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 � cups of regular, long grain white rice
In a skillet, saut� 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 � 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 � cups of regular, long grain white rice
� 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. Saut� the veggies until just translucent, about 3-5 minutes. Add the rice and saut� 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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