Did you know that RiceSelect™ was named a national partner of Susan G. Komen for the Cure® to help in the fight against breast cancer? Cool! During the months of September, October and November 2011, you'll see RiceSelect™ Texmati® White rice brightening store shelves with their pink lids and labels. During this three month period RiceSelect™is committed to donating a minimum of $50,000 to Susan G. Komen for the Cure®.
Here's how the RiceSelect giveaway works:
All submitted recipes must contain rice. ANY kind of rice. Brown, jasmati, Texmati, etc. Bring it on. Recipes can be simple or complex – your choice!
All recipe submissions must be posted in the comments of this post by THIS Friday at 5 p.m. E.S.T. (All you west coasters will have to get your recipes up by 2 p.m.)
If you haven't already, please log on to my Facebook page, “like” it , THEN tell your Facebook friends about my Facebook page. (Click HERE for my Facebook page link to include on your page.)
Easy, right? I can’t wait to read your recipes… GO! Good luck!
1 comment :
To serve my herd of 6, my three stand-in recipes for rice are below:
Mexican Rice (adapted from The Daniel's Fast Cookbook)
2 cups whole grain brown rice, uncooked
5 cups water
4 T olive oil
2 cups Vidalia onion, diced
4 T minced garlic
2-14.5 cans diced tomatoes, drained
1 whole bell pepper, diced
3 t salt
2 t pepper
3 t cumin
Heat olive oil in pan and add rice. Over medium-high heat, stir rice to a golden brown. Add garlic, water, and cans of diced tomatoes. Bring to a boil and reduce to low. Add other ingredients, cover and cook approximately 1.15 hrs. Serves 8
Baked Brown Rice (adapted from Alton Brown)
3 cups brown rice
5 cups water
2 T butter or olive oil
2 t sea salt
Preheat oven to 375. Place rice, salt, and butter or oil in small Pyrex dish. Bring the water to a boil in kettle and pour over rice. Combine well and cover tightly with aluminum foil. Bake on center rack for 1 hour. Remove and fluff rice with fork. Serves 8
Stuffed Cabbage
1 pound lean ground chuck or sirloin, uncooked
1 cup rice, uncooked
1 head of cabbage
2 cans sauerkraut
2 small cans tomato sauce
1 onion, diced
1 bell pepper, diced
2 T olive oil
salt and pepper to taste
water
Prepare cabbage by removing core and boiling for 5 minutes completely covered with water with the bottom down. Drain in colander.
Meanwhile, in frying pan, saute onion and bell pepper in olive oil. When translucent, let cool and then add to uncooked ground beef and uncooked rice. Season with salt and pepper and combine ingredients well.
In heavy stock pot, layer one can of sauerkraut and one can of tomato sauce. Remove cabbage leaves from head, trimming lover edge of leaf to make it easier to roll. Spoon about 1/2 - 3/4 cup beef/rice mixture into cabbage leaf and roll from bottom to top. Tuck in remaining edge and place in pot. Finish cabbage rolls and top with another layer of sauerkraut and tomato sauce.
Fill pot with water just until it covers cabbage rolls. Cover with lid and on medium heat, bring to slow boil. Remove lid and reduce to low-medium heat and cook about 40 - 45 minutes being careful not to scorch bottom.
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