Ashcraft Stephanie - 101 Things to Do With Rice

101 Things To Do With Rice

Donna Kelly and Stephanie Ashcraft

101 Things To Do With Rice

Digital Edition 1.0

Text 2015 Donna Kelly and Stephanie Ashcraft

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-4034-9

This book is dedicated to the many people who have loved, served, and inspired my family. This includes family, friends, teachers, neighbors, educators, and our church family. We love you and appreciate youS.A.

To all home cooks everywhere who serve food with a side dish of loveDonna

8 ounces uncooked salmon fillet*

1 egg

1/4 cup mayonnaise

1/4 cup finely grated Parmesan cheese

2 tablespoons minced shallot

2 tablespoons minced fresh parsley

1 cup cooked white rice

1 cup panko-style breadcrumbs

1 tablespoon oil or butter

1 jar (12 ounces) roasted red peppers in oil

2 tablespoons sour cream

salt and pepper, to taste

Cut salmon into 2 pieces and place in a single layer on a microwave-safe plate. Cook in microwave for approximately 3 minutes, or until salmon is cooked through and flakes easily. Let cool to room temperature and break into small pieces with a fork.

In a mixing bowl, whisk together the egg, mayonnaise, cheese, shallot and parsley. Stir in rice and salmon. Wet hands with water and form mixture into 4 to 6 small patties, about 2 inches thick. Spread breadcrumbs onto a plate. Press the patties into breadcrumbs, completely covering both sides. Refrigerate patties for at least 30 minutes.

In a frying pan over medium heat, add oil. Cook patties until they are cooked through and golden brown on each side. Place peppers in a blender. Add sour cream. Blend until smooth, adding a little liquid from the jar to thin the sauce as desired. Season with salt and pepper. Makes 2 to 4 servings.

* To save time, substitute with 1 can (8 ounces) salmon, drained and rinsed.

8 ounces andouille sausage

1 tablespoon vegetable oil

1/2 onion, minced

1/2 red bell pepper, diced

1 teaspoon Cajun seasoning

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons cayenne pepper sauce

2 cups cooked white rice

1/2 cup vegetable broth

16 ounces cooked peeled shrimp

2 tablespoons minced fresh parsley

Cut sausage in half lengthwise and then into 1/4 inch thick half-moon slices. Heat oil in a large frying pan to medium-high heat. Add sausage slices, onion, bell pepper and Cajun seasoning and saute for about 5 minutes, until vegetables are softened. Add garlic, tomato paste and cayenne pepper sauce; stir and cook for 1 minute. Stir in rice and broth and cover and simmer until rice has absorbed liquid, about 5 minutes. Remove from heat and stir in shrimp and parsley. Makes 4 to 6 servings.

6 green bell peppers

1 pound ground beef or ground turkey

1 medium onion, chopped

1-1/2 teaspoons minced garlic

1 teaspoon Italian seasoning

1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, with liquid

3/4 cup uncooked instant white rice

1-1/4 cups water, divided

salt and pepper, to taste

1 can (8 ounces) tomato sauce, divided

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Parboil the peppers in boiling water for 5 minutes. Carefully remove peppers and drain any excess water.

In a large frying pan, brown ground beef or turkey, onion and garlic until meat is no longer pink. Drain grease if necessary. Stir in the Italian seasoning, tomatoes, rice and 3/4 cup water. Cover, and simmer over medium heat for 5 minutes, or until rice is tender. Remove from heat. Season with salt and pepper.

Stuff each pepper with beef and rice mixture. Place stuffed peppers open side up in a baking dish. Place a spoonful of tomato sauce under each stuffed pepper using approximately 1/3 of the can. Spoon remaining tomato sauce over top of each stuffed pepper. Pour 1/2 cup water in bottom of baking dish. Cover with aluminum foil and bake 30 minutes, or until heated through. Makes 6 servings.