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§  Diana's Menu& Recipe Box  §

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Rice

Beefy Rice

White Rice

Creamy Mushroom Rice

Broccoli Rice Bake

Dirty Rice

Fried Rice

Rice & Beans

Rice & Sauce Mix

Cabbage Rolls

Rice Medley

Soup-er Rice

Wild Rice

Mexican Rice

Stuffed Peppers

Spanish Rice

Rice & Gravy

Cheesy Rice

Creamy Chicken Rice

 

White Rice

Rice

  • 1 C. Rice
  • 2 C Water
  • 1-2 Tbs Butter or margarine (optional)
  • 1-2 tsp Salt or to taste

  1. Rule of thumb, use twice the water as that of rice. If you cook 1 cup rice it will become 3 cups when done (1 +2=3).  Combine all ingredients into covered pot and cook on medium until boil. Reduce to low and continue to slow simmer until all water is absorbed.

Soupper Rice

  • Instant Rice
  • Can condensed soup (any flavor)
  • Water
Using soup can to measure, heat soup with 1 can water to simmer. Add 1 can instant rice, stir, cover and remove from heat. Let stand 5 full minutes to allow absorbtion.

 

Dirty Rice

Dirty Rice
  • 3 c. cooked rice
  • 1 lb Ground beef or sausage or mix
  • 1/4 lb Chicken live & gizzards (optional)
  • Green pepper, chopped (optional)
  • Onion, chopped (optional)
  • 1/4 Cayenne pepper or to taste (optional)
  1. Brown meat in large skillet together with veggies and seasonings, drain. Mix with cooked rice and serve.

 

Creamy Mushroom & Rice

  • 4-6 Cups Cooked Rice
  • 2-3 Cups sliced fresh mushrooms (Optional)
  • 2 Cans Cream of Mushroom Soup
  • 2 Cups Milk
  • 1/2 Bag Broccoli (Optional)
Mix well cream soups and milk in pot and heat over medium heat until hot. Mix in hot rice, stir in broccoli and top with sautéed mushrooms if desired and serve. 

Cabbage Rolls

 Cabbage Rolls
  • 12 Cabbage Leaves
  • 4 Cups Cooked Rice
  • 1 Tsp Italian Seasoning
  • 1/2 Tsp Ground Sage
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • Spaghetti Sauce
  • 1/2 Lb Shredded Mozzarella Cheese
  • Parmesan Cheese
  • Meat if desired
Mix rice, seasonings and 1/2 cup spaghetti sauce. Fill cabbage Leaves with mix. Fold left and right sides over and roll from bottom to top (top is where the leaf was separated from the core). Place in an oblong baking dish. Pour Sauce over top then spread on Mozzarella cheese. Top with parmesan cheese. Place in 350° oven and bake 45 minutes or until done. Sprinkle a little more parmesan on top and serve.

Stuffed Peppers

  • 6 Small Green Peppers, Halved and cored
  • 4-6 Cups Cooked Rice
  • 1 Tsp Italian Seasoning
  • 1/2 Tsp Ground Sage
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • Spaghetti Sauce
  • 1/2 Lb Shredded Mozzarella Cheese
  • Parmesan Cheese
  • Meat if desired
Mix rice, seasonings and 1/2 cup spaghetti sauce. Fill peppers with mix and place in an oblong baking dish. Pour Sauce over top then spread on Mozzarella cheese. Top with parmesan cheese. Place in 350° oven and bake 1 hour or until done. Sprinkle a little more parmesan on top and serve with garlic toast.

Beefy  Rice

  • 4-6 Cups Cooked Rice
  • 2 Cans beef Soup
  • 1-2 Cups water
  • 1/2 Bag Broccoli (Optional)
Mix well soup, water and broccoli if desired, in pot and heat over medium heat until hot. Mix in hot rice and serve. 

Broccoli Chicken/Turkey Bake

  • 3 cups cooked white rice, Alternately you can use Cooked Pasta
  • 2 cups cooked, chopped chicken or Turkey
  • 1 (10 ounce) package frozen broccoli, thawed 
  • 1 cup shredded Cheddar cheese 
  • 1 (7 ounce) package whole wheat crackers, crushed 
  • 3 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). 
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 
In a 9x13 inch baking dish combine chicken, broccoli, cheese and cooked rice. 
In a small bowl combine crushed crackers and melted butter. Spread over rice mixture. 
Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy. 

Creamy Chicken Rice

  • 4-6 Cups Cooked Rice
  • 2 Cans Cream of Chicken Soup
  • 2 Cups Milk
  • 1/2 Bag Broccoli (Optional)
Mix well cream soups and milk in pot and heat over medium heat until hot. Mix in hot rice, stir in broccoli if desired and serve. 

Fried Rice

  • 2 Cups uncooked Rice
  • 4 Cups Water
  • 4 Tbs Butter or Margarine
  • 1 Tsp Salt
  • 4 Eggs
  • 1 Carrot shredded (Optional) *
  • 3-4 ounces frozen or fresh Peas (Optional) *
  • 1Lb Cooked Meat (Optional) **
  • Wok Oil for Cooking

First, put first 4 ingredients in a microwave rice cooker or microwave pressure cooker. Seal lid and microwave on high 20 minutes. Let stand 5 minutes more. (Or read directions on cookers)

scramble 2 eggs in a bowl while heating oil and 1 tsp soy sauce in a large deep skillet or wok over medium high heat. Pour egg into hot pan, then 1/2 veggies, 1/2 meat (optional) and finally 1/2 rice. Stir using spatula until egg is all cooked and no longer runny. Remove to a Large serving bowl and repeat to finish the other half. Serve hot as a stand alone meal or a side dish.

* Veggies can be changed to include those you like and exclude those you don't. Suggestions are Onions, Broccoli, Water Chestnuts, Bamboo Shoots, Baby Corn, Green Peppers, etc.

**Cooked chicken, cooked pork or cooked beef may be added to complete this dish as a meal.


 
 

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