Tom's Mexican Rice (delicious)

1 T. vegetable oil
1/2 c. chopped onion ( l med)
2 cloves garlic, minced
1/2 t kosher salt
1 cup reduced sodium chicken broth or vegetable broth
3/4 c. spicy salsa verde or Tom uses Herdez salsa verde mild
1 c. long grain rice
1/2 c. finely snipped fresh cilantro

Spicy salsa verde
2 c. chopped peeled tomatoes (abt 5)
2 peeled and seeded avocados
1 c. snipped fresh cilantro leaves
12 c. chopped onion (1 med)
1 seeded and chopped fresh jalapeno chile pepper
1/2 c, water
1/3 c. line juice

Saute the garlic, oil and onions and afterwards add everything else.  Stir it up.  When it boiling turn to low and cover.

Risotto with Einkorn instead of Rice

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Einkorn Risotto

Risotto is so fancy and delicous, but you won't beleive how easy and tasty this einkorn risotto is.

Course: Main Dishes, Whole Einkorn Berries

 

Author: Julie Koyle

Ingredients

• 2 cup Einkorn Berries
• 1 quart Chicken Broth
• 1 Small Yellow Onion Chopped
• 2 clove Garlic Minced
• 2 tablespoon Coconut Oil
• 1/2 head Cauliflower Chopped
• 1 Green Pepper Diced
• 1 Red Pepper Diced
• 1/3 cup Parmesan Cheese
• 2 cup Shredded Chicken

Notes

1. In a small saucepan, bring chicken broth to a simmer and then turn down and leave on low heat.

2. In a pot or skillet, saute onions and garlic in coconut oil for about five minutes. (If you're using unsalted broth, you may want to add some salt at this stage)

3. Add einkorn berries and chicken and stir for a couple minutes until einkorn is crackling.

4. Add broth a little at a time. When absorbed, add some more. You can stir the whole time or not, but make sure that you don't leave it so long that the liquid is absorbed and the berries burn. Do not cover with a lid.

5. Once you've added most of the broth, add vegetables and continue until you've added the remainder of the broth.

6. Allow to simmer until the liquid is absorbed and the bottom of the pan is dry.

7. Mix in parmesan cheese and serve.

Tomato Rice

 2 t. extra virgin olive oil
1 med onion, chopped
1 garlic clove finely chopped
1 c. uncooked med grain rice
1 T. tomato paste
1 canned crushed tomatoes 450 g
3/4 t. fine sea salt
1 t. granulated sugar
2 c. hot water
2 T. chopped fresh mint or basil

Heat the olive oil in a wide, deep pan over med heat.  When the oil begins to shimmer, add the onion and sauce for 34 minutes or until soft, then add the garlic and sauce for an additional 30 seconds.  Add the rice and stir until the rice is coasted with the oil, then add the tomato paste and stir rapidly. ; Add the tomatoes, sea salt and sugar and stir.  Add the hot water, stir, then reduce the heat to low and simmer, covered, for 20 minutes or until the rice is soft. (If the rice appears to need more cooking time, add a small amount of hot water to the pan and continue cooking.)  Remove the pan from the heat.

Add the chopped mint or basil, and let the rice sit for 10 minutes before serving.  Store covered in the refrigerator for up to 4 days.

Crockpot Rice Puddwing

 

• 1 ½ cups uncooked long grain rice
• 3 cups water
• ½ cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter
• 2 12-ounce cans evaporated milk
• 1 teaspoon vanilla

Instructions

1. Spray the insert of a 3 ½ quart slow cooker with cooking spray
   
2. In a 2-quart saucepan, heat rice and water to a boiling over medium heat. Cover and reduce heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
   
3. In a medium size bowl, mix the evaporated milk, melted butter, ground cinnamon, sugar, and vanilla.
   
4. Add the rice to the slow cooker and add in the liquid ingredients.
   
5. Cover and cook on low for 2 hours. Stir and cook for 30-40 minutes or until most of the liquid is absorbed. Turn off the heat and remove the cover and stir.
   
6. Let stand for 15 minutes. Serve warm. Sprinkle with a bit of ground cinnamon.
   

Notes

Cook on low. Cooking on high will burn the rice pudding.

