Cooking with Basic Food Storage: Black Beans With Rice

This is a quick pantry meal, perfect for those days that you don't have time to go to the store for ingredients.  You can also used dried beans from your food storage if you plan ahead. The equivalent to a 15-ounce can is about 1 2/3 cups of beans. Just soak beans overnight, cook 1 cup of dried and measure out 1 2/3 cups. You will have a little extra.

Black Beans and Rice
3/4 cup uncooked white rice

2 cups water

1 (15 ounce) can black beans; drain and reserve liquid

2 tablespoons lemon juice

1 tablespoon garlic powder

1 1/2 teaspoons dried cilantro (fresh is even better if you have it on hand.)

Directions

1.Bring a medium size pot of water to a boil, add rice. Bring back to a boil, then reduce heat to simmer. Let rice simmer 15-20 minutes, until tender.

2.Place beans and rice in a medium size saucepan. Heat over a medium heat, stirring frequently. Stir in reserved bean liquid as needed. Remove pan from heat and stir in lemon juice, garlic powder and cilantro. Let sit a moment, and stir in fresh oregano. Serve immediately.

Yield:  2 servings

Source:  allrecipes.com

Cooking with Basic Food Storage: Cilantro Lime Rice

In my quest to add more rice recipes to the blog and satisfy my endless craving for Mexican(ish) food, I dug up two cilantro rice recipes. We have no decent Mexican restaurants where we live and sometimes I need a Mexican food fix. . . so now I've resorted to making the stuff myself despite my less-than-stellar cooking skills. Perhaps I will improve as I try new recipes. Anyway, I digress! Enjoy the recipes.

Cilantro Lime Rice

by Anne Stewart

1 1/2 Tbsp extra virgin olive oil

1 C long grain white rice

2 C reduced-sodium chicken broth

1/4 tsp salt

Grated rind and juice of 1 medium lime

1/2 C chopped cilantro

Beat oil in a saucepan over medium heat. Add rice; stir to coat. Add broth and salt; increase heat and bring to a boil. Stir once. Reduce heat to medium-low; cover and cook 20 minutes. Remove from heat and let stand 10 minutes. Fluff rice with a fork and stir in lime rind, juice and cilantro. Serves 4.

Source: The Express Times, Monday, September 7, 2009.

Cafe Rio Cilantro Rice

3 cups. water

4 cloves minced garlic

1/2 bunch chopped cilantro

1/2 medium onion, chopped

1 can (4 oz) green chilies

4 tsp. chicken bouillon

1 tsp. cumin

3/4 tsp. salt

1 TB butter

3 cups rice, uncooked

Bring water to a boil in large pot, add all ingredients. Cook covered for 30 minutes, or until rice is done. Makes 6 cups of cooked rice (which makes a lot of servings.)

Source: http://heidikinscooks.wordpress.com/

Cooking with Basic Food Storage: Rice Recipes

Browned Rice

1 c rice

1/4 c shortening

1/4 c chopped onion, meat, celery, or other vegetables (optional)

1 tsp salt

3 1/2 c water

Heat shortening in skillet. Add rice. Cook, stirring constantly, about 10 minutes or until lightly browned. Add vegetables and continue cooking 2-3 minutes (optional). Add salt and water. Simmer over low heat 20-25 minutes or until rice is tender and excess liquid is evaporated. Makes 6-8 servings.

Rice Risotto

1 large onion, chopped

3 T butter

4 c water

2 c white rice (not instant)

3 T oil

4 tsp chicken bouillon plus 1 tsp salt

Saute onion in oil and butter, then add rice and saute until yellow. Add water, chicken bouillon and salt. Bring to a boil, then reduce heat, cover and simmer until liquid is absorbed (about 20 minutes.)

Spanish Rice Au Gratin

1/2 c uncooked rice

1 c water

1/2 c onion, chopped

1/3 c green pepper, chopped

1/2 c celery, chopped

1/2 tsp Worcestershire

1 1/2 T margarine

1 c tomatoes

1/2 tsp salt

1 tsp sugar

1 tsp chili powder

1 c cheese, grated

Combine rice, water and salt. Bring to a boil, stir, cover, reduce heat and simmer 15 minutes. Meanwhile, saute onions, peppers and celery in margarine. Add tomatoes, sugar, chili powder. Add Worcestershire. Add cooked rice and simmer until thick. Pour into buttered casserole and top with cheese.

