Knock-'em dead rice dish?

[southerncomfort]

Hey, guys. I am hosting my first-ever Thanksgiving dinner this year and have been told by my F-I-L that he must have a rice dish (plain white preferably, yuck). Anyone have a good recipe, particularly one that is holiday-inspired? Thanks in advance.

[sneezles]

So do you mean the recipe just uses plain white or that's what your dish will end up being?? :confused:

[southerncomfort]

No, I'm saying he would prefer white rice as opposed to brown or long grain, etc. So I really need a recipe that "jazzes up" white rice.

[southerncomfort]

I think I will take this opportunity to see if my avatar is working . . .but PLEASE, guys, I know you have rice recipes!

[Chefzhat]

Blue Moose's Confetti Wild Rice - extremely yummy. I've made it with wild rice, and with white (which my kids prefer) and it's delish either way.

Here's the 411:

Confetti Wild Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads & Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice -- uncooked
1 1/2 cups fresh mushrooms -- sliced
2 green onions -- sliced
1 tablespoon oil
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
10 ounces broccoli -- cooked

In a deep skillet, saute wild rice, mushrooms, and onions in oil for about 3 minutes, until onions are tender. Stir in water, salt, and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender; drain if needed. Stir in lemon juice and broccoli. Continue to cook until just heated through.

[jphilg]

I tend to wing it with rice variations.

For Thangksgiving, I might do something harvest-y, earthy....rice with wild mushrooms? Saute a minced shallot and a few handsful of sliced wild mushrooms in about a tablspoon of butter. Add 1/2 cup of dry white wine and reduce until pan is almost dry. Add 1 cup rice (how many are coming for Thanksgiving?), 2 cups chicken stock, a big pinch of salt, and some black pepper.....bring to a boil, cover, reduce heat and simmer for 15 minutes, take off heat and let sit, covered, at least 5 minutes.

Is this what you want? Or more of a rice casserole thing?

My family doesn't "do" rice for Thanksgiving, either....you are being a good egg for indulging your F-I-L's inner Thanksgiving Rules. Last year I hosted my in-laws, I failed to check with DH about the Rules, and just barely escaped explusion from the family for failure to serve Cool Whip with pumpkin pie. Apparently real whipped cream is not what Grandmother served.

[southerncomfort]

Thanks, guys. These things are just what I am looking for. I could not in good conscience just serve up some steamed white rice--might as well end the meal with a fortune cookie too!

[CookieG]

There was a baked rice with butternut squash dish in a recent CL - it was either Sept. or Oct. It was really good! It uses Aborio rice, which is still "white." ;)

--Chris

[sneezles]

My contributions:


* Exported from MasterCook *

Almond Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 cup slivered almonds
1 tablespoon almond liqueur
2 cups rice -- cooked
1/4 cup green onions -- minced

Heat oil in skillet; add almonds and sauté just until golden. Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 258 Calories; 12g Fat (42.1% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 2044 2840 0


* Exported from MasterCook *

Green Bean Almond Rice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes The Rice Council


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter or margarine
1/2 cup slivered almonds
1/2 cup chopped onion
1/3 cup chopped red pepper
3 cups cooked white rice -- (cooked in chicken broth)
1 10 ounce package frozen French-style green beans -- thawed
1/8 teaspoon ground white pepper, or to taste
1/4 teaspoon tarragon

Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onion and red pepper; cook 2 minutes or until tender. Add rice, green beans, white pepper and tarragon. Stir until thoroughly heated.

Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 96 Calories; 6g Fat (54.6% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 20164 20164 3331 1630 0

For this next one eliminate the wild rice and don't tell your FIL the name of it!! This one is a bit of work but very tasty and the fruit and herbs can be dried ahead of time.

