Food recipes
Gingered Cream Rice
Gingered Cream Rice Ingredients: salt, table spices, garlic powder spices, ginger, ground spices, onion powder spices, pepper, black spices, pepper, red or cayenne butter, without salt mushrooms, white, raw onions, ra...
Gingered Cream Rice
Ingredients:
salt, table
spices, garlic powder
spices, ginger, ground
spices, onion powder
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
mushrooms, white, raw
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, parmesan, hard
Directions:
Combine the seasoning mix ingredients in a small bowl.
Preheat the oven to 350*.
Heat the butter in a large ovenproof skillet, preferably one that has a tight-fitting lid (If you don't have a tight fitting lid, just use aluminum foil to cover!
).
When the butter sizzles, add the mushrooms, onions, and seasoning mix.
Cook, stirring frequently, for 6 minutes, then add the rice and ginger.
Stir in the stock, 2 cups heavy cream, and Parmesan cheese and mix thoroughly.
Cover and bake for 45 minutes.
Remove from the oven and check to see if there is still some liquid in the bottom of the pan.
If not, add the remaining cup of cream.
Let sit until the liquid is absorbed, about 10 minutes, before serving.
Ingredients:
salt, table
spices, garlic powder
spices, ginger, ground
spices, onion powder
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
mushrooms, white, raw
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, parmesan, hard
Directions:
Combine the seasoning mix ingredients in a small bowl.
Preheat the oven to 350*.
Heat the butter in a large ovenproof skillet, preferably one that has a tight-fitting lid (If you don't have a tight fitting lid, just use aluminum foil to cover!
).
When the butter sizzles, add the mushrooms, onions, and seasoning mix.
Cook, stirring frequently, for 6 minutes, then add the rice and ginger.
Stir in the stock, 2 cups heavy cream, and Parmesan cheese and mix thoroughly.
Cover and bake for 45 minutes.
Remove from the oven and check to see if there is still some liquid in the bottom of the pan.
If not, add the remaining cup of cream.
Let sit until the liquid is absorbed, about 10 minutes, before serving.