Yeah. Rice. What to do with it?

I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
grown in The South) that was gifted to me and I don't know what to do
with it.

Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
house fer my kids. (sniff)

Get to you, yet?

No, really. I gotta learn to start likeing rice. Crickey's, their
givinitawaynow! ....fer free!! I'll start by trying to incorporate it
into my weekly batch of red beans (ew!!).

nb --also got 8 lbs of free 'light red kidney beans'

On 2018-02-08 2:21 PM, notbob wrote:
> Yeah. Rice. What to do with it?
>
> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
> grown in The South) that was gifted to me and I don't know what to do
> with it.
>
> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
> house fer my kids. (sniff)
>
> Get to you, yet?
>
> No, really. I gotta learn to start likeing rice. Crickey's, their
> givinitawaynow! ....fer free!! I'll start by trying to incorporate it
> into my weekly batch of red beans (ew!!).
>
> nb --also got 8 lbs of free 'light red kidney beans'
>


Good luck with that. Rice lasts us a long time because we just don't eat
it very often, and that is probably because neither one of us likes it
much. I make a curry with leftover lamb, and I make a Thai chicken and
coconut milk curry, and we have those on rice. And that is about the
only use we have for rice. I keep arborio rice on hand to make rice
pudding. It is a good way to use up old milk, but now we use so little
milk that we get it by the liter, so there is seldom enough milk to
make a batch.

One of these days I want to try making rissoto.

On 8 Feb 2018 19:21:00 GMT, notbob > wrote:

>Yeah. Rice. What to do with it?
>
>I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
>grown in The South) that was gifted to me and I don't know what to do
>with it.

>Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
>rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
>house fer my kids. (sniff)

Nong Bun Kids House Special Fly Lice.
http://www.geniuskitchen.com/recipe/...ed-rice-495168

>Get to you, yet?
>
>No, really. I gotta learn to start likeing rice. Crickey's, their
>givinitawaynow! ....fer free!! I'll start by trying to incorporate it
>into my weekly batch of red beans (ew!!).
>
>nb --also got 8 lbs of free 'light red kidney beans'

On 8 Feb 2018 19:21:00 GMT, notbob > wrote:

>Yeah. Rice. What to do with it?
>
>I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
>grown in The South) that was gifted to me and I don't know what to do
>with it.
>
>Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
>rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
>house fer my kids. (sniff)
>
>Get to you, yet?
>
>No, really. I gotta learn to start likeing rice. Crickey's, their
>givinitawaynow! ....fer free!! I'll start by trying to incorporate it
>into my weekly batch of red beans (ew!!).
>
>nb --also got 8 lbs of free 'light red kidney beans'

I often make this for myself.
Saute some onion in butter, add some slice mushrooms and get them
started. Add a cup of rice and cook until onions are tender and rice
is just beginning to color. Add 2 cups chicken broth (made from
bouillon, from a box, from the chicken, doesn't matter) Cover the pot
and cook until rice is done.

Another way is as above, but toward the end of rice cooking add frozen
green beans, frozen peas and frozen corn or just add frozen mixed
vegetables. This is called confetti rice. Wing it however you
like. I find it tasty and we often have it as a meatless meal.

Janet US

On 2018-02-08, U.S Janet B > wrote:

> I often make this for myself.
> Saute some onion in butter, add some slice mushrooms and get them
> started. Add a cup of rice and cook until onions are tender and rice
> is just beginning to color. Add 2 cups chicken broth (made from
> bouillon, from a box, from the chicken, doesn't matter) Cover the pot
> and cook until rice is done.

Sounds a lot like my late mom's 'pilaf', which wikipedia likens to a
'pulao'.

> Another way is as above, but toward the end of rice cooking add frozen
> green beans, frozen peas and frozen corn or just add frozen mixed
> vegetables. This is called confetti rice. Wing it however you
> like.

