The New Laurel's Kitchen

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Green Rice Casserole

Rice Lentil Polou

Sarah's Super Curried Rice

 

* Exported from MasterCook *

 

Green Rice Casserole

 

Recipe By : The New Laurel's Kitchen, by Robertson et. al. page 291

Serving Size : 4 Preparation Time :0:00

Categories : Rice Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 bunch scallions -- small bunch

1 small garlic clove

1 tablespoon oil

2 1/2 cups cooked brown rice

1/3 cup chopped parsley

1/2 cup grated Swiss cheese

2 eggs -- beaten

2 cups milk

1 teaspoon salt

1/2 teaspoon dill weed -- optional

 

Preheat oven to 350F. Chop scallions and saute with garlic in oil until

soft; crush the garlic with a fork. Combine with remaining ingredients in

a greased 2-quart casserole. (Be sure to reduce the amount of salt if you

use rice that's already salted.) Bake about 45 minutes. Serves 4 to 6

 

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* Exported from MasterCook *

 

Rice Lentil Polou

 

Recipe By : The New Laurel's Kitchen, by Robertson et. al. page 305

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Rice

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 medium onion

1 tablespoon oil

1 cup raw brown rice

1 tablespoon tomato paste

2 1/2 cups water or vegetable stock

1/4 teaspoon cinnamon

1/4 cup raw lentils

1 teaspoon salt

1/2 cup raisins

1/2 cup pine nuts or chopped almonds -- optional

 

This recipe will have its best color if you cook it in a nonferrous pot.

 

Chop onion and saute in oil until soft. Add rice and stir for several

minutes. Combine tomato paste with water and cinnamon. Add this mixture,

along with the rinsed lentils, to the rice. Bring to a boil, cover

tightly, turn heat very low, and simmer for 30 minutes.

 

Preheat oven to 350F.

 

Stir in salt, raisins, and nuts. The mixture should still have a little

water; if not, add 1/4 cup. Place in greased baking dish. Cover and bake

for 20 to 30 minutes.

 

Serves 4 to 6.

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* Exported from MasterCook *

 

Sarah's Super Curried Rice

 

Recipe By : The New Laurel's Kitchen, by Robertson et.al. page 291

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Rice

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups brown basmati rice

(or long-grain)

4 cups boiling water

3/4 teaspoon salt

2 large onions

1 1/2 tablespoons butter

1 tablespoon curry powder

2/3 cup raisins

2/3 cup golden raisins

2/3 cup peas

 

This dish is so simple that you can halve the recipe easily for smaller

amounts. A very satisfying way to use up leftover rice.

 

Cook rice in water with salt. Meantime, chop and saute the onion in the

butter, adding the curry powder when the onion is soft and cooking them

together for a minute to remove the raw taste of the spices. Combine rice,

onion, raisins, and peas. Heat, stirring-- or bake, covered--until hot

through. Garnish with toasted cashews on special occasions. Serves 6.

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