Cheesy Broccoli Rice

Cheesy Broccoli Rice

Serves 6-8.

  • 1 lb pkg. frozen chopped broccoli
  • 1 can condensed cream of mushroom soup
  • 1 jar Cheez Whiz
  • 1 cube butter (1/2 cup)
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 1/3 cup Minute Rice (uncooked)

Sprinkle the frozen broccoli, rice, celery and onion in a 13×9 baking dish. Melt the butter, Cheez Whiz, and mushroom soup in a medium saucepan. Pour over the other ingredients. Mix well. Cover with foil and bake in a 350 degree oven for 45 minutes, or until rice is done.

This recipe is a great side dish but also can be made the main dish if you add a pound of diced cooked chicken breast.

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Lemon Rice

 

  • 1/4 lb butter
  • 2 cups uncooked rice (Uncle Ben’s long grain converted rice works well)
  • 1/2 cup fresh lemon juice
  • 5 cups hot chicken broth
  • salt & freshly ground black pepper

Directions:

1   Heat butter in a heavy skillet. When it’s hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
2  Add the lemon juice, chicken broth, and salt.
3  Cover and simmer for 20 minutes.
4  Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

Southern Dirty Rice

Life is like a voyage that is homeward bound. —Herman Melville

Ingredients:

  • 1 pound spicy bulk breakfast sausage
  • 14 oz can clear chicken broth
  • ½ cup long grain rice
  • 1 teaspoon dry minced onion

Brown sausage in skillet until no longer pink. Stir in broth, rice and minced onion. Simmer gently, covered, for 18 to 20 minutes or until rice is tender and most of broth is absorbed.

Benihana’s Fried Rice

Ingredients          

    • 4 cups cooked rice or 1 cup uncooked rice
    • 1 cup frozen peas, thawed
    • 2 tablespoons carrots, finely diced
    • 2 eggs, beaten
    • 1/2 cup onions, diced
    • 1 1/2 tablespoons butter
    • 2 tablespoons soy sauce
    • salt
    • pepper

Directions

  1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
  2. Pour rice into a large bowl to let it cool in the refrigerator.
  3. Scramble the eggs in a small pan over medium heat.
  4. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  5. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
  6. Carefully toss all of the ingredients together.
  7. Melt butter in a large frying pan over medium/high heat.
  8. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
  9. Cook rice for 6-8 minutes over heat, stirring often.

Lemon Rice

1 cup water 

1 cup chicken broth 

2 tablespoons lemon juice, freshly squeezed

2 teaspoons butter or 2 teaspoons margarine

1 cup uncooked rice, long grain

1/4 teaspoon dried basil

1/8-1/4 teaspoon grated lemon, zest of

1 1/4 teaspoons lemon pepper seasoning

Combine all ingredients EXCEPT lemon pepper in saucepan.

Bring to a boil, then reduce heat.

Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.

Sprinkle with lemon pepper before serving