Wild Rice – Emily Christensen

Wild Rice – Emily Christensen

½ 1b margarine

1 tea. oregano

2 cans mushrooms w/juice

3 cans beef consume

2 cans water

8-10 green onions, whole

2 cups long grain rice

Sauté oregano, mushrooms, onions and rice in mushroom juice until brown. Pour into 4 quart casserole dish. Add remaining ingredients and stir. Bake at 425˚ for 1 hour, stirring a few times during baking. 

Savory Rice – Kenna Christensen

Savory Rice – Kenna Christensen

1. Dissolve

2 cups hot water

2 bullion cubes, chicken

2.  Add:

1 cup white rice (not instant, uncooked)

1 tea. salt

1 Tlb butter or margarine

½ cup chopped celery

½ cup chopped parsley or 2 tea. flakes

3. Put all ingredients into a 2 quart sauce pan and cook on top of stove. 

4. Bring to a boil, turn down and steam until rice is done. About 20 minutes.

Ham Fried Rice – Kenna Christensen

Ham Fried Rice – Kenna Christensen

Sauté in 1/3 cup oil:

Carrots, sliced or grated

Frozen peas

Onion, chopped

Green pepper, chopped

Cook 1 ½ cup rice

Warm ham chunks and put all ingredients together and stir in 3 -4 scrambled eggs.