by Gwen Home Page Recipes Index Food Tips/Hints Substitutes Household Hints   .. Recipe Categories Beef Beef (Ground) Beverages non alcohol Beverages Alcohol Bread/Buns/Biscuits Breakfast Cakes Candies/Fudge Chicken/Poultry Chinese Food Conversions Cookies (Baked) Cookies (No Bake) Desserts/Puddings Dips/Spreads/Salsa Eggs Equilevants Fish/Seafood Food Tips Frostings/Icings Junk/Snack Foods Microwave Recipes Miscellaneous Muffins Party Pleasers Pasta Pie Pastry/Shells Pies (Baked) Pies (No Bake) Pork Poultry Preserves Rice/ Rice Dishes Salads Salad Dressings Sandwiches/Bunwiches Sauces/Gravies Soups/Chowders Spice Chart Spices/Rubs Squares/Bars Substitutes Tarts Vegetables. Rice & Rice Entree Dishes GWEN'S LEFTOVER RICE RECIPE 1 Tbsp oil 1 Small onion, chopped  1/2 pkg dry onion soup mix 1 tbsp soya sauce 1 Can mushrooms, stems & pieces 2 cups cooked leftover white rice  (I use minute rice)   Put oil in fry pan, add chopped onions, dry onion soup mix, soya sauce & drained mushrooms. Saute' until onions are cooked but still a little crisp.  Add the rice, stir well & serve. Makes 4 servings.    RICE AND BACON CABBAGE ROLLS   FILLING: 8 cups cooked minute rice, cooked according to package directions 1 lb side bacon 2 tbsp bacon fat  1 medium onion, finely chopped 2 tsp salt 1 tsp pepper   CABBAGE LEAVES: 1 med to large head cabbage boiling water 1 tbsp vinegar   SAUCE: 3/4 cup tomato juice 1 (10 oz) can tomato soup salt & pepper to taste   Place cooked minute rice in a large bowl and set aside. Cut the bacon sideways into about 4 to 5 pieces, Fry until almost cooked, draining the excess fat. Remove from pan & chop into very small pieces or put in grinder to chop up. Saute the onions in the 2 tbsp bacon fat until transparent. Add the onion, bacon, salt & pepper to the cooked rice. Stir well.  Cool.   The mixture is now ready to place into cabbage leaves.    TO PREPARE CABBAGE: Remove core from cabbage. Place cabbage in boiling water to cover. Simmer the cabbage long enough for the leaves to become limp and be easily removed from the head itself. DO NOT OVERCOOK  Remove the leaves from the water, remove the hard centre vein of the centre of the leaf.  (Save the large outside leaves of the cabbage for covering the cabbage rolls)   Place a spoonful of rice mixture on the leaf. Roll tightly, closing the ends as you roll each cabbage roll. Place cabbage rolls in a greased 2-quart casserole dish.   Mix together, 1/2 cup tomato juice and 1 cup tomato soup (undiluted). Pour over the cabbage rolls.   Cover the cabbage rolls completely with the large outside leaves (this is to insure that they do not brown or dry out.    Bake at 350 degrees for 2 to 2 & 1/2 hours or until the cabbage is very tender. You cannot overcook. Makes 25 to 30 cabbage rolls, depending on the size of the leaves.   MEXICAN  STYLE RICE   2 tbsp vegetable oil 1 cup uncooked rice 1 (14 oz) can stewed tomatoes  1  onion, minced 1/4 cup green pepper, chopped 2 tsp salt 1 tsp chili powder 2 cups water   In a large skillet, heat oil and add rice.  Saute', stirring, for 5 minutes or until evenly browned.  Add all ingredients and mix well.  Cover with a lid and simmer gently until rice is tender, about 30 minutes.  Remove lid and allow to dry out. Makes about 6 servings.   SPANISH RICE   1 tsp vegetable oil 1 medium onion; chopped 1/2 cup  green pepper, diced 1 & 1/2 cups uncooked rice 1 tsp chili powder 1 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1 (8 oz) can diced tomatoes 1 can tomato soup 1 & 1/2 cup water   Put vegetable oil, onion and green pepper in large skillet & cook over medium heat until almost tender.  