AM we don't have Stew Leonard's here so I don't know how this will compare. I have this in my to try file and others have certainly liked it a lot. It was posted on the Mushroom thread. Don't be put off by the length of the post, I included the comments that were on the original post. Lee RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dishesdone (My Page) on Tue, Dec 29, 09 at 10:32 Renee, this has no cream and it's a fabulous soup. Delicious. It has butter, but I suppose you can use a nice olive oil! Mushroom Soup (posted SusanQ at GB's ~ I found this on Epicurious and posted some of the reader's comments as well. One comment suggests making parmesan croutons which I used and were a wonderful addition) Makes 4 servings. By Anthony Bourdain with Jose de Meirelles and Philippe Lajaunie Bloomsbury 6 tablespoons butter 1 small onion, thinly sliced 12 ounces button mushrooms 4 cups light chicken stock or broth 1 sprig of flat parsley Salt and pepper 2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup) Equipment Medium saucepan Wooden spoon Blender (I used an immersion blender) In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl. And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it. reviews cookykamp on 12/06/06 This soup was an awesome surprise. Imagine, a mushroom soup with no cream that is absolutely to die for! And so easy too. I topped mine with home-made garlic roasted croutons and fresh grated parmesan. Can't wait to try this with Portobellas and beef broth. YUM-O! akalish from New York, NY on 10/30/06 This recipe is amazing, but a few changes are imperative. I used portobello mushrooms because I had them on hand, and I allowed the onions to brown to deepen the flavor (and because I knew the portobellos would darken the soup anyway). I did not bother with the sherry since I didn't have any on hand, nor the parsley because my chicken broth was already quite flavorful. I used a hand blender to make the process a bit easier, and allow it to cool so I could de-fat it the next day since my guests prefer lighter foods. Most importantly(!!!), I finished the soup with a few drops of black truffle oil, which was pungently delicious. I also took a baguette, sliced it and topped each slice with some freshly grated parmesean. I melted them in the oven, inevitably making frico alongside the croutons, until the bread was nice and crusty. I put a crouton in each soup (serving as a garnish) and served a plate of extra croutons and frico on the table alongside the soup. The black truffle oil and the parmesean-croutons MADE this soup. It was phenomenal. This is at the top of my list for my next dinner party. Delicious! And FYI: when I say crouton, I do mean baguette slices, not cubes--more like crostini but without brushing them with oil and baking them first. A Cook from Palo Alto, CA on 10/27/06 wonderful flavor! I doubled the recipe and added one half ounce dried porcini mushrooms, soaked and added the strained mushroom liquid to the broth. I was very glad I doubled the recipe! malby from NYC on 01/16/06 Made this for my second Christmas in a row--guests actually requested it before RSVPing! We loved it again, and I played with it this year by picking up a dried wild mushroom stir-fry mix. Re-moistened the mushrooms as the package instructed and used the reserved water in addition to the chicken stock. Wow! Adina A from Philadelphia, PA on 11/13/05 A very simple yet elegant and complex soup. One way to make it even easier to make is to put the mushrooms and onions in the cuisinart before you fry them. That way you don't have to whiz them after the sou

Cock a Leekie Soup Prep Time: 10 Minutes Cook Time: 2 hrs. Servings: 12 Cock a Leekie Soup Ingredients: 4 pounds boneless, skinless chicken thighs, cut into bite-size pieces 10 cups water 1 onion, chopped 1/3 cup barley 2 peeled and cubed potatoes 1 (10.5 ounce) can condensed chicken broth 3 leeks, sliced 2 stalks celery, thickly sliced 1 sprig fresh thyme, chopped 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper Directions: 1. In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. 2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 1 hr. more , or until all vegetables are tender. I have not made this in some years. I hope to make some to have during our rummage sale we are having again on Saturday. Sue

* Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 12:05 I make this dish all the time - I never measure tho, so I don't have exact ingredients, but exact measurements aren't necessary anyway, so it doesn't matter! Roasted Carrots Slice carrots into thick "coins" and place in a 9 x 13 baking dish. Mix 1 cup orange juice with 1 or 2 shots of whiskey and pour over the top. I fill the pan about half way with carrots when I make it, so that amount of whiskey/juice is good for that amount of carrots - you can reduce or increase the amount if you're making more or less - it's not critical if you're off a little. And I HATE whiskey, but in this dish it adds a great taste! Grind fresh sea salt and pepper over the top, dot with butter all over, cover with foil, and bake at 350 until done to desired. I like my carrots with a bit of bite still in them. I also uncover them for the last 10-15 minutes to make sure the liquids turn into a "glaze" and the carrots brown a bit. You might need to add a bit more juice at this point if there isn't enough liquid left so what's left doesn't just burn up. You can also drizzle some maple syrup over the top after you dot them with the butter, but I find they're sweet enough without it. Sometimes I add it and sometimes I don't. Lisa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 19, 09 at 13:31 Warning, I have not made that carrot-cumin tart either, but with cheese and cream and carrots and cumin . . . how can you go wrong? I am leaning towards making the carrot tart for a dessert, (I don't know if it will be good or not, it is mostly a curiosity thing) but we'll see, because my weekend plans haven't firmed up yet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 13:39 Lisa, Roasted Carrots w/whiskey is calling my name! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 15:30 mustangs - as I said, I'm really not a whiskey fan, but in this dish, it's really good. It just adds a special taste that you can't quite put your finger on! Lisa o Coconut Carrots clip this post email this post what is this? see most clipped and recent clippings * Posted by jeri (My Page) on Thu, Feb 19, 09 at 16:12 This has got to be one of the simplest carrot recipes ever – and delicious too! :-) Simmer Carrots in Coconut Cream. That’s it! I always have baby carrots on hand and a can of Coconut Cream in the pantry. It *has* to be Coconut Cream which you find in the Liquor Isle. It doesn’t contain liquor – but I guess it is used for certain mixed drinks? Anyway – this will *not* work with Coconut Milk. The Coconut Cream is slightly sweet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 16:41 Lisa, Strangely I don't drink (well there was that time in December Sheshebop made me) but I am drawn to recipes with liqueur, beer, or wine. In fact I just shared your recipe with the guy ahead of me at the checkout line. He had a huge bag of carrots. Turns out the carrots were for his horse. