What are some interesting things I can make with rice?!

Baked Italian brown rice balls

Rice balls:

1 1/3 cups brown rice
2 2/3 cups water
2 teaspoons olive oil
3 eggs
4 ounces mozzarella cheese, chopped into 1/8-inch cubes
3 tablespoons fresh grated Parmesan cheese
1/4 cup fresh basil leaves, chopped, lightly packed
1 jalape?o pepper, seeded and finely minced
2 cloves garlic, minced or crushed
1/2 teaspoon sea salt
1/4 teaspoon cayenne

Coating:

2 eggs
2 teaspoons olive oil
1 1/2 cups bread crumbs
fresh ground black pepper

olive oil for baking

Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

In a large bowl, mix together the other ingredients for the rice balls. Stir in the cooled rice until all the ingredients are combined.

Preheat an oven to 400° and grease the bottom of a glass baking dish with a generous layer of olive oil. Whisk together the eggs and olive oil for the coating together in a small bowl. In another small bowl, stir together the bread crumbs with plenty of ground black pepper.

Wet your hands, and shape the rice mixture into 2-inch balls. Dip each rice ball into the egg and oil mixture, then roll around to coat in the bread crumbs. Transfer to the baking dish and bake for 15-20 minutes until the bottoms are golden brown. Turn over and bake for another 10-15 minutes. Drain on paper towel, and serve hot.

Makes about 18 2-inch rice balls.

You can certainly leave the seafood out of this dish with no loss of taste.

Seafood Jambalaya

12 ounces fresh/frozen crawfish/shrimp/monkfish (any firm cheap seafood)
2 stalks celery, sliced
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbls margarine
1 2/3 cup water
? tsp salt
? tsp thyme
? tsp crushed red pepper
? tsp ground black pepper
1 bay leaf
? cup long grain white rice
1 15 ounce can petite diced tomatoes
3 ounces tomato paste

In 3 quart saucepan cook celery, onion, green pepper, and garlic in margarine until tender, approx 5 minutes. Add water, salt, thyme, red and black pepper, and bay leaf. Bring to a boil, add rice, cover and simmer 15 minutes or until rice is tender.

Stir in undrained tomatoes and paste, add fish, cook 2-3 minutes until fish is heated through. Serve in soup bowls with a crusty bread.

We love to cook some chicken in Mr. Yoshida sauce, it is pretty easy to find. Then we heat up tortillas on the stove and fill them with the chicken, some rice, bell peppers, and sauteed onions. I also like to make burritos with Mexican rice. You can do a rice casserole where you mix cream of chicken soup with rice and cooked chicken and veggies and top with cheese and bake til the cheese is melted and bubbly. Leftover rice makes a tasty breakfast when heated up with a little butter and sugar.

Sounds complicated but fabulous recipe...one of my favorites!

2 tablespoons solid vegetable shortening
6 pork chops
1/2 green pepper, finely diced
1/2 cup uncooked long grain white rice
2-1/2 cups diced canned tomatoes with their juice
2 teaspoons salt
1/2 teaspoon pepper

In a large frying pan melt shortening over med-high heat. Brown pork chops in shortening; remove from pan and set aside. Add green pepper and rice, stir constantly until browned. Replace the chops in the pan, cover with rice, and pour the tomatoes over all. Reduce heat to low, cover and cook for 1 hour, stirring frequently to prevent sticking.

www.rice-recipes.com

Rice balls,




California rolls

sushi, spring rolls, rice dumplings

Rice pilaf, Spanish rice and rice pudding.

rice balls?