Stir in remaining ingredients & bring to a full boil.  Reduce heat, cover, and simmer 15 to 20 minutes or until rice is tender.  Makes about 6 servings.   MICROWAVED RICE   1 cup rice, unconverted, uncooked 2  tbsp butter or margarine 1/3  cup celery, finely chopped 1/3  cup green onion, finely chopped 3 tbsp soya sauce 1 cup chicken bouillon or 1 dissolved chicken boullion cube 1 can mushrooms, stems & pieces, drained 1/2 cup frozen peas   Combine rice and butter and cook, uncovered on HIGH (100%) for 4 to 6 minutes or till rice has browned. Stir 2 times while cooking. Add celery  and green onions and cook an additional minute or two.  When rice, celery & onions are cooked, add remaining ingredients. Stir well & let  stand covered for 10 minutes. Fluff up with a fork & serve. Serves 4.   FRIED RICE 2 tbsp vegetable oil 2 cups cooked rice  3 cooked scrambled eggs 1/4 medium onion, chopped  1/2 green pepper, chopped  1 can mushroom stems & pieces 2 tsp soya sauce 3 green onions, finely chopped   Saute' onion and green pepper, in the oil, until onion is tender. Add mushroom pieces and continue to saute' until mushrooms are heated throughout. Stir in cooked rice & soy sauce. Cook over low heat for 3 to 4 minutes,  stirring frequently.  Stir in cooked, scrambled eggs. Add soya sauce, heat & stir.  Put rice in a bowl & sprinkle with green onions. Serve.   Makes about 4 servings.     RICE CASSEROLE   3 cups Minute or Instant Rice cooked 1 small onion, finely chopped 2 tbsp green pepper, finely chopped 1 tbsp butter or margarine 1& 1/2 cups ground beef 1 can cream Of mushroom soup 1 can mushrooms, stems & pieces, reserve liquid Salt & pepper to taste   Saute onion & green pepper in a skillet and cook until onions are tender. Brown ground beef & add to the onions & green pepper. Add cooked rice, butter, cream of mushroom soup & mushroom pieces. Salt & pepper to taste.  Add reserved liquid from mushrooms if mixture appears too dry. Cover and simmer over low heat about 20 minutes. Serves 4.   STEAMED RICE (in microwave)   1 cup long grain rice 1 & 3/4 cup water 1/2 tsp salt   Rinse rice well.  Combine with water and salt in a medium sized microwavable bowl.  Cover and microwave at high for 5 minutes, then  at medium for 8 to 12 minutes or until most of water is absorbed.  Let stand covered, 5 to 10 minutes to absorb remaining liquid.   HINT:  Leftover Rice freeze well.  Put leftovers in ziplock bags & toss in the freezer.    CURRIED RICE   2 & 1/2 tsp butter or margarine 1 & 1/2 cup  chicken broth or 1 chicken boullion cube dissolved in 1 1/2 cup hot water 1 small onion, finely chopped 1/4 tsp garlic powder 1 cup rice 2 tsp parsley flakes 1 tbsp curry powder   Place half the butter in a large skillet & cook the onion until translucent.  Add the rice and stir until well-coated with butter.  Add the curry powder and stir until well-blended. Add the broth and stir to make sure there are no lumps. Add the parsley. Pour into a heavy ovenproof casserole dish with a tight fitting cover & bake covered at 400 degrees F.  About 17 minutes until done. Stir in remaining butter. HINT:  Cooking Rice or Pasta? - Add 1 to 2 tsp of oil, butter or margarine to the water, this helps prevent the water from boiling over. - Add a few drops of lemon juice to your pot of boiling rice, this will keep the grains from sticking together.   . by Gwen email -gwenmacneil@hotmail.com