Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenRice - Side - Mustang Rice
Famous Authors (View All Authors)
Rice - Side -  Mustang Rice Post by :marketwise Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1744

Click below to download : Rice - Side - Mustang Rice (Format : PDF)

Rice - Side - Mustang Rice

1 Cup green onions, chopped with tops
2 Tablespoons butter
1 cup wild rice, rinsed well and drained
1 Tablespoon minced fresh sage, or 1 1/2 teaspoons crumbled dried
1 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried
2 cups chicken stock
1/2 cup toasted pinons (pine nuts)

In an oven-proof casserole, cook onions in butter over moderately low heat, stirring until softened. Add wild rice and cook 5 minutes, stirring to coat rice. Add seasonings to taste and blend. Stir in chicken stock. Bake, covered, at 350 degrees for 1 hour, or until rice is tender. Prior to serving, add pine nuts and fluff into the rice mixture. Serves 4.

Source: www.iitexas.com
If you like this book please share to your friends :

Rice - One Pot Rice And Beans Rice - One Pot Rice And Beans

Rice - One Pot Rice And Beans
1 (16 oz.)can Ro-Tel® Black Bean and Corn Pico de Gallo Salsa 2 1/4 cups water 1 cup converted rice 1 (15 oz.)can Ranch Style Beans -- undrained Spray a 3-qt. saucepan with cooking spray. Over high heat, heat salsa and water to boiling; stir in rice. Reduce heat, cover and simmer 20 minutes or until rice is tender. Stir in beans; heat through.

Rice - Monterey Rice Rice - Monterey Rice

Rice - Monterey Rice
1 cup Uncooked rice 2 cans (4-oz. each) green chilies -- chopped 2 cups Sour cream 3/4 pound Monterey Jack -- sliced Parmesan cheese; grated -- opt Preheat oven to 350° F. Cook rice according to directions on package. Mix chopped chilies with sour cream. Spoon thin layer of rice in buttered casserole, approximately 10x10", add layer of sour cream mixture, followed by layer of sliced Jack cheese. Repeat layers, finishing with rice on top. Bake 30 minutes. Parmesan cheese may be sprinkled over top the last 5 minutes of baking. Can be prepared ahead and