Vegetables & Side Dishes

Rosemary Polenta

Summary

Yield
8 Servings
SourcePatty Landis (2003)
Prep time
2 hours
Cooking time
25 minutes
Total time
2 hours, 25 minutes

Ingredients

1⁄2 c
unsalted butter
1⁄4 c
olive oil
1 T
garlic
1 t
crushed red pepper flakes
1 t
rosemary (fresh, minced)
1⁄2 t
salt
1⁄2 t
black pepper
3 c
chicken stock
2 c
half & half
2 c
milk
2 c
Cornmeal
1⁄2 c
Parmesan cheese
 
flour (for frying)
 
olive oil (for frying)
 
butter (for frying)
 
tomato sauce

Instructions

Heat the butter and olive oil in a large saucepan. Add the next 5 ingredients and sauté for 1 minute. Add the chicken stock, half & half and milk and bring to a boil. Remove from heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly for a few minutes, until thickened and bubbly. Turn off the heat, stir in the Parmesan, pour into a 9 x 13-inch pan, smooth the top and refrigerate until firm and cold. Cut the chilled polenta into squares, lift out of the pan and then cut squares into triangles. Dust each lightly with flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat until browned on the outside and heated inside. Serve with tomato sauce.

Barley Risotto

Summary

Yield
4 Servings
SourceTerri McKeown (2004)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

4 T
olive oil
1
onion (small, finely chopped)
1 c
pearl barley
1⁄2 c
red bell pepper (finely chopped)
1⁄2 c
celery (finely chopped)
1 c
zucchini (finely chopped)
2 c
chicken broth
 
salt (to taste)
 
pepper (freshly ground, to taste)
2 T
Parmesan cheese (or Parmigiano-Reggiano cheese, freshly grated)

Instructions

In a large saucepan over medium heat, heat the olive oil. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Raise the heat to medium-high and add the barley. Cook, stirring constantly, for 1 minute. Stir in half of the remaining vegetables and cook for 1 minute more. Add all the broth and bring to a simmer. Cover and cook for 20 minutes. Add salt, pepper and the remaining vegetables. Cook, uncovered, for 10 minutes more, or until the liquid has evaporated and the barley is tender. Remove from heat. Stir in the cheese and serve immediately.

Risotto With Green Beans & Yellow Bell Pepper

Summary

Yield
6 Servings
SourcePatty Landis (2003)
Prep time
15 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 25 minutes

Ingredients

1⁄2 lb
green beans (trimmed)
 
salt
1
beef bouillon cube
3 T
butter
1 T
vegetable oil
1
onion (small, finely chopped)
1
yellow bell pepper (cored, seeded and diced)
1 2⁄3 c
risotto rice
2⁄3 c
Parmigiano-Reggiano cheese (freshly grated)
 
black pepper (freshly ground)

Instructions

Blanch beans in a medium pot of boiling salted water for 2 minutes. Drain and cut into 72-inch lengths, then set aside. Meanwhile, bring 6 cups of water to a boil in a medium pot over high heat. Reduce heat to low. Add bouillon cube and stir until dissolved. Keep the broth warm over low heat. Put 1 1/2 tablespoons of the butter, oil and onions into another medium heavy pot and cook over medium-high heat, stirring often, until onions are pale gold, about 7 minutes. Add peppers, increase heat to high and cook for about 30 seconds, stirring constantly. Add green beans and continue cooking for 3 to 4 minutes. Add rice to the beans and peppers, etc., stirring to coat with the oil and butter and to combine the vegetables. Add about 1 cup of the simmering broth at a time, stirring the rice constantly. Wait until almost all of the broth has been absorbed before adding another cup of broth. Continue cooking and adding the broth, one cup at a time, until the rice is tender but firm to the bite, about 20 minutes. Remove pot from heat and vigorously stir in the remaining 1 1/2 tablespoons butter and all of the cheese, then season with salt and pepper.

