Newspaper Page Text
: iHifi ■jjg&P « 'mi 2&IM1%£Bl
' .
HH mu minn imimii „ 'rapMHHgfg *Sfe| <5» Mil iW 'iSil s§lllll
... :‘;< /MfIBHB > W isgsg® MM Isk|® sHp&s VHBh m&BR wtffli gaBR ■■
HOUSTON HOME JOURNAL
Rice with a capital £r
Ways to make something special with an old standby w
By CHARLOTTE
PERKINS
Journal Staff Writer
In these days of pasta and
French fries every where you
turn, it’s easy to forget about
rice, but here’s a staple with
plenty of possibilities.
It’s also a major American
crop, with approximately 88
percent of the rice consumed
in the U.S. grown in the
U.S., according to USA Rice
The U.S. has been growing
and exporting rice in what
is now the United States for
over 300 years.
Rice has little or no fat, no
cholesterol, minimal sodium
and contains all eight essen
tial amino acids. It is also
a good source of B-complex
vitamins and essential min
erals. And, as the recipes
below will show, rice goes
well with a wide variety of
flavors, from the down home
taste of chicken pie, to a
gourmet concoction with
smoked gouda and pecans.
Try these for rice with a
capital R.
Chicken Rice
Pot Pie
A little bit of work, a lot
of compliments. That’s what
you can expect from this
S|k\. *;
Bfiiii ■••■■ , v i p^ja
USA Rice
This chicken and rice pot pie is for cooks who love show
ing off. You can save some time by using refrigerator
biscuits.
* f ||
New in the kitchen
Innovative induction cooktops from GE pro
vide a new way to cook.
Induction cooking has been popular in com
mercial kitchens and European kitchens for
years, according to GE. With induction cooking,
electricity flows through a coil underneath the
ceramic cooktop, producing a magnetic field.
The induction element will transfer heat directly
to magnetic cookware, meaning that any part
variation on pot pie.
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried thyme
leaves
1/2 teaspoon sage
1/4 teaspoon ground black
pepper
1/3 cup flour
2 14-1/2-ounce cans chick
en broth
1 16-ounce package mixed
frozen vegetables
3 cups cooked rice
2 cups cooked chopped
chicken
1/2 cup chopped fresh
parsley
1 1/2 cups baking mix**
3/4 cup buttermilk**
1/2 cup finely chopped
green onions
Heat butter in Dutch oven
over medium-high heat
until hot. Add onion, gar
lic, thyme, sage and pepper.
Cook and stir 3 to 5 min
utes until onion is tender.
Add flour, cook and stir 1 to
2 minutes. Whisk in broth;
cook, whisking 4 to 6 min
utes or until sauce boils and
thickens.
Stir in vegetables; cook 5
to 7 minutes or until veg
etables are tender. Stir in
rice, chicken and parsley;
cook, stirring 2 to 3 minutes
of the element untouched by cookware will not
get hot.
Induction cooktops offer faster time to boil
than gas or electric cooktops. They provide
easier clean-up because spills won’t cook onto
the stovetop, the company says.
Who said it?
1 ."I want there to be no peasant in my king
dom so poor that he is unable to have a chicken
in his pot every Sunday.”
2. momma always said, life is like a box of
chocolates. You never know quite what you’re
gonna get.”
3. eat anything that you can’t lift.”
1. Henry IV, King of France, 1598; 2.
Forrest Gump; 3. Miss Piggy
Recipe of the Week
Apple Sour Cream Coffee Cake
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
JrfUSm* J-/a 4a jt j
t. * Jm MLiflNb ; ■* v.
' w!'’ ' v '‘flunilk %" v.->i
USA Rice
Mexican Rice is cooked in chicken broth and seasoned
with cumin, onion, green pepper and tomatoes.
more. Place in 2-1/2-quart
casserole.
Combine baking mix, but
termilk and green onions
in medium bowl. Gently
stir, just until dough comes
together. Form dough into
9-inch long log on lightly
floured surface; cut cross
wise into 6-1/2-inch rounds.
Or roll out dough on lightly
floured surface to 1/2-inch
thickness and cut with dif
ferent shaped cookie cutters.
Or top casserole with bis
cuits, spacing evenly. Bake
in 425-degree oven for 20
minutes until filling is bub
bly and biscuits are golden
brown. Serve immediately.
May be prepared one day
ahead. Cover and refriger
ate. Bring to room tempera
ture before baking.
Note: One can of store
bought biscuits can be used
in place of homemade; top
with green onions.
