January 2023 – Rice


Jennifer Cassel, Ephrata

  • 6 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrots, shredded
  • ½ cup fresh parsley, chopped
  • 2½ cups rice, uncooked
  • 5 chicken bouillon cubes
  • ½ bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon thyme (optional)
  • 4½ cups water

In a large kettle, melt butter. Sauté onions and carrots, then add parsley and rice. Stir and cook until rice is opaque.

Add remaining ingredients and bring to a simmer. Simmer until liquid is absorbed, about 20 minutes.

Taco Rice

Cindy Laughman, Ephrata

  • 1 lb. hamburger
  • chopped onion, to taste
  • 1 package (2 tablespoons) taco seasoning
  • salt and pepper, to taste
  • 2 cups (1 can) diced tomatoes
  • 1 cup rice
  • 1 pint sour cream
  • 1 cup mayo
  • 1 cup shredded cheddar cheese
  • 1½ cups Bisquick
  • ¾ cup milk

Brown burger and onion. Add taco seasoning, salt and pepper. Drain juice off tomatoes, reserving juice; add tomatoes to burger mixture.

Add enough water to tomato juice to make 3 cups (can also use 3 cups of tomato juice). Cook rice in juice till tender, about 17 minutes.

Mix sour cream, mayo and shredded cheese.

Place burger in the bottom of a 9”x13” pan. Spread sour cream mixture over this, then cover with cooked rice.

Combine Bisquick and milk; spread over top of rice.

Bake at 350°F till nice and brown, about 35 to 40 minutes.

Rice Casserole

Laura S. Brubaker, Ephrata

  • 2 cups dry rice, cooked
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 oz. cream cheese
  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1 qt. pizza sauce
  • cheese
  • pepperoni

Combine rice, salt, butter and cream cheese.

Fry ground beef with onion. Pour over rice mixture. Then pour over pizza sauce. Top with cheese and pepperoni.

Bake at 350°F till hot and bubbly.

Taco Rice Bake

Martha Hoover, Ephrata

  • 1½ lbs. ground beef, browned
  • 3 cups cooked brown rice
  • 2 cups salsa or pizza sauce
  • 2 tablespoons taco seasoning
  • 1 can black beans, optional
  • 2 cups cheddar cheese, shredded
  • 2 cups sour cream
  • 2 cups mayonnaise

Mix beef, rice, sauce and seasoning. If using beans, add more sauce. Spread into a 9”x13” pan.

Mix cheese, sour cream and mayonnaise. Spread over meat mixture.

Bake at 350°F until heated.

Optional: Serve with lettuce, tomatoes, crushed chips and homemade dressing.

Rice Pudding

Janice Hoover, Denver

“Mom made this pudding often while I was growing up. Especially in the winter when the milk truck couldn’t pick up our milk when we had too much snow. Comfort food at its best! We always enjoyed it warm first.”

  • 2 quarts milk
  • 1 cup white rice
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Combine milk, rice, sugar and salt. Bring to a boil. Reduce heat and simmer until rice is soft. Stir occasionally. Add more milk if necessary. When done, add vanilla. Chill and enjoy!

Note: You may also add whipped cream and pineapples or cinnamon.

Spicy Rice Skillet

Gloria Dougherty, Akron

  • 2 lbs. hamburger
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 10 oz. can diced tomatoes and green chilies, undrained
  • 40 oz. can chopped green chilies
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 to 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon hot sauce
  • 4 cups cooked rice
  • 2 cups (16 oz.) sour cream
  • 2 cups (8 oz.) shredded cheddar cheese

In a large skillet, brown beef, onion and green pepper until meat is no longer pink; drain.

Add tomatoes, chilies, broth, Worcestershire sauce and seasonings. Simmer, uncovered, for 10 minutes. Add rice, sour cream and cheese. Cook over low heat until cheese melts, 6 to 8 minutes, stirring occasionally.

Can be served using tortillas as a spoon.

Texas Hash

Karla Sensenig, Denver

  • ¾ to 1 lb. hamburger
  • ¼ cup chopped green pepper
  • 1 medium onion
  • 1 cup tomato juice
  • ¾ cup water
  • ½ cup rice, uncooked
  • 1 teaspoon chili powder
  • 1½ teaspoons salt
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • shredded cheddar cheese

Sauté hamburger, green pepper and onion in a skillet; drain.

