Free And For Me

Minute Rice brings traditional family favorites to the next level with specialized recipes that encompass their existing and new product line including their latest product addition, Multi-Grain Medley.  Shhh, don’t tell your guests, but it’s healthy too, made up of 100% whole grains, including quinoa. For recipes to impress the entire family visit www.minuterice.com or see one of my favorites for Cranberry Pecan Multi-Grain Stuffing that I have included below my signature.  Or, if you’re a baker and want to send your guests home with a sweet treat, try this Zucchini Banana Multi-Grain Bread.

If you’re looking for unique, alternative recipes, visit www.successrice.com to choose from a wide array of recipes that are made up of not only their traditional white and brown rice but their ever-so-popular Basmati Rice as well. Success Basmati Rice boasts a distinct fragrance and fluffy texture. These recipes are brand new!

cranberry pecan Multi-grain stuffing

 

1 tablespoon olive oil

½ cup onion, chopped

½ cup celery, chopped

¼ teaspoon poultry seasoning

½ cup dried cranberries

1 cup chicken broth

1 bag Minute® Multi-Grain Medley, uncooked

½ cup chopped pecans, toasted

Salt and pepper, optional

 

Directions:

 

·    Heat oil in a medium saucepan over medium heat.  Add onion and celery and cook 2 minutes.  Add poultry seasoning, cranberries and broth. 

·    Bring to a boil and stir in Multi-Grain Medley.  Cover, reduce heat and simmer 5 minutes. 

·    Remove from heat and let stand 5 minutes.  Stir in pecans and season with salt and pepper, if desired.

 

Serves 4

BOURBON RAISIN & BASMATI RICE PUDDING

 

Serves 8

 

1 bag Success® Basmati Rice

2 cups half-and-half

½ cup granulated sugar

1 ½ teaspoons pure vanilla extract

1 medium orange, zest removed and sliced in half

½ teaspoon ground cinnamon

1 pinch kosher salt

¾ cup golden raisins

3 tablespoons bourbon

2 large eggs, beaten

 

Directions: In a heavy bottomed saucepan, combine half-and-half, sugar, vanilla, orange zest, cinnamon and salt and place over medium heat. Stir frequently and watch closely so half-and-half mixture does not come to a boil.

 

Cook rice according to package directions. Meanwhile, place raisins and bourbon in a microwave safe bowl and cover with plastic wrap, piercing a few holes in plastic wrap with a knife. Microwave on high for about 30 seconds and set aside to allow raisins to plump for 3-5 minutes.

 

Whisk the eggs in a medium-sized heatproof mixing bowl. Turn the half-and-half mixture down to low heat and pour ¼ cup of the heated half-and-half into the beaten eggs while continuously whisking. Repeat with another ¼ cup, continuously whisking, followed by another ¼ cup. Add the warmed eggs into the saucepan while whisking, turning the heat back to medium. Add the cooked rice to the saucepan and continue stirring occasionally until mixture is slightly thickened and rice is very soft (about 10 minutes). Fold in the plumped raisins, bourbon and the juice from half of the orange. Remove from the heat and serve rice pudding warm or chilled, garnished with orange segments and a pinch of cinnamon, if desired. 

LAOTIAN NAM KHAO (CRISPY RICE BALLS) IN LETTUCE WRAPS (Serves 6 – 8)

Ingredients:

1 bag Success Jasmine Rice

2 spicy pork sausages

½ cup unsweetened grated coconut

1 tablespoons red curry paste

1 tablespoon sugar

1 teaspoon salt

2 eggs

1 tablespoon fish sauce

¼ cup breadcrumbs

6 scallions, thinly sliced

Canola oil

2 limes, cut in wedges

Butter lettuce or Iceberg lettuce leaves (whole)

Directions:

Cook Jasmine rice according to package directions. Meanwhile, cook the sausage in a skillet until lightly browned. Add coconut and curry paste to sausage mixture, remove from heat and set aside to cool.

In a medium-sized mixing bowl, combine sugar, salt, eggs, fish sauce and breadcrumbs. Fold in most of the chopped scallions (reserving remaining scallions for garnish). Add the rice and sausage mixture to the mixing bowl and stir well. Allow the mixture to rest for 15 minutes and roll into golf ball-sized spheres.

In a frying pan, heat canola oil to 350 degrees. Carefully drop several of the rice balls into the hot oil, turning gently but frequently to ensure an even browning. Once golden and crispy on the outside, place balls on paper towel to drain and season to taste with salt and pepper. Serve warm with remaining chopped scallions, lettuce leaves and lime wedges.

Tip: Serve with sweet chili sauce for dipping if desired.