Companyrice Recipes

COMPANY RICE

Company Rice image

This colorful side dish has proven itself the best rice recipe with family and friends. One of my late son's friends always requested 'that rice' when he came over for dinner. It's delicious served with grilled salmon, beef, turkey, lamb roast or ham. - Jayne Shiley, Campbellsport, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 celery rib, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 tablespoons butter
5 cups chicken broth
1 cup uncooked wild rice
1 cup uncooked long grain rice
2/3 cup dried cherries or cranberries
1/2 cup chopped pecans, toasted

Steps:

In a large saucepan, saute the celery, carrot and onion in butter until tender. Stir in broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add long grain rice; cover and simmer 20 minutes longer. Stir in cherries; cook until the liquid is absorbed, about 5 minutes longer. Just before serving, stir in pecans.

Nutrition Facts : Calories 238 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 516mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

COMPANY RICE

Company Rice image

This savoury rice dish is excellent with chicken or pork, and goes nicely with Mom's Dinner Party Chicken, which, as the name implies, was a dish she prepared only for her dinner guests.

Provided by Carrie Ann

Categories Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter
2 cups uncooked long grain rice, washed
2 cans consomme
10 green onions, chopped
1 3/4 cups water
1 can button mushrooms or 1 can sliced mushrooms, undrained
1 tablespoon oregano (this is not an error)

Steps:

Put washed rice in a 2 quart casserole.
Add remaining ingredients and stir well.
Cook, covered, at 350 for 30 minutes; uncover and stir well.
Replace lid and continue to cook for another 30 minutes.

COMPANY CHICKEN

Company Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 350 degrees F.
Coat the chicken breasts in the dressing mix.
Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

"COMPANY'S COMING" RICE

It just doesn't get much easier than this fool-proof rice sidedish. It won't look like much when it goes in the oven, but trust me, it comes out perfect every time. I've been making it for holiday dinners for years. It takes 5 minutes or less to throw together and can go in the oven with those other last minute dishes or prepare it ahead and reheat in the microwave at serving time if oven space is a problem. Note: The original recipe called for 1/2 cup butter but I found that to be excessive.

Provided by FlowrBx

Categories Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 cup rice, uncooked
1 (10 1/2 ounce) can beef consomme soup
1 (10 1/2 ounce) can French onion soup
1 (8 ounce) can sliced water chestnuts (optional)
1/4 cup butter

Steps:

Preheat oven to 350 degrees.
Place rice, uncooked, in a baking dish.
Pour in soups, add water chestnuts.
Cut butter into chunks and drop onto soups.
Bake uncovered for 45 minutes or until it is bubbling and top has browned.

Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.2, Sodium 459.4, Carbohydrate 22.1, Fiber 0.6, Sugar 1, Protein 3.6

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