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CURRIED RICE BALLS |
| DrBenway |
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1 C cooked brown rice |
1/4 t salt |
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1 C minced onion |
1/8 C bread crumbs |
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1 egg |
1 t curry powder |
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Combine all the ingredients, and form mixture into a golf ball sized lumps. Bake 30 minutes, at 350F. |
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LENTILS AND RICE |
|
DrBenway |
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2 C brown rice |
3 cloves garlic, minced |
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1/2 C lentils |
1 chicken bouillon cube |
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5 C water |
1/8 t black pepper |
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1 C green onion, chopped |
1/8 t cayenne pepper |
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2 carrots, grated |
1 bay leaf |
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Bring rice, lentils, onion, carrot, and garlic to a boil in five cups of water. Reduce the heat to low, and add the spices. Cover, and simmer on low for 45 minutes. |
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BLACK BEANS AND RICE |
|
DrBenway |
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1 T oil |
1 C black beans |
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1-1/2 C chopped onion |
1 jalepeno, seeded and chopped |
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1 C diced red pepper |
3/4 t ground turmeric |
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1 C diced carrot |
1/4 t cumin |
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1 clove chopped garlic |
1-1/2 C brown rice |
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2 C diced tomatoes |
1/8 t salt |
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5 C water |
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Combine the spices in a pot, and heat until fragrant, about thirty seconds. Add water, rice, beans, and salt. Bring to a boil. Turn down heat, and simmer until beans are done, about 45 minutes. Meanwhile, sauté the vegetables in a little oil, until the onion is translucent, about ten minutes. Stir together rice and vegetable mixtures, and any remaining ingredients, and simmer for thirty minutes. |
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MEXICAN FRIED RICE |
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From the Message Board |
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Last couple of days I've been trying a few things with my stored foodstuffs. Hate to wait till the last minute and THEN try to make something palatable out all that dried and canned stuff. |
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1/3 cup uncooked rice |
Butter and oil (or butter-flavored shortening) |
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Chili powder |
Cumin |
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Raven's Brand all-purpose seasoning |
1 cup of water |
Brown 1/3 cup uncooked rice in a little butter and oil (or you could use butter-flavored shortening). Once the rice is browned, add some chili powder, cumin, some all-purpose seasononing called Raven's Brand (can only get this stuff in a little California town called Armona; I have my brother send it up to me) and a cup of water. Cover and let simmer till the water is absorbed.
Turned out pretty well, tasted good, and beats just plain rice. Lots of seasonings are the key when you have pretty much just basic foods to work with.
For lunch today I fried up a can of Vienna sausages and dumped a can of pork and beans in the pan when the sausages were browned. Generally don't care much for either of these foods alone, definitely not when cold, but heated together they tasted pretty good. A little Louisiana hot sauce helped, too. Great thing though about this meal is that it's fast, feeds one perfectly, and only cost about a buck. |
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RED BEANS AND RICE |
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by Sally Strackbein |
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2 T oil |
1 medium onion, chopped |
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1 can kidney beans |
1 cup uncooked rice |
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2 cups water |
1 beef bouillon cube |
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Cayenne pepper to taste |
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Sauté onion in oil until golden. Add rice. Stir for 1 minute. Add water and bouillon cube. Bring to boil. Cook rice according to package directions. About 5 minutes before rice is done, add beans, including bean liquid, and pepper. Serves 4 |
