101 Things® to do with Rice


by: Kelly, Donna
Format: Spiral-bound

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Product Description Whether steamed, baked, fried or rolled, rice is the most widely consumed staple food worldwide with many varieties that vary by region. 101 Things To Do With Rice offers recipes using both long and short grain, wild, risotto, brown, Basmati and more. DONNA KELLY has appeared on Martha Stewart's Sirius radio show, Everyday Food, and writes for apronstringsblog.com. She is the author of nine cookbooks including Quesadillas. She lives in Utah. STEPHANIE ASHCRAFT has taught hundreds of classes and appeared on television and news programs sharing ways families can save time and money. Stephanie and her husband, Ivan, reside in Salem, Utah, with their five children. From the Back Cover Steamed, fried, or baked; long-grain, wild, brown, or sticky. With so many different varieties and even more ways to serve it, you can enjoy rice for lunch, dinner and dessert. New Orleans Jambalaya Lemon Artichoke Rice Soup Cowboy Rice Dessert Sushi Rolls And more! About the Author Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah. Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona. Excerpt. © Reprinted by permission. All rights reserved. New Orleans Jambalaya 8 ounces andouille sausage 1 tablespoon vegetable oil 1? 2 onion, minced 1? 2 red bell pepper, diced 1 teaspoon Cajun seasoning 3 cloves garlic, minced 1 tablespoon tomato paste 2 teaspoons cayenne pepper sauce 2 cups cooked white rice 1? 2 cup vegetable broth 16 ounces cooked peeled shrimp 2 tablespoons minced fresh parsley Cut sausage in half lengthwise and then into 1?4 inch thick half-moon slices. Heat oil in a large frying pan to medium-high heat. Add sausage slices, onion, bell pepper and Cajun seasoning and saute for about 5 minutes, until vegetables are softened. Add garlic, tomato paste and cayenne pepper sauce; stir and cook for 1 minute. Stir in rice and broth and cover and simmer until rice has absorbed liquid, about 5 minutes. Remove from heat and stir in shrimp and parsley. Makes 4–6 servings Arancini Rice Balls (Sicily) 4 cups cooked Calrose white rice, cooled 1 cup grated Parmesan cheese 5 eggs, divided 16 small cubes fresh mozzarella cheese 1 1?4 cups seasoned breadcrumbs oil for frying 2 cups marinara sauce Combine the rice, Parmesan cheese, and 3 eggs in a large bowl. Mix well with hands. Form 16 arancini by taking a small amount of the rice mixture, and stuffing 1 cube of mozzarella inside each ball, squeezing the rice mixture firmly around the cheese. Squeezing the arancini together tightly will ensure that the balls hold their shape when frying. In a separate bowl, whisk together remaining 2 eggs. In a different bowl, add breadcrumbs. Dip each rice ball in the egg mixture and then in the breadcrumbs. In a large pot, heat 4 inches of oil until oil reaches 375 degrees. Drop 3 or 4 balls into hot oil. Fry until golden brown and cooked thoroughly. Remove with a slotted spoon and place fried arancini on a plate lined with paper towels. Season with salt if desired. Repeat the process until all 16 arancini are cooked. Serve with heated marinara sauce on the side. Makes 4–5 servings


Product Code: 9781423640332
ISBN: 1423640330
Publisher: Gibbs Smith
Publication Date: 2015-08-01
Number of Pages: 128 pages
Languages: english
Edition: Spi
Dimension: 5.35 x 0.47 x 7.09 inches
Shipping Weight: 0.4 pounds