Saturday, April 4, 2009

Herb-Lemon Rice Squares

adapted from Lemons, A Book of Recipes, Joanna Lorenz
"Serve as a main dish, with a salad, or as a side dish. Also, it's good cold, and packs well for a picnic."

2 cups broth
1 cup rice (brown or white)
1/2 t salt (omit if broth is salty)
pinch each of saffron and turmeric
1/2 cup shredded white cheese (jack, cheddar, etc.)
1/4 cup grated or shredded Romano cheese
juice & zest of 1 lemon
1/4 t nutmeg
1 T olive oil
2 T butter
chopped herbs: parsley, chives, basil, marjoram

Mix the rice, olive oil, broth, turmeric, saffron, and salt in cooking pot, bring to a boil then turn down to a simmer, cover and cook until all liquid is absorbed (15 to 35 minutes depending on type of rice.) Mix rice with the lemon juice & zest, herbs and cheese. Spread the 2 T butter in an 8" square baking pan or a glass loaf pan, press the rice into the pan. Bake at 375° until golden and crisp around the edges, around 20 - 30 minutes. Cut into squares.

In a hurry? just serve after cooking the rice and adding the lemon, herbs, and cheese.
This was originally posted by Quackyduck on CL FoodFo

Golden Whey Rice
Use whey instead of broth (leftover from making yogurt cheese)

2 cups whey
1 cup pearl rice (Calrose, etc.)
1/2 tsp salt
1/8 tsp turmeric
1/2 cup frozen corn

Stir ingredients. Cook in rice cooker. Or, on stovetop, bring to boil, turn down to low simmer, cover and cook for 12 minutes, turn off heat, let stand 10 minutes before serving.

Hippie Brown Rice Casserole

This takes me back to the days at our Hippie Holler Back-to-the-Land Farm Commune, and also to Down To Earth Natural Foods store in Honolulu where they made a similar version.

1 cup cooked brown rice (short grain preferred)
2 T oil
1 smallish onion, diced
1 carrot, shredded (use the large holes of a shredder)
1/4 cup chopped parsley
1 cup chopped spinach (or arugula)
1 small can whole tomatoes
1 tsp. Lea & Perrins Worcestershire Sauce
1/2 cup chopped walnuts or sunflower seeds (toasting them makes them even better)
1/2 cup shreded mild or sharp cheddar cheese (orange)

Saute the onion and carrot in the oil until limp. Drain the tomatoes, (reserve the juice for another use), chop them coarsley, and add to the saute pan; cook briefly.
Add the parsley and spinach. Stir in the Worcestershire sauce, rice and walnuts. Pack mixture into 8" or 9" squre pan, or a loaf pan, top with the cheese and bake at 325° until heated thru.

1 cup black rice
1 & 1/2 cups broth (I like to use, in this recipe, water and "mock vegetarian beef broth" powder)
1/2 t salt (omit if broth is already salted)
2 T olive oil
2 cloves garlic, minced
1/2 cup chopped walnuts
Put the rice in the pan with the broth. Using your finger, make a "hole" in the center of the rice, pushing the rice towrd the side of the pan. Over medium heat, bring to boil, turn down to simmer at the lowest it will go, cover & cook 20 minutes. Turn off burner, DON'T OPEN THE PAN, and allow to stand 20 min. Saute the garlic and nuts in the oil, add the rice. You can double this recipe and place it in crockpot after it is cooked to bring to a potluck.
Even vegans will eat it.

My Peruvian Neighbor's Green Rice
They served it to me one night, and it made me open up my mind about disliking cilantro.

1 cup long grain white rice
IMPORTANT: Don't add salt to the rice!

Sauce: grind in blender or small food processor
1 bunch cilantro
2 cloves garlic
1/4 cup olive oil
1/2 tsp salt
Stir into the hot rice.

1 cup rice
1 cup water
1/2 cup coconut milk
1/2 t salt
1/4 cup shredded unsweetened coconut
Cook the rice with the water, coconut milk, and salt. When it is cooked, stir in the shredded coconut.

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