UNCLE BENS RICE RECIPE RECIPES

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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

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

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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