Did you grow up in a home where the only rice served was just called “white rice”? Times change. Even familiar white rices provide different benefits to a recipe; jasmine rice offers great fragrance while basmati rice brings a special nutty flavor. Let these recipes serve as a delicious tutorial of rice-related possibilities.
Saffron Rice Seafood Salad
Recipe Name: Saffron Rice Seafood Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 1 (7.5-ounce) can lump crabmeat
- ½ pound salad shrimp, cooked, drained and cooled
- 4 cups cooked saffron (yellow) rice, room temperature
- 1 (10-ounce) package frozen English peas
- 4 celery stalks, diced
- ⅓ cup sliced green onions, tops only
- 1 (2-ounce) jar diced pimientos, drained
- ½ cup sour cream
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Cajun or Creole seasoning
- ½ teaspoon black pepper
Instructions
- In a large bowl, combine the crabmeat, shrimp, rice, peas, celery, onions and pimientos. In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, Cajun or Creole seasoning, and pepper. Pour over the seafood mixture and toss gently to coat. Cover and refrigerate overnight or up to 12 hours before serving. Serve cold or allow to come to room temperature before serving.
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Beau Monde Rice
Recipe Name: Beau Monde Rice Description: Beau Monde seasoning is popular in Creole cooking and is a mixture of salt, dried onions and crushed celery seeds. You’ll find it in the spice aisle of the supermarket. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 4 tablespoons unsalted butter
- 1¼ cups long-grain white rice
- 1 cup chopped celery
- 4 green onions, sliced
- 1 (14.5-ounce) can beef stock
- 1 (4-ounce) can sliced mushrooms, undrained
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Beau Monde seasoning
- ½ teaspoon dried tarragon
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Place the butter in a 13-by-9-inch baking dish. Place in the oven while the desired temperature is reached.
- Meanwhile, in a mixing bowl, combine the rice, celery, onions, stock, mushrooms, bay leaf, parsley, Beau Monde seasoning, tarragon and pepper. Stir to blend. Pour over the melted butter. Cover and bake 50 minutes, stirring occasionally. Remove and discard the bay leaf. Serve hot.
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Old Fashioned Chicken and Rice
Recipe Name: Old Fashioned Chicken and Rice Old Fashioned Chicken and Rice Description: Cook the entire amount as a meal for a crowd or split it in half: freeze one and cook one for a smaller dinner. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 4 cups cooked chopped chicken
- *
- 2 (10.5-ounce) cans cream of chicken soup
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
- 1 (14.5-ounce) can chicken stock
- 2 (8.8-ounce) packages long-grain and wild rice mix, cooked
- ½ white onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- ½ cup mayonnaise or sour cream
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish or two 8-inch square baking dishes and set aside.
- In a large bowl, combine the chicken, soup, water chestnuts, stock, rice, onions, peppers, mayonnaise or sour cream, and black pepper. Stir well to blend. Transfer to the prepared baking dish or evenly divide between the two baking dishes.
- If using two baking dishes, cover one with heavy-duty aluminum foil, label and freeze up to one month.
- Bake the large baking dish 55 minutes or until thoroughly heated. Bake the smaller baking dish 40 to 45 minutes or until thoroughly heated. Serve warm.
- Notes:
- Note: When ready to use the frozen casserole, thaw in the refrigerator overnight and bake as directed above.
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Fresh Spinach Pilaf
Recipe Name: Fresh Spinach Pilaf Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4–6 servings
Author: Tammy Algood
Ingredients
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter, divided
- 2 bunches fresh spinach, stems trimmed
- *
- 2 teaspoons salt
- 1 small sweet onion, peeled and chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 cups cooked long-grain white rice
- 2 tomatoes, seeded and diced
Instructions
- Place 1 tablespoon of oil and 1 tablespoon of butter in a large saute pan over medium-high heat. When the butter has melted, add the spinach and salt. Saute until the leaves are wilted. Remove from the heat and set aside.
- Place the remaining oil and butter in a large saucepan over medium-high heat. Add the onions and saute until lightly browned. Lower the heat and add the cumin, cardamom, coriander and turmeric, stirring well. Add the rice, tomatoes and reserved cooked spinach. Stir well to combine and serve warm.
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Nutty Rice
Recipe Name: Nutty Rice Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 1½ cups long-grain white rice
- 1 tablespoon vegetable oil
- 1 cup chopped celery
- 1 white onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 2¾ cups chicken stock
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped pecans or walnuts or slivered almonds, pistachios or pine nuts, toasted
Instructions
- Preheat the oven to 350 degrees. Lightly grease a shallow 2 quart baking dish. Add the rice and set aside. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the celery, onions and bell peppers. Saute 3 minutes, stirring frequently. Stir in the stock, poultry seasoning, salt and black pepper. Bring to a boil. Pour the hot stock mixture over the rice. Cover and bake 30–35 minutes or until the liquid is nearly absorbed. Sprinkle with the nuts, uncover and let stand 5 minutes before serving.
Dried Fruit Rice Salad
Recipe Name: Dried Fruit Rice Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 1 (8.8-ounce) package long-grain and wild rice mix
- ½ cup dried cherries, currants, golden raisins or cranberries
- 2 green onions, chopped
- 1 carrot, peeled and grated or very finely chopped
- 1 celery stalk, finely chopped
- ⅓ cup white balsamic vinegar
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped pecans or walnuts, toasted, or pine nuts
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter, divided
- 2 bunches fresh spinach, stems trimmed
- *
- 2 teaspoons salt
- 1 small sweet onion, peeled and chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 cups cooked long-grain white rice
- 2 tomatoes, seeded and diced
Instructions
- Cook the rice according to the package directions. Set aside to cool. Meanwhile, stir together the dried fruit, onions, carrots and celery. Place the vinegar, oil, salt and pepper in a jar with a tight-fitting lid. Shake to emulsify. In a large bowl, stir together cooled rice and the fruit mixture. Blend well. Add the vinegar mixture and mix well. Cover and refrigerate eight hours. Stir in the nuts just before serving.
*Alternative: Use 4 large or 6 small grilled chicken thighs for the chopped chicken. If using, mix together the other ingredients and place in the baking dish. Place the thighs on top of the rice mixture, pressing into the dish. Bake as directed.
*If preferred, substitute 2 (10-ounce) packages of frozen chopped spinach. Make sure it is completely thawed and squeezed dry.