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by posie4u (My Page) on Thu, Feb 19, 09 at 17:48 I love carrots. The following recipe was given to me by a co-worker (a dietitian) who advised that for he and his wife, it is a must have dish for Thanksgiving. It is yummy. Horsey Carrotts 1 bag of baby carrots or 12 carrots, pared/sliced 1 cup mayonnaise 2 Tbs grated horseradish, more or less to taste 1/4 - 1/3 cup grated onion 1 tsp salt 1/2 tsp pepper 1 cup fresh, buttered bread crumbs Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Thu, Feb 19, 09 at 17:48 LOL, Cathy. When we had horses, we always bought large bags of carrots as a treat. They got them in the evening, and we always had to cut up one extra carrot for one of our dogs who loves raw carrots as well :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Thu, Feb 19, 09 at 17:52 Okay - I don't know how to count this... BUT Last night I made the following carrot heavy recipes: Piquant Carrots Worlds Best Meatloaf Which both met with huge approval.... And I am making Marilyns Carrot Cake for DHs Birthday celebration this weekend.... Do I qualify? LOL! Alexa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Feb 19, 09 at 19:59 Coconut-nj, you add milk to the carrots without draining the water? I'm not understanding how "soupy" your recipe is supposed to be. Lisa, the roasted carrots sound really good, but so does the carrot cumin tart. Hmmm, decisions, decisions. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Feb 19, 09 at 23:43 Sally, it's not supposed to be soupy at all. You're basically making a white sauce using the carrot "broth" as the base. After the carrots cook, the liquid has usually come down a little below the level of the carrots, so when adding enough milk to cover the carrots it will turn it white. The great flavor comes from the carrot cooking liquid, which is basically a single vegetable broth. When you add the slurry, you make it nice and thick, then stir in some butter. I just put several tablespoons [or more] of cornstarch into a cup and add enough cold water to dissolve it while stirring. Then when the carrots with liquid come back to a boil/simmer, stir in the slurry while stirring until it gets as thick as you want it. We like it rather thick, but you make it how you like cream sauces. I usually make more slurry than I think I'll need since cornstarch is cheap and I'd rather have more ready then have to go back and make some more if it didn't make it thick enough. I hope I explained this clearly. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Fri, Feb 20, 09 at 15:27 I had this salad at a restaurant in Chicago called Russian Tea Time. It's much greater than the sum of its parts. Tashkent Carrot Salad Carrots — 2 lbs. Coriander — 1 tsp Garlic — 4 cloves Olive oil — 6 T White vinegar — 6 T Paprika — to taste Salt — to taste Pepper — to taste Sugar — 2 T Thinly shred carrots, mix with sugar and crushed garlic. Let stand for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to collect on the bottom of the dish. Serve chilled. (serves 6) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Feb 21, 09 at 9:36 Your explanation cleared it up for me, Coconut-NJ. Thanks. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 9:52 I eat carrots almost every day, and carrot muffins are one of my favorites. I have several recipes. Here's a nice seasonal one. Maple Carrot Muffins 1 1/2 cups unsifted flour (can use some oatmeal if you like) 1/4 cup packed brown sugar (optional, I am a health nut who is always trying to cut the sugar) 1/4 cup pure maple syrup 1/3 cup melted margarine (I think butter would be OK too. Or 1/4 cup vegetable oil) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt (or less) 1 cup finely shredded carrots 1/2 cup finely chopped walnuts (or less) 2 eggs, beaten Preheat oven to 350 degrees. Combine dry ingredients and set aside. Grate carrots and set aside. Combine the carrots with the wet ingredients. Add the dry ingredients and MIX WELL! Fill muffin cups 3/4 full. Bake 18-20 min. (or more) Cool 5 min. Store in the fridge because these muffins are moist and they'll mold otherwise. Notes: The reason I have so many "optional" notes in this recipe is because I am always trying to cut the high calorie/fat ingredients down to the minimum levels without sacraficing good taste. Everyone has their own ideas about this, so you'll have to use your judgement. I am probably on the more "healthy" side of taste, which is not for everyone. Also, I usually use paper lined muffin tins, but if you don't want to do that you have to grease the muffin tins with some type of shortening. With the variability of the baking time, I suggest inserting a toothpick in the muffins to test them. When the toothpick comes out clean, the muffins are done. But watch carefully, because maple syrup burns easier than white sugar sweetened baked goods. But the taste is worth the trouble, IMHO. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 13:58 I'm surprised no one has posted a Tsimmes recipe, that classic Jewish mix of carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I actually have a recipe I like, although this is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss, lol! Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley. That's how I like it. Here's a carrot pie that is lower in fat than that carrot-cumin tart and something I have made before. The recipe comes from "The Enchanted Broccoli Forest" by Mollie Katzen. Russian Carrot Pie TBLSP butter 1 cup onions, finely minced 1 lb. carrots, very thinly sliced 1 TBLSP unbleached white flour Saute the onions in butter, add the carrots and cook until tender. Can add up to 3 TBLSP of water to keep from sticking. At the end, sprinkle in the flour to brown slightly. Combine 1 1/2 cups firm cottage or pot cheese 1/2 cup grated mild white cheddar 1 beaten egg lots of freshly ground black pepper 1 tsp. dill weed Mix this with the carrots. Put into prepared pie crust (not prebaked) and sprinkle top with 3 TBLSP wheat germ and some paprika. Bake 15 min at 375 then turn down to 350 for 39 min. Cool 5 min. Here's my regular pie crust recipe. It is very different from a shortening crust, but I still like it. I got the recipe and technique from my friend Martha Pie Crust (makes top and bottom crust) 2 cups flour - I usually use half whole wheat pastry flour 2 tsp. salt Mix these together Put 4 TBLSP COLD water into 1/2 cup oil. Stir until it bubbles/starts to emulsify if that's the right word (gets well combined) Pour liquid into flour and stir. Separate into two piles and roll out into rounds between layers of WAXED paper. You can cut this recipe in half for just a bottom crust pie. If you want to get fancy with the crust for this pie, your can mix in some poppy seeds or ground sesame seeds, maybe 2 TBLSP. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sat, Feb 21, 09 at 14:18 Cathy, like promised, I tried my Mom's carrot pie/bread and results will be below. First let me share another carrot experiment my DH did, as he is the carrot lover in this family :) He did bacon wrapped carrots in our Advantium microwave/oven Here is how the carrots looked like going in: we tried potato as well. The carrots cooked at H10,L10,M5 for 6 minutes and then looked like this: My DH loved the result, told me that the bacon added an interesting touch to it. The potatoes did not get anything extra from the bacon, I guess the potato skin is too thick to let bacon juices through. Now today I did the carrot pie/bread and at the same time the other half was roasted beef mozzarella cheese. I use sweet dough recipe from my Cuisinart bread machine recipe book. Any dough recipe that is meant for rolls or probably even pizza will do. The carrot mix for 1 lb of dough is supposed to be: 1 lb of cooked and shredded carrots, 2 cooked eggs, chopped to little pieces, 2 table spoons of melted butter, salt and pepper to taste. Mix it all together and spread on the dough like on the photo: Roll it and let it rise another 30 - 40 min before baking. I baked this in 375F for 30 min. For me it was little over cooked, so next time I will try 350F for 30 min. Also, next time I will double the amount of carrot mix, as for me it was not nearly enough. But it did taste like my moms. And the roasted beef side, just heaven :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Sat, Feb 21, 09 at 15:29 We had a monthly poker game last night and I had everything in the house for carrot cake. I put in a 13x9 pan just to make it easier to eat and it went.... Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp * 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16. recipe from Simply Recipes o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by bri29 (My Page) on Sat, Feb 21, 09 at 15:35 We just had ragu bolognese for dinner. It has carrots in it, it's healthy! So what if there's a ton of meat in it!? That's totally beside the point. :) 5 tablespoons extra-virgin olive oil 3 tablespoons butter 1 carrot, finely, diced 1 medium onion, diced 1 rib celery, finely diced 1 clove garlic, sliced 1 pound veal, ground 1 pound pork, ground 1/4 pound pancetta or slab bacon, ground 1/2 tube tomato paste 1 cup milk 1 cup dry white wine Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for grating In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Feb 21, 09 at 22:30 This is timely for me...I have five or six pounds of hairy carrots from last years garden (still better than storebought!). It will be easy to use them up now. We use a lot of carrots but I don't care much for them cooked, I always eat mine before they go in with the pot roast. Julienned in a stir fry, diced/pureed in soup or shredded in cakes etc. are ok. Lars, I had some wonderful ginger carrot soup at a fundraiser soup and bread dinner. I have the recipe in a local cookbook at the library...I'll find it next week. Jeri, we prowled a cool little Asian market yesterday and I bought some coconut cream. Was wondering what to do with it. My carrots are all small...this is perfect. We've been making plain old carrot and raisin or carrot, raisin and pineapple salad. Mayo for the dressing. Makes the kid feel like she's 5 again, she says. Our favorite carrot cake is very much like cabogirl's, but with a cream cheese glaze/ not-quite-frosting....just softened cream cheese and honey to taste. This was in a recipe booklet I found in a box of donations - Taste of Home,I think. Maybe next year I'll get carrots big enough to stuff. * Exported from MasterCook * Baked Stuffed Carrots Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots 1/4 cup mayonnaise 4 teaspoons grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter -- melted, divided 1/8 teaspoon paprika Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings - - - - - - - - - - - - - - - - - - - I'm sorry I missed that garlic cookalong... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sun, Feb 22, 09 at 2:46 Our dinner tonight (sorry, no photos) was spinach salad with bleu, craisins and candied pecans, filet mignon on the grill, shredded zucchini tossed with fresh lemon and grated parmesan, fingerling potatoes, AND of course our carrots steamed slightly and then sauteed with orange juice concentrate, freshly zested orange peel and butter(margarine for me) topped with some sweet basil from Penzey's. Dessert was fresh berries with Grand Marnier and brownies. Our guests were very complimentary and enjoyed it all! Thanks to Nancy (and Sherry) for inspiring us to have this little impromtu dinner party--I visited 2 markets and Costco and was able to be ready to go by 7pm! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Feb 22, 09 at 12:34 I made the honey date carrot muffin recipe teresa posted for breakfast yesterday and they were delicious. I didn't change anything in the recipe, except that I was a little short on the amount of dates and made up the balance with dried apple bits. They weren't very sweet but that's the way we like them. DH instructed me to make sure I saved the recipe. Thanks for posting it. Katie, I had saved the same stuffed carrot from and old Taste of Home magazine and pulled it out for carrot week. I cooked and carved out the carrots yesterday and refrigerated them and the centers to finish off for dinner one night this week. I'm not sure about the mayo but I'll never know unless I try it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Feb 22, 09 at 14:37 Got to looking for recipes w/carrots and found these in my old (80's) Land O'Lakes cookbook. HONEY GLAZED PEA PODS AND CARROTS 3/4 c. water 2 c. (4 med.) diagonally sliced 1/4 inch carrots 8 oz. fresh pea pods, washed, remove tips and strings 3 tbsp. butter 1/2 tsp. cornstarch 2 tbsp. honey In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes). 2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHUCKWAGON CARROTS Crisp bacon gives smoked flavor to hearty chunks of carrots. 3 cups carrots, sliced 1/2 inch (6 med) 1/4 cup cooked crumbled bacon 3 tablespoons butter or margarine 1 tablespoon firmly packed brown sugar 2 tablespoons green onions, sliced 1/8 inch 1/4 teaspoon salt 1/8 teaspoon black pepper In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes). Serves 4-6 Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sun, Feb 22, 09 at 14:51 Oooh -- glad I saw this thread, as I have a Tried and True recipe to post. It is for a Red Lentil and Carrot soup, and it is in my top-5 favorite soups of all time... The recipe was originally by Mark Bittman, but my main modification to it is to double the amount of carrot in it, which I think really improves it. Red Lentil and Carrot Soup Time: 45 minutes – Serves 4 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 carrots, peeled and coarsely grated on a box grater 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth + 1 cup water 1 cup red lentils 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 1 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. If it is too thick, add a little more water to thin it down. YUM! Emily o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Feb 23, 09 at 3:18 Oops--Ok, so I was a week off, LOL! Hey there's no guarantee that I can do this again next week, so if not, I had my dinner a week early! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Feb 25, 09 at 7:15 Well, I did make the stuffed carrots last night and despite the fact that they looked interesting on the plate, I wouldn't make them again. I like both horseradish and mayonnaise but the combination in the stuffing did nothing to enhance the flavor of the carrots. However, if it wouldn't have been for the Cookalong, I probably wouldn't have tried them. DH and I are both enjoying the adventures with the Cookalong ingredients. This weekend will be the Apple and Carrot Confetti. Photobucket o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Wed, Feb 25, 09 at 20:41 I was hoping that I would be able to participate in this one but I will not. Have fun everyone and I look forward to seeing what everyone made. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 26, 09 at 8:39 Ruthanna I'm really enjoying your pictures! I was going to have a dinner party this weekend, but after another hectic week I just cannot pull it off. I hope to try something though. I'm looking for a full time job, plus working a 30 hour one too. And commuting two hours most days. And trying to watch my weight! I love these cookalongs though! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Fri, Feb 27, 09 at 16:20 The carrot Cookalong dinner is tomorrow night. I've decided to make the carrots and pea pod recipe...found fresh ones! Not an easy task sometimes.. So, what are you making??? Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Fri, Feb 27, 09 at 20:34 I'm going to make Indian food: red lentils and carrots with a butter dressing (includes onions, tomatoes, garlic, cilantro), spicy cabbage and carrot slaw (not indian, just winging it), scallion rice and flat bread. Thanks Emily for posting your recipe. I've saved it as I love red lentils. The dish I'm making tomorrow is an old favorite that I want to try with carrots included. I've not made the rice or flat bread before, so we'll see how that turns out. