See Also: Casseroles · Cooking Club · Main Dishes
Rice Casserole
From Dorothy McNett's recipes at www.dorothymcnett.com. A perfect top-of-the-stove casserole. Any leftovers are equally delicious served as a salad the following day over dark crispy greens.
1/4 cup olive oil or butter, or a combination
1 onion, chopped
4 cloves garlic, chopped
2 ribs celery, chopped
1 red, green, or yellow bell pepper, chopped
several stalks fresh parsley, chopped
1-2 fresh tomatoes, chopped (or 2-3 tablespoons tomato paste)
2 cups chicken or vegetable broth
2 teaspoons soy sauce
2 teaspoons honey or sugar
1/2 teaspoon tumeric
1/4 teaspoon freshly ground pepper
1/2 teaspoon sea salt (depends on the broth used)
1 cup rice
1-2 slices ham, diced (about 1 cup)
1 cup tiny shrimp, if desired
Choose a heavy bottomed Dutch oven or other casserole with a lid. Heat oil, add all chopped vegetables. Cook and stir several minutes. Add chicken or vegetable broth, soy sauce, honey, tumeric, pepper, and salt. Cook about 5-6 minutes, add rice and ham. Cover. Cook on medium heat about 15-20 minutes, or until rice is tender and all liquid has been absorbed. Stir in the shrimp, heat through and serve.
Recipe created 2012-01-22.
