A recipe I had never tried called for 3 cups of cooked brown rice.
Agh - it had to
be a typo--I only used a cup in the recipe ( and duly noted the
instructions.) Would you toss the rest, freeze it--what? I know darn
well if I freeze it, I'll lose sight of it for months.

My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
I wanna face that for the next few mornings.

I would freeze most of it in manageable portions and add it to meatloaf,
stuffed peppers, casseroles, etc.

Try it for breakfast one morning with hot milk, sugar, and cinnamon.

Tara

On Thursday, 28 March 2013 09:38:23 UTC+10, Kalmia wrote:
> A recipe I had never tried called for 3 cups of cooked brown rice.
> Agh - it had to
> be a typo--I only used a cup in the recipe ( and duly noted the
> instructions.) Would you toss the rest, freeze it--what?

Easy enough to throw it away.

Otherwise, would go OK in soups or stews. 1 cup in tomato + beef soup might make a good light meal for 1. Or stuff some vegetables. Or mix with meat and use as pie filling. Mix maybe 1 cup with some bacon and/or sausage, and a couple of beaten eggs, and have an augmented omelette.

On 3/27/2013 10:02 PM, Sqwertz wrote:
> On Wed, 27 Mar 2013 16:38:23 -0700 (PDT), Kalmia wrote:
>
>> A recipe I had never tried called for 3 cups of cooked brown rice.
>> Agh - it had to
>> be a typo--I only used a cup in the recipe ( and duly noted the
>> instructions.) Would you toss the rest, freeze it--what? I know darn
>> well if I freeze it, I'll lose sight of it for months.
>
> What's wrong with just eating it as a side with meals over the course
> of the next week?
>
> -sw
>
Maybe he doesn't really like rice. I find myself eating less rice in
the past few years. But it does freeze really well in small portions
and does not take up much room nor get lost in the freezer. Unless, I
suppose, it's a really big freezer. LOL

Jill

Kalmia wrote:
> A recipe I had never tried called for 3 cups of cooked brown rice.
> Agh - it had to
> be a typo--I only used a cup in the recipe ( and duly noted the
> instructions.) Would you toss the rest, freeze it--what? I know darn
> well if I freeze it, I'll lose sight of it for months.
>
> My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
> I wanna face that for the next few mornings.

I would make it into a casserole of some sort. I wouldn't freeze it. Or
you could do fried rice.

On Wed, 27 Mar 2013 16:38:23 -0700 (PDT), Kalmia
> wrote:

> A recipe I had never tried called for 3 cups of cooked brown rice.
> Agh - it had to
> be a typo--I only used a cup in the recipe ( and duly noted the
> instructions.) Would you toss the rest, freeze it--what? I know darn
> well if I freeze it, I'll lose sight of it for months.
>
> My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
> I wanna face that for the next few mornings.

I'm surprised you don't know what to do with it. Do you not cook rice
very often?


--
Food is an important part of a balanced diet.

In article >,
"Julie Bove" > wrote:

> Kalmia wrote:
> > A recipe I had never tried called for 3 cups of cooked brown rice.
> > Agh - it had to
> > be a typo--I only used a cup in the recipe ( and duly noted the
> > instructions.) Would you toss the rest, freeze it--what? I know darn
> > well if I freeze it, I'll lose sight of it for months.
> >
> > My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
> > I wanna face that for the next few mornings.
>
> I would make it into a casserole of some sort. I wouldn't freeze it. Or
> you could do fried rice.

diabetes be damned

"sf" > wrote in message
...
> On Wed, 27 Mar 2013 16:38:23 -0700 (PDT), Kalmia
> > wrote:
>
>> A recipe I had never tried called for 3 cups of cooked brown rice.
>> Agh - it had to
>> be a typo--I only used a cup in the recipe ( and duly noted the
>> instructions.) Would you toss the rest, freeze it--what? I know darn
>> well if I freeze it, I'll lose sight of it for months.
>>
>> My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
>> I wanna face that for the next few mornings.
>
> I'm surprised you don't know what to do with it. Do you not cook rice
> very often?

I could think of tons of things to do. One of which would be simply to add
some cheese to it. For me this would be the main course and I would serve
veggies on the side. Or you could do Risi E Bisi pretty easily by carefully
reheating with a little butter, parmesan and peas. Again, for me this would
be the main dish.

You could make some sort of meatloaf or meatballs and add it instead of
bread.

