rice side dish recipes

Rice makes an excellent side dish for meat dishes. From pork to poultry to beef, rice is a good, inexpensive addition to a meal. Below are some good rice side recipes that I hope you enjoy.

INGREDIENTS

1 CUP UNCOOKED WILD RICE

4 OUNCES SLICED MUSHROOMS, ABOUT 1 1/2 CUPS

2 GREEN ONIONS, THINLY SLICED

2 TABLESPOONS MARGARINE OR BUTTER

2 1/2 CUPS WATER

1/4 DRY WHITE WINE

1 TEASPOON SALT

1/4 TEASPOON PEPPER

1 CUP SHREDDED MONTERY JACK CHEESE (1 CUP)

DIRECTIONS

Cook and stir wild rice, mushrooms and onions in margarine in large skillet over medium heat until onions are tender, about 5 minutes.

Stir in water,wine, salt and pepper. Heat to boiling, stirring occasionally, then reduce heat.

Cover and simmer until rice is tender about 40 to 50 minutes and drain. Then stir in cheese.

Makes about 7 1/2 cup servings

INGREDIENTS

3/4 CUP UNCOOKED BROWN RICE

1/4 CUP UNCOOKED WILD RICE

1/2 CUP CHOPPED CELERY

1/2 CUP CHOPPED ONION

3 TABLESPOONS MARGARINE OR BUTTER

3 CUPS CHICKEN BROTH

1/2 TEASPOON SALT

1/4 TEASPOON GROUND SAGE

4 OUNCE CAN MUSHROOM PIECES, DRAINED

1/2 CUP PLAIN YOGURT

2 TABLESPOONS CHOPPED PARSLEY

DIRECTIONS

Cook and stir both rice, celery and onion in margarine in medium saucepan over medium heat until onion is tender, about 6 minutes.

Stir in broth, salt,sage and mushrooms. Heat to boiling, reduce heat.

Cover and simmer until rice is tender, about 1 hour.

Stir in yogurt and parsley.

INGREDIENTS

1 LARGE SWEET ONION, SLICED INTO THIN RINGS

1 CARROT SLICED DIAGONALLY

1 CELERY STALK SLICED DIAGONALLY

2 TABLESPOONS BUTTER OR MARGARINE

13 1/4 OUNCE CAN CHICKEN BROTH

1/4 TEASPOON THYME LEAVES

1 1/2 CUPS INSTANT RICE

DIRECTIONS

Saute vegetables in butter in large skillet until tender, about 5 minutes.

Add broth and thyme. Bring to a full boil

Stir in rice. Cover, remove from heat and let stand for 5 minutes. Then fluff rice with fork and serve.

INGREDIENTS

1 1/2 CUPS UNCOOKED INSTANT RICE

1 MEDIUM ONION CUT INTO THIN WEDGES

1 GARLIC CLOVE, MINCED

1/4 CUP BUTTER OR MARGARINE

1 1/2 CUPS WATER

8 OUNCE CAN TOMATO SAUCE

1 SMALL GREEN PEPPER, DICED

1 TEASPOON SALT

DIRECTIONS

Saute rice, onion and garlic in butter in large skillet until they are lightly browned, about 5 minutes.

Stir in rest of ingredients and bring to a full boil. Cover, remove from heat and let stand 5 minutes. Fluff with a fork. Makes 4 servings.

INGREDIENTS

3 TABLESPOONS BUTTER OR MARGARINE

1/2 CUP FINELY CHOPPED ONION

1/2 CUP FINELY CHOPPED GREEN PEPPER

2 CLOVES GARLIC, MINCED OR PRESSED

1 CUP LONG GRAIN RICE

2 CUPS BEEF BOUILLON

1 TEASPOON CINNAMON

1/2 TEASPOON SALT

2/3 CUP CHOPPED ALMONDS

1/2 CUP RAISINS

DIRECTIONS

Melt butter in large skillet, saute onion, green pepper and garlic until barely tender.

Add rice and cook, stirring often until lightly toasted, 4 to 6 minutes.

Stir in bouillon and spices, cover and simmer 10 minutes. Stir in almonds and raisins, continue cooking, covered, about 5 more minutes or until all the liquid is absorbed.

makes 4 servings

INGREDIENTS

1/2 CUP FINE NOODLES, BROKEN INTO PIECES

2 TABLESPOONS BUTTER OR MARGARINE

1 CAN BEEF OR CHICKEN BROTH

1/3 CUP WATER

1/2 CUP RAW LONG GRAIN RICE

DIRECTIONS

In saucepan, brown noodle pieces in butter, stirring often. Add rest of ingredients. Bring to a boil,then reduce heat.

Cover, simmer 20 to 25 minutes or until all the liquid is absorbed.

Makes 4 servings