* Exported from MasterCook *

Wild Rice Salad or Stuffing

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dressings/ Stuffings Jenn-Air
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups chopped yellow onion
2/3 cup chopped celery
1/4 cup butter
3 1/2 cups chicken stock
1 cup wild rice -- washed and drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup long grain white rice (do not use
converted rice)
1 cup oven-dried cherries
1/2 cup chopped oven-dried apricots
1/2 cup chopped oven-dried peaches
1/2 cup roasted chopped walnuts
1 tablespoon fresh lemon juice
Oven-dried rosemary and thyme -- to taste

In a large sauté pan, cook onion and celery in butter until soft. Add the chicken stock, wild rice, salt and pepper. Cover pan and simmer for 30 minutes. Then, add white rice and dried fruit. Cover pan and simmer another 15 minutes. Add nuts before serving. Salad is good hot, chilled or at room temperature.

Makes 8-12 servings

____________________

Cherries
Preparation: Remove stems. Halve and remove pits.
Approximate Drying Time at 140ºF: 18-24 hrs.
Test for Doneness: Pliable and leathery.

____________________

Apricots
Preparation: Halve and remove pits.
Approximate Drying Time at 140ºF: 18-24 hrs.
Test for Doneness: Soft, pliable.

____________________

Peaches
Preparation: Halve and remove pits. Peeling is optional but results in better-looking dried fruit.
Approximate Drying Time at 140ºF: 24-36 hrs.
Test for Doneness: Pliable and leathery.

____________________

Rosemary
Preparation: Rinse in cold water.
Approximate Drying Time at 140ºF: 1-3 hrs.
Test for Doneness: Brittle and crumbly.

____________________

Thyme
Preparation: Rinse in cold water.
Approximate Drying Time at 140ºF: 1-3 hrs.
Test for Doneness: Brittle and crumbly.

____________________

Pears
Preparation: Peel, halve and core.
Approximate Drying Time at 140ºF: 24-36 hrs.
Test for Doneness: Soft and pliable.

____________________

Apples
Preparation: Peel if desired, core and slice into 1/8" slices.
Approximate Drying time at 140ºF: 4-8 hrs.
Test for Doneness: Pliable to crisp. Dried apples store best when they are slightly crisp.

Source:
"Jenn Air"
S(Internet address):
"http://www.jennair.com/"

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Per Serving (excluding unknown items): 253 Calories; 7g Fat (25.5% calories from fat); 6g Protein; 43g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 854mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.

NOTES : Autumn's bountiful harvest is always cause for celebration. Instead of the traditional stuffing, this year's healthy, more exotic stuffing substitution is a mixture of wild and white rice, celery, and onion spiced up with the season's favorite flavors —dried rosemary, thyme, apricots, peaches and cherries. This delectable blend's robust taste is a wonderful side dish not only for holidays, but any time of the year. Combine your favorite dried fruits and herbs to personalize this tantalizing recipe.

Options: Substitute other dried fruits to create seasonal variations, such as cranberries, pears and apples for a holiday salad. Substitute ground cinnamon and cardamom in place of herbs. Substitute toasted chopped pecans for walnuts, if desired. Substitute beef or vegetable stock for chicken stock, if desired. Rice may be used as a stuffing in poultry or with pork chops.

Nutr. Assoc. : 0 0 0 0 0 0 0 20107 996 3090 3137 20187 0 2130706543


And one more:


* Exported from MasterCook *

Rice and Mushroom Stuffing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The National Honey Board


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice
2 cups water -- salted to taste
1 tablespoon oil
1/2 cup minced onion
1/2 cup chopped celery
1 teaspoon minced garlic
2 cups sliced mushrooms
1/4 cup chopped dried apricots
2 tablespoons minced parsley
1/4 cup honey

In small saucepan, combine rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 25 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. In large bowl, combine cooked rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 4g Fat (12.5% calories from fat); 7g Protein; 57g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Kismet]

I know you said it shouldn't be brown rice, but CLs Garlicky Brown Rice is SO good!! Here's the recipe:

Garlicky Brown Rice

2 cups short grain brown rice (I use long grain; so I don't think it really matters)
6 cloves garlic, minced
1 T. olive oil
2 (15.75 oz) cans fat-free chicken broth
1 cup water
1 T. toasted sesame seeds

Saute rice and garlic in oil (doesn't say how long; I think I usually saute it for about 3-5 minutes). Add chicken broth and water. Cover and cook for about 45 minutes or until liquid is absorbed. Fluff with a fork, sprinkle with sesame seeds. I have always cut the recipe in half because I have never served it to 8, and it always turns out fine. Serves 8.