Rice Pilaf

2 c rice

4 T butter or margarine

4 c liquid (chicken broth if served with fowl; beef broth if served with beef)

1 c slivered almonds

3/4 c chopped celery

3/4 c chopped green onions

3/4 c chopped carrots

Salt and pepper to taste

Brown rice lightly with butter in skillet. Place in casserole with boiling broth. Cover and bake one half hour at 375 degrees. Take from oven and add vegetables and nuts, stirring and mixing well with fork. Return to oven for one half hour. Makes 8 servings.

Parsley Rice

2 c precooked rice

1 large onion, finely chopped

1 c parsley chopped

1 1/2 c grated sharp cheese

3 eggs

2 1/2 c milk

2 1/2 tsp salt

1/2 c oil

1 T Worcestershire sauce

Beat eggs well. Add oil, onion, parsley and grated cheese. Combine with rice, salt and milk. Bake in 350 degree oven for 45 minutes. Very good served with chicken gravy.

Oven Baked Rice

2 c rice

1/2 c butter

1 medium onion, chopped

2 cans beef consomme

1 can water

1 c mushrooms

1/4 tsp rosemary

1/4 tsp sweet basil

Salt and Pepper to taste

Melt butter and saute rice until lightly browned. Add onion and mushrooms and saute until tender. (If mushrooms are canned, add later.) Put into buttered casserole and pour beef consomme and water over the top of the rice. Cover and bake at 350 degrees for 45 minutes. Serves 12.

Brown Rice

1 c rice, unwashed

1 pkg onion soup mix

6 T butter or margarine

1 small can mushrooms

2 c water

Handful of slivered almonds (optional)

Brown rice in melted butter in frying pan. Grease casserole and add browned rice and other ingredients. Cover and cook in 300 degree oven for about one hour. Sprinkle almonds on top.

Broccoli Rice

1/2 c rice (or 1 1/2 c precooked rice)

1/4 c margarine

1 onion, chopped

2 c chopped broccoli, cooked and drained

2/3 c grated cheese

1/2 c milk

Cook rice (or use precooked rice). Saute margarine and onion in a small skillet. Add broccoli, cheese, milk and cooked rice. Bake in covered casserole at 350 degrees for 35 minutes. Serves 4.

Pizza Rice Casserole

2/3 c rice (or 2 c precooked rice)

3/4 lb. ground beef

1 onion, chopped

2 c tomato sauce

1/4 tsp garlic salt

1 tsp sugar

1 tsp salt

Dash pepper

1/4 tsp oregano

1 tsp parsley flakes

1 1/2 c cottage cheese

1/2 c shredded cheese

Cook rice (or use precooked rice). Brown ground beef and onion in a large skillet. Add tomato sauce, garlic salt, sugar, salt, pepper, oregano and parsley flakes. Cover and simmer 15 minutes. Combine cottage cheese and cooked rice. Put 1/3 of rice mixture in a buttered 2 quart casserole. Top with 1/3 of meat-tomato sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle with shredded cheese. Bake at 325 degrees for 30 minutes, or until hot and bubbly. Serves 6.

Fried Rice

3 c cooked rice

3 strip bacon, chopped fine

3 eggs, slightly beaten

1 1/4 c cooked meat, diced fine

2 T green onions, minced

1/2 c sliced mushrooms, sauteed

2 T soy sauce

Salt to taste

Fry bacon until slightly brown. Remove bacon from skillet. Empty grease from pan--set aside. Scramble eggs in skillet used to fry bacon. Remove eggs and set aside. Use bacon drippings to fry cooked rice for approximately 5 minutes, stirring constantly. Add remaining ingredients and combine well. Continue cooking for 10 minutes. Serve hot.

Ham Fried Rice

6 unbeaten eggs

1 onion, diced

4 T butter or margarine

2 c frozen peas, cooked

1 c diced ham

6 c prepared rice

2-3 T soy sauce

Cook rice according to package directions. In a large skillet, melt butter and cook onions until tender, but not brown. Add eggs and scramble. Add rice and soy sauce. Stir in peas and ham. Heat through.

Source: Traverse Mountain 1st Ward Pantry Cookbook

Cooking with Basic Food Storage: Flavored Rice Mixes

I often buy rice mixes. My kids love them and I love the ease of preparation involved. Therefore, you can imagine my excitement when I found some recipes which I can make from scratch and save myself time and money!

To make flavored rice mixes:
Combine all ingredients and stir until evenly distributed. Place in airtight container(s). Store in cool, dry place. Use within 6-8 months. Yield: 4 cups.

