Family Rice Recipes

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RICE WITH LEEKS

Nice and light for the summer. This rice dish can be used as an entree
or a side dish. We use arborio rice because it absorbs more liquid
than other varieties. This yields a thick, creamy, chewy rice.

3 to 4 medium leeks, shredded
1/2 teaspoon sugar
1 tablespoon sun-dried tomatoes, packed in oil, well drained and sliced
1/8 teaspoon ground cinnamon
Salt and pepper to taste
1 cup arborio rice
1 1/2 teaspoons grated lemon zest
3 1/4 cups vegetable broth
1 cup parsley, finely chopped

In a large skillet, heat the oil over a medium heat. Add the leeks and
the sugar, and saute until the leeks begin to soften.
Add the tomatoes, cinnamon, salt, pepper, and rice. Cook for a few
minutes, stirring often. Stir in the lemon zest, vegetable broth, and
parsley. Cover and simmer for about 15 minutes.
Remove from heat, keep covered, and allow the rice to absorb the water
for about 20 minutes. Avoid checking. When the water has been
absorbed, the meal is ready to serve.

NUTTY RICE AND MUSHROOM

This is a stir-fry recipe and best if made in a wok.

1 cup rice, long grain if available
1/2 cup chopped onion
3/4 cup coarsely chopped almonds
3/4 cup coarsely chopped walnuts
2 cups mushrooms, chopped
3 tablespoons olive oil
Salt and pepper to taste

Cook the rice according to package directions and let cool. Heat the
wok and then add 2 tablespoons of oil. Saute the onions for 2 minutes.
Next, add the mushrooms and cook for another 2 minutes. Then, add the
nuts and cook for 2 more minutes. Finally, add the remaining oil and
the cooked rice and stir-fry for 8 to 10 minutes.

PIGEON PEAS AND RICE

You can prepare this dish in a number of different consistencies.
You can make as loose as you wish, but I find it's best when it is reduced
to a pasty consistency

1 16-ounce can Pigeon peas
1 cup rice, uncooked
3 cups water
1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
5 tablespoons tomato sauce
Salt and pepper to taste

In a large saucepan, saute the onion in the oil for 4 to 6 minutes.
Next, add the garlic and tomato sauce. Cook for a few minutes. Now add
the peas and rice. Cook until the rice is cooked and the mixture is
reduced to the desired consistency. Season with salt and pepper.

MUSHROOM RICE

Some folks always complain that cooking is too much of a hassle--it
takes too long, or they don't always have the right ingredients. Well,
here is the perfect recipe for them!

1 cup rice
1/2 cup chopped onion
2 cloves garlic, minced
2 cups mushrooms, chopped
3 tablespoons olive oil
Salt and pepper to taste

Cook the rice according to package directions and let cool. Heat a
skillet and then add 2 tablespoons of oil. Saute the onions and garlic
for about 2 minutes, then add the mushrooms. Stir this up and cook for
another 4 minutes. Then, add your seasoning and the remaining oil.
Cook for another 2 minutes and then serve. You can spice it up by
using toasted sesame oil instead of olive oil. But the point is this:
Cooking can be very simple.