[Gilgamesh37]

I know it's sort of boring, but....pilaf? I just watched Alton Brown do a really nice looking rice pilaf (you can pull it off FoodTV's website, I just printed it yesterday--I'm wary about re-posting for copyright reasons) with onion and red pepper and saffron and peas, with optional raisins or pistachios stirred in at the end.

Or--well, I prefer this with wild rice, but I do a pilaf of wild rice and stir in some mushrooms, some kind of nuts (pecans probably) and some craisins about 10 minutes before it's done cooking.

(jphilg--the expulsion over dearth of Cool Whip is too funny. But I'm sure I looked at my ex-husband with the same sort of horror and disbelief when, the first year we were married, he suggested we serve a GREEN SALAD with Thanksgiving dinner. Heathen! )

[sushibones]

This may not be the best thread to admit that I have eaten white rice for Thanksgiving ever since I was a child (I am now a grandmother), and the only adornment it has ever had (or needed) was TURKEY GRAVY!! :eek: ;) :D :D :D Yummmmmmm!! :p

[southerncomfort]

Thanks, guys, this has been a big help. I was thinking about the garlicky brown rice too--maybe F-I-L won't notice the rice is brown if we get a couple galsses of merlot in him before we sit down to dinner! Thanks again for the suggestions, all.

[SandyM]

This is awesome:

ROASTED GARLIC AND ORZO PILAF
(from Gail's Husband's Aunt Norma)

8 to 12 large cloves garlic(resist the urge to cut down on the amount of garlic. As it cooks in the olive oil, the garlic softens and the flavor mellows)
1 tablespoon oil
1/2 cup orzo
1/2 cup long grain rice
1 14-ounce can chicken broth
1/4 cup sliced green onions
1 tablespoon snipped fresh parsley or more to taste

Peel and quarter garlic cloves. In a medium saucepan, cook garlic inhot oil over medium heat till light brown. Add orzo and cook till light brown. Watch so that garlic doesn't burn. (Gail note: Please don't do this too quickly. Burnt garlic is GROSS)

Stir in rice. Slowly add chicken broth, bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or till orzo and rice are tender and broth is absorbed. Stir green onions and parsley into the pilaf and season with salt and pepper to taste.

Serves 4-6

[miami]

If it has to be white rice, at least use a delicious fragrant one. Jasmine, basmati, texmati or pecan rice are all variations on a theme, and all good. Or use arborio and make a simple risotto with turkey broth and sage to highlight the other flavors in the meal.

What is the family tradition with white rice? Plain steamed, or some kind of pilaf?

[lotus]

I have a few suggestions. If you want recipes, I 'll have to search.
But, I don't know if they are Thanksgiving type of recipes.

There was a recipe on the BB which used coconut milk to cook the rice( coconut rice?) I am telling this in the hope that maybe somebody's memory will be triggered.

Then there was a lemon rice recipe on the BB.( probably with a peela aloo recipe which I did and was very good)

I have a Peas pulao recipe- very simple-peas and some spices-if you want the recipe, I 'll type it out for you. It is really good.

[SallyCC]

I made the Butternut Squash and Rice Bake (I can look up the recipe in either Sept or Oct'02 of CL). It would make a great side dish for Thanksgiving.

[ErinM]

For my contribution, I would like to post a link to a great website for rice recipes:

Rice Recipes (http://www.ricecafe.com/)


Enjoy!

[HUNGRY!]

The wild rice and cranberry salad from Nov. 02 p 180 looks really good. I know its not white rice though, so maybe it wouldn't work.

