|Food of Japan|
|by Shirley Booth|
In the past North Americans have not been great fans of Japanese food, perhaps feeling it to be too alien in style and ingredients.
Results 1 - 10 of 192 for oven rice
In 2 quart ... fitting lid, mix rice, salt, pepper. ... with fork to melt butter. Bake at 350 degrees for 45 minutes. Fluff up with fork before serving.
Heat oven to 400 degrees. ... 6 servings. The rice recipe may be ... longer. Remove from heat, and from saucepan. Fluff rice with fork or slotted spoon.
Mix soups together, ... 1 1/4 cups rice and mix with ... pour remaining soup over chicken. Over all pour 3/4 cup melted butter. Bake 2 hours at 250 degrees.
Preheat oven to 350 degrees. ... fitting lid, combine rice, salt and ... bake 45 minutes (do not peak), (do not stir). To serve, fluff up lightly with fork.
In a 1 ... tightly fitted), combine rice, salt and ... amounts of butter through. Can be doubled, use 3 quart casserole but do not increase cooking time.
Heat oven to 370 degrees. Combine rice mix and seasoning ... mixture. Bake 1 hour or until juices run clear when chicken is pierced with fork. Makes 4 servings.
1. Make beef ... gently 5 minutes or until heated through. 7. Stir in sour cream; heat gently over low heat. Serve over oven-steamed rice. Makes 6 servings.
Combine all ingredients; ... quart casserole. Cover and bake at 350 degrees for 55 minutes or until rice is tender and liquid is absorbed. Yield: 4 servings.
Combine all ingredients except rice in a 1 ... in a slow oven (325 degrees) for ... bake in a slow oven (325 degrees) 35-40 minutes or until rice is tender.
Melt butter, add onion and rice and brown. Add remaining ingredients and bake in cake pan one hour at 350 degrees. Great to use with Shishkabobs.
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