Mexican Rice
To make a main dish of
this recipe, add leftover
chopped chicken or ham.
2 tablespoons butter or
margarine
1 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped green bell
pepper
2 cloves garlic, minced
1 tomato, peeled, seeded,
and chopped
2 cups chicken broth
1 teaspoon cumin seed
Salt
Melt butter in 2- to 3-
quart saucepan. Add rice
and cook over moderate heat
until golden, stirring often.
Add onion, pepper and gar
lic; cook until onion is soft
but not brown.
Stir in tomato; cook 30
seconds longer. Add broth
and cumin. Bring to a boil;
stir once or twice. Reduce
heat, cover, and simmer 15
minutes, or until rice is ten
der and liquid is absorbed.
Salt to taste.
Caramelized
Onion, Smoked
Gouda and
Pecan Rice Tart
The name is long, but the
recipe is short and easy and
it looks like a great one for a
dinner party.
The recipe was created by
the “Rice to the Rescue!”
recipe contest winner Anna
/
3 cups peeled,
sliced apples
3/4 cup (11/2
sticks) unsalted
butter, softened
1 1/4 cups sugar
3 eggs
1/2 cup sour
cream
Serves 16
Preheat the oven
to 325 degrees F.
Grease and flour
one 9-inch square
baking dish.
Sift together the
flour, 2 teaspoons of the cinnamon, the baking
powder, baking soda, and salt. Set aside. Finely
chop half of the apples and leave the other half
sliced.
Cream the butter and 1 cup of the sugar
together on medium speed until very light and
fluffy, 3 to 5 minutes. Add the eggs one at a
time, beating well to combine after each addi
tion. Scrape the sides and bottom of the bowl
to combine the ingredients thoroughly. Add the
WEDNESDAY, SEPTEMBER 26, 2007 ♦
Ginsberg. Georgia cooks
will probably want to use
Vidalia onions and Georgia
pecans.
2 tablespoons butter
4 cups sliced sweet mild
onion (about 3 large)
3 cups cooked rice
3/4 cup Parmesan cheese
3 eggs
2 cups shredded smoked
Gouda cheese
3/4 cup chopped pecans
Preheat oven to 400
degrees. Heat butter in large
skillet over medium heat.
Add onion and saute 8 to
10 minutes, stirring peri
odically until browned and
caramelized.
Meanwhile, combine rice,
Parmesan and eggs in a
medium bowl. Press mix
ture into bottom of a 10-
inch removable bottom pan.
Distribute onion over crust
and top with smoked Gouda
and pecans. Bake in preheat
ed oven 12 to 15 minutes,
until pecans are toasted.
Spinach
Cheese Rice
Bake
This easy and delicious
KskL#''
BBk •
** % ipppppi.:
v ‘ .'."ft t
USA Rice
Swedish Rice Pudding is an old-fashioned comfort food
with a cinnamon stick for kick.
“More on the menu
chopped apples and sour cream and stir until
combined. Stir in the sifted dry ingredients. Add
the sliced apples and fold them into the batter
gently, just until the slices are coated. Pour the
batter into the prepared pan, spreading it into an
even layer.
Stir together the remaining sugar and cinna
mon and sprinkle evenly over the surface of the
batter. Bake 45 to 50 minutes in a pre-heated
oven, or until tester comes out clean and the
edges shrink from the sides of the pan.
Source: The Culinary Institute of America
Soul nutrition
One of the south’s favorite veggies is an excel
lent source of beta carotene, vitamin C and calci
um, as well as providing antioxidants and phyto-
chemicals which
may reduce
cancer and heart
disease risks. In
short, collards
are good for you,
and the darker
green the leaves
are, the better.
main dish, which includes
two frozen spinach souffles,
will feed a family and would
make a wonderful contribu
tion to a church dinner.
3 cups cooked rice
2 cups shredded Gruyere
cheese
2 cups chopped cooked
ham
2 (12-ounce) packages fro
zen spinach souffle, thawed
Vegetable cooking spray
2 roma tomatoes, thinly
sliced
In a large bowl, combine
rice, cheese, ham and spin
ach souffle. Coat 13x9x2-
inch baking dish with cook
ing spray. Pour rice mixture
into baking dish; top with
tomato slices. Cover with
foil and bake at 400 degrees
for 15 minutes; remove foil
and bake an additional 15
minutes.
Wild
Mushrooms and
Parmesan Rice
This pilaf has the smoky
flavor of dried wild mush
rooms with the sweet fresh
taste of frozen peas.
See RICE, page iB
1B