Beer makes batters better, meat more tender, and sauces more flavorful.
Turmeric Rice Pilaf
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- #107515
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup brown rice (or white)
2 tablespoons oil
2 tablespoons butter or margarine
3 onions, quartered
1 clove garlic, crushed
1 cup diced celery
1 green or red bell pepper, chopped
2 carrots, sliced
1 zucchini, sliced (optional)
1 can (4 ounce size) sliced mushrooms
2 tomatoes, chopped
salt and pepper, to taste
1 teaspoon turmeric
1 tablespoon tomato paste
1/2 cup corn flake crumbs
1 cup grated tasty cheese
directions
Preheat oven to 375 degrees F.
Cook rice until tender in plenty of boiling salted water. Drain well.
Heat oil and butter in frying pan. Saute onions and garlic until tender. Add celery, pepper, carrots, zucchini, mushrooms and tomatoes. Cook for a few minutes.
Stir in salt, pepper and turmeric. Add rice and tomato paste. Cover and heat for 10 minutes.
Pile into an ovenproof serving dish (8 cup capacity).
Combine corn flake crumbs and cheese. Sprinkle over rice mixture and place in a moderate oven (375 degrees F) for 10 minutes or until cheese melts.
Serve as an entree, main meal or an accompaniment.
added by
phenomenal
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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