Dougherty Family Recipe Box

Category: Rice

  • White Rice

    Ingredients

    • 3 tablespoons vegetable oil
    • 1 celery stalk finely chopped
    • 1 medium onion finely chopped
    • 1/2 red bell pepper finely chopped
    • 5 cloves garlic minced
    • 2 cups dry white rice
    • 3 cups hot water
    • 1 1/2 teaspoons salt

    Method

    1. Pour the oil into the bottom of a pot and heat over medium heat.
    2. Add vegetables to the oil and cook for a couple of minutes.
    3. Add the garlic to the vegetables and cook for 1 minute longer.
    4. Stir in the dry rice and cook until the rice is golden.
    5. Add the hot hot water and salt.
    6. Bring to a boil.
    7. Cover and cook until rice has absorbed all of the liquid (about 20 minutes).
    8. Remove from heat and serve.

    Source

  • Cabbage Rolls

    Ingredients

    Rice Filling

    • 2 cups short grain white rice
    • 2 cups boiling water
    • 2 teaspoons salt
    • 1 medium onion chopped fine
    • 4 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Rolls

    • 1 large head green cabbage
    • boiling water
    • 1 1/2 cups water
    • 2 tablespoons olive oil
    • salt
    • pepper

    Method

    1. Wash the rice in a sieve until the water comes off clear.
    2. Add to the boiling water, stir in salt.
    3. Bring to a brisk boil and let cook 1 minute.
    4. Remove from heat and cover.
    5. Let stand until water is absorbed (rice will be paritally cooked).
    6. Cook onion in the oil until light golden colour.
    7. Mix onion with rice, salt, and pepper.
    8. Cut core out from cabbage.
    9. Place cabbage in a deep stock pot and pour boiling water into the hollow of the core until the head is covered completely.
    10. Let cabbage stand until leaves are soft and pliable.
    11. Preheat oven to 350°F.
    12. Drain, then take leaves apart very carefully.
    13. Cut the hard centre rib from each leaf.
    14. Cut larger leaves into 2 or 3 pieces.
    15. Line the bottom of a casserole dish with a few leaves.
    16. Put a spoonful of rice filling in the centre of a leaf then roll lightly.
    17. Arrange rolls in layers in the casserole dish.
    18. Sprinkle each layer with some salt.
    19. Mix together 1 1/2 cups water, oil, and pepper.
    20. Pour water over the cabbage rolls.
    21. Cover the top layer with a few more leaves of cabbage.
    22. Tightly cover the casserole dish with aluminum foil.
    23. Bake until cabbage and filling are cooked (about 2 hours).

    Source

    Traditional Ukrainian Cookery (out of print).

  • Rice Carrot Casserole

    Ingredients

    • 2 eggs well beaten
    • 1 1/4 cups milk
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon melted butter
    • 2 cups shredded carrots
    • 1/2 pound cheddar cheese coarsely grated
    • 2 cups cooked rice

    Method

    1. Preheat oven to 350°F.
    2. Mix liquids and spices together in a large bowl.
    3. Stir in carrots, cheese, and rice.
    4. Pour into deep casserole dish.
    5. Cover and bake 20 minutes.
    6. Uncover and bake 40 minutes longer.
    7. Remove from oven and let stand 10 minutes before serving.

    Source

    Barkley family recipe.

  • Mexican Rice and Beans

    Takes just over an hour.

    Ingredients

    • 2 cups uncooked brown rice
    • 4 cups water
    • 1 1/2 tablespoons salt
    • 2 tablespoons olive oil
    • 1 head garlic finely chopped
    • 1 white onion finely chopped
    • 3 fresh jalapenos finely chopped
    • 2 (14-ounce) cans black beans drained and rinsed
    • 1 (30-ounce) can crushed tomatoes
    • 1/4 cup hot sauce
    • 1/4 cup lime juice
    • 1 tablespoon cumin
    • 1 teaspoon chili powder
    • 1/2 cup chopped cilantro

    Method

    1. Cook rice in water with salt until rice is done but still firm.
    2. When rice is almost done cooking, brown the garlic, onion, and jalapenos in the olive oil over medium heat in a dutch oven on the stove.
    3. Combine cooked rice and all remaining ingredients with the cooked vegetables in the dutch oven.
    4. Simmer uncovered over medium-low heat until the liquid is reduced.

    Source