recipes

Saturday, May 30, 2015

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 brown and drain hamburger and onion.
2 in a pot, add hamburger, onion, and tomatoes.
3 put in some worcestershire sauce (1 - 2 tsp), chili powder, salt and pepper to taste. i just keep adding stuff until it tastes good.
4 let simmer 20 minutes or so.
5 note: it might take more tomatoes, so i'd buy an extra can, i never make a small batch of this stuff. we have it and freeze the leftovers for the next week. serve over rice.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 in a deep skillet brown ground beef. (or boil it to easily remove the extra fat it releases when its drained.).
2 add the chopped onions to the beef (after drained) and saute them so the edges are transparent on the onions.
3 add the water, tomatoe sauce, bouillion. here is where you taste test it. add more bouillion and tomatoes sauce to taste.
4 add the potatoes and corn mix well and cover. stir contents to assure they dotn stick to the pan. add more water if it evaporates too fast.
5 once the potatoes are cooked through its done. enjoy with rice on the side if you like or as a one dish meal.

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

1 slice weiners into pieces and add all ingredients except the cheese to a 2 quart casserole dish, and mix well.
2 cook in microwave until liquid is absorbed (approx 15 minutes or so).
3 top with cheese and microwave it again until cheese is melted, or pop it into the oven if you want the cheese to be a little more crusty.

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

1 in a large saucepan, combine chicken broth and rice and bring to a boil.
2 cook over a low heat for about 20 minutes or until the rice is tender.
3 in the final minutes of cooking, reserve two cups of the broth and then add the spinach, chicken and red pepper.
4 remove the soup from heat and cover while you make the thickener.
5 in a small saucepan, melt butter and stir in flour until smooth.
6 gradually add the reserved broth and cook until slightly thickened, stirring constantly.
7 in a small bowl, beat the eggs until frothy.
8 gradually beat the thickened broth into the soup.
9 then slowly add egg mixture to soup.
10 heat gently until soup thickens enough to coat a spoon-- do not boil!
11 mix in the ginger and lemon juice.
12 add salt and pepper to taste, garnish with lemon and serve immediately.

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

1 melt 2 t of the butter in a heavy medium-size casserole.
2 add the onions and sauté over medium-high heat until golden.
3 stir in the mushrooms and cook until tender, about 5 minutes.
4 add the remaining butter and the rice, turning to coat the grains with butter.
5 pour in the wine and cook over high heat until it has evaporated; reduce heat to medium.
6 begin adding the hot stock in 1/2-portions.
7 add the salt and cook, stirring frequently, until the liquid is absorbed before continuing with the next addition.
8 when finished, the rice texture should be creamy and al dente.
9 turn off the heat, stir in the turkey, cheese, parsley, truffle oil and black pepper.
10 serve at once.

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

1 in a dutch oven or stockpot, combine all ingredients except vinegar; bring to a boil. reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally. stir in vinegar if desired.