|North African Cooking|
|by Tess Mallos|
North African Cooking is an exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia.
1 - 10 of 34 for african rice
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Melt the butter ... heat. Add the rice and stir until ... simmer for about 20 minutes or until the rice is tender and has absorbed all the liquid. Serve.
Melt butter and ... a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and serve over cooked rice.
In a skillet stir in rice, butter and ... Cover and simmer 25 minutes. Remove from heat, toss lightly and serve. Rev Yosamu Sewagudde, Church of Uganda.
Saute onion in ... until the potatoes and vegetables are tender. Serve over the cooked rice. Bring to a boil and reduce heat to simmer 15 to 20 minutes.
Cook 1 cup long grain rice in 2 cups ... stick. When cooked, remove cinnamon stick and stir in 3/4 cup raisins, 2 tablespoons butter and 3 tablespoons sugar.
Cook rice in salted water; ... Season with remaining salt and cayenne. Add rice; mix well. Cook another 10 minutes or until heated thoroughly. Serve at once.
Cut up beef, ... a boil; add rice. Add 1 1/2 ... paste and all stew mixture to rice. Cook until rice is done. Stir every now and then. Makes 6 servings.
1. Remove coconut ... ham, pepper, onion, tomato paste, salt and season to taste. 3. Bring to boiling. Add rice and cook until done. Makes 4-6 servings.
In a large ... fat. Add the rice, making sure ... with liquid. Cover and simmer for 30 minutes more and sprinkle with snipped parsley. Makes 6 servings.
Heat oil, add ... garlic, discard. Add rice to garlic oil, ... Keep warm until ready to serve. Serve garnishes in small bowls on the side. Serves 4 to 6.
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