I have been on this rice kick lately... Risotto (can you say YUM love it:) plain regular rice, rice cooked in chicken or beef stock, creamy chicken rice, broccoli cheesy rice casserole.. the list goes on and on..also I have been a little carried away when making said rices... I usually always have leftovers and being one NOT to throw things away I have been experimenting with rice cakes.... not the cardboard type rice cakes (which I love btw LOL ) but flat cakes made out of leftover rice (kinda like salmon patties minus the salmon)... the Italian culture (which likes to waste nothing) have been making Risotto cakes forever outta the leftover risotto and polenta cakes out of leftover polenta...both delicious...
I usually sprinkle the rice cakes with grated Parmesan cheese when they are done. For the risotto cakes, I make a quick couple minute marinara and then sprinkle with Parmesan... (I have included the quick marinara recipe..
I am posting 2 easy rice dishes that you can make as side dishes for tonights dinner.. (just double the recipe if you have a large family so you will have plenty of leftovers for rice cakes...I usually use instant rice (except for making Risotto or if I have lots of time to make regular rice...easy and quick for the family who when they are hungry..have NO patience for waiting till dinners done...
Creamy chicken rice
1 can cream of chicken soup
1 can milk
2 T. butter (divided)
pinch of seasoned salt & pepper
2 soup cans Instant rice
I saucepan over medium heat whisk together chicken soup & milk. Add 1 T. butter and seasonings. Bring to a boil stirring often stir in the rice turn off heat and cover pan with lid. Let sit for 6-7 minutes or until water is absorbed. Stir and add remaining tablespoonful of butter. Enjoy
Cheesy Broccoli Casserole
3 cups chicken stock
2 1/2 cups instant rice
1 square frozen package of broccoli, thawed
roux made from 1 T each of flour & butter
1/2 cup milk
pinch of seasoned salt & pepper
sprinkle of garlic & onion powder (about 1/4 t each)
1 cup shredded cheese ( I use a mixture of 1/4 cup Parmesan, 3/4 cup Colby Jack )
2 slices American cheese
In saucepan add chicken stock and seasonings. Add broccoli and cook for around 5 minutes. Add roux (melt better in pan,sprinkle in flour cook for 2 minutes whisking constantly, add milk and seasonings. Cook for a couple of minutes whisking until thickened. Add cheese and stir until melted. Add to broccoli mixture and stir bringing to a boil. Add instant rice stirring well. Cover and let sit for 7-8 minutes until rice has absorbed water. Add a little extra cheese if desired. Enjoy
About 1 1/2 cups leftover rice
1/2-1 cup seasoned bread crumbs
In frying pan add about a 1/4 inch of oil over medium heat. In bowl add cold leftover rice, egg and start with 1/2 cup seasoned bread crumbs. Mix together with a spoon finishing with your hands. Mixture when pressed together in your hands needs to be dry and able to hold together in a firm patty when mixed. Make patties (think like hamburger) make them thin but press together firmly so they will not fall apart when cooking. Place rice patties in the hot oil and saute till golden brown. Turn carefully with spatula (I usually help turn them by holding the patty with the other hand when turning so the hot oil wont splash) and continue cooking till the other side is golden brown. I keep these warm in a hot oven till they are all done. I sprinkle these with kosher salt and a slight sprinkling of shredded parmesan when done.
1 can petite diced tomatoes
1 small can tomato sauce
1 T olive oil
1 t sugar
1 T red wine
1 T. worchester sauce
1 clove garlic, minced
seasonings (I used dried onion, pinch of seasoned salt & pepper, pinch of red pepper flakes,1 T. Italian seasoning blend,dried parsley flakes)
In saucepan add olive oil & garlic sauteing for a couple of minutes till it just starts to turn golden brown. Remove from heat and add red wine. Place back on heat and remaining ingredients and cook for 3-5 minutes until simmering and bubbly hot...