Tag Archives: Rice

Grandma Ruth’s (my Mom’s) Cabbage Rolls

My Mom makes her mom’s cabbage rolls; here’s her delicious recipe!

“Large head of cabbage…freeze for a week.
Thaw completely and cut out core.  The leaves will peel easily and pliable.
If they are too large I cut them in 2 pieces.  Cut out a V to remove the spine.
Place the outside green leaves on the bottom of the roaster and save some for the top.

Mix: Medium ground beef  and lean ground pork together well.  Mix in parboiled rice so the proportions are about half and half.  Place on leaf and roll tucking in the ends.

Place in a large roaster in layers.  I usually do 2 or 3 because I like to make a lot.  In between the layers I pour diced tomatoes, celery and baby carrots and a lot of pepper and some salt. Then layer again, etc.  Top up the liquid portion with tomato juice and a little water. Cover with any remaining leaves.  Cover and cook in 325 degree oven for a few hours.”

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Filed under food, Main Course, Protein

Grandma Ruth’s Wild Rice

As sent to me by my Mom (unedited).  For my updated version, check here.


Quick soak method for the wild rice:

  • Wash required amount of rice in colander
  • Stir rice into 3 times the amount of boiling water (1 c. rice-3 cups water)
  • Par boil for 5 minutes only
  • Remove from heat. Let soak in the same water (covered) for 1 hour
  • Drain, wash and cook as directed in following recipe

Method:

  • Required amount of cooked rice (I fill the casserole I want to use)

Heat in frying pan:

  • ¼ c. butter

Add the following, and sauté for about 5 minutes:

  • 1 med sized onion finely chopped,
  • 1 tsp. Garlic powder,
  • ½ lb. Fresh mushrooms, sliced.
  • ½ cup slivered almonds

Mix into wild rice and pour over mixture:

  • 1 can consommé and salt and pepper to taste.

Bake in 350 degree oven for about an hour.  You will be able to tell when it’s done.

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Filed under Grains

Grandma Ruth and Grandma Anna’s Stuffed Peppers


This is one of those evolving family recipes that has no written recipe — it is one that we just watch and learn, and then “do”, each with our own twist. My grandmother, who was of Hungarian/Austrian descent made them, so my mother made them, and now I make them.  Of course, I don’t use a written recipe, so this is just a vague approximation…

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1 ¼ teaspoon minced dried onion
  • ¾ teaspoon freshly ground black pepper
  • 1 to 1 ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • 1 ½ to 2 cups parboiled rice, uncooked
  • Green or red peppers, up to four
  • 1 large tin tomato juice, organic, low-sodium
  • Water

Wash peppers, then cut tops off, and hollow out, discarding the insides and the tops. If they will not stand up by themselves, slice of a tiny amount from the bottom, without cutting through to the inside. Set aside.

In a large bowl, gently mix together ground beef and ground pork with a fork. About half way through mixing together, add dried onion, black pepper, salt, and garlic powder, mix gently. Add rice, and mix in with hands – do not “mash” or the mixture will get tough.

Loosely fill each pepper with the meat and rice mixture, leaving a space of about ½” at the top. Leave any leftover mixture in the bowl. Place the stuffed peppers into a very large casserole dish that is stovetop-safe, so that they have plenty of room around each other, and about 2” or 3” above. Slowly pour the tomato juice into the casserole dish.

With the extra mixture left in the bowl, create meatballs approximately 1 ½ Tablespoon in size, and drop into the tomato juice in the casserole. Give the casserole a very gentle stir to make sure that nothing is sticking. Add some water to the casserole so that the meatballs are well covered, and “floating”; the peppers need to have only about ½” above the liquid. With a spoon, scoop up some liquid, and fill each pepper with it. The rice will need to absorb this liquid to cook properly.