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Feb 28, 09 at 17:55 I almost forgot about this. I picked up fresh carrots when I was out and had to improvise when I came home. I picked Mustangs honey roasted vegetables since I had sweet potatoes and shallots on hand. I had to leave out the parsnips and turnips so the pan looks really orange right now. I can't wait to taste it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Feb 28, 09 at 18:05 I just now made up a batch of carrot soup. I would never serve this as a soup but I wanted to have it as a drink. It's just carrot juice, orange juice, and orange flower water - chilled. I really liked it until I added the flower water. It tastes just like it smells and over powered the drink. I bought it for a recipe I saw and now don't know where to find it, lol. I think I'll juice up a few more oranges to see if that'll fix it. Or, maybe I could use it in some muffins as the liquid... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Feb 28, 09 at 18:36 I made the Czechoslovakian Apple and Carrot Confetti that sally2 posted and we really liked it. I used golden raisins instead of the currants and added about a heaping teaspoon of sugar. We also had roasted asparagus and a small pork tenderloin with a molasses and mustard glaze and the salad was a perfect complement for it. I'd also like it as a side dish for baked ham. It's definitely going in my "keep" file. I can't wait to see what the next Cookalong ingredient will be.

Cookalong #47 ------- RICE Posted by wizardnm (My Page) on Wed, May 9, 12 at 12:55 Time for a new Cookalong, are you ready? Jasdip has selected RICE this time. Thank you Sherry, I love to try new recipes for rice. Let's try to come up with a variety of rice recipes that not only use rice as a main component (such as stir fried rice) but also recipes that you traditionally spoon over or serve with rice. Don't forget about deserts! Rice really is used in many different ways. Ready? This Cookalong will run until May 20, 2012. Thank You Nancy Here is a link that might be useful: Cookalong #46-----POULTRY Follow-Up Postings: o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Wed, May 9, 12 at 13:00 Great choice Jasdip. ~Ann o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, May 10, 12 at 7:48 I'll be watching closely. I'm not big on rice but Clive loves it and I need to kick up my carb choices. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by stuartwanda (My Page) on Thu, May 10, 12 at 8:00 Ive been making a lot of rice pudding lately. Here's the recipe I use: Preheat oven to 325. Lighty greese a 9" glass baking dish. 1 cup of cooked rice Mix: 3 lg eggs 3/4 c. sugar 1 tsp. vanilla 2 1/2 c milk Pour over cooked rice. Add 3/4 c raisins Place dish in a pan with water to a depth of 1 inch Bake for 1 1/2 hours. When done can sprinkle with 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, May 10, 12 at 9:45 Yeah! I love rice. I don't have time to post any recipes now, but I'll be back to share some I've enjoyed. Sally o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Thu, May 10, 12 at 9:55 We like this: Rice/Orzo Pilaf Serving Size : 4 2 tablespoons butter 1/2 cup orzo pasta 1/2 cup onion -- diced 2 cloves garlic -- minced 1/2 cup white rice -- uncooked 2 cups chicken broth Melt the butter in a covered skillet over medium-low heat. Cook and stir orzo until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium low, cover, and simmer until the rice is tender and the liquid has been absorbed 20-25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, May 10, 12 at 11:11 First a recipe where rice is the main focus. A good dish for a light Sunday supper or even a brunch. Salmon Kedgeree English origin, this recipe was found in the Sunday Family Weekly magazine years ago. 1 7 oz. can salmon, or 1-2 foil packages of flaked salmon, or leftover cooked salmon 3 hard boiled eggs 1 1/2 cups onion, chopped 1/2 to 1 teaspoon curry powder 2 tablespoons butter 2 cups hot cooked rice 2 cups thawed frozen green peas 1/3 cup chopped fresh parsley salt and pepper to taste Drain and flake the salmon if using canned, reserving liquid. Add water to drained liquid to make 1/3 cup. Slice eggs in half; chop the yolks and cut the whites in strips. (I just chop the whole eggs, largish dice.) Saute the onion and curry in the butter in a skillet. Add all the rest of the ingredients (except the separate yolks and 1 TB of the parsley) including the salmon liquid/water. Add salt and pepper. Heat well, taste to correct seasoning if needed, stir well. Mound on a platter. Sprinkle with the (yolks) and remaining 1 TB parsley. Serve hot. Serves 4-6 And, a recipe to serve over rice from my dear mother-in-law: Quick Chicken Chasseur serves 6 1 lb. boneless, skinless chicken or turkey, cut into strips 1/3 cup cornstarch 1/4 cup vegetable oil 1/2 teaspoon each fresh tarragon and thyme 1/4 teaspoon pepper salt to taste 1 cup sliced scallions 1 1/2 cup chicken broth 1/2 cup sherry - dry not sweet 1 cup sliced fresh mushrooms 3 small tomatoes, quartered 3-4 cups hot cooked rice Dredge chicken strips in cornstarch. In a skillet, brown the chicken in the oil. Stir in the seasonings and scallions. Cook 2 minutes longer. Add the broth and sherry. Cover and simmer 10 minutes. Stir in the mushrooms and tomatoes, cover, simmer 5 minutes. Serve over hot rice. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by olychick (My Page) on Thu, May 10, 12 at 11:49 this is one of my favorite recipes..it's beautiful and always a hit at a potluck. Forbidden Rice Salad Serves 8 to 10 2 cups forbidden rice (black rice) 3 1/2 cups water 2 tablespoons tamari soy sauce 3 tablespoons toasted sesame oil - Recipe calls for Sesame oil; depending on how strong it is, I might use part mild olive oil or other oil - I start with 2 TBLS and add more if needed 1 pound sweet potatoes, roasted and diced 3/4 cup diced red bell peppers 3/4 cup diced yellow bell peppers 1/2 bunch sliced green onions (about 3 or 4) Sea salt, to taste Ground pepper, to taste Bring rice, water and a pinch of salt to a quick boil, cover and lower heat to a simmer for 30 minutes. Turn heat off and let rice sit while you whisk together sesame oil and tamari. If necessary, drain any remaining liquid from bottom of saucepan. Add sesame oil and tamari mixture to saucepan and toss with rice while still warm. Let cool, then add sweet potatoes, red peppers, yellow peppers, green onions, salt and pepper to taste. Serve at room temp or chilled. I think the rice usually takes longer than 30 min. but don't overcook. