RICE NOODLE BAKE RECIPES

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GRANDMA'S RICE DISH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Grandma's Rice Dish Recipe: How to Make It - Taste of Home image

My grandmother often made rice dishes when I was young. I forgot about this casserole until I found myself one day adding the same ingredients to leftover rice. The memories came flooding back, and I've made this recipe regularly since then. —Lorna Moore, Glendora, California

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

1 pound ground beef
1/3 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese, divided
1/2 cup dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top., Bake, uncovered, 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 719 calories, FatContent 37g fat (18g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 1397mg sodium, CarbohydrateContent 52g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 41g protein.

GRANDMA'S RICE DISH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Grandma's Rice Dish Recipe: How to Make It - Taste of Home image

My grandmother often made rice dishes when I was young. I forgot about this casserole until I found myself one day adding the same ingredients to leftover rice. The memories came flooding back, and I've made this recipe regularly since then. —Lorna Moore, Glendora, California

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

1 pound ground beef
1/3 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese, divided
1/2 cup dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top., Bake, uncovered, 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 719 calories, FatContent 37g fat (18g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 1397mg sodium, CarbohydrateContent 52g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 41g protein.

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EGGPLANT, MOZZARELLA AND SAFFRON RICE BAKE RECIPE | GOOD FOOD
This iteration of the traditional eggplant bake adds a layer of saffron risotto rice. While not as common, it is equally, if not more (dare I say it) delightful. Other than the taste, the greatness of this dish lies in its usefulness. It is easily transportable. It is the ultimate dish to bake for a friend in need, and it is the kind of bake that can sit in the back of the fridge, uncared for, for a good few days, and taste all the better for it.
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    2. Spread the eggplant slices across a few baking trays. Drizzle the ½ cup of olive oil over, turning the eggplant pieces to coat. Season very generously with salt and pepper. Pop the trays in the oven and cook until the eggplant is tender and golden brown, about 20 minutes. Turn the trays half-way through cooking, and flip over any slices that are taking on too much colour. 

    3. While the eggplant is cooking, place a deep-sided frying pan over medium heat. Add the remaining 1½ tablespoons of oil, and once hot, add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for another minute until golden. Add the rice and stir to coat, cooking for a further minute.

    4. Add the saffron threads to the wine then pour over the rice. Cook until the wine reduces slightly, 1-2 minutes.

    5. Slowly add the stock and season with salt. Cook for about 6 minutes, watching relatively closely, until the rice is al dente but still retains some bite (it will cook further in the oven).

    6. Combine the tinned tomatoes and tomato pasta sauce in a measuring jug.

    7. Cover the bottom of a large baking dish (about 30cm x 25cm x 12cm) with about 1 cup of the tomato mixture. Spread half the rice mixture across the dish. Sprinkle over one third of the mozzarella then arrange a layer of roasted eggplant slices, overlapping them so you can barely see any of the sauce.

    8. Sprinkle over another third of the mozzarella then another cup of the tomato sauce, the remaining rice, followed by another layer of eggplant. Top with remaining tomato sauce and mozzarella, and season with salt and pepper.

    9. Cover the dish tightly with foil and bake until the sauce is bubbling and the cheese has melted, about 20 minutes. Remove the foil and cook for another 20 minutes or until the top is beautifully golden.

    10. Let this stand for at least 15 minutes so it sets a little, otherwise it will be difficult to serve. Scatter with basil leaves and season again with salt and pepper.

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GRANDMA'S RICE DISH RECIPE: HOW TO MAKE IT - TASTE OF HOME
My grandmother often made rice dishes when I was young. I forgot about this casserole until I found myself one day adding the same ingredients to leftover rice. The memories came flooding back, and I've made this recipe regularly since then. —Lorna Moore, Glendora, California
From tasteofhome.com
Reviews 4.0
Total Time 35 minutes
Category Dinner
Cuisine North America, Mexican
Calories 719 calories per serving
  • Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top., Bake, uncovered, 15-20 minutes or until cheese is melted.
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