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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 4, 1982)
FOOD SECTION ooo R August 4, 1982 Volume XII, Number 43 Section II Plain (ffiFancy" ICE has been a staple Parisienne Rice Salad 3 cups cooked rice, cooled 10 cherry tomatoes, quartered (about 1 cup) 3/4 cup thinly sliced celery 1/2 medium cucumber, scored, seeded, and sliced 1/4 cup thinly sliced green onions. Including tops 1 cup mayonnaise 2 tablespoons milk 1/2 teaspoon each basil leaves, crushed, and salt 1/4 teaspoon seasoned pepper food fo r man since be fore written history. C iviliza tions depend on it for survival. Native to Asiatic countries, rice was introduced to the United States quite by accident, when a ship bound for England from Madagascar in 1694 was blown o ff course into what is now the coast o f South Carolina. Today, rice is a m ajor crop in the deep south (Arkansas, Louisiana, Mississippi and Texas), and in California. During the m illing process, the husk is removed from each grain o f rice. Rice in this form is called brown rice. It is the most nutritious form, and has a chewy texture and nutlike fla vor. The most fa m ilia r form o f rice is white milled rice, which is brow n rice, after several layers o f bran are removed. Enriched rice is white milled rice that has gone through a process that adds some v ita mins to the grain. Pre-cooked or converted rice is rice that has been cooked af ter the m illin g process, and then dehydrated fo r quick preparation at home. Rice is high in carbohy drates, and therefore a high en ergy food. It also contains cal cium, iron, and B vitamins. It is economical, and a one-half cup serving has about 90 cal ories. Combine rice and vegetables; toss lightly. Blend remaining ingre dients. Place rice mixture in lettuce-lined bowl. Spoon dressing on top. Makes 6 servings. New Delhi Rice 1/2 cup chopped onions 1 tablespoon butler or margarine 1 teaspoon salt 1/2 teaspoon curry powder 1/8 teaspoon ground black pepper 1-1/4 cups chicken broth 1 cup orange juice 1 cup uncooked rice 1/2 cup raisins 1/3 cup silvered almonds, toasted 2 tablespoons snipped parsley In a large skillet cook onions in butter seasoned with salt, curry powder and pepper. Add broth, juice, rice, and raisins; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes, or until rice is tender and liquid is absorbed. Stir in almonds. Garnish with parsley. Makes 6 servings. Hot German Rice Salad 6 slices bacon, cut In 1/4-inch pieces 1/2 cup finely chopped onions 1/4 cup cider vinegar 3 tablespoons sugar 2 tablespoons water 1/2 teaspoon salt 1/8 teaspoon ground black pepper 4 cups cooked rice 1 small carrot, grated 2 tablespoons snipped parsley In large skillet cook bacon until crisp. Pour off fat; return 2 table spoons to skillet. Add onions, vinegar, sugar, water, salt, and pep- jr. Cook until onions are tender. Stir in rice, carrot, and parsley, eat through, about 5 minutes. Makes 6 to 8 servings. G Her bed Vegetable Rice 1/2 cup green onions. Including tops 1/2 cup chopped celery 1 clove garlic, minced 2 tablespoons butter or margarine 2 cups chicken broth 1 cup uncooked rice 1 can (4 ounces) sliced mushrooms, drained 1/2 teaspoon salt 1/4 teaspoon each basil, marjoram, and thyme leaves, crushed 1/4 teaspoon ground black pepper 1/4 cup pitted ripe olives, sliced can be served in XYJL V /A L i many ways Cook rice in broth . . . add sauteed vegetables, diced fruits, and/or herbs and spices . . . serve topped with sliced olives, chopped nuts, flaked coconut. . . and in no time at all you will have an accompaniment suitable for steak, fish, or chicken. RICE is easy to cook There's no energy wasted in preparing and cooking fluffy rice, perfect with any meal and economical, too, ...as little as four cents per half-cup serving. Try any of these methods. ALL will give perfect rice everytime. In a large skillet cook onions, celery, and garlic in butter until tender crisp.Stir in broth, rice, mushrooms, and seasonings. Bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes, or until rice is tender and liquid is absorbed. Garnish with olive slices. Makes 6 servings. Rice and Pears Rainier 1 cup sliced celery 1/2 cup sliced green onions, including tops 2 tablespoons butter or margarine 1/4 cup sherry 1 tablespoon mint jelly 1/2 teaspoon salt 1/8 teaspoon ground turmeric 3 cups cooked rice 1 can (8-1/2 ounces) pear halves In a large skillet cook celery and onions in butter until tender crisp. Add sherry, jelly, salt, and turmeric; bring to a boil. Drain pears. Slice one pear half into thirds; coarsely chop remaining pears. Stir rice and chopped pears into skillet. Heat through. Serve garnished with pear slices. Makes 6 servings. ...Just rem em ber 1-1-1. That's 1 cup rice, 1 teaspoon salt, 1 tablespoon butter or m argarine. Add liquid and cook for the time specified below @ Top of Range @ © Oven © Microwave Directions: Combine all Ingredients in a 2 to Directions: Combine all ingredients in a Directions: Combine all ingredients In a 3-quart saucepan Bring to a boll. Stir once shallow oven proof dish Stir once or twice deep 2-quart microproot dish Cover Cook or twice Reduce beat to simmer Cover with Cover with a tight-fitting lid or heavy-duty on HIGH Reduce power to 50% Cook until a tight-fitting lid or heavy-duty toll. Begin (oil Bake at 350* until rice is tender and li rice is tender and liquid is absorbed Fluff timing Cook until rice Is tender and liquid Is quid Is absorbed Fluff with fork with <ork. absorbed Fluff with fork Regular milled Regular milled Regular milled Liquid: 13/4 to 2 cups boiling liquid Liquid: 1 -3/4 to 2 cups Liquid: 13/4 to 2 cups Time: 25 to 30 minutes Time: HIGH (maximum power) 5 to 6 Time: 15 minutes minutes, or until (Killing Parboiled 50% — 15 minute! Parboiled Liquid: 2 to 2-1/2 cups boiling liquid l iquid: 2 to 2-1/2 cups Time: 30 to 35 minutes Parboiled Time: 20 to 25 minutes Liquid 2 to 2 1/2 cups Brown Time: HIGH (maximum power) 6 to 7 Brown Liquid: 2 to 2-1/2 cups boiling liquid minutes, or until boiling Liquid: 2 to 2-1/2 cups Time: 55 to 60 minutes 5 0 '» —20 to 25 minutes Time: 45 to 50 minutes Range-Top Steamer Directions: Combine all ingredients in top of cooker Pour water in bottom of cooker Cover: bring to a boil Begin timing Cook un til rice is tender and liquid is absorbed Fluff with fork. Regular milled Liquid: 1-1/2 to 1-3/4 cups Time: 15 minutes Parboiled Liquid: 13/4 to 2-1/4 cups Time: 20 to 25 minutes Brown Liquid: 1-3/4 to 2-1/4 cups Time: 45 to 50 minutes Brown Liquid: 2 to 2-1/2 cups Time: HIGH (maximum (>ower) 6 to 7 minutes, or until tolling 30% —45 to 50 minutes 1
