Rice and Easy

27 Dec

From the 1970s files: When they weren’t squirting spray cheese onto Ritz crackers, we’re starting to think everyone’s mother was hoarding boxes of long grain rice mix in their pantries.

Here are two mainstays that keep turning up on dinner tables decades later.

DOT’S RICE

2 pkgs Uncle Ben’s long grain and wild rice
1 cup butter
3/4 c chopped onion, celery
1 can chopped mushrooms
3/4 cup raisins
Salt
Cook rice to directions, then add remaining ingredients. Heat for 30 minues at 350 F and serve.

WILD RICE BROCCOLI CASSEROLE
The Best of Bridge, Winners
“Don’t turn your nose up at the canned soup and rice mix – lots of really elegant ladies prefer this to their caterer’s fare!”

1/2 lb. cheddar cheese, grated
2 heads broccoli (approx. 2 lb.)
1 pkg. Uncle Ben’s Wild Rice Mixture
2 cans (or less) mushroom soup

Cook rice mixture as directed. Cook broccoli until crunchy. Mix soup and cheese. Grease casserole dish. Alternate cheese, soup mixture, broccoli and rice in layers. Sprinkle with additional grated cheese. Cook at 350 F. for one hour.

A baby first laughs at the age of four weeks. By that time, his eyes focus well enough to see you clearly!

 

WILD BUFFET RICE
Best of Bridge, Grand Slam

Makes lots – perfect with any meat!

1 cup wild rice

10 oz. can chicken broth (salt reduced)

10 oz. can of water

10 pork sausages

1/2 lb (250 g) mushrooms, sliced

1 large onion, finely chopped

2 tbsp. flour

1 cup (250 ml) whipping cream

1/2 tsp. salt

1/4 tsp. oregano

1/4 tsp. sage

1/4 tsp. marjoram

1/4 tsp. thyme

1/2 cup slivered almonds

Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests.

 

Wild Rice, Orzo and Mushroom Pilaf
Best of Bridge

1 cup wild rice
1 cup orzo
8 cups mixed sliced mushrooms
2 1/2 cups of beef broth
2 T butter
1 T olive oil
salt and pepper to taste
chopped parsley to garnish

Cook the wild rice in the beef broth, according to the package instructions. Cook the orzo separately according to package instructions. Saute the mushrooms in the butter and oil until the liquid has been reduced. Combine all ingredients well. Serve with chopped parsley on top.

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