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Thu, May 10, 12 at 14:34 Here's the recipe I use for basic rice pilaf with a few variations (add-ins). It makes A LOT. I make the basic recipe, divide into smaller containers, toss in different add-ins for each container. It freezes beautifully & we've always got a nice variety of different rice dishes available. Some, depending on your add-ins, make a good base for a cold salad. RICE PILAF WITH VARIATIONS 8 tsp. butter 2 c. orzo 3 c. long grain rice (we use basmati) 1 tsp. salt 2 tsp. ground black pepper 10 c. chicken broth Add-Ins (obviously not everything in one batch - lol): Golden Raisins Thyme, rosemary, sage, basil Onions Prepared Seasoning Mixes Spinach Mushrooms Pistachios Walnuts Pumpkin Seeds Large Slice of Orange Zest (add while warm) Mandarin Oranges Shallots Saffron threads soaked in 1/4 cup water Scallions sliced on the diagonal Dried Cranberries Parsley Sliced Almonds Melt butter over medium heat in large saucepan. Stir in the orzo & rice. Sautee until golden brown. Add the salt and pepper. Add chicken broth to rice mixture. Turn to high heat until rice comes to a boil, cover and turn heat to low, simmer 20 minutes or until rice is fluffy and all liquid is absorbed. Let the pilaf sit 10 minutes off the heat before serving. Fluff with a fork. /tricia o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Thu, May 10, 12 at 18:32 Great choice Jasdip. This is sure to be a fun one. This cookalong inspired me to finally use up these packages of ready-made brown and wild rice and quinoa DH picked up on a whim. I made an asparagus stir fry with them. Photobucket Photobucket 8 stalks asparagus, trimmed olive oil 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 yellow onion, chopped 1 stalk celery, chopped 1 carrot, peeled and shredded dash sriracha 2 packages brown and wild rice with quinoa, cooked according to package 1 tbsp soy sauce 1/2 inch ginger, peeled and minced 1 clove garlic, minced salt and pepper to taste Preheat oven to 400F. Massage a bit of olive oil into the asparagus, enough to make them shine. Sprinkle a little salt and pepper and roast for 8-10 minutes, until fork-tender. When cool enough to handle, cut into 1 inch pieces. Meanwhile, drizzle a little oil in a large frying pan and bring to medium high heat. Add peppers, onion, celery, and carrot, and cook until tender and onion is translucent. Add brown and wild rice with quinoa, sriracha and soy sauce and stir fry about 5 minutes. Add garlic and ginger, let cook for 30 seconds, then add salt and pepper to taste and gently fold in asparagus. Reduce heat to low and cook for 4-5 minutes for flavors to marry. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Thu, May 10, 12 at 18:58 I've found the only way I can cook brown rice is to bake it in the oven. I tried it once on top of the stove and threw it out. We like small chunks of onions, carrots and celery in the bottom of a casserole dish. Mix 1 1/2 cups brown rice into it and pour 2 1/2 cups chicken broth over top. I use either a pepper medley type seasoning or my all-purpose kind of a southwestern flavouring. (Has paprika, cumin, chili powder, garlic powder etc etc). Bake in a 375 degree oven about an hour. This started out as Alton Brown's recipe I believe. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Thu, May 10, 12 at 19:39 My go-to rice for most everything but risotto is brown basamati. I rinse it, and then cook according to package directions with the amount of water called for. Comes out great on the stovetop everytime. Takes a bit longer than white rice, but it's flavorful and can stand in for white rice in just about everything. I'll dig through my T&T recipes and post some later. Great topic!! seagrass o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, May 10, 12 at 21:45 I cook brown basmati rice in my pressure cooker! Perfect every time and only takes 12 minutes - can't beat that! Teresa o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 10, 12 at 23:56 Rice was my Cookalong choice back in '09! I'm linking to the page. I'm still working my way through it, lol! One can never have enough rice, in fact the story about the rice grain is one of my all time favorites. (See copied below). Lately I've been into black rice. Made some black rice and quinoa salad last weekend, very good, and I don't usually like quinoa! I'm trying to like it though, because it is so healthy. What can you do with rice flour? I bought some once for a shortbread recipe I think, and I lost the recipe. It's been sitting in my freezer for a LONG time! BF's son is on an anti-yeast diet. We're trying to support him by cooking wheat free, low sugar ourselves, and that means lots of brown rice. Well, actually not very large servings of it!! I still need my bread carb fix, but try to limit wheat to only one serving a day! One Grain of Rice a mathematical folktale by Demi Long ago in India, there lived a raja who believed he was wise and fair, as a raja should be. The people in his province were rice farmers. The raja decreed that everyone must give nearly all of their rice to him. "I will store the rice safely," the raja promised the people, "so that in time of famine, everyone will have rice to eat, and no one will go hungry." Each year, the raja's rice collectors gathered nearly all of the people's rice and carried it away to the royal storehouses. For many years, the rice grew well. The people gave nearly all of their rice to the raja, and the storehouses were always full. But the people were left with only enough rice to get by. Then one year the rice grew badly and there was famine and hunger. The people had no rice to give to the raja, and they had no rice to eat. The raja's ministers implored him, "Your highness, let us open the royal storehouses and give the rice to the people, as you promised." "No!" cried the raja. How do I know how long the famine will last? I must have the rice for myself. Promis or no promise, a raja must not go hungry!" Time went on, and the people grew more and more hungry. But the raja would not give out the rice. One day, the raja ordered a feast for himself and his court--as, it seemed to him, a raja should now and then, even when there is famine. A servant led an elephant from a royal storehouse to the palace, carrying two full baskets of rice. A village girl named Rani saw that a trickle of rice was falling from one of the baskets. Quickly she jumped up and walked along beside the elephant, catching the falling rice in her skirt. She was clever, and she began to make a plan. At the palace, a guard cried, "Halt, theif! Where are you going with that rice?" "I am not a thief," Rani replied. "This rice fell from one of the baskets, and I am returning it now to the raja." When the raja heard about Rani's good deed, he asked his ministers to bring her before him. "I wish to reward you for returning what belongs to me," the raja said to Rani. "Ask me for anything, and you shall have it." "Your highness," said Rani, "I do not deserve any reward at all. But if you wish, you may give me one grain of rice." "Only one grain of rice?" exclaimed the raja. "Surely you will allow me to reward you more plentifully, as a raja should." "Very well," said Rani. "If it pleased Your Highness, you may reward me in this way. Today, you will give me a single grain of rice. Then, each day for thirty days you will give me double the rice you gave me the day before. Thus, tomorrow you will give me two grains of rice, the next day four grains of rice, and so on for thirty day." "This seems to be a modest reward," said the raja. "But you shall have it." And Rani was presented with a single grain of rice. (Now, it's time to get out your calculators!) The next day, Rani was presented with two grains of rice. And the following day, Rani was presented with four grains of rice. On the ninth day, Rani was presented with two hundred fifty-six grains of rice. She had received in all five hundred and eleven grains of rice, enough for only a small handful. "This girl is honest, but not very clever," thought the raja. "She would have gained more rice by keeping what fell into her skirt!" On the twelfth day, Rani received two thousand and forty-eight grains of rice, about four handfuls. On the thirteenth day, she received four thousand and ninety-six grains of rice, enough to fill a bowl. On the sixteenth day, Rani was presented with a bag containing thirty-two thousand, seven hundred and sixty-eight grains of rice. All together she had enough rice for two bags. "This doubling up adds up to more rice than I expected" thought the raja. "But surely her reward won't amount to much more." On the twentieth day, Rani was presented with sixteen more bags filled with rice. On the twenty-first day, she received one million, forty-eight thousand, five hundred and seventy-six grains of rice, enough to fill a basket. On the twenty-fourth day, Rani was presented with