Chicken Flavored Rice Mix
4 c uncooked long grain rice
4 T instant chicken bouillon
1 tsp salt
2 tsp dried tarragon
2 tsp dried parsley flakes
1/4 tsp white pepper

Dill Lemon Rice Mix
4 c uncooked long-grain rice
5 tsp dried grated lemon peel
4 tsp dill weed or dill seed
2 tsp dried minced chives
2 tsp salt
8 tsp instant chicken bouillon

Onion Flavored Rice Mix
4 c uncooked long grain rice
2 pkgs (1 1/4 oz) onion soup mix
1 T parsley flakes
1 tsp salt

To make rice from mixes:
Use 1 1/3 c rice mix, 2 c cold water and 1 T butter or margarine. Combine all ingredients in medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Yield: 4-6 servings.

Source: Traverse Mountain 1st Ward Pantry Cookbook

Cooking with Basic Home Storage: Another rice and bean recipe

Rice and Black Bean Bake

1 15 oz can black beans rinsed
1 10 oz can diced tomatoes and green chiles
1 8 oz can tomato sauce
1 8 oz jar picante sauce
2 cups cooked rice
1 8 oz sour cream
2 cups shredded cheddar cheese

In a bowl combine first four, stir in rice, sour cream, 1 cup cheese. Transfer to a greased 13x9 baking dish sprinkle with remaining cheese and bake uncovered @ 350 for 20 minutes.

Source: http://thecrazyshopper.blogspot.com/2008/07/rice-recipes.html

Cooking with Basic Food Storage: Veggie Burgers made with rice

Veggie Burgers
1 cup steamed rice, cooked, cooled
1/2 cup corn kernels, fresh or tinned
1 green pepper, deseeded, finely chopped
1/2 cup white onion, finely chopped
1 tsp black pepper
1 tsp lemon juice
1 tsp chili pepper
4 wholegrain (preferably) or brown or white hamburger buns
Non-fat cooking spray

In the bowl of a food processor, combine rice, corn, green pepper, onion, black pepper, lemon juice and chili pepper. Pulse rapidly to produce a coarse mealy texture. Shape vegetable-rice mixture into 4 patties and place in fridge for 2 hours. Put patties on a pre-heated grill and grill for 6-7 minutes or until well-browned. Place patties in the hamburger buns and top with your choice of condiments, such as ketchup.

Cooking with Basic Food Storage: Desserts and Goodies

WHOLE WHEAT BROWNIES

1 C Melted Shortening

2 C Whole Wheat Flour

4 Eggs, Beaten

4 Tbsp Cocoa

1 C Sugar

Beat together, spread in greased and floured 9x13 pan. Bake at 350 degrees for 25 minutes.

Frosting:

1/2 c melted butter

2 c powdered sugar

2 Tbsp cocoa

1 tsp vanilla

Mix above ingredients with a few drops of milk to spreading consistency.



WHEAT AND RAISIN CHOCOLATE CHIP COOKIES: Yield 6 dozen cookies

1 1/2 C Butter

1 1/2 C Brown Sugar

4 eggs

2 1/2 C Whole Wheat Flour

2 tsp Baking Soda

1 C Chopped Nuts (optional)

1 package chocolate chips

1 1/2 c Sugar

2 tsp vanilla

2 1/2 C Flour

1/2 tsp salt

2 Tbsp Hot Water

1 C Raisins

Preheat oven to 350 degrees. Beat butter in large bowl until soft. Gradually add sugars, beating until light and fluffy. Add vanilla. Add eggs, one at a time, beating well. Blend both kinds of flour and salt in a bowl. Gradually add flour mixture to sugar mixture, beating at low speed until well mixed.

Dissolve baking soda in hot water and add to sugar-flour mixture. Stir in nuts, raisins and chocolate chips. Using 1 generous Tbsp of dough for each cookie, place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Allow to cool.



HONEY GRAHAM CRACKERS

2 c whole wheat flour

2 tsp baking powder

1/4 tsp salt

3 Tbsp brown sugar

1 1/2 C Butter

1 1/2 Tbsp Honey

Blend flour, baking powder, salt, sugar, butter and honey. Roll out on greased and floured cookie sheet to 1/8 inch. Prick with fork. Bake 8 minutes at 400 degrees. Cut right away.



