|In Pursuit Of Flavor|
|by Edna Lewis|
Lewis draws on her childhood in Freetown, Virginia, to re-create some of the simple, honest dishes she grew up on.
1 - 10 of about 970 for flavored rice
Cook the rice according to package ... in microwave or on stovetop until thawed. Mix the rice and peas together when both are done. Makes 4-5 servings. .
Put the rice in a bowl ... without uncovering for too long, cover again and leave for another 5 to 10 minutes or until the peas are tender. Stir and Serve.
Combine all ingredients ... cups of Chicken Flavored Rice Mix. Combine all ... and cook 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.
In 5 quart pan, mix water, rice, and chicken ... green pepper is tender. Add to rice, sauteed mixture, 1 stick butter, salt, and pepper (to taste). Mix well.
Remove bones from ... thin strips. Wash rice and put all ... as a hidden taste, such as: Soup of Udon noodles, Oyako Bowl, Tempura dip or Teriyaki sauce.
Saut e the ... pan. Add the rice and brown slightly. ... the liquid comes to a boil, reduce the heat to low. Cover the pan and simmer for 20-25 minutes.
Preheat oven to ... 1 cup of rice, 2 cups ... Lay chicken pieces on top. Bake for 40-50 minutes, no need to turn the chicken or mix the rice while baking.
Saute mushrooms, onions ... butter until tender and brown. Mix rice- a-roni according to directions on box. Just before serving add peanuts. Serves 6 to 8.
Cook rice using no salt ... heat and add all other ingredients. Transfer to a serving dish and serve. Yields 6 servings. (117 calories per 1/2 cup serving).
Melt butter. Add noodles and onion and brown slowly. Slowly add rice. Add broth, water, salt, pepper and thyme. Simmer 25 minutes until done. Serves 4.
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