FOOD SECTION
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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