Yes. I like a pea/carrot succotash. Thank you fer the ideas.

nb

On 2/8/2018 12:21 PM, notbob wrote:
> Yeah. Rice. What to do with it?
>
> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
> grown in The South) that was gifted to me and I don't know what to do
> with it.
>
> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
> house fer my kids. (sniff)
>
> Get to you, yet?
>
> No, really. I gotta learn to start likeing rice. Crickey's, their
> givinitawaynow! ....fer free!! I'll start by trying to incorporate it
> into my weekly batch of red beans (ew!!).
>
> nb --also got 8 lbs of free 'light red kidney beans'
>


Here's one to consider if you like Vietnamese eats.

It's super healthy, low fat, full of taste and texture.

A garnish with a squirt or three of Sriracha sauce is awesome.


https://www.bigoven.com/recipe/shrim...hao-tom/128770


INGREDIENTS

2 Stalks Lemongrass; Outer
3 lg Garlic
2 Finely Chopped Shallots; (2
2 tb Coarsely Chopped Dry-Roasted
1 Bird Or Serrano Chiles; (1
1/2 lb Medium Shrimp; Peeled,
2 cn Chicken Broth; (14 Ounce
4 1/2 c Water
1 c Long Grain Jasmine Rice;,
1/2 ts Black Pepper; freshly ground
1 ts Vegetable Oil; Preferably
1 c Loosely Packed Cilantro
1 tb Fish sauce
1/4 1/4 Teaspoon White Pepper

NSTRUCTIONS

In a small bowl, combine shallots, fish sauce and pepper; add shrimp and
toss to coat. Cover with plastic wrap and set aside in the refrigerator.
Place water and broth in a large soup pot or Dutch oven, add rice and
bring to a boil. Meanwhile, using a mortar and pestle, food processor or
blender, work 1 of the garlic cloves and the lemongrass together into a
paste. Add to rice /broth mixture. When broth reaches a boil, lower heat
to medium and simmer, partially covered, for 15 minutes. Set aside.
Meanwhile, finely chop the remaining 2 cloves garlic. In a skillet or
wok, heat oil over high heat. Add garlic and stir-fry until golden,
about 10 seconds. Ad reserved shrimp pieces with marinade. Stir-fry
until shrimp starts to change color, about 1 minute. Add to soup. Pour
about 1/2 cup of the soup broth into the skillet or wok to deglaze the
pan, then pour it back into soup. Continue simmering soup until shrimp
is fully cooked, 1 to 2 minutes. Ladle soup into bowls and sprinkle a
few peanuts and cilantro leaves over each serving. Serve with side
dishes of chiles, Vietnamese Dipping Sauce and the remaining peanuts and
cilantro, so guests can adjust flavorings as they wish. Makes about 8
cups Nutritional info from Eating Well Mag. 225 calories per serving; 13
grams protein, 3 grams fat (0.5 gram saturated fat), 33 grams
carbohydrate; 1,360 mg sodium; 61mg cholesterol; 1 gram fiber NOTES :
This quickly prepared soup has small pieces of shrimp floating in a
lightly flavored broth, which is loaded with tender rice. A garnish of
chopped roasted peanuts adds a pleasant change of texture and a nutty
taste. The soup is traditionally served with a side dish of Vietnamese
Dipping Sauce (Nuoc Cham) so guests can add extra flavoring as they
wish. Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest
by Irene DiGiuseppe on Oct 31, 1998,

On 2/8/2018 12:47 PM, wrote:
> On 8 Feb 2018 19:21:00 GMT, notbob > wrote:
>
>> Yeah. Rice. What to do with it?
>>
>> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
>> grown in The South) that was gifted to me and I don't know what to do
>> with it.
>
>> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
>> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
>> house fer my kids. (sniff)
>
> Nong Bun Kids House Special Fly Lice.
> http://www.geniuskitchen.com/recipe/...ed-rice-495168
>

+1!

On 2/8/2018 2:21 PM, notbob wrote:
> Yeah. Rice. What to do with it?
>
> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
> grown in The South) that was gifted to me and I don't know what to do
> with it.
>
> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
> house fer my kids. (sniff)
>
> Get to you, yet?

Lifetime supply!
I like to make a pilaf type of dish. In a pan with lid saute some cut
up carrots and onions. Cook them about half way. Toss in rice. For
one person, half cup is about right. Let that cok a few minutes, add
about a cup of chicken broth, lower heat, cover, come back to eat in 20
minutes. Season as you see fit.