You could make Italian rice balls with it.

You could do a rice pudding.

You could add it to most any kind of soup although I wouldn't personally add
it to a bean soup. That would be carb overload. How about a nice
Avgolemeno? That's a Greek chicken and lemon soup with added egg. The egg
is carefully mixed in so that it adds almost a thick, creamy texture. You
have to be careful so it doesn't come out like Strachiatelli or however that
is spelled.

You could even do a cold rice salad. There are plenty of recipes online for
those. Often they contain stuff like black beans, corn, lime juice...

On Wed, 27 Mar 2013 16:38:23 -0700 (PDT), Kalmia
> wrote:

>A recipe I had never tried called for 3 cups of cooked brown rice.
>Agh - it had to
>be a typo--I only used a cup in the recipe ( and duly noted the
>instructions.) Would you toss the rest, freeze it--what? I know darn
>well if I freeze it, I'll lose sight of it for months.
>
>My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
>I wanna face that for the next few mornings.

It'll keep in refrigerator for a week or 10 days.

I never make less than 4-5 cups rice. One of my favorite leftovers--
goes in any soup- fries up nicely- can be sweet or savory. . . .
Makes great morning porridge- evening pudding- or a side dish when
nuked [or even heated with a cup of very hot water then drained]

or I make a salad-

Spiced Rice-Date Salad
http://www.ourdailyplate.com/2012/05...tlight-column/

Spiced Rice and Date Salad

A warm weather dish inspired, like Frederick Church was, by the
culture of the Middle East. The turmeric in this dish turns the rice a
lovely shade of yellow.

2 c. cooked green lentils
1 1/2 c. cooked Basmati rice
1/2 c. chopped dates
1/2 c. chopped dried apricots
3/4 c. toasted and chopped almonds
1 small shallot, minced
1/2 c. olive oil
juice of 1 lemon
1 t. cumin
1 t. turmeric
1/4 t. cayenne
1/4 t. cinnamon
sea salt and black pepper, to taste

Combine the lentils with the rice, dates, apricots and almonds, In a
small glass bowl, whisk together the oil, lemon juice and spices. Pour
over the lentil mixture and stir gently. Taste and adjust seasonings.
Marinate for a few hours. Best the next day.
xxxxxxx

This one sounds weird-- but it is quite good- [I haven't seen any
watermelon in my part of the world for a while-- but when you do. . .]

Watermelon rice Salad
http://www.organicsoul.com/zesty-watermelon-rice-salad/
½ rice vinegar
½ cup fresh squeezed orange juice
1/3 cup olive oil
1 tablespoon Braggs Liquid Amino [or soy sauce]
1 tablespoon fresh grated ginger
1 tablespoon mint, chopped
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
4 cups cooked brown rice
1 cup chopped green onion
5 cups diced seedless watermelon
Organic greens
Pepper to taste
Directions:
1.To make the dressing, whisk together the vinegar, orange juice,
olive oil, Braggs and ginger.
2.In a large bowl, combine rice, green onion, mint, parsley, cilantro,
pepper and watermelon. Add about 2/3 cup of the dressing, you will
have dressing left over. Stir gently to combine.
3.Serve over a bed of organic greens and add more dressing if desired
xxxxx
[I omit the cilantro and use more parsley-- and I've used slightly
sweetened lemon/lime juice instead of orange]

Jim

On Mar 27, 4:38*pm, Kalmia > wrote:
> A recipe I had never tried called for 3 cups of cooked brown rice.
> Agh - *it had to
> be a typo--I only used a cup in the recipe ( and duly noted the
> instructions.) *Would you toss the rest, freeze it--what? *I know darn
> well if I freeze it, I'll lose sight of it for months.
>
> My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
> I wanna face that for the next few mornings.

Kalima, here's a yummy Caribbean chicken salad recipe that I served as
a lunch salad special.
The brown rice would be really good in place of white rice in the
recipe.

http://hizzoners.com/index.php/recip...-chicken-salad

Jim Elbrecht wrote:
>Kalmia wrote:
>
>>A recipe I had never tried called for 3 cups of cooked brown rice.
>>Agh - it had to
>>be a typo--I only used a cup in the recipe ( and duly noted the
>>instructions.) Would you toss the rest, freeze it--what? I know darn
>>well if I freeze it, I'll lose sight of it for months.
>
>It'll keep in refrigerator for a week or 10 days.

