Rice Recipes
Chicken Risotto
1 cup Jasmine rice or medium grain rice
I 5oz. can chicken (drained)
4 tsp chicken bullion powder
4 cups boiling water
2 tablespoons dried mushrooms, rehydrated
¼ cup minced onion (can be dehydrated)
1 tablespoon dried parsley
½ tablespoon dried celery leaves
1 tablespoon butter or margarine
1 cup chopped broccoli
Sauté onions in oil until opaque. Add rice and stir until grains are coated with butter. Add 1 tsp. Bullion powder to 1 cup boiling water (put the liquid drained off the chicken into the cup too) and add to rice. Add mushrooms, parsley, and celery leaves. Cook uncovered until most of water is gone then add more water and bullion powder 1 cup at a time until 4 cups are added. Stir as needed to keep rice from sticking. When the last of the broth is almost gone, stir in broccoli and diced chicken, turn off heat, and cover for 10 minutes.
Makes 2 servings
Mushroom
1998
Beef Tips on Rice
1 pound boneless pot roast, cut into 1/2 inch cubes
6 ounce can sliced mushrooms
1 Medium onion, sliced
1 clove garlic, minced
1/2 cup rice wine or dark beer
1 teaspoon Maggi seasoning
3 tablespoons flour
Water
4 cups cooked rice
Salt and pepper to taste
Brown meat until very dark (almost burnt). Deglaze pan with rice wine or beer. Add enough water to cover meat. Add onions and muchrooms, salt and pepper to taste, garlic and Maggi seasoning. Bring to boil, reduce heat and simmer 30 minutes. Thicken with 3 tablespoons flour that has been whisked into 1 cup water. Simmer another 10 minutes and serve over cooked rice.
4 servings
Mushroom
1996
Glorified Rice
More familiar among the Amish than traditional rice pudding, this variety called for a bought fruit that cast the whole dish into the category of a special treat. Cooks frequently planned for this dessert by making more rice as a vegetable than could be eaten at one meal
2 cups cooked rice
1/2 cup sugar
1 cup pineapple chunks, drained
1 cup whipping cream
Combine rice, 1/2 cup sugar, 1 cup pineapple chunks. Refrigerate for at least one hour. Just before serving, whip cream and fold into rice mixture.
6 servings
'The Best of Amish Cooking'