On 2018-02-08, Ed Pawlowski > wrote:

> Lifetime supply!

May my life be tragically short!

> I like to make a pilaf type of dish. In a pan with lid saute some cut
> up carrots and onions. Cook them about half way. Toss in rice. For
> one person, half cup is about right. Let that cok a few minutes, add
> about a cup of chicken broth, lower heat, cover, come back to eat in 20
> minutes. Season as you see fit.

Thnx, Ed.

nb

On 2018-02-08 2:49 PM, U.S. Janet B. wrote:
> On 8 Feb 2018 19:21:00 GMT, notbob > wrote:

>> No, really. I gotta learn to start likeing rice. Crickey's, their
>> givinitawaynow! ....fer free!! I'll start by trying to incorporate it
>> into my weekly batch of red beans (ew!!).
>>
>> nb --also got 8 lbs of free 'light red kidney beans'
>
> I often make this for myself.
> Saute some onion in butter, add some slice mushrooms and get them
> started. Add a cup of rice and cook until onions are tender and rice
> is just beginning to color. Add 2 cups chicken broth (made from
> bouillon, from a box, from the chicken, doesn't matter) Cover the pot
> and cook until rice is done.

That sounds like pilaf. My wife does a similar thing with barley,
mushrooms and beef broth. We have not had it for a long time, but I
think we are about due for it.

On 8 Feb 2018 19:56:28 GMT, notbob > wrote:

>On 2018-02-08, U.S Janet B > wrote:
>
>> I often make this for myself.
>> Saute some onion in butter, add some slice mushrooms and get them
>> started. Add a cup of rice and cook until onions are tender and rice
>> is just beginning to color. Add 2 cups chicken broth (made from
>> bouillon, from a box, from the chicken, doesn't matter) Cover the pot
>> and cook until rice is done.
>
>Sounds a lot like my late mom's 'pilaf', which wikipedia likens to a
>'pulao'.
>
>> Another way is as above, but toward the end of rice cooking add frozen
>> green beans, frozen peas and frozen corn or just add frozen mixed
>> vegetables. This is called confetti rice. Wing it however you
>> like.
>
>Yes. I like a pea/carrot succotash. Thank you fer the ideas.
>
>nb

If you think Pilaf, the sky is the limit. Take this recipe below and
mess around with it. Change the meat, change the peppers, etc. Make
it hot and spicy or as you like. This is basically a pilaf with
stuff. As you read rice recipes you will find that pilaf is the basis
of many. Otherwise, the recipe as given is a quick one-dish meal. It
reheats fine in MC

Western Hash
Brown 1 pound of ground beef; add 1/2 cup chopped onion, 1 cup chopped
bell pepper, then add 3-4 cups canned tomatoes (chopped, whole,
whatever - cook's choice), 1 cup uncooked rice , 1/2 teaspoon salt,
1/2 teaspoon basil and a bit of ground pepper.
Cover and simmer 25 minutes or so until rice is done. Top with
shredded cheese. Put the cover back on the pot to melt the cheese.
This recipe is very forgiving. If your tomatoes were too dry and the
dish looks like it needs more liquid, just add a little water as it
cooks. I don't measure after so many years. It's one of the first
recipes I got after getting married those many years ago.

Don't forget Green Rice as a side. Cooked rice plus chopped green
onion and parsley.