I don't like brown rice so I never cook any but occasionally I will
cook white rice. Just last night I cooked up a cup of white rice for
dinner but ate only about 2/3, the remainder was tossed in my yard for
the critters, wasn't worth storing a small amount of inexpensive rice
that most likey I'd never use. Btw, the rice was for a package of
SeaPak frozen shrimp in orange sauce I bought a few weeks ago at BJ's
and decided to try last night. It had to be the worst food I ever
met, I even phoned their customer service this morning to complain,
they will send me two free coupons for any any of their other
products... I think I'd be ascared to try any SeaPak product. I
assumed this orange shrimp would be breaded with a packet of orange
sauce, but no. When I opened the box all it contained was a plastic
bag of very odd looking shrimp like things. Directions said to saute
in a large hot pan so I did, didn't say to add oil, good I didn't. As
soon as they hit the heat a horrid lurid orange liquid oozed from the
shrimp... seems the shrimp were small but were covered with a thick
coating of frozen sauce... as it heated the shrimp got smaller and the
puddle of sauce grew and became oiler, it contained a lot of oil. I
counted 30 small shrimp (package said seven portions, right!). This
crap cost $12! Don't anyone ever buy this garbage:
http://www.seapak.com/products/bjs
I don't buy frozen prepared foods but someome recommended this, they
practically live on these kinds of foods and restaurant food. I
rarely eat at restaurants anymore either, nowadays they ALL serve
TIADS (Taste In Ass Disease Shit).

On 3/28/2013 12:41 PM, Sqwertz wrote:
> On Thu, 28 Mar 2013 12:32:55 -0400, Brooklyn1 wrote:
>
>> Btw, the rice was for a package of
>> SeaPak frozen shrimp in orange sauce I bought a few weeks ago at BJ's
>> and decided to try last night. It had to be the worst food I ever
>> met, I even phoned their customer service this morning to complain,
>> they will send me two free coupons for any any of their other
>> products... I think I'd be ascared to try any SeaPak product.
>
> You bitch about seafood with cheese and you have the nerve to buy and
> eat shrimp in orange sauce?
>
> -sw
>
He said "someone" recommended it. Okay, recommendations can be helpful.
But maybe get more than one opinion.

BTW, Steve, I see Seapak sells breaded fried clam strips!

http://www.seapak.com/products/clam-strips-9oz

Click the tab for the product locator to see if they are available at a
store in your area.

Jill

Kalmia wrote:
> A recipe I had never tried called for 3 cups of cooked brown rice.
> Agh - it had to
> be a typo--I only used a cup in the recipe ( and duly noted the
> instructions.) Would you toss the rest, freeze it--what? I know darn
> well if I freeze it, I'll lose sight of it for months.
>
> My uncle loved cooked rice in hot milk for b'fast, but I'm not so sure
> I wanna face that for the next few mornings.
>


Divide it into single servings in plastic sandwich bags, squeeze them
into balls to get the air out, and freeze. It works really well.

Put them in the front of your freezer so you don't lose them. Take 'em
to work for lunch with a tin of kippers and some hotsauce.

Bob

On Thu, 28 Mar 2013 00:36:20 -0700, "Julie Bove"
> wrote:

> You could make Italian rice balls with it.

I will try this recipe (just one of many versions) someday.
http://www.justataste.com/2012/02/ar...arinara-sauce/

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 28 Mar 2013 00:36:20 -0700, "Julie Bove"
> > wrote:
>
>> You could make Italian rice balls with it.
>
> I will try this recipe (just one of many versions) someday.
> http://www.justataste.com/2012/02/ar...arinara-sauce/

We used to get those in NY.

On Mar 27, 7:33*pm, Timo > wrote:
> On Thursday, 28 March 2013 09:38:23 UTC+10, Kalmia *wrote:
> > A recipe I had never tried called for 3 cups of cooked brown rice.
> > Agh - *it had to
> > be a typo--I only used a cup in the recipe ( and duly noted the
> > instructions.) *Would you toss the rest, freeze it--what?
>
> Easy enough to throw it away.
>
> Otherwise, would go OK in soups or stews. 1 cup in tomato + beef soup might make a good light meal for 1. Or stuff some vegetables. Or mix with meat and use as pie filling. Mix maybe 1 cup with some bacon and/or sausage, and a couple of beaten eggs, and have an augmented omelette.

Or...make cheese balls, wrap in saran plastic, tie off with pretty
ribbon and pass out to the homeless.