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Cooking Corner By: Bernice Volkens-CARROTS AND RICE

November 8, 2013
Northern-Sun Print
With Halloween behind us and December ahead of us, I think November can be one of the nicest times of the year. This month won’t be the prettiest. You just have to look out the window to see the gold and russet days are almost gone. This is the month that we lean naturally towards “thanks”. This year and growing season was to say, at the least, strange. There were dire predictions that the crop wasn’t going to be good. We here in the middle of Iowa seem to have good crops year after year. They’re not always bin-busters, but the farmers were pleasantly surprised by the yield this year few countries in the world have been blessed with land so rich in natural resources as our. We are able to feed our own people in the USA but also help alleviate the hunger in many other nations of the world. What a blessing that is. November is the time to try new recipes. It was called to my attention that I don’t print too many recipes that call for rice, I have to admit I usually thought of rice as a dessert., but now I use it as a substitute for pasta or potatoes. I even now make rice using the oven for never fail rice. I didn’t originate this recipe, but my late friend Edith Willer gave me the original recipe and recipe and I use it quite often because of the versatility of how you can use the rice. often How to make oven rice: Start out by placing 1 cup of uncooked long grain rice (Never instant rice) in a 1 1/2 quart baking dish, Stir in 2 cups boiling water and 1 teaspoon of salt. Bake covered at 350 degrees for 30 minutes or until all liquid is absorbed. If you want you may double or triple it just by increasing the size of the baking dish. This cooked rice keeps well in the refrigerator for 4 or 5 days if tightly covered. It can also be frozen and will keep about 6 months. This kind of rice can be used in any recipe calling for rice. CARROTS AND RICE 4 cups water 1 Tablespoon instant chicken bouillon 1 teaspoon salt 2 cups chopped carrots 1 1/2 cup regular rice 2 Tablespoons margarine 1/2 teaspoon dried thyme, crushed 1/2 cup shredded Cheddar cheese In saucepan bring water, bouillon and salt to boiling. Stir in carrots, rice, margarine and thyme and return mixture to boiling. Turn mixture in to a lightly buttered or sprayed 1 quart casserole dish. Cover and bake at 325 degrees for 25 minutes; stir. Sprinkle with shredded cheese and bake, uncovered, for 5 minutes more. Sprinkle with parsley flakes for an attractive and colorful dish. This is very good and easy to prepare. “Don’t forget to thank the merchants of the community for sponsoring the GR and Turkey Valley H.S.football broadcast.” Go Rebels !!
 
 

 

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