COOKING RICE FOR A CROWD RECIPES
ACORN SQUASH WITH WILD RICE STUFFING RECIPE | COOKING LIGHT
This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.
Provided by Adam Dolge
Total Time 60 minutes
Yield Serves 8 (serving size: 1 stuffed squash half)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. Preheat oven to 425°F. Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven. Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble. Add onion and celery; cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 teaspoon salt, parsley, juice, and pepper. Spoon about 1/2 cup rice mixture into each squash half. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned.
Nutrition Facts : Calories 197, CarbohydrateContent 38 g, FatContent 3 g, FiberContent 6 g, ProteinContent 9 g, SaturatedFatContent 1 g, SodiumContent 297 mg, SugarContent 7 g, UnsaturatedFatContent 2 g
CHICKEN CONGEE RECIPE - NYT COOKING
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Total Time 2 hours 15 minutes
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn’t stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http//schema.org, Calories 351, UnsaturatedFatContent 5 grams, CarbohydrateContent 51 grams, FatContent 7 grams, ProteinContent 18 grams, SaturatedFatContent 2 grams, SodiumContent 1482 milligrams, SugarContent 9 grams
COOKING FOR A CROWD DESSERT RECIPES | ALLRECIPES
15 Breakfast Recipes to Make in Your 9x13 Baking Dish When you're making breakfast for a crowd, there are no better tools to use than your oven and 9x13 baking dish. These breakfast bakes are easy to assemble and serve, and many come together in the fridge ...
From allrecipes.com
From allrecipes.com
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COOKING FOR A CROWD SIDE DISH RECIPES | ALLRECIPES
15 Breakfast Recipes to Make in Your 9x13 Baking Dish When you're making breakfast for a crowd, there are no better tools to use than your oven and 9x13 baking dish. These breakfast bakes are easy to assemble and serve, and many come together in the fridge ...
From allrecipes.com
From allrecipes.com
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COOKING WITH BRENDA GANTT RECIPES
2021-05-05 · See more ideas about recipes, cooking recipes, gantt. Cook and host of “cooking with brenda gantt” says that her newfound popularity has given her the unexpected opportunity to share her christian faith with a huge … From foodrecipestory.com
From tfrecipes.com
From tfrecipes.com
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