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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.