Rice and Bananas (Old Bevan Family Recipe) Ross Bevan

1 cup rice 1/2 cup whipping cream 4-5 bananas 3/4 cup sugar 1/2 to 1 t. vanilla Cook the rice in 2 1/2 cups of water. Put lid on and bring to a boil. Turn off heat and let set for 20 minutes. Refrigerate Rinse in cold water. Refrigerate rice. When ready whip cream thick. While whipping, add sugar and 1/2 to 1 t. vanilla. Add bananas, stir, and enjoy.

Rice Pudding

 (just as Lola gave the directions)

Cook 1 cup rice per package directions.  Use correct amount of water and salt.  Cook rice until it starts to be tender.  (add probably about 1/2 t. salt)

Cook about 10 minutes and then add a little canned milk and regular milk.  Also add about 1/2 c. brown sugar and sweeten to taste.  Then also add about 1 tsp. regular sugar.  Simmer at least ` hour.  Stir often and add milk as moisture is used up.  

Use dab of cream on top or fold a bit into the pudding!  (I would add 1 tsp. vanilla after it's done.)

Rice Pudding -- Grandma Maude

2 scant cups rice
4 1/2 c. water
1 can evaporated milk
pinch salt
1 t. vanilla
nutmeg, if desired

Boil rice in water with 1/4 t. salt.  When rice starts to tender, add rest of ingredients and bring slowly to simmer, adding regular milk to keep it moist as desired. 

Risotto (made from a starchy, short, Italian rice)

1 cup uncooked Arborio rice
1 small onion or 1/2 medium onion, chopped
1 T. chopped fresh parsley (optional)
2-3 T. butter OR 1 T. butter and 2 T. olive oil
4-5 c. hot chicken broth 
1/4 to 1/2 c. grated Parmesan cheese (or Kraft 100% grated Parmesan cheese for a pantry meal)
  ground pepper
salt to taste (probably not needed)

1.  Saute 1/2 chopped onion (and 1 T. parsley) over medium or medium-high heat in butter for about 4 minutes until onion is tender.

2.  Add rice and continue cooking and stirring until edges of kernels are translucent--about 3 minutes.  This is where the Italians add 1/3 c. wine and cook for 3 more minutes.  1/3 c. white grape juice would be all right if you had it on hand.

Hot Chicken Broth

3.  Begin adding hot chicken stock.  Add 1 cup the first time and then add it 1/2 cup at a time. Your heat should be no higher than medium, and you may need to reduce it periodically as the rice absorbs the broth.  Cook uncovered and stir frequently.  After the first 1 cup, add 1/2 cup of broth about every three minutes.  It takes about 20 minutes.  It is done when the rice becomes tender and the mixture becomes creamy.

Creamy, cheesy Italian rice

4.  Add ground pepper, salt, if needed, and Parmesan cheese.  Serve immediately.  It should be a creamy, yummy rice that will pile up on the plate.


There are so many fun things you can do with risotto.  You can add other cheeses, such as combinations of Parmesan, Mozzarella, Gorgonzola or Ricotta.  You can add any vegetables.  We love garlic and mushrooms added with the onion in Step 1.  We grow herbs on the patio and like to add parsley, chives, or green onions.  Red or green peppers, zucchini, butternut squash, or asparagus add healthy, wonderful flavors.  Risotto with shrimp would be yummy.  Experiment!  Risotto is a pantry staple at our house.

Puerto Rican Black Beans and Rice -- Leslie Probert CEW

2 (15-oz) cans black beans, undrained
1/2 c. water
1 T. dried green pepper
1 T. dried onion
2 T. ketchup
1/2 T. olive oil
1 t. oregano
1/4. t. black pepper
1/2 t. sugar
1/4 t. garlic powder
hot cooked rice.

Combine ingredients except rice in pan.  Bring to boil, reduce heat and simmer, uncovered, 20 minutes.  Serve over hot rice.  Serves 4-5

Spanish Rice using RO*TEL--Kristy

• 1-2 tablespoons vegetable oil
• 1 cup uncooked rice
• 1/2 cup chopped onion (if fresh onion not available stir in 2-3 T. dried onions with you add the juice)
• 1/2 cup chopped green bell pepper (optional)
• 2 cloves garlic, minced (could use 1/4 t. garlic powder and add with juice)
• 1 cup vegetable juice cocktail
• 1 cup chicken broth
• 1 can (10 oz.) RO*TEL Whole Tomatoes & Green Chilies

Directions:
In a medium saucepan, sauté rice, onion, green pepper and garlic in
hot oil until the rice is golden.  Stir in remaining ingredients; heat to
a boil.  Reduce heat and cover; simmer for 30 minutes.  Serves 6.