1 cup long grain rice makes 3 cups cooked.
1 cup quick-cooking rice makes 2 cups cooked.
Garlic and Ginger White Rice
- 2 peeled cloves garlic, smashed but not minced
- 1 two-inch piece ginger, sliced lengthwise
- 1 cup long-grain white rice
- 1-3/4 cups water
- 1/4 tsp kosher salt
Combine all ingredients in a small saucepan, stir.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes.
Remove from heat and let sit, covered, 5 minutes.
Discard ginger and garlic and fluff rice with fork.
Mushroom Brown Rice
- 1 cup long-grain brown rice
- water (use amount specified in package directions)
- 1 tsp salt
- 1 tbsp chopped onion
- 1 tbsp butter
- 1/2 lb. fresh sliced mushrooms
- 1/4 cup dry sherry OR chicken stock OR beef broth OR vegetable broth
Melt butter in a hot frying pan and stir in chopped onion.
When onion is brown, add mushrooms, cook till soft (about 5 minutes).
Stir in the sherry or broth and heat.
Add this mixture to the rice, stir well and serve.
Spanish Rice (1 hour)
- 1-1/2 cups chopped onion
- 2 large cloves crushed garlic
- 1/4 cup olive oil
- 1/2 tsp salt
- 1-3/4 cups raw brown rice
- 2 chopped green bell peppers
- 1/2 tsp oregano
- 1/2 tsp basil
- finely ground black pepper to taste
- cayenne pepper to taste
- 2-1/4 cups tomato juice
- 2 small fresh tomatoes, chopped
- 1/2 cup chopped green olives (optional)
- freshly chopped parsley
- 1 packed cup grated sharp cheese
In large, heavy saucepan, saute onion and garlic in olive oil with salt, until onions are soft (5-8 minutes).
Add the raw rice, green peppers, and spices.
Saute over medium heat another 5-8 minutes, stirring frequently.
Add tomato juice, bring to a boil.
Turn the heat way down to low, simmer covered 15 minutes.
Add tomatoes and olives. Stir, cover again.
Continue simmering until rice has absorbed all the liquid, another 15 minutes.
Remove from heat.
Fluff the cooked rice with a fork and transfer to a serving bowl.
Garnish with grated cheese and parsley.
Serve immediately.