Janet US

On 2018-02-08 12:41 PM, Dave Smith wrote:
> On 2018-02-08 2:21 PM, notbob wrote:
>> Yeah.Â* Rice.Â* What to do with it?
>>
>> I gotta lotta rice.Â* Got 7-8lbs of long grain white rice (probably
>> grown in The South) that was gifted to me and I don't know what to do
>> with it.
>>
>> Got any ideas/suggestions/recipes?Â* I like 'pulao's'.Â* Gotta eat this
>> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
>> house fer my kids.Â* (sniff)
>>
>> Get to you, yet?Â*
>>
>> No, really.Â* I gotta learn to start likeing rice.Â* Crickey's, their
>> givinitawaynow! ....fer free!!Â* I'll start by trying to incorporate it
>> into my weekly batch of red beans (ew!!).
>>
>> nbÂ* --also got 8 lbs of free 'light red kidney beans'
>>
>
>
> Good luck with that. Rice lasts us a long time because we just don't eat
> it very often, and that is probably because neither one of us likes it
> much.Â* I make a curry with leftover lamb, and I make a Thai chicken and
> coconut milk curry, and we have those on rice. And that is about the
> only use we have for rice.Â* I keep arborio rice on hand to make rice
> pudding. It is a good way to use up old milk,Â* but now we use so little
> milk that we get it by the liter, so there is seldom enoughÂ* milk to
> make a batch.
>
> One of these days I want to try making rissoto.
It's easy but you need short-grain or Arborio rice.

On 8 Feb 2018 19:21:00 GMT, notbob > wrote:

>Yeah. Rice. What to do with it?
>
>I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
>grown in The South) that was gifted to me and I don't know what to do
>with it.
>
>Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
>rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
>house fer my kids. (sniff)
>
>Get to you, yet?
>
>No, really. I gotta learn to start likeing rice. Crickey's, their
>givinitawaynow! ....fer free!! I'll start by trying to incorporate it
>into my weekly batch of red beans (ew!!).
>
>nb --also got 8 lbs of free 'light red kidney beans'
>
>---
>This email has been checked for viruses by AVG.
>http://www.avg.com
Goes good over rice and you can use up some of those beans too.

Chili, No Salt Added

Ingredients
1 lb hamburger 300 mg sodium
2 28oz cans crushed tomatos 520 mg sodium
1 11.5oz can V-8 200 mg sodium
1 12oz bag cajun mirapoix 140 mg sodium
1 1/2 cup kidney beans
1 1/2 cup red beans
12oz bag lima beans 80 mg sodium
8 tsp chili powder 640 mg sodium
1 tsp garlic powder
1 heaping tsp cumin
1 tsp oregano
2 tsp lime juice (or to taste)
Total Sodium 1880 mg per
batch
makes 12 1 cup servings 157 mg sodium per serving

On 2/8/2018 4:19 PM, graham wrote:
> On 2018-02-08 12:41 PM, Dave Smith wrote:

>> One of these days I want to try making rissoto.
> It's easy but you need short-grain or Arborio rice.

I started making it rather plain, but now I add a vegetable or the most
recent with sausage. Easy, but you do have to be there to stir, but
well worth it.

On 2018-02-08, > wrote:

> Chili, No Salt Added
>
> Ingredients
> 1 lb hamburger 300 mg sodium
> 2 28oz cans crushed tomatos 520 mg sodium
> 1 11.5oz can V-8 200 mg sodium
> 1 12oz bag cajun mirapoix 140 mg sodium
> 1 1/2 cup kidney beans
> 1 1/2 cup red beans
> 12oz bag lima beans 80 mg sodium
> 8 tsp chili powder 640 mg sodium
> 1 tsp garlic powder
> 1 heaping tsp cumin
> 1 tsp oregano
> 2 tsp lime juice (or to taste)
> Total Sodium 1880 mg per
> batch
> makes 12 1 cup servings 157 mg sodium per serving
>

Looks good, but seems to cross Cajun with Mexican. Izzat 'fusion' or
jes 'confusion'?

nb

On Thursday, February 8, 2018 at 1:21:06 PM UTC-6, notbob wrote:
> Yeah. Rice. What to do with it?
....

I make my brown rice a large batch at a time and keep the cooked rice in a big Tupperware type airtight plastic container in my fridge. I can use it for anything, cooked! 2+ parts water to one part rice, tsp+ of salt in the water. Boil water first, pour in salt and rice grains, cover and turn the heat to low, cook for about an hour for my brown rice.


>
> nb --also got 8 lbs of free 'light red kidney beans'

Cook beans separately for best results, then mix with cooked rice, spices, sauce, shrimps (prawns), mud bugs, veggies, peppers, etc. YUM!

