Rice adds fast accent to dinner

February 12, 1992|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

THRIFTY, FLAVORFUL rice is a great way to stretch a meal.

For best results, cook rice according to directions. One cup uncooked rice will yield about 3 cups cooked. For extra flavor, cook rice in broth, juice or other liquids.

This recipe comes from Lipton, Inc.:

Turkey and rice bundles

Makes four servings.

1 package rice and chicken broccoli sauce

2 cups water

1 7-ounce jar roasted red peppers, drained

4 turkey cutlets, about 1 pound, pounded thin

1/4 cup water

Heat oven to 350 degrees.

In saucepan, bring sauce packet and 2 cups water to boil. Reduce heat; simmer uncovered. Stir occasionally, about 10 minutes, set aside.

Evenly top each cutlet with roasted peppers, then spread with 1/4 cup rice mixture; bring up sides to form bundles and secure with wooden toothpicks.

In 11-by-7-inch baking dish, combine remaining rice mixture with 1/4 cup water. Arrange turkey bundles over rice. Bake 25 minutes or until turkey is done.

E9 This recipe is from Better Homes and Gardens Magazine. Pilaf with currants and pine nuts

Makes 6 to 8 side-dish servings.

1 cup long grain rice

1 tablespoon margarine or butter

1 10 1/2 -ounce can condensed beef broth

3/4 cup water

1/4 cup currants or raisins

2 tablespoons toasted pine nuts or slivered almonds

In a 10-inch skillet cook and stir rice in margarine over medium heat until light brown. Carefully add condensed broth, water and currants. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender and liquid is absorbed. Transfer to a serving dish. Sprinkle with nuts.

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