Fried Rice. Directions

Transcription

1 Fried Rice 3 Tbsp. vegetable oil ½ cup ham, diced ¼ onion, diced Salt and pepper 1 clove garlic, finely chopped 1-inch piece fresh ginger, peeled and finely chopped 1 green onion, thinly sliced on the bias, white and green separated ½ cup frozen mixed vegetables 2 large eggs, lightly beaten 2 cups cold cooked long-grain white rice, grains separated o follow directions to make 1 cup of uncooked rice Directions Cook rice according to package directions (be sure to measure your water!) and put in the refrigerator to cool as soon as it is done. Heat a large nonstick skillet over high heat, add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl. Return the pan to the heat and add 1 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

2 Mexican Rice INGREDIENTS: 3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt ½ teaspoon ground cumin ¼ onion, chopped ½ cup tomato sauce 2 cups chicken broth (use 2 cups water + 2 bouillon cubes) DIRECTIONS: 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

3 Wild Rice Soup 6 tablespoons margarine or butter 1 tablespoon minced onion 1/2 cup flour 3 cups chicken broth (use 3 cups water + 3 bouillon cubes) 2 cups cooked wild rice 1 carrot, finely grated 1/3 cup minced ham 1/2 teaspoon salt 1 cup half and half Directions In large saucepan, melt margarine; sauté onion until tender. Blend in flour; gradually add chicken broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham and salt; simmer about 5 minutes. Blend in half and half; heat to serving temperature. Amount: 6 cups.

4 Cheesy Polenta Rated: Submitted By: dadrules Photo By: mommyluvs2cook Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 8 "This rich, cheesy polenta is the perfect foil for pork, chicken, beef, or fish dishes." INGREDIENTS: 2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup polenta or yellow cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar cheese, shredded DIRECTIONS: 1. In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

5 Mini Ham & Cheese Quinoa Cups 2 cups cooked quinoa (about 3/4 cup uncooked) 2 eggs 2 egg whites 1 cup shredded zucchini 1 cup shredded sharp cheddar cheese 1/2 cup diced ham 1/4 cup chopped parsley 2 Tablespoons grated Parmesan cheese 2 green onions, sliced 1/4 teaspoon salt 1/4 teaspoon pepper Instructions Preheat oven to 350 degrees. Add all ingredients to a large bowl and mix to combine. Liberally spray a mini muffin tin with non- stick spray and spoon mixture to the top of each cup. Bake for minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes in the tin before eating. Do not underbake or they won't come out of the pan.

6 Rockin' Rice Pudding Yield: 4 to 6 servings 3 cups white rice, cooked 3 cups milk 2/3 cup sugar 2 tablespoons butter 1/2 cup raisins 1 teaspoon vanilla extract Zest of 1 lemon, grated 1 teaspoon cinnamon, divided Directions Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.