Set onto a stovetop, and bring to a boil. Reduce heat so that the tomato juice comes to a simmer, and put the lid on. “Cook until done”! This will take at least a couple of hours. During the cooking time, it is necessary to give the peppers and meatballs a gentle stir a few times, and to “refill” the peppers with liquid. It also might be necessary to add more liquid – either tomato juice or water – to the casserole.

My mom adds carrots to this dish, but the combination of carrots and tomato juice is not one that I’m fond of 😉 .

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Filed under food, Main Course, Protein

Coconut Rice Pudding

I am the only one in my family who enjoys rice pudding, so I halve this recipe when I make it. I don’t always use “light” coconut milk, either! 😉

  • 3 cups light coconut milk
  • 3/4 cup skim milk
  • 1/2 parboiled long-grain rice
  • 1/4 cup packed brown sugar
  • 1 teaspoon excellent vanilla extract
  • 1/2 teaspoon ground cinnamon

Combine the coconut milk, milk, rice, and sugar in a medium saucepan. Bring to a simmer, cover and cook over low heat until the rice is tender and the mixture is creamy, about 40 minutes to one hour. Remove from the heat and stir in vanilla and cinnamon. I prefer it warm.

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Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Lebanese Inspired Chicken and Rice

 

 

  • 2 onions, coarsely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 stick cinnamon
  • 1 star anise pod
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups uncooked parboiled rice
  • 3 cups chicken broth
  • 2 cups cooked chicken, shredded into large pieces
  • 1/4 cup toasted pistachios
  • 1/4 cup toasted almonds
  • Cilantro for garnish, if desired

In a large saucepan over medium heat, brown the onions in the oil. Season with salt and pepper.

Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes.

Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Taste for salt and pepper; adjust the seasoning if required. Place in serving dish and garnish if desired.

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Filed under food, Grains, Main Course, Protein

Chicken Soup with Rice

3 Tablespoons vegetable oil
3 onions, chopped finely
3 stalks of celery, chopped finely
3 carrots, chopped finely
1/4 cup plus 2 Tablespoons all-purpose flour
6 cups home made chicken stock, or 3 10-oz tins chicken broth plus water
6 cups milk
3 pinches EACH of: dried sage, dried thyme, dried savory
1 Tablespoon Worcestershire sauce
3 cups diced or shredded cooked chicken breast
3 cups rice that is already cooked, preferably parboiled rice or brown rice

1. Heat oil in large Dutch oven. Add onion, celery and carrot. Cook on low heat for a few minutes until tender but not brown.

2. Sprinkle flour over vegetables and cook gently for 3 to 4 minutes. Add chicken stock and milk.

3. Add sage, thyme, savory and Worcestershire. Reduce heat and simmer for 10 minutes.

4. Add chicken and rice. Cook for 10 minutes. Taste and season with salt and pepper. The soup will thicken on standing; thin with water or milk if desired, especially if reheating.

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Filed under Main Course, Protein, Soups

Jamaican Rice and Beans

This dish is an excellent source of iron, magnesium, folate, fibre and protein!. I have no idea why it is called “Jamaican”, because I have never in my life eaten Rice and Peas that was even remotely like this recipe! My apologies to anyone of Jamaican heritage!

1 tsp canola oil
1 onion, chopped
1 clove garlic, minced

2 cups cooked black beans
(1 cup cubed cooked ham or bacon — I prefer vegetarian so just leave it out)
1/2 tsp dried thyme
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried sage
1/4 tsp dried savory
1 cup long grain rice (white or brown)

1 can coconut milk + enough water to make 3 cups liquid

Garnish, if desired: 1 cup chopped tomato and/or red sweet pepper

  1. Cook onion and garlic 5 minutes or until translucent.
  2. Add beans, coconut milk + water mixture, ham, rice, and seasonings.
  3. Bring to a boil, then reduce heat, cover and simmer for ~25 minutes.
  4. Garnish with tomato/peppers if desired.
  5. Serve immediately, or leave to cool. Cover and refrigerate for up to 3 days.

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Filed under Grains, Main Course, Protein