Hot Chicken Salad

2 cups cooked chicken, chopped fine
3 hard boiled eggs, chopped fine
1 cup chopped celery
2 teaspoons finely chopped onion
1/2 cup chopped almonds
1 1/2 cups cooked rice
1 can cream of chicken soup
1/2 soup can milk or chicken broth
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder (optional)

Combine in 9x9" baking dish. Top with grated cheese and fine bread crumbs. Bake 400 degrees for 25-30 minutes.

Rice Pilaf

2 tablespoons butter or margarine
1/4 cup minced onions
3 cups hot chicken broth
1/4 cup slivered almonds
1 cup un-cooked rice
1/3 cup minced celery
2 tablespoons chopped parsley

Melt butter in hot fry pan. Add rice, onion, and celery. Stir and cook until slightly brown. Add chicken broth; cover and simmer on low heat until moisture has been absorbed and rice is tender (about 25-30 minutes). Add parsley and almonds just before serving. Toss Lightly.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

Classic Fried Rice

1 cup rice (or 3 cups cold, cooked rice)
1/4 teaspoon salt
1 (8 oz.) pkg. sliced bacon cooked and crumbled
2 tablespoons chopped green onions
6 eggs
salad oil
1 tablespoon soy sauce

About 2-1/2 hours before serving:

Prepare rice as label directs. Refrigerate until well-chilled. In a medium bowl with fork, heat eggs and salt slightly. In 12-inch skillet over high heat, heat 3 tablespoons salad oil until very hot. Pour in egg mixture; cook, with spoon, stirring quickly and constantly until eggs are the size of peas and leave side of pan. Reduce heat to low. Push eggs to one side of skillet. In same skillet, gently stir rice and 2 tablespoons salad oil until rice is well-coated with oil. Add bacon and soy sauce; gently stir to mix all ingredients in skillet; heat through. Spoon fried rice into warm bowl; sprinkle with green onions. Makes 3 main dish servings.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

Rice Cereal

Make Basic Cooked Rice. Use cracked rice for smoother texture. Serve warm or cold with reconstituted dry milk and sugar.

Note: Rice cereal is usually a baby’s first solid food. Grind rice to appropriate coarseness before cooking for babies or puree/mash it after it is cooked. Extra water may be needed. Sweeten and add milk.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 16)

Creamy Rice Breakfast

3-1/2 cups water, divided
1/2 teaspoon salt
1 cup cracked, uncooked rice
1 tablespoon oil
6 tablespoons dry milk
3 tablespoons sugar

Bring 3 cups salted water to a boil. Stir in cracked rice. Add oil, cover and cook on low heat 20-30 minutes. Stir occasionally. Combine dry milk and sugar. Mix with 1/2 cup water. Stir into rice. Continue cooking until rice is done. Remove from heat. Stir, cover and let steam several minutes.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 16)

Rice Cake Treat

1/2 cup cooked rice
1 teaspoon oil
1/2 cup flour
4 teaspoons sugar
1/2 teaspoon dry milk
1/8 teaspoon salt, scant
6 tablespoons water

Measure rice into a bowl. Stir in oil. Add flour, sugar, dry milk and salt. Stir in water. Batter should make small thin crunchy pancakes. Drop by teaspoonful into med-hot oil or shortening (about 1/4" deep). Fry until golden on each side. Serve hot.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 17)

Horchata

1 cup white rice
2 cups water to cover rice
6 cups water
Sugar, to taste

Do not rinse enriched rice. Cover rice with 2 cups water, and soak 2-3 hours. Does not have to be cooked. (or simmer 5-10 minutes then cool.) Whirl rice in blender. Combine with 6 cups water. Allow rice to settle or strain off liquid. Add sugar and a few drops cinnamon oil or vanilla flavoring to strained liquid. Milk may be used for part of liquid. Serve chilled or over crushed ice.

