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Recipe Categories:

    Rice Recipes - Various


    Source of Recipe


    Fluffy's Kitchen

    List of Ingredients




    Ingredients listed in text below.

    Recipe





    Onion Soup Rice

    In a 2 quart casserole with a lid, pour in a can of condensed French onion soup. Add a blob of butter. Then add a soup can of HOT water. Add in one soup can of regular, long grain white rice. You can add a can of mushrooms (drained) if you want, or whatever else you’d like. Stir everything together and put the lid on. Bake at 350 for 30-45minutes, or until all the liquid is absorbed. (Some ovens cook quicker, some take longer.)

    For a nice garnish, when the dish is all done, scatter some toasted almonds on top.

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    Veggie Rice Pilaf

    1 envelope (dry) of vegetable soup mix (Lipton, Knorr, whatever)

    3 cups of water

    1 T butter

    1 ½ cups of regular, long grain white rice

    In a skillet, sauté the rice in the butter for a few minutes, til it gets nice and toasty. Add the soup mix and the water; bring to a boil, and cover. Reduce heat to low, and simmer for about 15 minutes, until all the liquid has absorbed. Let stand covered for 5 minutes, then fluff with a fork before serving.

    Note: You can adapt this recipe by using any kind of soup mix for a different flavor – onion mushroom, garlic and herb, etc.

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    Chicken Noodle Rice

    (This is one of my faves – a lot like Rice-a-Roni, but BETTER!)

    1 package of Mrs. Grass chicken noodle soup mix, with the “golden egg”

    3 cups of water, boiling

    1 small can of mushrooms, drained, optional

    1 ½ cups of regular, long grain white rice

    Combine everything in a 2 quart casserole with a lid; stir well. Bake at 350 for 30-45 minutes, til all the liquid is absorbed.

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    Classic Rice Pilaf

    My own recipe, right out of Fluffy’s kitchen

    1 T butter

    1 T olive oil

    1 ½ cups of regular, long grain white rice

    ¼ cup EACH of finely diced celery, onion and carrot (I usually grate the carrot)

    3 cups of chicken broth

    In a skillet, melt the butter and oil together. Sauté the veggies until just translucent, about 3-5 minutes. Add the rice and sauté another few minutes, until the rice is nice and toasty. Pour in the chicken broth and bring to a boil, then reduce the heat and put a lid on the skillet. Simmer on low heat for about 15 minutes, until all the liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork before serving.

 

 

 


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