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: 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