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2017 recipe book 2017 2 United States Department of Agriculture, University of Arkansas and County Governments Cooperating. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. Living Well with Rice Sponsor Recipes Producers Rice Recipe: Cumin Rice...............................................................................................................5 Specialty Rice Recipe: Cheese Rice with a Kick .............................................................................................6 White versus Brown Rice ..............................................................................................................................7 Award Winning Recipes 2016 Rice Expo Recipe Contest Winner: Lemon Rice by Martha Feland .......................................................9 2016 Miss Arkansas Rice Madison Gibson’s Get Your Gumbo On!..............................................................10 Tips for Perfect Rice....................................................................................................................................11 Appetizers Cheesy Broccoli and Rice Squares ...............................................................................................................13 Southwestern Pepper Cups.........................................................................................................................14 Mandarin Orange Rice and Shrimp Lettuce Wraps......................................................................................15 Mediterranean Chicken and Wild Rice Cup................................................................................................16 Sesame Chicken and Wild Rice Spring Rolls ...............................................................................................17 Bok Choy Wrappers....................................................................................................................................18 Layered Rice Pesto and Pepper Bake ...........................................................................................................19 Main Dishes Avgolemono (Lemon Rice Chicken Soup)...................................................................................................21 Breakfast Rice with Blackberries and Apples ...............................................................................................22 2 Main Dishes (cont.) Hoppin’ John (Sausage, Black-Eyed Peas and Rice).....................................................................................23 Arroz Con Pollo Chicken and Rice..............................................................................................................24 Cherry Almond Breakfast Risotto................................................................................................................25 Indian Rice Skillet Meal ..............................................................................................................................26 Turkey and Rice Soup.................................................................................................................................27 Side Dishes Creamy Red Beans and Rice with Caramelized Onions ...............................................................................29 Confetti Rice and Bean Salad ......................................................................................................................30 Walnut Rice with Cream Cheese, Mushrooms and Spinach.........................................................................31 Flavorful Fried Rice ....................................................................................................................................32 Herb Spinach Rice Bake..............................................................................................................................33 Harvest Rice................................................................................................................................................34 Black-Eyed Peas and Rice............................................................................................................................35 Desserts Rice Pudding Tarts......................................................................................................................................37 Baked Vanilla Rice Peaches .........................................................................................................................38 Rice Pudding Ice Pops ................................................................................................................................39 Baked Rice Apple Crisp ..............................................................................................................................40 Cranberry Rice Cookies ..............................................................................................................................41 3 Sponsor Recipes Cumin Rice Ingredients: 1 3 ⁄3 c. chopped onion 2 (10.5-oz.) cans consommé ⁄4 tsp. salt 1 3 ⁄4 c. chopped green pepper 1 c. uncooked ParExcellence ⁄4 tsp. cumin seed 2 Tbsp. bacon drippings Parboil Rice 1 Tbsp. Worcestershire sauce Directions: Use 3 quart cooking pan with tight fitting lid. Sauté onion and green pepper in the bacon drippings until lightly browned. Add consommé, rice, salt, cumin seed and Worcestershire sauce. Bring to boil; turn to low. Cover with lid and continue cooking on low for 15 to 20 minutes Serves 6. —Wilma G. Knoll, Producers Member (and Winner of the 1949 Arkansas County Rice Homemaker Award for her cumin rice recipe) 5 Cheese Rice with a Kick Ingredients: 3 c. cooked White Basmati or Lightly 1 c. sour cream Milled Brown Basmati Rice 1 (4.5-oz.) can chopped green chilies 1 2 c. shredded mild cheddar cheese ⁄4 tsp. ground red pepper (or to taste) 2 c. chicken broth 1 tsp. garlic salt (or powder) Directions: Cook rice according to directions then measure out 3 cups. Preheat oven to 350°F. Mix all ingredients together and pour into a 12 x 9 in. baking dish. Bake uncovered for 45 minutes or until top is lightly brown. Do not overcook or it will be too dry. Makes 8-10 servings. 6 White versus Brown Rice Brown rice is the whole grain with only the inedible outer husk removed through milling. It retains a nutritious, high fiber bran coating, giving it a light tan color, nutlike flavor and chewy texture. The bran is high in soluble fiber, B vitamins, minerals and phytonutrients. To make white rice, the grains are stripped further — removing the bran and germ and polishing the grains to be smooth and white. While the bulk of the nutrition is removed with these layers, white rice will cook faster and tends to create a fluffier rice. There is also a difference in shelf life. The outer layer on brown rice can go rancid if not stored properly. Its shelf life is limited to about 6 months unless refrigerated. However, white rice kept in an airtight container in a cool dark place can be stored almost indefinitely. Cooking Brown Rice Cooking White Rice Use 2½ c. liquid to 1 c. rice, cook 40-50 min. Use 2 c. liquid to 1 c. rice, cook 15 min. 1 cup contains 218 calories; 1.5g fat; 1 cup contains 242 calories; 0.5g fat; 46g carbohydrate; 3.5g fiber; 4.5g protein. 53g carbohydrate; 5g fiber; 4.5g protein. 7 Lemon Rice – page 9 Award Winning Recipes Winning Award Lemon Rice Ingredients: 2½ c. chicken broth 1 Tbsp. grated lemon rind 1 Tbsp. freshy squeezed lemon juice 2 Tbsp. onion, finely diced 1 c. uncooked long grain rice 2 Tbsp. fresh parsley, chopped 1 ⁄4 c. chopped celery 2 Tbsp. butter Directions: Melt butter in heavy saucepan. Add celery and onion and cook over medium heat until tender. Add rice and chicken broth to pan. Bring to a boil, cover tightly and reduce heat. Simmer for 20-25 minutes, stirring occasionally, until all liquid is absorbed. Add lemon rind and parsley and toss together. Serve immediately. —Martha Feland, 2016 Arkansas Rice Expo Recipe Contest Winner 9 Get Your Gumbo On! Ingredients: 1 4 c. white rice (medium or long ⁄3 c. celery, diced grain) 2 (14-oz.) cans chicken broth* 1 chicken breast, cubed ½ (14-oz.) can okra ½ lb. precooked shrimp ½ (14-oz.) can diced tomatoes 1 4 oz. of polish sausage, sliced ⁄4 Tbsp. cayenne pepper (to taste) ½ c. onions, diced ½ tsp. salt ½ c. green peppers, diced ½ tsp. pepper Directions: Prepare rice according to package directions. Saute chicken, onion, and green peppers. Combine all ingredients excluding rice into a crockpot. When ready to serve, add the prepared rice. Crockpot may be kept on low to keep the dish warm. *Low sodium broth may be substituted. —Madison Gibson, 2016 Miss Arkansas Rice 10 Tips for Perfect Rice • Accurately measure rice and liquid. • Set timer to prevent under- or over-cooking. • Keep lid on pot during cooking to prevent steam from escaping. • Rice triples in volume. Use cookware appropriate for the amount of rice you are preparing. • Do not stir. Stirring releases the starch, resulting in rice that is sticky. • When rice is cooked, fluff with fork or slotted spoon to allow steam to escape and keep the grains separate. 11 Appetizers Layered Rice Pesto and Pepper Bake – page 19 Cheesy Broccoli and Rice Squares Ingredients: 1 1 c. low fat cheddar cheese, shredded ⁄2 tsp.
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