eight million, three hundred and eighty-eight thousand, six hundred and eight grains of rice--enough to fill eight baskets, which were carried to her by eight royal deer. On the twenty-seventh day, thirty-two brahma bulls were needed to deliver sixty-four baskets of rice. The raja was deeply troubled. "One grain of rice has grown very great indeed," he thought. "But I shall fulfill the reward to the end, as a raja should." On the twenty-ninth day, Rani was presented with the contents of two royal storehouses. On the thirtieth and final day, two hundred and fifty-six elephants crossed the province, carrying the contents of the last four royal storehouses--Five hundred and thirty-six million, eight hundred and seventy thousand, nine hundred and twelve grains of rice. All together, Rani had received more than one billion grains of rice. The raja had no more rice to give. "And what will you do with this rice," said the raja with a sigh, "now that I have none?" "I shall give it to all the hungry people," said Rani, "and I shall leave a basket of rice for you, too, if you promise from now on to take only as much rice as you need." "I promise," said the raja. And for the rest of his days, the raja was truly wise and fair, as a raja should be. Here is a link that might be useful: Rice Cookalong #9 o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Fri, May 11, 12 at 1:10 Love that, LPink o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Fri, May 11, 12 at 7:14 I figured you'd like my choice LPink! I didn't know that you had done it back then, and I'm not surprised. This is a recipe that I used to make decades ago. I started making it again recently and we really enjoy it. The sausages are the little breakfast, link sausages, etc. Some are sold here frozen, under the name Mini-Sizzlers made by Schneiders. There used to be 16 sausages in the package, now there are 12!! Mushrooms can be added as well, if you like. I don't buy mushrooms all that often as hubby doesn't like them, but he does pick them out if I use them. Polynesian Sausages 1 lb little breakfast sausages, fresh or frozen 1 medium green pepper, sliced 2 stalks celery, thinly sliced 1 small onion, diced 14-oz can pineapple tidbits sliced mushrooms 1/4 cup vinegar 1 tbsp soy sauce 2 tbsp cornstarch 14 cup brown sugar In a lightly greased skillet, brown sausages over medium-low heat. Remove from pan and drain all but 2 tbsp fat. Add green pepper, celery, onion and mushrooms. Saute until lightly browned. Drain pineapple chunks, reserving juice. Add pineapple to vegetable mixture. Combine juice, vinegar and soy sauce and mix with combined cornstarch and brown sugar. Slowly add to skillet and stir until thickened. Add sausages to heat through and serve over beds of hot, fluffy rice. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Fri, May 11, 12 at 10:43 I love rice. We have it quite often as a side and occasionally as a main course. Chicken Fried Rice ================== This is my version of my favourite style of fried rice. Does not contain soy sauce. Before cooking, the chicken is marinated in a little Shao Hsing, cornstarch, and sesame oil. Optional: egg white . 2 to 3 boneless chicken breasts thinnly sliced 1 cup peanut oil Cooked Rice 1 large onion cut in half and then sliced lengthwise. 2 stalks celery sliced 1 garlic clove 1 inch piece ginger 1 bunch green onions 2 to 3 cups fresh bean sprouts 2 eggs beaten and seasoned with salt. Cook two or three thin omelettes - crepe style. Slice. Handful frozen peas Sesame Oil Cook chicken first. Velveting: Heat 1 cup of peanut oil in large wok. When oil is really hot add half the chicken. Chicken cooks quickly in the hot oil. Stir so chicken doesn't stick together. Chicken will turn white and be cooked in about 60 to 90 seconds. Remove chicken to a colander to drain and cook second batch. Set chicken aside. Wipe wok clean, heat over high heat, add a little peanut oil. Add onions and stir until onions start to colour. Add the celery, cook for a minute or so, add the garlic, and ginger. Add the chicken back into the pan along with the rice, toss continuously until rice is hot. Season with a little more sesame oil. Stir in the egg, green onion and bean sprouts. Serve immediately. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Fri, May 11, 12 at 23:27 Loved the story! Here is a recipe for a savory risotto from southern India. Kedgeree that Theresa posted originated during the British colonial times in Indian sub continent. "Kichiri" as it is known in man parts of India is basically a cooked dish of rice and lentils with vegetables etc. Pongal is a south Indian version. PONGAL (this is the savory version. There is also a sweet dessert version that is made with palm sugar) Ingredients 1 cup white rice. Short grain rice that is more sticky works well. 1/2 cup yellow mung dal (split and skinned dal) 1 teaspoon finely chopped ginger 1/8 teaspoon asafoetida 1 teaspoon whole pepper corns 1 teaspoon cumin seeds 1 teaspoon black pepper powder 4-5 curry chopped leaves (when chopped releases essential oils) 2 tablespoons halved cashew nuts 2 tablespoons ghee or clarified butter (climber 3 tbps of unsalted butter until it is the color of pale honey. 2 tablespoons oil Salt to taste Heat a pan on medium heat and roast the yellow mung dal until a lightly roasted aroma is released. Don't let it turn brown or burn. Wash rice and mix with the roasted dal. Add 4 cups of water and salt to taste. Cook using the pressure cookeror in a pot. This will cook soft like almost a thick oatmeal. Place a small heavy bottomed pan on medium heat; add the oil and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside. Now heat 1/2 teaspoon of ghee in a small pan and roast the cashew nuts until pale golden and crisp. Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice. Ghee enhances the flavor of this dish. Serve hot. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sat, May 12, 12 at 10:05 I think this was originally posted by Annova, but I haven't seen her here in a long while. It is amazing and I make it often! Wild Rice Salad Ina Garten 1 cup long-grain wild rice 2 1/2 tsp kosher salt 2 navel oranges 2 tbsp olive oil 2 tbsp fresh orange juice 2 tbsp raspberry vinegar 1/2 cup green grapes, cut in half 1/2 cup pecans, toasted 1/4 cup dried cranberries 1 scallion, white and green parts chopped 1/2 tsp ground black pepper 1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes. 2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6. Linda o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, May 13, 12 at 10:12 LPink, I loved your story, too! Here's a rice salad recipe from Food and Wine magazine, published in their August, 2003 issue. I had forgotten about it, but when I made it for company, including my picky sister, it got raves. I need to resurrect it. Cilantro Rice Salad with Olives Makes 8 servings Salt 2 cups basmati rice 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 cup white wine vinegar Freshly ground pepper 2 medium tomatoes, cut into 1/2-inch dice 1 medium red onion, minced 1 cup chopped cilantro 1/2 cup Calamata olives, pitted and finely copped 1. Bring a large pot of water to a boil and add salt. Stir in the rice and boil over moderately high heat until just tender, about 15 minutes. Drain the rice thoroughly and transfer to a large bowl. Toss the rice with a rubber spatula from time to time to cool it to room temperature. 