Rice Pilaf, Chinese Fried Rice, Beans and Rice, Cheesy Rice Patties 

Rice Pilaf 

  • ¼ cup butter or margarine, melted
  • 1 cup long-grain rice 
  • ½ cup red onion, chopped1 cup fresh mushrooms, sliced 
  • 2 cups low sodium chicken broth
  • ½ teas chopped parsley 
  • Salt & pepper to taste 

Preheat oven to 350 degrees F.  Spray a 1-quart casserole dish with a lid.  Sauté the onion and mushrooms in butter or margarine until onion is soft and translucent.  Combine the rice, onion, mushrooms, parsley, salt and pepper in the prepared casserole dish and mix well.  Cover the dish tightly and bake for 20 to 30 minutes until liquid is absorbed. 

Cooking Rice on Stovetop 

The general rule for the ratio of rice and water when cooking white rice is 1 ½ -2 cups of water for 1 cup of rice.  First rinse the rice and drain.  Rinsing the rice helps keep it from becoming gummy since you are washing off some of the starch. Add the rice to salted cold water in a saucepan.  You can add a pat of butter or margarine. If desired. Bring water to a boil. Cover pot and simmer rice in water in the covered saucepan until water is absorbed, about 15-20 minutes.  Resist the urge to lift the lid and peek while rice is cooking. Remove covered pot from stove and allow rice to steam in covered pot another 5 minutes. Fluff rice with fork and serve. 

Chinese Fried Rice 

  • 4 cups cold cooked rice
  • 1 ½ cups diced pork or cooked ham 
  • ¼ cup oil
  • ½ cup onion, chopped 
  • 2 eggs, beaten
  • ¼ teas garlic powder 
  • 3 Tbsp soy sauce or light soy sauce
  • Salt & pepper to taste 

Sauté rice over medium heat in oil in a large skillet until heated through.  Stir the rice constantly while it is heating.  Add the onion, pork or ham, garlic powder, soy sauce and salt and pepper.  Mix well.  Stir in the eggs until they are cooked and are well blended into the rice mixture. 

Red Beans and Rice 

  • 1 cup uncooked rice
  • 1 lb. andouille sausage  
  • 2 cups water
  • 1 medium onion, chopped 
  • 1 medium green pepper, chopped
  • 1 clove garlic, minced 
  • 1 15 oz can dark kidney beans
  • 1 15 oz can light kidney beans 
  • 1 16 oz can tomatoes, chopped
  • ½ teas dried oregano 
  • Salt & pepper to taste
  • Hot sauce to taste 

Cook rice in saucepan with the 2 cups of water.  Cut sausage into ¼ inch pieces.  Cook sausage in a large skillet over low heat for about 5 minutes.  Stir in onion, garlic, and green pepper and sauté until tender.  Pour In beans and tomatoes with juice.  Season with oregano, salt & pepper and hot sauce.  Simmer uncovered for about 20 minutes.  Serve over cooked rice. 

Cheesy Rice Patties 

  • 2 cups cooked rice
  • ¼ cup butter or margarine 
  • ½ cup flour
  • 1 cup shredded Cheddar cheese 
  • 1 cup milk
  • 1 cup seasoned bread crumbs 
  • ½ teas dried parsley
  • 1 egg, beaten 
  • 2 Tbsp wateroil for frying 

In saucepan over medium heat melt the butter or margarine.  Blend in the flour and add the milk slowly, stirring constantly.  Continue constantly stirring until mixture is thick.  Add the salt, parsley and cheese and stir until cheese is melted.  Remove the mixture from stove and cool.  When cool, combine this mixture with the rice.  Shape the rice mixture into patties.  Coat the patties with the bread crumb., In a small dish combine the water and egg.  Dip the coated patty into the egg and water mixture and then coat again with bread crumbs.Heat enough oil in skillet to cover patties.  Fry patties in oil for 2 to 3 minutes or until golden brown.  You may have to cook patties in more than one batch, so they have room in the pan and are not crowded together.