Add remaining ingredients except cheese. Simmer for 20 minutes. Serve with cheese to put on top.

Yield: 4 to 6 servings.

Note: Green pepper can be omitted and amount of vinegar can be reduced to taste.

Hearty Chicken and Rice Soup

Janice Martin, East Earl

  • 13.75 oz. can chicken broth
  • 2 cups cold water
  • ½ cup uncooked rice
  • ½ cup celery, chopped
  • ½ cup carrots, sliced
  • 1½ cups chicken, chopped
  • ¾ lb. Velveeta cheese
  • 4 oz. can mushrooms

Combine broth, water, rice, celery and carrots. Cover and simmer for 20 minutes or until vegetables are soft. Add chicken, cheese and mushrooms; stir until cheese melts.

Fried Rice

Janice Martin, East Earl

  • 3 tablespoons oil
  • 1 cup rice
  • 2¼ cups broth or consommé
  • ½ cup tomato puree
  • 1 garlic clove
  • 1 tablespoon onion, chopped fine
  • salt to taste

In a heavy skillet, fry rice in oil until golden brown, with garlic and onion; stir. Add broth and tomato puree. Cover tightly and cook until liquid is absorbed, approximately 25 minutes. Do not stir while rice is cooking. Rice becomes fluffy if allowed to set 10 minutes after cooking.

Rice Pilaf

Janice Martin, East Earl

“Delicious and extremely easy to prepare.”

  • 1 diced onion
  • ½ cup margarine or butter
  • 1 cup uncooked rice (not Minute rice)
  • (2) 14.5 oz. cans chicken or beef broth

Sauté onion and rice until lightly browned. Add broth. Put into a casserole dish, cover and bake at 350°F for 1 hour, OR simmer on stovetop for 25 minutes.

Citrus Chicken over Rice

Janice Martin, East Earl

  • 4 to 6 boneless skinless chicken breasts
  • 1 cup fresh mushrooms, chopped
  • ½ cup onion, chopped
  • 1 tablespoon butter
  • Worcestershire sauce to taste
  • Mrs. Dash to taste
  • pepper to taste
  • garlic powder to taste
  • lemon juice to taste
  • juice from 1 orange
  • mozzarella cheese
  • chives

Sauté mushrooms and onion in the butter.

Place chicken breasts in oil in skillet over medium heat. Turn frequently until well cooked. Add mushrooms and onion on side of skillet. Pour a small amount of Worcestershire sauce over the entire mixture; simmer. Add Mrs. Dash, pepper and garlic.

When thoroughly cooked, pour 1 teaspoon lemon juice over chicken mixture. Squeeze the juice from one orange over mixture. Next sprinkle mozzarella cheese over each chicken breast. Sprinkle with chives.

Serve over rice of your choice.

Veggie Brown Rice

Pat Roth, Ephrata

  • 1 cup shredded cabbage
  • 1 cup sliced fresh mushrooms
  • ½ cup diced onion
  • ¼ cup butter
  • 3 cups cold cooked brown rice
  • 1 cup frozen peas and carrots
  • ¼ cup teriyaki sauce
  • 2 tablespoons soy sauce
  • ¼ teaspoon pepper

In a large skillet, sauté the cabbage, mushrooms and onions in butter for 6 or 7 minutes, or until tender. Add the remaining ingredients. Cook and stir over medium heat until heated through, about 3 to 4 minutes.

Makes 4 to 6 servings.

Rice Au Gratin

Pat Roth, Ephrata

  • 3 cups cooked regular rice
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 4 oz. jar diced pimento, drained
  • 10¾ oz. can cream of mushroom soup, undiluted
  • ¼ cup milk
  • ½ cup shredded cheddar cheese

Combine all ingredients except for cheese. Spoon into a 10”x6”x2” baking dish.

Bake at 350°F for 40 minutes. Top with the cheese and bake for 5 minutes more.

Makes 6 servings.

