1043 rice minutes Recipes

minute rice, uncooked, carrots, peeled, chopped, onion, chopped, stalks celery, chopped, garlic clove, minced, olive oil, chicken broth (i use homemade stuff, but canned is fine, try using low sodium), water, fresh broccoli, cut into 3-inch lengths (about 2 small bunches of broccoli), skim milk, grated parmesan cheese (the lower fat shaker stuff is fine), salt and pepper (to taste) (optional)

minute white rice, uncooked, whole milk, sugar, unsalted butter, heavy cream, semi-sweet chocolate chips

minute rice, boiling water, salt, mozzarella cheese, egg, beaten, frozen spinach or 10 oz fresh spinach, cooked and drained, eggs, grated feta cheese, chopped onions, sauteed, tomato, sliced, parmesan cheese

rice vinegar, soy sauce, water, fresh grated ginger, garlic cloves, minced, light brown sugar, peanut butter , just warmed in the micro, olive oil, sesame oil, hot pepper sauce or 1/4 tsp chili pepper flakes, pasta, cooked, chopped broccoli , cooked in micro on high for 4 minutes, cucumber, seeded sliced into thin strips

minute rice, uncooked, chicken broth, divided (low sodium ), ritz crackers, finely crushed, boneless skinless chicken breasts (1 lb.), vegetable oil, philadelphia cream cheese with garlic and herbs, spread, asparagus spears, trimmed and steamed, parmesan cheese

minute brown rice, uncooked, warm water, boneless skinless chicken breast halves (1 lb.), ranch dressing, chili powder, kraft 2% milk shredded reduced-fat sharp cheddar cheese, broccoli florets, red pepper, chopped

preserved grape leaves, rinsed, uncooked rice (not minute rice, i use sushi rice), lamb, ground, salt, pepper, allspice, cinnamon, canola oil, lemon juice, water, plain yogurt (optional)

minute rice, milk, cream of chicken soup, cream of mushroom soup, cheese whiz, cooked chopped broccoli, butter, onion (optional) but does add flavor

minute rice, cabbage leaves, tomato soup, tomato paste, ground beef, worcestershire sauce, brown sugar (packed), mrs. dash seasoning mix, garlic powder, onion powder, water

minute rice, uncooked, water, white fish fillet (halibut,cod,tilapia,pike,pickerel), diced tomatoes, undrained, zesty italian dressing, four-cheese italian cheese blend, shredded

minute brown rice, water, lean ground beef, barbecue sauce, canned stewed tomatoes, refried beans, chili powder, garlic powder, grated cheddar cheese, green onions, thinly sliced

rice paper (spring roll paper), minced chicken (for vegetarian omit and increase vegetables), soaked bean thread noodles, cabbage, sliced, carrot, sliced, mushroom (black fungus, soaked in hot water 15 minutes), whole garlic clove, white pepper, coriander root, sliced (optional), thai light soy sauce, oyster sauce, sugar, egg, vegetable oil

minute rice uncooked, warm water, boneless skinless chicken breast halves, ranch dressing, chili powder, shredded sharp cheddar cheese, broccoli florets, red pepper chopped

minute rice (about 3 cups), cream of celery soup, cream of mushroom soup, milk (any kind , even made-up powdered is good), fryer, skinned and cut into pieces or 1 a batch of your favorite skinned chicken parts, seasoning salt, pepper, curry

minute brown rice, uncooked, warm water, boneless skinless chicken breast half, reduced-fat ranch dressing (kraft light done right ), chili powder, sharp cheddar cheese, shredded

rice vinegar, water, freshly chopped green onion, green parts only , plus more for garnish, freshly chopped cilantro leaves, honey, salt and freshly ground black pepper, canola oil, ancho chili powder, ground cinnamon, ground cumin, light brown sugar, kosher salt, fresh ground black pepper, sweet potatoes , scrubbed, par-cooked and slice into 1-inch thick slices, skin left on, canola oil, freshly chopped cilantro leaves, for garnish, special equipment : 6-inch wooden skewers, soaked in water for 30 minutes

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.