2. In a small bowl, mix the olive oil and vinegar and season with salt and pepper. Gently fold the tomatoes, onion, cilantro and olives into the rice. Add the vinaigrette and toss well. Season with salt and pepper and serve. Make ahead: The rice salad can stand at room temperature for up to 1 hour. On an off topic note, this cook-along helped me to remember that I have a whole stack of cooking magazines that I keep forgetting about. Thumbing through this old magazine, I've noticed some other recipes I want to try, that I passed over the first time I read it. Thanks for the trip down magazine lane, lol. Sally o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Sun, May 13, 12 at 14:04 Technically wild rice is not rice but aquatic grass seed. But most people treat it like rice. For the newer forum members, I am fortunate in that one of my brothers owns a piece of property where wild rice grows freely. The property has been in my family for more than 120 years. When my great great grandparents moved to Minnesota from South Dakota, my GG grandmother selected the land because of the stands of rice and the abundant wild life. As a Native American she knew how important the rice would be in years when the farm's harvest was poor. This recipe is for hand harvested marsh/river rice. Commercially cultivated wild rice takes longer to cook. The drying/toasting process of commercial rice causes it to be a much harder grain. One cup raw marsh/river rice will make 4 to 4.5 cups of cooked rice. Cultivated wild rice works just as well in this soup. And if you make a large batch and freeze the soup the cultivated rice holds its texture better. My favorite way to cook the wild rice: Heat oven to 350 degrees. You will need a covered casserole or pot (a 2 quart size is good). I use a glass casserole. Place in casserole: 1 cup raw rice 2.5 cups of boiling water or stock Cover and bake for 30 minutes. Test rice for doneness. Cook another 15 minutes if you want it more tender. Use excess water in wild rice soup. Wild Rice Soup 6 tablespoons margarine or butter 2-3 tablespoons minced onion 1/2 cup flour 3 cups chicken broth 2 cups cooked wild rice 1/2 cup finely grated carrots (I use more) 1 cup minced ham or leftover cooked chicken 3 tablespoons chopped slivered almonds (you can put them in the soup OR toast and top as a garnish) Salt to taste if you want 1 cup half and half (see note below) 2 tablespoons dry sherry Directions In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives. Sauteed sliced portabella mushrooms are a nice addition to this recipe. If half n half is to rich or caloric for you feel free to sub in some milk or low fat cream. This recipe is very forgiving and there aren't many substitutions that can ruin it. Amount: 6 to 7 cups. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, May 16, 12 at 6:36 Since there was a recipe for baked rice pudding, I'll share my recipe for the creamy style. Creamy Rice Pudding 3/4 cup short grain rice 1 cup boiling water 1/3 cup sugar 1 tsp cornstarch pinch salt 4 cups milk 1 cup table cream nutmeg to taste 1/2 cup raisins (optional) 2 egg yolks 1 tsp vanilla 1 tbsp cinnamon Combine rice and boiling water in medium saucepan. Cover and simmer 15 minutes until rice is absorbed. Combine sugar and cornstarch and salt. Whisk in 1 cup of the milk. Stir until smooth. Add remaining milk and cream to rice, combine well. Add nutmeg and raisins, if using. Stirring steadily, bring to a boil. Cover and reduce to barest simmer. Stirring occasionally, cook 1 1/2 hours or until mixture is creamy. You don't want it to thicken too much, it thickens a lot when cold. Beat egg yolks. Remove pudding from heat. Whisk a little pudding into yolk then add to the rest of the pudding. Cook 1 minute; remove from heat and add vanilla. Transfer to individual bowls and top with cinnamon. **My notes: Instead of using 1 cup of cream, I use 1/2 cup of half and half, and 1/2 cup milk. I omit the egg yolks. This is very creamy on its own without it. I also don't put the raisins in. My DH adds them to his own serving. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Sun, May 20, 12 at 11:09 Loved the story, too. My dtr volunteers at a school - orphanage in Cambodia called "ABC'S and Rice." The school pays the local poor families the equivalent of a month's supply of rice in advance to allow their children to attend the school when they are five yrs old, rather than work for pennies a day or panhandle. The people are so poor they cannot afford to let their kids go to school because they lose the pittance the child brings in. This way, the family eats, and the kids get to learn to read, something their parents can't do. It is all volunteer, all donations, serving about 75 kids now, I think. Sorry for the ramble. A bug knocked me out this week. I love rice and make a wonderful paiella, but just wore myself out. Maybe later. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, May 20, 12 at 11:35 Oh; Sherry, when you're feeling better, please post your paella recipe!!! o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Sun, May 20, 12 at 12:31 Loved the story, too. My dtr volunteers at a school - orphanage in Cambodia called "ABC'S and Rice." The school pays the local poor families the equivalent of a month's supply of rice in advance to allow their children to attend the school when they are five yrs old, rather than work for pennies a day or panhandle. The people are so poor they cannot afford to let their kids go to school because they lose the pittance the child brings in. This way, the family eats, and the kids get to learn to read, something their parents can't do. It is all volunteer, all donations, serving about 75 kids now, I think. Sorry for the ramble. A bug knocked me out this week. I love rice and make a wonderful paiella, but just wore myself out. Maybe later. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Sun, May 20, 12 at 22:11 I make rice many different ways, but here is what I am making tonight: Shari Rice (for sushi) Half Recipe: 1 cup Japanese Pearl rice 2 tsp dried kelp 1 cup plus 2-1/2 Tbsp water Seasoning 2 tbsp rice vinegar 1-1/2 tsp sugar 1/4 tsp salt Wash the rice and drain it in a colander. Place the rice in a heavy covered saucepan and allow it to sit for 1/2 to 1 hour. Add the water to the pan, along with the kelp in a teaball. Place the pan on medium heat, and when the water begins to boil, remove the teaball. Cover the pan and simmer for 15 minutes. Remove from heat and let rice cool for 10 minutes without removing the lid. Heat the rice vinegar, sugar, and salt until everything dissolves. Allow to cool. Place the rice in a large bowl, add the seasoning liquid, and stir with large wooden spoon, fanning all the time - I use a stand fan, but a ceiling fan works also, although not as well. Keep rice covered until ready to use. --------------- Today I am using Seasoned Seaweed Paste with Perilla instead of the kelp in a tea ball. I think it will be easier and make a nice variation. I bought sashimi yesterday at the 99 Ranch Market, and so I wanted to make sushi rice for it today. The sashimi was partially frozen, and I kept it in that state until tonight. Frequently I cook rice with vegetables so that I get a dish that is both a vegetable and a starch. I do this mainly because the rice keeps the vegetables hot, and I like the flavor of the rice better. I reduce the amount of water used for the rice according to the vegetable added, and I add the vegetables at the point in the cooking process when there is the right amount of time left for the vegetables to be cooked properly, and not overcooked. I do this mostly with asparagus and broccoli, but also with peas and corn. Lars o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 21, 12 at 9:06 I've been experimenting with black rice. (Thank you Annie for sending me a bag!) It seems to work for me with cold rice salads, which I don't normally like with long grain brown rice. I think it is the smaller shorter grain I like with the black rice. We've been experimenting with grain alternatives to wheat. Luckily I love all whole grains. I've made two rice salads so far, and the results have been