Orange Rice Pilaf

Pat Roth, Ephrata

  • 1 cup diced celery
  • 3 tablespoons chopped onion
  • 1 tablespoon grated orange peel
  • ¼ cup butter or margarine
  • ½ teaspoon salt
  • 11/3 cups water
  • 3 tablespoons orange juice
  • 1½ cups uncooked instant rice

In a 3 quart saucepan, sauté celery, onion and orange peel in butter until tender. Add the salt.

Combine water and orange juice and add to the celery mixture. Bring to a boil. Stir in the rice.

Remove from the heat, cover and let stand for 10 minutes or until the liquid is absorbed. Fluff with a fork.

Makes 4 to 6 servings.

Company Rice

Wanda Lyman, Denver

“This recipe is a favorite in our families.”

  • 1/3 cup celery, thinly sliced
  • 1/3 cup carrots, finely chopped
  • ¼ cup onion, finely chopped
  • 1 tablespoon butter
  • 2½ cups chicken broth
  • ¼ cup uncooked wild rice
  • ½ cup uncooked long grain white rice
  • 1/3 cup dried cherries or cranberries
  • 1/3 cup chopped pecans, toasted

In a large saucepan, sauté the celery, carrots and onions in butter until tender. Stir in broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.

Add the long grain rice; cover and simmer for 20 minutes longer, or until the rice is tender.

Stir in the cherries or cranberries and cook for 5 minutes longer or until the liquid is absorbed. Just before serving, stir in pecans.

Serves 4 to 5.

Delicious Rice Pudding

Beverly Zimmerman, New Holland

  • 4 cups water
  • 2 cups uncooked rice
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 6 cups half & half whipping cream
  • 2 cups sugar

Cook water on high till boiling. Add rice; cover. Cook on low approximately 20 minutes, till all water absorbed.

Add butter, salt, half & half and sugar. Cook with lid on till it starts to get a little bit thicker.

Turkey Wild Rice Soup

Julia H. Hoover, New Holland

“Here is one of my favorite soup recipes!”

  • 1 medium onion, chopped
  • 2 celery ribs, diced
  • 2 carrots, diced
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups chicken or turkey broth
  • 2 cups cooked wild rice
  • 2 cups half and half cream
  • 2 cups diced, cooked turkey
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper

In a large kettle, sauté onion, celery and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add chicken broth, stirring constantly. Bring to a boil. Boil for 1 minute.

Reduce heat; add wild rice, cream, turkey, parsley, salt, and pepper. Simmer for 20 minutes.

Yield 10 to 12 servings.

Chicken n’ Rice

Verna Distad, Ephrata

  • 1 cup brown rice
  • 1 cup water
  • dash of pepper
  • 4 pieces chicken, skinned
  • 2 cans cream of chicken soup
  • chopped celery with leaves

Spray a casserole dish with olive oil. Put in rice, water and pepper. Top with chicken, soup and celery. Bake at 350°F for 2 hours.

Dominican Rice & Beans

Verna Distad, Ephrata

  • 2 cups pinto beans
  • 3 large cloves garlic
  • ¾ teaspoon coriander
  • ¾ teaspoon oregano
  • 1 teaspoon chicken bouillon
  • 1 tablespoon vinegar
  • 2 tablespoon tomato paste
  • salt
  • ½ cup onion or more
  • ¼ cup green pepper

Soak and then cook beans with garlic. When finished, add coriander, oregano, bouillon, vinegar, tomato paste and salt.

Sauté onion and green pepper, then add to rest of ingredients.

Serve over rice. Should be a little soupy.

Southwestern Rice

Verna Distad, Ephrata

  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1½ cup water or chicken broth
  • 1 cup uncooked rice
  • ½ teaspoon cumin
  • 1/8 teaspoon turmeric
  • 15 oz. can black beans
  • 10 oz. can diced tomatoes
  • 1 can green chilies
  • 10 oz. frozen corn

Fry pepper, onion and garlic in olive oil for 3 minutes. Add water and rice and cook until soft.

Drain and rinse black beans. Tomatoes and chilies should be undrained. Add seasonings, beans, tomatoes, chilies and corn. Heat until hot and serve.