Categories: Main dish, Supper, Lunch
Servings: 4
1 c Rice
2 c Water
1 ts Salt
1. Put rice, water and salt in a pan. Cover and bring to a
vigorous boil.
2. Reduce heat to simmer and cook for 15 minutes.
3. Remove from the heat and let stand, covered, for 10 minutes
more.
Note: Rule of thumb for water is to cover the rice 1/2" inch.
Brown Rice:
1 cup rice with 2 1/2 cups water and 1 tbs. oil. Cook for 40 minutes, let sit.
Categories: Supper, Main dish, Trail
Servings: 4
1 1/2 c Rice, uncooked
1/2 lb Ham or Bacon
3 Tb Cooking Oil
2 Tb Dried OR
1/2 c Green onion, chopped
2 Tb Oil, for ham if used
3 Eggs, fresh or powdered
1 pk Kikoman Fried Rice
- Seasoning Mix
4 Tb Soy Sauce for seasoning
1. Cook rice according to directions for rice.
2. While cooking rice, cube ham or bacon to 1/4" squares.
Heat oil in pan and fry meat until slightly crisp. Drain grease
and set aside to cool.
3. Scramble eggs in 1 Tb oil, breaking into small pieces. Set
aside to cool.
4. When the rice is done, rinse with cold water twice and drain.
Add the cold rice and oil to the hot frying pan. Fry rice until
thoroughly heated.
5. Add cooked meat, eggs, onion and soy sauce to rice and heat
through.
6. Gradually add the seasoning mix while continuously stirring
over a HOT fire. Continue cooking until evenly fried.
Categories: Main dish, Supper
Servings: 4
4 sl Bacon
1 md Onion
1 cl Garlic, chopped
1 lb Ground Beef
1 c Rice
1 cn Tomatoes, 16 oz.
2 c Water, boiling
2 Beef Bouillon cubes
2 ts Salt
Black Pepper
1. Cut bacon into pieces and cook in Dutch oven.
2. Add onion, garlic and ground beef and cook until browned.
3. Add the rice, tomatoes, water, bouillon cubes, salt and
pepper.
4. Cover oven and add coals to top. Place over a small quantity
of coals.
5. Simmer for about 1 1/2 hours. Check after an hour to see if
more liquid is needed.
Categories: Main dish, Supper
Servings: 4
1 c Rice
1 1/2 Tb Oil, olive
1/2 c Onion, diced small
2 lg Garlic, minced
1/2 c Tomato, chopped fine
1/2 c Potatoes, diced fine
1/4 c Peas
1 Tb Carrot, minced
1 c Chicken, cooked
2 c Water
1 ts Salt
1 Tb Parsley, or cilantro
Black Pepper
1. In a large skillet, sauté' the rice in the oil over medium
high heat until it begins to turn a golden brown.
2. Add the onions and garlic and sauté' for 2 minutes, stirring
constantly. Reduce heat to medium.
3. Add tomatoes and cook for 2 minutes, stirring continuously.
4. Add the potatoes, carrots and peas and cook for 2 minutes.
Stir.
5. Add the chicken and cook for 3 to 4 minutes.
6. Add the water and salt, bring to a boil and reduce heat to a
simmer. Simmer for 15 to 20 minutes, until the water is absorbed.
Stir in parsley (cilantro) and pepper to taste.