Rice Recipes and Fun Facts

• September is National Rice Month
• Rice has been cultivated for over 5,000 years.
• Rice is grown on every continent in the world except Antarctica.
• There are more than 40,000 varieties of rice
• Rice is the first food a new bride in India offers to her husband and the first food offer to a new born baby.
• Rice is a symbol of life and fertility, which is why rice was traditionally thrown at weddings.
• Rice is the main dietary supplement to more than half the worlds population.
• In Thailand when you call your family to a meal you say "Eat rice".
• One seed of rice yields more than 3,000 grains.
• In Burma a person eats over 500 pounds of rice a year.
• To Japanese people it is rude to leave rice in your bowl, they feel it is important not to waste food.
• Louis Armstrong signed his autograph "Red Beans and Ricely Yours...".
• Rice is used in beer, dog food, baby food, breakfast cereals, snacks, frozen foods, sauces, and more.
• Rice and its by-products are used to make straw and rope, paper, wine, crackers, beer, cosmetics, packing materials, and toothpaste.

Ingredients:

10 slices bacon

1 onion, chopped

1/2 green pepper, chopped

2 cups uncooked rice

2 (16 oz) cans diced tomatoes

3 tsp salt

1/4 tsp pepper

1/8 tsp Tabasco sauce

Directions:

Preheat oven to 350 degrees.

Fry bacon until crisp, crumble and set aside.

Using bacon grease, saute onions and green peppers until tender.

Add rice, tomatoes, bacon and seasonings.

Cook on top of stove for 10 minutes.

Place into large greased casserole dish. Cover and bake for 1 hour.

Ingredients:

1/4 cup white onion, chopped

2 tbsp butter

1 can cream of mushroom soup

1 small can mushrooms

2 cups cooked rice

3/4 cup shredded sharp cheddar cheese

1 tsp salt

1/4 tsp black pepper

1 dash Worcestershire sauce

Directions:

Preheat oven to 350 degrees.

Saute onions in butter until onions become transparent, about 5 minutes.

Add mushroom soup and drain juice from can of mushrooms into pan. Mix well.

Place cooked rice into a greased casserole dish and pour mushroom soup mixture over it.

Stir well, top with mushrooms and shredded cheese.

Bake 15 to 20 minutes or until casserole is thoroughly heated.

Ingredients:

nonstick cooking spray

1 large onion, chopped

1 large green pepper, chopped

2 cuts leftover chicken, chopped

1 clove garlic, minced

1/2 tsp paprika

1/4 tap ground turmeric

1 3/4 cup instant rice, white or brown

1 (14 0z) can chicken broth

1/4 cup water

1/4 tsp salt

1/4 tsp black pepper

2 medium tomatoes, chopped

1 cup frozen peas

Directions:

Preheat oven to 325 degrees.

Prepare a large frying pan and a casserole dish with non stick cooking spray.

Heat skillet and add onion and green pepper, cook until onion is tender. About 3 to 4 minutes.

Add chicken, garlic, paprika and turmeric. Cook, stirring until chicken begins to brown.

Stir in uncooked instant rice, chicken broth, water, salt and black pepper.

Bring to a boil and reduce heat. Remove from heat and add tomatoes and peas.

Place all ingredients into prepared casserole dish. Cover and place in oven

Bake for 20 minutes.