Rice Californian
Southern Rice Cakes
RICE ITALIENNE
1/4 C chopped onion
RICE CALIFORNIAN
5 slices bacon, diced
1/2 C diced celery*
1/4 pound mushrooms, sliced (about 1-1/2 C)
1-1/2 C water
1 C canned tomatoes*
1 pkg dehydrated onion soup mix
1-1/3 C Minute Rice
3/4 C grated Cheddar cheese
*Or omit celery and use 1 can (8-oz) stewed tomatoes instead of canned tomatoes
Fry bacon in a skillet over low heat until crisp. Pour off all except 2 T dripppings. Then add celery and muchrooms and saute just until tender. Pour into a 1-1/2 qt baking dish. Stir in water, tomatoes, soup mix, rice, and 1/2 cup of the cheese. Sprinkle with remaining cheese. Cover and bake at 375 for 2 minutes, or until rice is tender. Makes about 4-1/2 C or 6 side servings or 4 entre servings.
SOUTHERN RICE CAKES
2/3 C water
Bring water, 1/4 t salt, and butter to a boil. Stir in rice. Cover, remove from heat and let stnd 5 minutes. Meanwhile, combine egg, milk and onion; then mix into rice. Combine remmaining ingredients, add to rice mixture, and mix only enough to dampen flour. Drop by tablespoonfuls onto hot well-greased griddle; brown lightly on both sides. Serve hot with currant jelly or maple syrup as a side dish with meat or as a breakfast or brunch entree. Makes 10 to 12 cakes or 5 to 6 servings.
1 clove garlic, crushed*
2 T butter or salad oil
2 small tomatoes, cut into wedges
1-1/2 C chicken broth or bouillon
1/2 t salt*
1-1/3 C Minute Rice
2 T grated Parmesan cheese
(*Or omit garlic and salt and mix 1-1/2 t Good Seasons Garlic Salad Dressing Mix into the tomatoes)
Saute onion and garlic in butter for 2 or 3 minutes. Add tomatoes and saute about 1 minute. Then add broth and salt. Cover and bring to a boil. Stir in rice. Cover, remove from heat, and let stand 5 minutes. Add cheese and fluff withfork. Serve with steak. YIELD: 3-1/2 Cups or 4-5 Servings
1/4 t salt
1 T butter
2/3 C Minute Rice
1 egg, well beaten
1/3 C milk
2 t grated onion
1/4 C unsifted all-purpose flour
1-1/2 t baking powder
1 t sugar
1/4 t salt
1/8 t pepper