NOTE: This will not taste good without flavoring. Offer horchata warm or cooled to babies when they are sick and can't keep anything in their tummies. Save strained rice for another use. Cooked rice increases digestibility and available nutrition.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 17)

Toasted Rice

Toast rice for a pleasing change in color and flavor. Distribute uncooked rice evenly on a baking sheet. Place in a pre-heated 400 degrees F. oven for 6-10 minutes or until golden brown, stirring occasionally. It is more energy efficient to toast the rice in a skillet, with or without oil, on the stove top. Cook as preferred recipe instructs.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 17)

Easy Rice Pudding

2 cups water
1/4 cup uncooked rice
1/4 teaspoon salt
3/4 cup dry milk
1/4 cup sugar
1 cup water

Bring 2 cups water to boil. Stir in rice and salt. Return to a boil and lower heat. Cook covered, 20 minutes. Combine dry milk and sugar (if a thicker pudding is desired add 1 tablespoon white flour). Stir 1 cup water into milk mixture until smooth. Mix milk mixture with rice. Return rice to simmer and cook 10 minutes more until rice is done. Shut off heat. Let sit 30 minutes before serving or chill.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 17)

Basic Cooked Rice

1 cup rice
1-2 tablespoons oil
1/2 teaspoon salt
2-1/4 cups water

Combine all ingredients. Cover pan with lid and bring to a boil over high heat. When beginning to boil, turn heat down to very low and cook about 35 minutes, until the water is almost gone. Remove lid only when necessary. Take pan from heat and leave covered. Let rice steam, for 10-15 minutes before serving. Fluff with fork before serving.

NOTE: Rice may be soaked 30 minutes in water before cooking to shorten cooking time. When soaked add oil, cover and cook 15-20 minutes. Steam. Eat hot or cold as cereal, add to chili, soups or eat cold in salad. Combine cooked wheat with cooked rice for a pilaf.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 16)

Creole Beef and Rice

8 Servings
¼ pound country sausage
¼ pound ground beef
1 cup celery, chopped (about 1-2 stalks)
1 onion, chopped
2 teaspoons Cajun seasoning, more or less to taste
1 ½ cups uncooked white rice
2 14 oz. cans canned stewed tomatoes
1 12 ounce vegetable juice, spicy
1 ½ cups frozen okra (optional)

Brown meat with onion, celery and Cajun seasoning, stir frequently. Add remaining ingredients. Add 1 cup water. Bring to a boil, cover, reduce heat and simmer 20-30 minutes.

Amount Per Serving
Calories 331 Calories from Fat 64
Percent Total Calories From:
Fat 19% Protein 14% Carb. 66%
Nutrient Amount per % Daily
Serving Value
Total Fat 7 g 11%
Saturated Fat 3 g 13%
Cholesterol 23 mg 8%
Sodium 736 mg 31%
Total Carbohydrate 55 g 18%
Dietary Fiber 1 g 5%
Protein 12 g
Vitamin A 29% Vitamin C 62% Iron 22%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 111. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Sushi

4 Servings
A favorite rice dish. Sushi was originally a way to preserve fish. Seafood in brine naturally fermented and acted as a natural preservative. Later on cooked rice was added to improve fermentation. Today sushi means vinegared rice which is garnished with or without raw fish or seafood. This easy version uses prepared vegetables, and is served in a pocket of seasoned fried bean curd called inarizushi-no-moto. It is garnished with fried eggs and pickled ginger root (if desired).

1 ½ cups short grain rice, uncooked
¼ cup rice vinegar, seasoned (or see below)
1 10 oz. can inarizushi-no-moto, or aburage (seasoned fried bean curd or tofu)
½ 7 ¾ oz. can chirashisushi-no-moto, (quick sushi vegetable mix)
frozen peas, or chopped parsley for color
2 eggs
1 teaspoon cornstarch
pickled ginger (optional)

Cook rice according to package directions. While still warm place rice in large bowl and sprinkle with seasoned vinegar. Gently mix rice and vinegar using a cutting fluffing motion. Add more or less vinegar to rice according to taste. Stir in quick sushi vegetable mix and enough thawed frozen peas for color.

Gently open sides of aburage and stuff filling into each pocket. Be careful not to overstuff and tear aburage pockets.

Make thin sheets of fried eggs by beating together eggs, cornstarch and 1 teaspoon water. Lightly oil a non-stick pan, heat. Pour in enough egg to just coat bottom of pan. Rotate skillet to coat. Cook until edges begin to curl up and surface becomes glossy. Slide egg sheets onto waxed paper or plastic wrap. Cut egg sheets into thin strips. Garnish sushi with strips of eggs and thin strips of pickled ginger.

