“Do what you can, with what you have, where you are.” –Theodore Roosevelt
Photo from: gyropolis.com
I love this rice! I am actually having some right now.
- 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
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.
Life is like a voyage that is homeward bound. —Herman Melville
- 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.
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
When a friend is in trouble, don’t annoy him by asking if there is anything you can do. Think up something appropriate and do it. —Edgar Watson Howe
I found this recipe from ChineseFood.com.
- 3/4 cup finely chopped onion
- 2 1/2 tablespoons oil
- 1 egg, lightly beaten (or more eggs if you like)
- 3 drops soy sauce
- 3 drops sesame oil
- 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
- 1/2 cup finely chopped carrot (very small)
- 1/2 cup frozen peas, thawed
- 4 cups cold cooked rice, grains separated
- 4 green onions, chopped
- 2 cups bean sprouts
- 2 tablespoons light soy sauce (add more if you like)
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.