[lanie]

I absolutely 2nd, 3rd/whatever Gail's recipe - excellent. Here are a couple that I use frequently as well.

Butter Baked Rice

1 cup LONG grain rice
1 3/4 cup water with chicken bouillion cube in
1/3 cup butter (can use less)

Pour boiling water over rice to cover - stand at least 30 - 40 minutes. (very important - makes it so fluffy)

Rinse rice well with cold water (app. 5 min)

Melt butter in baking dish that has a lid and you can put in oven - cook over medium heat until most butter absorbed.

Bake 350 x 1 hour Covered (can also add garlic power)
(if desired sprinkle with parmesan cheese when cooked)

I always double this recipe - it keeps well in fridge for quite a while.


Mushroom & Onion baked rice

1/2 c. melted butter
1 1/4 c. LONG grain rice
1 can Campbell's Onion Soup
1 can Campbell's Consomme
1 lg. can sliced mushrooms
1/4 cup of mushroom juice liquid

Put all in casserole - bake covered 350 x 1 - 1 1/2 hours

This is also really good - do not stir - all the mushrooms come to the top - great with anything!

[sushibones]

The rice lover here butting in with more thoughts. I've been thinking about this thread since I posted a couple of days ago. Forgive me for adding my blatantly biased opinion here, but this thread seems to have set my soul to quivering, so here goes.

Thanksgiving is more about comfort foods than taste or cuisine. That's why many people still eat jello salads, ambrosia, and green bean casserole. For me, rice is part of my Thanksgiving tradition. Plain white rice with turkey gravy. I suspect that this is what your FIL would really like to have. Those of us who like rice and gravy don't want fancy flavored rice—we like plain rice that we can put gravy on. Or perhaps he just wants plain rice. The point is, he's asked for it. Why be offended if it's not what you like? Be generous and make some plain white rice for him. It will let him celebrate Thanksgiving with his comfort food, and should not unduly complicate the rest of your Thanksgiving menu. If you don't want to serve plain white rice for the rest of the family, then just make enough for him. I'm sure it will be seen as a loving gesture that will be greatly appreciated.

I usually make 2 Thanksgiving dinners, one on Thursday and one on Saturday or Sunday. For the first one, I make turkey, rice and gravy, some kind of steamed vegetable, monkey bread, and a pumpkin chiffon pie. It's simple, and fairly easy for me to put together without stressing out. For the second dinner I make pan cornbread dressing and a sweet potato casserole (which DH grew up eating) and we have it with leftover turkey and gravy. This tradition evolved because when we moved from Texas to Idaho, we no longer had family close by, and so I was fixing dinner for only us. This seems to satisfy both of us. The monkey bread and this particular pumpkin pie come from neither my family or DH's, but has become the tradition for our family.

When we get married we have to find a way to blend different traditions or create new traditions for a new family. Thanksgiving should be about coming together as family and celebrating what we share with one another and giving thanks for what each person brings to the table. The food represents union, shared memories, tradition, kinship, abundance, nurturing, generosity, community, gratitude, and love. It's so much more than the individual items on the table.
IT'S THANKSGIVING!

[Gail]

I've stood by silently reading the recipes on this thread, not so much that I was avoiding stating an opinion, rather that I'm another rice lover and frankly I'd only picked up on the words "knock-em dead rice recipes." After reading Susan's (sushibones) comments, I went back to the beginning and for the first time even noticed the thing about her father-in-law's love for plain white rice.

It's interesting to read the "must-haves" on different people's Thanksgiving tables. Most likely, there isn't one of us who doesn't run across an item on someone's menu which strikes us as completely unappealing. For you, it's your father-in-law's plain white rice.

In my opinion, Susan is dead-on in her response. Personally, I'd ask your father-in-law what kind of rice he'd like you to serve, and I'd make enough for him and anyone else from that side of the family who might like to have it. (Maybe it's a comfort food for hubby as well.) And if they like plain white rice, I'd serve plain white rice, and I'd also serve the starch of my choice to make both sides happy.

