Sunday, September 5, 2010
One of the most versatile food storage items is rice. It can be used in many main dishes as well as desserts, such as rice pudding. Rice is a great meal extender. You can use it in soups to make them go farther or as a base to serve under any number of sauces. It is easy to store and keeps a long time. Rice a great thing to add to your food storage. Here are some ideas to use your rice:
Hawaiian Haystacks: Layer rice with any of these toppings or those of your own choosing from each catagory:
Fruits: diced apples, pineapple chunks, sliced bananas, mandarin oranges – drained, sliced strawberries or grapes
Vegetables: fresh mushrooms, grated fresh carrots, sliced celery, diced onion or sliced green onion, chopped green pepper, shredded cabbage, or diced tomatoes
Misc: Grated cheese, raisins or dried cranberries, Chow Mein noodles, croutons, slivered almonds crunchy salad topping, salted peanuts – use your imagination
Layer rice, choices of toppings and cover with cooked chicken (Canned chicken works great) mixed with gravy (Again diluted cream of chicken soup with a little Worcestershire sauce and spiced to your liking) works great. These sound weird but are seriously so delicious.
Mexican Rice Casserole: Combine instant rice and water needed for rice (minus any liquid from tomatoes if using canned tomatoes, tomatoes, corn, black beans (drained and rinsed), olives, taco seasoning. Cover and simmer until rice is tender. Add shredded cheese and stir until melted. Serve as a casserole, over chips, or as a filling for tortillas. For regular rice, cook rice then add remaining ingredients.
Fajitas: – Stir fry together your favorite meat, sliced onions and peppers; serve on tortillas with rice, cheese, sour cream, chopped avocados or any of your favorite toppings
Fried Rice: Fry 2 beaten eggs in 3 T. butter and stir with 1/3 c. diced onion and ½ c.diced celery and till cooked, a few minutes till celery and onion begin to brown, stirring well to crumble eggs. Add frozen peas if desired. Add cooked rice and 2-3 T. soy sauce mixed with ½ c. water (More if you are making a large batch). Heat till liquid is dissolved. Y: 4 servings.
Mexican Haystacks: layer rice with any or all of the following: lettuce, chili, meat, beans, black beans, refried beans, cheese, sour cream, olives, salsa, tomatoes, green onions or corn. Serve with crushed corn chips on the top or scoop like a dip.
Stir Fry: Make your favorite stir fry using a little extra sauce. Serve over rice for a great meal extender.
Vegetable rice: (A great side dish with any meat) Finely chop 1 small onion, add 1 c. grated carrots, 1 c. diced celery, 1 c. tiny cauliflowerets or other vegetable (optional: your choice) and 1-2 c. cooked rice Sauté’ vegetables in butter till tender. Stir into warm rice. Serve with teriyaki sauce. (Teriyaki Sauce: 2 T. brown sugar, 2 T. Soy sauce, 3 T. Rice wine vinegar. Heat till sugar is dissolved and mixture boils. Cool. It will thicken slightly as it cools.)This can also be served with any meat that has sauce on it such as ribs or sweet and sour dishes
Sweet and sour meatballs: Cook meatballs; In the skillet add 1 can tomato soup, 14 oz. beef broth, 3 T. brown sugar and ¼ c.vinegar. Put meatballs in the sauce, Cover and simmer for 30 minutes or till thick like a gravy consistency. Serve over cooked rice.
5 chicken breasts cut into 2” pieces
2 c. water
1/3 c. soy sauce
1 1/2 t. garlic powder
3/4 c. brown sugar
1 1/2 t. rice vinegar
¼ t. ginger
1 t. sesame oil
1/4 C cold water + 4 T cornstarch
Green onions (optional)
Place all ingredients but the 1/4 C water and cornstarch into a medium sized sauce pan. Bring to a boil, reduce heat to medium low and cook for about 20 minutes, or until the chicken is done. Remove chicken from the liquid and set aside. Mix cold water and cornstarch in a small cup until smooth. Pour it into the sauce pan and stir well. Bring to a boil; cook till thick. Pour over chicken on serving platter. Serve over rice!
Chinese Hamburger Casserole
1 lb. hamburger (canned beef works well)
2 onions, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 ½ c. water
¼ c. soy sauce
½ to ¾ c. rice
1 c. diced celery
¼ c. chopped green pepper
1 can Chinese noodles
Pepper to taste
Brown hamburger and add onions and peppers. Drain. Combine all other ingredients in casserole dish except Chinese noodles. Cook, covered for 30 minutes at 350º. Uncover and cook 20 minutes. Add noodles on top and cook 10 minutes more until noodles are heated.
Grandma’s Rice pudding:
3 slightly beaten eggs
2 c. milk
1 ½ c. cooked rice
1/3 c. sugar
½ t. salt
1 t. vanilla
1/2 c. raisins (optional)
Combine eggs, milk, sugar, vanilla, and salt. Mix well. Stir in rice. Pour into square baking dish. Bake at 325º for 25 minutes. Stir. Sprinkle with cinnamon. Bake 25 minutes more.