John Kuthe...

On Thursday, February 8, 2018 at 6:09:32 PM UTC-6, John Kuthe wrote:
> On Thursday, February 8, 2018 at 1:21:06 PM UTC-6, notbob wrote:
> > Yeah. Rice. What to do with it?
> ...
>
> I make my brown rice a large batch at a time and keep the cooked rice in a big Tupperware type airtight plastic container in my fridge. I can use it for anything, cooked! 2+ parts water to one part rice, tsp+ of salt in the water. Boil water first, pour in salt and rice grains, cover and turn the heat to low, cook for about an hour for my brown rice.
>
>
> >
> > nb --also got 8 lbs of free 'light red kidney beans'
>
> Cook beans separately for best results, then mix with cooked rice, spices, sauce, shrimps (prawns), mud bugs, veggies, peppers, etc. YUM!
>
> John Kuthe...

Oh, and a big hunk of BUTTER too! Cooked into the rice!

John Kuthe...

On 2/8/2018 1:21 PM, notbob wrote:
> Yeah. Rice. What to do with it?
>
> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
> grown in The South) that was gifted to me and I don't know what to do
> with it.
>
> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
> house fer my kids. (sniff)
>
> Get to you, yet?
>
> No, really. I gotta learn to start likeing rice. Crickey's, their
> givinitawaynow! ....fer free!! I'll start by trying to incorporate it
> into my weekly batch of red beans (ew!!).
>
> nb --also got 8 lbs of free 'light red kidney beans'

Â* We had rice for dinner tonight ... brown rice , under some pork
stir-fry I made in my wok . I think I have a recipe for red bean and
rice with shrimp and sausage ...

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

"notbob" wrote in message ...

On 2018-02-08, > wrote:

> Chili, No Salt Added
Looks good, but seems to cross Cajun with Mexican. Izzat 'fusion' or
jes 'confusion'?

nb

==

I don't know if this is any good for you. It came in this morning from
'allrecipes'. It has an awful lost of condensed soup though.

Wild rice cheese soup:

http://allrecipes.com/recipe/21008/w...20180208&eaid=

I know yours isn't wild rice but I am not sure how much it matters.

"notbob" > wrote in message
...
> Yeah. Rice. What to do with it?
>
> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
> grown in The South) that was gifted to me and I don't know what to do
> with it.

Ha! That's not a lot. Not for me anyway.
>
> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
> house fer my kids. (sniff)

Not sure what that is. Will have to look it up.
>
> Get to you, yet?
>
> No, really. I gotta learn to start likeing rice. Crickey's, their
> givinitawaynow! ....fer free!! I'll start by trying to incorporate it
> into my weekly batch of red beans (ew!!).
>
> nb --also got 8 lbs of free 'light red kidney beans'

If they are dried beans, cook some up. Then make a Spanish style rice. I
don't necessarily measure stuff out when I do this but you would generally
use about 1 cup rice to two cups liquid.

Start by toasting the rice in a big pan with a little butter or olive oil.
You can tell by the aroma when it is done. It won't exactly brown but the
appearance will look slightly different. Then add your liquid. I start with
some form of tomato product. Doesn't really seem to matter what. Rotel,
canned tomatoes, tomato sauce, tomato paste, fresh tomatoes, salsa... Only
thing is, you have to account for the liquid from the tomatoes and other
veggies. If you don't and still add two cups of water or broth, your end
result will be soupy.

I also add chopped onion, chopped bell pepper and then some cooked beans. I
use either pinto, kidney, small red, pink, black or Mayacoba. I season it
with some chili powder and salt. If you are using a spicy salsa or you add
hot peppers, then you might want to leave out or cut back on the chili
powder. This is also a great way to use up any leftover veggies that you
have. Carrots, peas, corn, celery and zucchini all work well in this but I
might not use peas along with beans.

You can also add meat if you like. I usually use cooked ground beef but you
can use chicken, ham, roast beef, even a little steak. Just cut the meat up
into small pieces if not using ground.