To Susan I would like to say thank you for openly expressing your point of view. Actually, it shed light on something which happened in my own family many years ago when I volunteered to make the sweet potato casserole and my husband's family only picked at it. It's a wonderful recipe, I think, and a departure from the marshmallow-topped thing so many people serve. I thought I was doing them a favor introducing them to something good; in reality, I suspect they felt something missing from their tradition, since I'd tampered with a comfort food. Until reading the comments above, that point of view had never occurred to me and frankly I was a little hurt at the cool reception my dish received. Now, I think I understand.

[Ohioan]

Susan (sushibones), I'd like to add my thanks to Gail's for saying what I'd been thinking, too. Yes, some people actually like plain white rice (or plain brown rice or a plain baked potato or plain something else) -- not just as a "comfort food" but as a kind of vacation for the palate from all the other food at a robustly flavored meal, i.e., a kind of change in dynamics.

Myself, I always try to have at least one "plain" dish even at my own cook-for-one meals, partly for that change in dynamics and partly so I can better appreciate the individual flavors of the other dishes.

So for sourtherncomfort and others who've expressed doubts about plain white rice, I'd say: look upon it as a kind of starchy sorbet :p -- a way for everyone to prepare the taste buds for the joys of each next mouthful! :D :D :D

Cheers,
Phoebe

[southerncomfort]

I agree that Thanksgiving is about coming together, compromising, etc., so maybe I should just make him his plain old white rice. But here is the problem: this is also my first opportunity to "wow" him with my cooking. That may not seem like a big deal to most people, but it is to me, as one of his favorite jokes is that he can't imagine my having a domestic bone in my body. HE is always very skeptical when DH raves about a recent meal or brags about my cooking. So I really feel like I need to impress him--the goal is to accommodate his desire for white rice, but still "jazz it up" a bit. Sorry if it sounds like I am being persnickety about this--but the stereotype of me as fashion maven/corporate-ladder-climber is getting a little old, especially since we just got married (I am only 26) and need to show him (from the beginning) what I got, so to speak. :)

[Alethea]

I hear your dilemma, because I too am guilty sometimes of trying to jazz up everything, especially when I'm entertaining. But if your FIL specifically requested plain, white rice, that's what I would serve. It's a dish he'll enjoy eating, and will appreciate that you made specially for him. It would also maintain a family tradition, which as others said, is part of what makes Thanksgiving such a wonderful holiday. Plus, it's so delightfully easy to make. As the cook, I personally would love it if someone requested plain rice, because I know exactly how to time it with the meal, it requires the most minimal of preparation, and will give you back more time to mingle with your guests and/or put the finishing touches on your other show-stopping dishes.

Just my two cents, I'll go back to lurking now. But I also wanted to thank everyone for posting all these yummy rice dishes. Several of these will go on my "to-try" list.

-Thea

[DmOrtega]

Originally posted by SandyM
This is awesome:

ROASTED GARLIC AND ORZO PILAF
(from Gail's Husband's Aunt Norma)
...

This is a garlic lovers rice dish. We loved it.

[Molli526]

Originally posted by Chefzhat
Blue Moose's Confetti Wild Rice - extremely yummy. I've made it with wild rice, and with white (which my kids prefer) and it's delish either way.

Here's the 411:

Confetti Wild Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads & Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice -- uncooked
1 1/2 cups fresh mushrooms -- sliced
2 green onions -- sliced
1 tablespoon oil
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
10 ounces broccoli -- cooked

In a deep skillet, saute wild rice, mushrooms, and onions in oil for about 3 minutes, until onions are tender. Stir in water, salt, and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender; drain if needed. Stir in lemon juice and broccoli. Continue to cook until just heated through.

Chrisi or Debie:

Have you tried this with other veggies? I am out of broccoli and don't want to go to the grocery store! Thanks!