Rice Dishes Make Nice Dinners
By SU STELLA/for The Herald — Rice is great because it is a blank canvas for so many foods. There are so many varieties of rice it can be confusing. Almost all rice starts brown because the bran is intact. Removing it exposes the grain.
There is black rice, which is naturally occurring and also called forbidden rice because only the emperor was allowed to eat it. It turns purple when it is cooked, and it is chewier than white rice, so it is used as a porridge or pudding.
People get so stressed about making rice, which is kind of funny because the secret of stovetop rice is ignoring it. My stepdaughter moved in last year and brought a rice cooker. I admit that I was skeptical about adding another kitchen tool to our tiny house. I love it.
Seven Steps for Making Rice
Step 1- Rinse your rice until the water runs clear
Step 2- Add 2 cups of water for every 1 cup of rice
Step 3- Add a pinch of salt and bring the water to a boil
Step 4- Cover with a snug lid, reduce the heat and simmer on low
Step 5- No peeking for at least 15 minutes. Seriously, ignore your rice
Step 6- Turn off the heat and let the rice sit for 10 minutes to steam
Step 7- Using a fork, fluff your rice
Let’s start adding flavor. The easiest way to start is by using veggie or chicken stock instead of water.
Now you have a pot of rice and a hungry family to feed. So, let’s start by looking in your fridge for fruits, veggies, and proteins that you need to use.
Today, I added black beans, corn, onion, tomato, chicken, and Caesar salad dressing. Last week, I chopped up shrimp, onion, and peppers. I added Italian dressing for a light lunch with a side salad.
Bandon Cranberry Rice
Bandon is known for its rugged coast and its cranberry bogs. This tasty recipe can be tweaked by using different nuts. You can squeeze the juice of a fresh orange or add mandarin orange slices. Experiment with lemony herbs or even chopped mint leaves.
1/2 cup almonds
1/2 cup dried cranberries
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon olive oil
Salt and pepper
Prepare your rice
Add your ingredients
Sit in the sun and enjoy
Covered Bridge Rice Casserole
This dish is excellent on a cold rainy day after wandering around Lane County, photographing covered bridges and rainbows. I think I am going to make this in a crockpot. I love and use my crockpot all the time. I prep it in the morning, and by dinner time, the aroma fills the house, and the food fills our bellies.
3 cups cooked rice
3 cups cooked broccoli
3 cups chopped chicken
1/2 cup chopped onions
1/2 cup milk or cream
1 cup grated cheese
1 can cream of mushroom soup
Combine your ingredients (not the cheese)
Spread your mix evenly in a baking dish
Bake at 400′ for about 25 to 30 minutes
Top with cheese, bake until melted
Serve with a side salad
Belknap Bikini Baked Peppers
Belknap Hot Springs is a great place to leave the stresses of the day behind you and melt into the soothing water. These peppers get soft in their water bath, adding layers of flavor. We use salsa or sour cream for topping.
2 bell peppers
1 cup canned chili beans
1 cup grated cheese
2 cups white rice
1/2 cup water
Cook your rice
Cut your peppers in half
Mix your ingredients in a bowl
Stuff your pepper halves with your mix
Place your peppers in a baking dish
Add the water to the pan
Cover tightly with foil
Bake at 400′ F for 30 minutes
I took my own advice. I jumped into my car and drove to Lowell with my camera. The walkway is lined with the history and photos of the bridge. Do not let the sunshine fool you; it was a cold day. When I got home, the crock pot was hot, and my lunch was scrumptious. I hope that you are inspired to make a pot of rice and try a few new recipes.