Mexican Rice

Summary

Yield
6 Servings
SourceMary A. Maginnity (1979)
Prep time
20 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 30 minutes

Ingredients

2 T
oil
1
onion (medium, cut up)
1
green pepper (chopped)
1 lb
hamburger
1 t
paprika
1 t
salt
1 t
basil (dried)
1⁄2 t
pepper
1 cn
tomatoes (1-lb. 14-oz, drained)
3 c
rice (cooked)
1 cn
red kidney beans (drained)
4 sli
cheddar cheese (cut in strips)

Instructions

Sauté onion, green pepper and beef. Drain and add paprika, salt, basil and pepper. Cut up tomatoes and add to meat mixture. Simmer, uncovered, 30 minutes. Add cooked rice and beans. Place mixture in casserole. Add strips of cheese on the top. Bake, covered, for 20 minutes in oven at 350 degrees. Uncover and continue baking for 10 minutes.

Spanish Rice

Summary

Yield
4 Servings
SourceBarb Apel (2003)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

8 sli
bacon
1
onion (chopped)
1
green pepper (chopped)
1 c
rice (uncooked)
1 cn
tomatoes (large, diced)
1⁄2 c
tomato juice (up to 1 c)
1 1⁄2 t
salt
1⁄8 t
pepper

Instructions

In a skillet, fry bacon until crisp; remove from skillet. Add onion and green pepper to the bacon fat and cook over medium heat until onion is yellow. Add remaining ingredients and cook until liquid is absorbed and rice is tender. Crumble bacon into rice. 

Aunt Wink's Rice

Summary

Yield
4 Servings
SourceJulie Waddell (1993)
Prep time
5 minutes
Cooking time
25 minutes
Total time
30 minutes

Ingredients

1 c
rice (long-grain)
1 3⁄4 c
water (cold)
1 T
margarine

Instructions

Combine in 3-quart pan rice and cold water. Bring to a boil over medium heat. Add margarine. Reduce heat to low, cover pan and simmer for 15 minutes. Remove from heat, let stand for 10 minutes. Then uncover rice and fluff it with a fork.

Green Rice

Summary

Yield
4 Servings
SourceMerle Matthews (1972)
Prep time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes

Ingredients

2 c
rice (cooked, or uncooked Minute Rice)
1 lb
American cheese
2 c
milk
2
eggs (beaten)
1
onion (medium, chopped)
1 c
parsley (fresh)

Instructions

Combine and bake in buttered casserole 45 minutes at 350°.

Baked Rice With Mushrooms

Summary

Yield
4 Servings
SourceDot Schweikart (1975)
Prep time
5 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 35 minutes

Ingredients

1 c
rice (uncooked)
1 pk
mushrooms (8-oz box)
2 cn
Consomme soup (Cambell's)
1⁄4 lb
butter

Instructions

Combine all ingredients in a casserole dish. Bake, uncovered, at 325° for 1 1/2 hours. Stir a couple of times while casserole is baking. Serves 4 to 6.

Broccoli & Rice Casserole

Summary

Yield
4 Servings
SourceJanice Newman (1982)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

2 pk
broccoli spears (frozen)
3⁄4 c
celery (chopped)
1⁄3 c
onion (chopped)
1⁄2 c
margarine (melted)
1 pk
Cheez Whiz (8-oz jar)
2 cn
cream of mushroom soup
2 c
Minute Rice

Instructions

Cut up and thaw broccoli spears. Mix all ingredients together and pour into buttered casserole. Bake 1 hour at 325°, uncovered. Can use spinach in place of broccoli.

Quick Rice Casserole

Summary

Yield
4 Servings
SourceLesa Growel (1981)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1 c
regular rice
1⁄2 c
oleo (plus 2T)
1 cn
beef bouillon soup
1 cn
onion soup
1 cn
mushrooms (small)

Instructions

Brown rice in oleo. Put in casserole dish. Put other ingredients in. Bake at 325° for 1 hour.

Pages

Subscribe to Vegetables & Side Dishes