UNCLE BENS RICE INGREDIENTS RECIPES

Name: Copycat "uncle Ben's" Long Grain & Wild Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3/4 cup servings, 4 serving(s)
Ingredients: 1 teaspoon dry chopped onion flakes; 1/2 teaspoon dry parsley flakes; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon ground ginger; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules); 1 cup long grain rice; 1/3 cup dry wild rice; 1 tablespoon butter (optional)

COPYCAT UNCLE BEN'S LONG GRAIN & WILD RICE RECIPE - FOOD.COM

Copycat uncle Ben's Long Grain & Wild Rice Recipe - Food.com image

Make and share this Copycat "uncle Ben's" Long Grain & Wild Rice recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3/4 cup servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon dry chopped onion flakes
1/2 teaspoon dry parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

Steps:

Combine all of the spices in a medium saucepan and mix thoroughly.
Add the both types of rice, the chicken stock and butter (if using).
Bring mixture to a boil and stir to combine.
Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

Nutrition Facts : Calories 302.7, FatContent 2.7, SaturatedFatContent 0.6, CholesterolContent 3.6, SodiumContent 523.1, CarbohydrateContent 58.9, FiberContent 5.1, SugarContent 3.4, ProteinContent 11.8

SPICY SAUSAGE RICE RECIPE - GORDON RAMSAY | A GLUG OF OIL

Spicy Sausage Rice Recipe - Gordon Ramsay | A Glug of Oil image

I used the 'La Chinata' brand of Sweet Smoked Paprika; it's really worth getting a tin if you can. Available in Sainsbury's or Waitrose here in the UK or over at Amazon.

Provided by Jan Bennett

Total Time 37 minutes

Prep Time 5 minutes

Cook Time 32 minutes

Number Of Ingredients 12

Ingredients

1 tbsp olive oil, for frying
1 red onion, sliced
1 red pepper, deseeded and chopped (but not too small)
2 garlic cloves, very finely sliced
5 spiced sausages, e.g. Italian chilli
1 heaped teaspoon smoked paprika (Gordon uses La Chinata brand)
200g long-grain rice (1 cup)
½ glass dry white wine
500ml (2 cups) chicken stock - I used a Knorr stockpot
4 spring onions, trimmed and sliced
2 tomatoes, roughly chopped
small bunch of flat-leaf parsley, roughly chopped

Steps:

Add just 1 tbsp of Olive oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured.
Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn't burn.
Slit the sausage skins and crumble the sausage meat so it looks like small meatballs.
Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4–5 minutes until coloured.
Add the smoked paprika and mix and season to taste.
Add the rice and stir well to mix thoroughly and absorb the flavour.
Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom.
Add the stock and bring to the boil and then turn to simmer.
Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
Keep an eye on it and stir from time to time.
Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.

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