OATMEAL COOKIES WITH WHEAT FLOUR

3 C Oil

6 C Brown Sugar or Honey

4 Eggs

1 C water

4 tsp vanilla

4 C Whole Wheat Flour

4 tsp Salt

2 tsp soda

12 C Rolled Oats

1 C Flour

6 tsp cinnamon

2 C Raisins

Blend oil, sugar or honey, eggs, water, vanilla, whole wheat flour, salt, soda, oats, flour, cinnamon and raisins. Place spoonfuls on cookie sheet. Bake 12 minutes at 350 degrees.



OH HENRY BARS

1/2 C Melted Butter

1 C Brown Sugar

1/2 C Peanut Butter

1 (6 oz) pkg. Chocolate Chips

1/2 C Karo Syrup

1 tsp Vanilla

4 C Oats

Mix together first five ingredients. Heat until dissolved. Stir in oats and chips. Press into greased 9x13 pan. Bake at 375 degrees for 15 minutes. Do not over bake. Cut into bars.



COWBOY COOKIES: Yield 5 dozen
1/2 C Butter
3/4 C Honey or 1 C Sugar
1 C Light Brown Sugar
2 1/4 C Whole Wheat Four
1 C Chocolate Chips
1 tsp vanilla
3/4 C Chopped Walnuts
1 tsp baking soda
2 C Rolled Oats
2 eggs, beaten
1 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
Cream butter, sugar and honey. Add beaten eggs and vanilla. Combine flour, cinnamon, salt, baking powder and soda. Add dry ingredients to butter -sugar mixture. Add oats and mix. Add chocolate chips and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for about 10 minutes. Note: If cookies are too flat on your first batch in the oven, add more whole wheat flour (1/4 c)

PINTO BEAN FUDGE

1 C Cooked Soft Pinto Beans (drained and mashed)

1/4 C Milk

6 oz unsweetened chocolate

6 Tbsp Butter or margarine

2 lbs. powdered sugar

1 Tbsp Vanilla

Nuts (optional)

In large bowl, stir bean and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9 inch baking dish or form into two 1 1/2 inch rolls. Chill 1 - 2 hours.

BREAD OR RICE PUDDING

2 1/ c soft bread crumbs or 1 1/2 c cooked rice

1/4 c sugar

2 tsp butter

1/2 c dry milk

13 c dried whole egg

1/8 tsp sugar

1 tsp vanilla

1/2 c raisins

2 1/2 c water

Mix bread crumbs or rice and butter together. Reconstitute milk with 2 1/2 C hot water or use hot milk. Mix with crumbs. Sift together egg, sugar and salt. Slowly stir the milk mixture into dry ingredients; blend until smooth. Add vanilla and raisins. Pour into a greased, shallow baking dish. Set pan of hot water on bottom shelf of oven. Place pudding in oven and bake at 350 degrees for 1 hour and 20 minutes. Sprinkle with cinnamon or nutmeg.

BASIC WHITE CAKE

1/2 c Shortening

1 tsp vanilla

1 c Sugar

1/3 C dried whole egg

2 1/2 tsp baking powder

1/4 c Dried Milk

1 C Water

2 C Flour

1/4 tsp salt

Cream the shortening, vanilla and sugar until well blended. Add water. Mix dried milk, egg, salt, baking powder and flour. Gradually add to cream mixture. Blend well. Pour into a greased pan and bake at 350 deg. for 30 minutes.

EASY CHOCOLATE CAKE

1 1/2 c flour

1 c brown sugar

1 c water

2 tsp powdered sugar

1 Tbsp vanilla

1 tsp baking soda

1/2 c oil

1/3 c cocoa

In a bowl, combine cocoa, flour, brown sugar, water, oil, vanilla and baking soda with a fork or whisk until blended. Pour into a greased 8x8 inch square pan and bake at 400 degrees for 20 minutes or until done. Cool 10 minutes and sprinkle with powdered sugar. Serves 9.

PEANUT BUTTER CHEWS

1 c powdered sugar

2 c instant (1 c non-instant) dry milk

1 c peanut butter

1 c corn syrup or honey

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and syrup mixture. You may need to knead it with your hands. Press into a cake pan or roll into walnut size balls.

Variations: Add nuts or Rice Krispies. Dip in chocolate.

HONEY MINTS

1 c warm honey

4 drops oil of peppermint

2 3/4 c powdered milk (non-instant)

green food coloring

Mix ingredients and knead until all milk is absorbed.

TOOTSIE ROLLS

1 c honey

1 c non-instant powdered milk

1/2 c cocoa

1 tsp vanilla

Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll into rolls.

