Food recipes
Black And White Rice Recipe
Black And White Rice Recipe Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt wild rice, raw onions, raw salt, table Directions: Bring 4 c. water to a boil in 2 medium saucepans, 2 c. in e...
Black And White Rice Recipe
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
wild rice, raw
onions, raw
salt, table
Directions:
Bring 4 c. water to a boil in 2 medium saucepans, 2 c. in each pan.
Add in the white rice, 1/2 c. minced onion, and 1 tsp.
salt to one saucepan.
Stir rice and cover.
Add in the black rice, 1/2 c. minced onion, and 1 tsp.
salt to the other saucepan.
Stir the rice and cover.
Cook till the liquid is absorbed and the rice is tender, about 20 min for white rice, 45 min for black rice.
Remove from heat and set aside, still covered.
After allowing the rice to rest for 10 min, fluff each batch with a fork and toss together.
Cover and keep hot.
Serving suggestion: Serve with Chicken Breasts Masked with Gruyere Sauce.
Makes 8
Days of Our Lives by Paulette Cohn and Dotty Griffith.
Lynn's notes: Made this 4-22-98 to go along with the chicken in gruyere sauce.
Excellent dish which could be served to company.
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
wild rice, raw
onions, raw
salt, table
Directions:
Bring 4 c. water to a boil in 2 medium saucepans, 2 c. in each pan.
Add in the white rice, 1/2 c. minced onion, and 1 tsp.
salt to one saucepan.
Stir rice and cover.
Add in the black rice, 1/2 c. minced onion, and 1 tsp.
salt to the other saucepan.
Stir the rice and cover.
Cook till the liquid is absorbed and the rice is tender, about 20 min for white rice, 45 min for black rice.
Remove from heat and set aside, still covered.
After allowing the rice to rest for 10 min, fluff each batch with a fork and toss together.
Cover and keep hot.
Serving suggestion: Serve with Chicken Breasts Masked with Gruyere Sauce.
Makes 8
Days of Our Lives by Paulette Cohn and Dotty Griffith.
Lynn's notes: Made this 4-22-98 to go along with the chicken in gruyere sauce.
Excellent dish which could be served to company.