RICE MOLD
1 box Uncle Ben’s Long Grain Rice
8 green onions–sliced thin
1 small package sliced mushrooms
2 1/2 c chicken broth (use instead of water)
1/2 c regular sherry
2 T dried parsley
1/2 stick butter
1 tsp sage powder
Follow directions on the back of the rice box. Use broth instead of water. Add remaining ingredients. Can be frozen but must do so as soon as finished cooking. You can mold it into just about anything!
If rice is your favorite dish then continue reading…
Versatile, nourishing, and downright satisfying, this grain plays an integral part of daily life for many people all around the world. Naturally low in sodium and cholesterol and rich in vitamins and minerals, it is an easy way to round out any meal—take Plated’s Beef Rendang recipe as a solid example. From comfort foods and side dishes to main courses, this humble grain is a powerful mainstay with universal appeal. In some cultures, it is even incorporated into ceremonies, celebrations, and spiritual rites of passage. There are dozens upon dozens types to explore—and most of them can be classified as long-grain, medium-grain, or short-grain. To help get you started, below is a quick glossary and guide designed to turn cruising the grain aisle into a delightful event. Dinner options abound!
Diane Israel is a Chicago native who has an unmistakable passion for the culinary arts. Many of her recipes have been passed down from generations through her Jewish heritage. She can be reached at Diane@DianeIsraelChicagoRecipes.com