TO MAKE SEASONED VINEGAR: Combine ½ cup rice vinegar, ½ cup sugar, and 1 teaspoon salt. Heat slightly and stir until sugar and salt are dissolved.

Amount Per Serving
Calories 460 Calories from Fat 82
Percent Total Calories From:
Fat 18% Protein 14% Carb. 68%
Nutrient Amount per % Daily
Serving Value
Total Fat 9 g 14%
Saturated Fat 3 g 14%
Cholesterol 106 mg 35%
Sodium 866 mg 36%
Total Carbohydrate 78 g 26%
Dietary Fiber 1 g 3%
Protein 17 g
Vitamin A 19% Vitamin C 2% Iron 25%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 111. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Jambalaya

6 Servings
Jambalaya is a traditional Creole rice dish. It may have ham, chicken, shrimp or use left over meats. The name comes from the French word "jambon" meaning ham and the African
word "ya" which mean rice. The "a la" means with.

1 teaspoon margarine or butter
1 onion, small, chopped
½ cup celery, chopped (about 1 stalk)
1 green bell pepper, chopped
2 cloves garlic, minced
1 ½ cups ham, cubed
1 cup shrimp, small, shelled, uncooked
2 8 oz. cans tomato sauce
¼ teaspoon pepper
¼ teaspoon Tabasco pepper sauce (optional)
1 bay leaf
¼ teaspoon thyme
¼ teaspoon basil
1 cup brown rice, or white rice
2 ½ cups water

Melt butter or margarine, add chopped onion, celery, green pepper, and garlic. Saute until onion
is tender and clear but not brown (about 5 min). A little water or chicken broth may need to be added to prevent vegetables from scorching; add 1-3 tsp liquid at a time. Add remaining ingredients, bring to a boil, cover, reduce heat and simmer for 30 minutes or until rice is tender. Garnish with chopped fresh parsley and small chilies, if desired.

NOTE: Shrimp may be replaced with chicken, sausage, fish, etc. Reduce cooking time by using
instant rice and reducing the water to equal the amount called for on the package directions.

Amount Per Serving
Calories 232 Calories from Fat 38
Percent Total Calories From:
Fat 16% Protein 25% Carb. 58%
Nutrient Amount per % Daily
Serving Value
Total Fat 4 g 7%
Saturated Fat 1 g 6%
Cholesterol 60 mg 20%
Sodium 898 mg 37%
Total Carbohydrate 34 g 11%
Dietary Fiber 1 g 6%
Protein 15 g
Vitamin A 19% Vitamin C 51% Iron 14%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 110. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Aussie Rice Salad

12 Servings
This recipe comes from Redcliffe, Queensland, Australia. It is a favorite family gathering recipe of Lucy Strathearn.

1-2/3 cups long grain enriched white rice, uncooked
2 apples
1 onion
1 sweet green pepper, ½ red and ½ green
1 (12 oz.) can whole kernel corn
1 cup raisins
parsley, for garnish
1 tablespoon curry
1/3 cup balsamic vinegar, or other vinegar
¼ cup peanut oil, or salad oil
2 tablespoons sugar

Cook rice according to package. Cool. Combine curry, vinegar, oil, and sugar. Shake well. Pour dressing over rice and toss to coat. Leave peel on apple and remove core, remove seeds from pepper. Dice all vegetables to uniform size. Add apples, onion, red and green pepper, corn, and raisins to rice. Add more or less vegetables and fruit according to taste preferences and appearance. Garnish with parsley or additional bell pepper. Chill. Serve as a side dish with meats and barbecue.

NOTE: Fat grams per serving may be reduced by reducing the amount of oil used in dressing.
Amount Per Serving
Calories 220 Calories from Fat 45
Percent Total Calories From:
Fat 21% Protein 5% Carb. 74%
Nutrient Amount per % Daily
Serving Value
Total Fat 5 g 8%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 4 mg 0%
Total Carbohydrate 41 g 14%
Dietary Fiber 2 g 6%
Protein 3 g
Vitamin A 3% Vitamin C 19% Iron 9%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 110. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)