Something tells me that we are going to have an early fall. It could be the cooler temperatures we have experienced lately. Maybe it’s the colored leaves I saw on the way to church Sunday morning. Or maybe it is simply a “feeling” in the air. All I know is that I am not the only one who has noticed. Last year I had yellow squash in my garden until late October. This year is a different story.
Speaking of different, were you aware that September is National Rice Month? It is designated as a time to celebrate the rice harvest. Living in the Hoosier state, we don’t often think about harvesting rice because we are much more concerned with the corn and soybeans which are grown here. I didn’t realize that most of the rice we eat is raised in the United States. Arkansas, California, Louisiana, Mississippi, Missouri, and Texas are the rice-producing states. If you want more information, check out my source: www.thinkrice.com.
I grew up in the South; my mother served rice like a vegetable. We often added gravy to it, just like you would with potatoes. She used rice instead of bread crumbs in her meatloaf and stuffed peppers. At Mom’s table, a generous serving of rice made a tasty base for black-eyed peas, especially when topped with a spoonful of chowchow relish.
Need some rice recipes that have been tested and declared “column-worthy?”
Chicken-and Rice-Burritos
10 (8-inch) flour tortillas
Vegetable cooking spray
1 pound boneless, skinless chicken breast, cut into 1/4-inch strips
1/2 cup chopped onion
2-1/2 tablespoons minced jalapeño pepper
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
3 cloves garlic, minced
1/2 cup water
1-1/2 tablespoons cornstarch
3 cups hot cooked brown rice
2 cups (8 ounces) shredded mozzarella cheese (may use 4-cheese Mexican blend)
1 cup chopped unpeeled tomato
1 cup peeled, chopped cucumber
1/2 cup chopped fresh cilantro (optional)
Sour cream
Salsa
Wrap tortillas in aluminum foil, and heat at 325 degrees for 15 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken and next 6 ingredients; cook 3 minutes or until chicken is done. Combine water and cornstarch; stir well, add to chicken mixture in skillet. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Combine chicken mixture and rice; stir well. Spoon mixture in equal amounts down center of each warm tortilla; top each with cheese, tomato, cucumber, and cilantro, if desired. Fold sides over, and top each with sour cream and salsa.
“Unstuffed” Cabbage
1 cup long grain white rice, uncooked
1 teaspoon salt
1 (14-ounce) can chicken broth (about 2 cups)
6 cups chopped green cabbage
1 pound ground beef chuck (may use ground turkey)
1 small onion, chopped
1 (14.5-ounce) can diced tomatoes, undrained
1 cup tomato sauce
2 teaspoons granulated sugar
1/4 teaspoon pepper (or to taste)
Place rice and broth in a 3-quart saucepan. Bring to boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage are tender.
Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
Add undrained tomatoes, tomato sauce, sugar, and pepper to meat. Reduce heat to medium low; simmer about 10 minutes. When rice mixture is done, add to skillet. Toss together.
Yield: 6 servings
Baked Rice Pilaf
2 cups chicken broth
1 teaspoon salt-free seasoning blend (such as Mrs. Dash)
1 teaspoon salt
1 cup carrots, shredded
1 cup celery, chopped
1 cup rice, uncooked
3 tablespoons fresh parsley, minced
2 tablespoons onion, finely chopped
2 tablespoons butter or margarine, melted
Combine all ingredients in a greased 8″ baking pan or dish. Cover and bake at 375 degrees for 40-45 minutes or until rice is tender, stirring after 25 minutes. Serves 4.