For each cup of rice, you will want about 2 cups of liquid. Again, remember
to account for the liquid in any veggie products that you use. The first
time out, you might want to start with 2 cups of water or chicken or beef
broth and add just a dab of tomato paste. The other veggies won't add that
much liquid if they are cooked first.

Once everything is in the pot, you can add a little more oil or butter if
you wish. Bring to a boil, turn the heat down to low and simmer for 20
minutes. You might want to check before that time and add a little water if
the mixture looks too dry. If the end result is too soupy, just cook for a
few more minutes with the lid off, then put the lid back on and the rice
will suck up the extra moisture.

You can serve this with a sprinkle of cheese, cilantro, green onions, hot
peppers, guacamole, sour cream, etc.

"Dave Smith" > wrote in message
...
> On 2018-02-08 2:21 PM, notbob wrote:
>> Yeah. Rice. What to do with it?
>>
>> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
>> grown in The South) that was gifted to me and I don't know what to do
>> with it.
>>
>> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
>> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
>> house fer my kids. (sniff)
>>
>> Get to you, yet?
>>
>> No, really. I gotta learn to start likeing rice. Crickey's, their
>> givinitawaynow! ....fer free!! I'll start by trying to incorporate it
>> into my weekly batch of red beans (ew!!).
>>
>> nb --also got 8 lbs of free 'light red kidney beans'
>>
>
>
> Good luck with that. Rice lasts us a long time because we just don't eat
> it very often, and that is probably because neither one of us likes it
> much. I make a curry with leftover lamb, and I make a Thai chicken and
> coconut milk curry, and we have those on rice. And that is about the only
> use we have for rice. I keep arborio rice on hand to make rice pudding.
> It is a good way to use up old milk, but now we use so little milk that
> we get it by the liter, so there is seldom enough milk to make a batch.
>
> One of these days I want to try making rissoto.

We go through phases where we eat a lot of it then don't. We're currently in
a rice phase which is good because I screwed up and placed the same online
order twice. When the order didn't come right away, I thought I had failed
to order it. Turns out it was shipped from a 3rd party vendor and took a
while to get to me. That's fine because hopefully I will have used a lot up
by the time it gets to me.

So far this week I have made plain brown rice, chicken and brown rice soup
and chicken fried rice.

"Ed Pawlowski" > wrote in message
...
> On 2/8/2018 4:19 PM, graham wrote:
>> On 2018-02-08 12:41 PM, Dave Smith wrote:
>
>>> One of these days I want to try making rissoto.
>> It's easy but you need short-grain or Arborio rice.
>
> I started making it rather plain, but now I add a vegetable or the most
> recent with sausage. Easy, but you do have to be there to stir, but well
> worth it.

I made the Risi E Bici or however you spell it with Arborio and didn't care
for the end results. Too gummy and mushy for me. But the good thing is... In
cleaning out the closet where my cookbooks are stored, I found the Frugal
Gourmet cookbook that I thought I had given away. I liked that recipe. It
didn't specify what type of rice. No doubt I used Calrose or something
similar because in the days when I made that dish often, that's what I
bought. I also used the green can of Parmesan and canned peas! But I liked
that dish.

It will be interesting to see the rice ideas. The people I am cooking for
would like to have mostly brown rice as their starchy food. I did buy some
brown rice pasta to give them a little variety. I would think they might
rapidly get tired of the brown rice, especially if it is just served plain.
And while they love fried rice, that too could get old.

"Ophelia" > wrote in message
...
>
>
> "notbob" wrote in message ...
>
> On 2018-02-08, > wrote:
>
>> Chili, No Salt Added
> Looks good, but seems to cross Cajun with Mexican. Izzat 'fusion' or
> jes 'confusion'?
>
> nb
>
> ==
>
> I don't know if this is any good for you. It came in this morning from
> 'allrecipes'. It has an awful lost of condensed soup though.
>
> Wild rice cheese soup:
>
> http://allrecipes.com/recipe/21008/w...20180208&eaid=
>
> I know yours isn't wild rice but I am not sure how much it matters.

It would matter very much. Totally different texture. White rice could be
used in chicken soup or even tossed into a vegetable soup.