just so so. The first was one with quinoa, cilantro, cumin and parsely, the second featuring a grapefruit vinagrette. The first was better than the second. I have two more recipes to try. But I've used up all my black rice so have to get some more! I'm posting the first recipe, but the photos are from the second, which wasn't as good. But they LOOKED very similar. I'll link to the other one, but I don't recommend it. Orange juice and grapefruit juice don't go together for a dressing, and grapefruit is too yummy to get lost in a black rice salad. This comes from a wonderful blog called A Farm Girl's Dabbles. Some great looking recipes on there! Quinoa & Black Rice Salad with Cumin & Avocado Yield: 6 to 8 servings Ingredients 1/2 c. short-grain black rice (or substitute another color of short-grain rice) 1 c. red quinoa, rinsed well (or substitue another color of quinoa) 1 bay leaf 1/4 tsp. kosher salt 4 T. extra-virgin olive oil, divided 1 small onion, finely chopped 3 large garlic cloves, minced 2 tsp. cumin seeds (I just used ground cumin, 1 heaping tsp.) 3 T. freshly squeezed lemon juice 1/4 c. chopped fresh cilantro 1/4 c. chopped flat-leaf parsley 2 T. 1" pieces chives salt and freshly ground black pepper, to taste 2 avocados, peeled, pitted, and sliced into wedges 1 lemon, sliced into wedges Preparation Note: black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores. I found mine at Whole Foods. Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25 to 30 minutes. While the rice is cooking, combine the quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender, about 15 minutes. Drain the quinoa and let it sit in the hot saucepan, covered, for 15 minutes. Discard the bay leaf. Fluff quinoa with a fork. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add this to quinoa. Then add the rice to the quinoa mixture and stir well. Add the remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Lpink's notes: This needs to be kicked up a notch. More salt, more dressing, more seasonings, more veggies. I added chopped grape tomatoes and green pepper. (That's why it probably needed more salt, lol!) Serve salad with avocado and lemon wedges. Source Slightly adapted from Bon Appetit magazine, November 2011 I'm throwing in another one for fun, once of my favorite rice dishes, "Risi e Bisi." This was some kind of packaged rice mix, plus maybe some scallions too. Served with some kick butt chicken picatta with mushroom sauce. We splurged on shitake! Plus apple fennel slaw with a lemon and oil dressing, my new ab fab! And if you've been following my coleslaw quest, it was odd that this version was the one BF liked best (he who swears he prefers the creamy-type coleslaw). Here is a link that might be useful: Black rice salad with avocado and grapefruit o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Mon, May 21, 12 at 9:50 For a change, try Nasi Goreng, Indonesian fried rice. I learned to enjoy it for breakfast when I went to the Island of Borneo in 1999. Nasi Goreng Cooked and cubed chicken, shrimp, diced ham or sausage can be added if desired. 6 servings : Active Time: 30 minutes : Total Time: 30 minutes Ingredients 3 large eggs, beaten 4 small shallots, peeled (or diced onion) 3 cloves garlic, peeled 2 tablespoons whole almonds (I like peanuts) 2 small chile peppers, seeded and diced 2 tablespoons peanut or canola oil, divided 2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli 2 tablespoons reduced-sodium soy sauce 2 tablespoons kecap manis, (see Ingredient Note) 4 cups cooked and cooled brown rice 2 scallions, thinly sliced 1 medium tomato, sliced 1 small cucumber, sliced Preparation 1.Generously coat a wok or large skillet with cooking spray and heat over medium-high heat. Pour in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips. 2.Place shallots, garlic, almonds and chiles in a food processor. Process to a thick paste. Heat 1 tablespoon oil in the wok (or pan) over medium-high heat. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl. 3.Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes. Add the shallot paste, soy sauce, kecap manis and rice and stir until combined and heated through, about 2 minutes more. Transfer the Nasi Goreng to a platter. Top with the strips of egg and scallions. Arrange tomato and cucumber slices around the edges. Ingredient note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It's used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at importfood.com. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce. Teresa o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 21, 12 at 10:15 Oh, I forgot to add "Bisi" is peas in Italian. Can also sprinkle with parmesean cheese (but our meal already had a creamy mushroom sauce so no guilding the lily). And you can add ham or pancetta for something more substantial. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 21, 12 at 14:29 Great rice recipes, thanks to all who took a minute to post their favorite. I think I made fried rice twice over the last two weeks just because I had rice on the brain. Time for a new Cookalong..... pulling a name..... ********* Teresa nc7 *************** I'll email Teresa and start the new thread asap. BTW..... you can add more rice recipes to this thread at any time. Nancy o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 21, 12 at 16:49 Teresa has made the decision...Onions will be the next Cookalong focus ingredient. Nancy Here is a link that might be useful: Cookalong #48 ----- ONIONS o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Mon, May 21, 12 at 19:04 Yum, I love onions Teresa! I'm glad we can still add to this thread, and I'm hoping some people will. If anyone, Sherrman or anyone else, makes paella, can you add it here, please? o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by debrak_2008 (My Page) on Wed, May 23, 12 at 18:28 Since this is about rice....maybe someone can help me. I can't cook rice without it boiling over, sticking to the bottom, etc. It just happened again. I have no problem with zatarans or some other "boxed" rice. Plain white or brown rice is a disaster. Every time, for over 25 years. What am I doing wrong? o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, May 23, 12 at 18:50 I'm having the same problem since I got my smooth-top stove. I don't know if it cooks hotter, or it's because of my cookware. It doesn't get low enough to just simmer without it boiling over. I now cook it with half of my pot off the burner. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by debrak_2008 (My Page) on Wed, May 23, 12 at 20:20 I have an electric smooth top too! Yeah, can't seem to simmer rice on it. Someday I want an induction but don't know if that would make a difference. o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 31, 12 at 7:21 Well I'm late to the party as usual. I finally got around to making Teresa NC's Nasi Goreng! It was YUM, thanks for posting it. I used Asian style marinated tofu instead of eggs, just because I had it and it was easier to add at the last minute. Served up with garnishes o RE: Cookalong #47 ------- RICE clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sat, Jun 2, 12 at 10:28 Lemon and Celery Pilaf (Portugal) I cannot remember where I found this recipe on the web, but it is fantastic. Goes great with lamb, chicken, and fish and seafood! Ingredients: 1 small onion, chopped 1/4 cup butter or margarine 2 cups water 1 cup uncooked regular rice 2 stalks celery, sliced 2 teaspoons instant chicken bouillon 2 teaspoons finely shredded lemon peel 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon red pepper sauce 2 tablespoons snipped parsley Cook and stir onion and garlic in butter in saucepan until onion is tender. Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes. Yields 7 servings.