FRUIT LEATHER

Apricots or strawberries or other berries

Wash and blend the fruit to a liquid. Pour the fruit onto a cookie sheet. Cover with plastic wrap. Place in a parked car. Check in 3 hours. Be sure it's a summer a day.

WHOLE WHEAT APPLE CAKE

4 fresh, diced apples

2 eggs

2 C sugar

2 C whole wheat flour

1/2 C vegetable oil

2 tsp cinnamon

2 tsp vanilla

1 C chopped nuts (optional)

2 tsp baking soda

1 C raisins (optional)

1 tsp salt

Place diced apples in bowl. Add sugar, oil vanilla, soda salt and eggs and mix thoroughly. Sift dry ingredients together, then add to wet mixture. Pour into greased 9x13" pan. Bake at 350 degrees for 1 hour or until cake shrinks from sides of pan.

WHOLE WHEAT MOLASSES COOKIES

1/4 C Butter

1 tsp cinnamon

1/4 C Sugar

1 tsp ground ginger

1/2 C molasses

1/4 tsp cloves

1/2 tsp salt

1 1/2 C Whole Wheat Flour

2 tsp baking soda

2 Tbsp Vinegar

Melt butter with sugar and molasses in small sauce pan over low heat, then cool. Combine salt, baking soda, spices, with whole wheat flour in mixing bowl. Stir in butter and molasses mixture. Add vingar and stir. Drop by teaspoon onto grease cookie sheets. Bake at 350 degrees for 7 minutes or until cookies are set.

Cooking with Basic Food Storage: Rice

RICE

• Cook rice in beef or chicken broth instead of water.
• Mix cooked rice with a variety of items--sliced mushrooms, sauteed onions, pieces of bacon, vegetables, grated cheese, etc.
• Try sour cream and chives mixed into rice
• Substitute 1/2 cup fruit juice (orange, apple, cherry) for 1/2 cup water when cooking. Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.
• Add one of the following herbs to the cooking water when preparing rice: 1/8 tsp dried thyme, oregano, sage, rosemary, basil or savory; 1/2 tsp celery seeds or dried dill; seasoned salt instead of salt; 3/4 tsp dried marjoram; 1 small bay leaf

TO COOK RICE:

One cup of uncooked rice equals 3 cups of cooked rice or four servings. Combine 1 C uncooked rice, 2 C Boiling water, 1 tsp salt

Combine the ingredients. Bring to a boil in a covered pan, stirring several times. Lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring, or until the liquid is absorbed and the rice is tender.

NOTE: Brown rice contains fatty acids that cause it to go rancid rapidly. It will only store six months when exposed to air and 1 -2 years in packages where the oxygen has been removed.

FRANKFURTER SOUP: Yield 2 – 3 servings
2 frankfurters, thinly sliced
2 tbsp chopped onions
1 soup can water or milk
1 tbsp butter
1 can tomato soup
½ c cooked rice
Brown the frankfurters and onions in butter. Add soup, liquid and rice. Heat and serve.

RICE PILAF: Yield 8 servings
2 c rice
4 c liquid (chicken broth if served with fowl; beef broth if served with beef)
¾ c chopped celery
¾ c chopped carrots
¾ c chopped green onions
1 c slivered almonds (optional)
Salt and pepper to taste
1 can chunk turkey or beef (optional)
Brown rice lightly with butter in skillet. Place in casserole with boiling broth. Cover and bake for 30 min. at 350 deg. Take from oven and add vegetables and nuts, stirring and mixing well with fork. Return to oven for 30 min.

RICE CASSEROLE
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 c uncooked long grain rice
8 pieces of chicken
1 pkg dry onion soup mix
In a bow, combine soups and rice. Place in a glass 9X13 inch pan. Place chicken on top of soup and rice mixture. Sprinkle dry onion soup mix over chicken. Cover tightly with aluminum foil. Bake at 350 deg. For 1 ½ to 1 ¾ hours.

MEXICAN RICE
1 ½ c rice
¼ c oil
¼ c chopped onions
1 clove garlic
Brown rice in oil. Add onion & garlic. Sauté.
Add:
2 c chicken broth
1 c water
¼ tsp cumin
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 can (8 oz.) tomato sauce
Bring to boil, then simmer 20 -30 minutes with lid on. Check periodically. Add more water if necessary but do not stir. Cook until rice is soft and liquid is gone. Serve with refried beans, enchiladas and shredded lettuce.