Elswets Rosemary Rice Recipes

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ELSWET'S SCALLOPED RICE AU GRATIN



Elswet's Scalloped Rice Au Gratin image

This tastes much more rich than the nutritional guide would indicate. It's fantastic if you love cheese, and makes an apt side dish to just about any meat entre. You can add a pound of browned ground beef or diced, pre-cooked chicken to make this a one-dish meal! This is a family recipe from Kelly County Ireland, which has survived the years [with adaptations along the way, of course]. It was originally intended for use with potatoes. If you wish to attempt it in its original form, boil 4 large potatoes for 8 minutes, remove from pot and slice, and use in place of the rice.

Provided by Pagan

Categories     One Dish Meal

Time 35m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 9

4 large onions, chopped
2 tablespoons margarine
1 1/2 cups brown rice, uncooked
1 1/2 teaspoons salt
2 1/2 cups water, boiling
2 cups tomato soup
1/2 cup bell pepper, finely chopped
1/2 cup green onion, finely chopped
1 cup cheddar cheese, shredded, room temperature

Steps:

  • Fry the onions and peppers in the butter until the onions are a light, golden brown. Add the rice, salt, and boiling water and cook until the rice is nearly done.
  • Add the tomato soup.
  • Once the rice has absorbed all the liquid, gently fold in the cheese. Stir to mix.
  • Transfer to a well greased casserole and bake at 350°F for about 25 minutes.

Nutrition Facts : Calories 378.2, Fat 12, SaturatedFat 5.2, Cholesterol 19.8, Sodium 1213.6, Carbohydrate 58.5, Fiber 4.5, Sugar 12.1, Protein 10.9

ELSWET'S ROSEMARY RICE



Elswet's Rosemary Rice image

This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.

Provided by Pagan

Categories     White Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons virgin olive oil
1 teaspoon ground rosemary
1 1/2 cups white rice
1 (16 ounce) can chicken broth
1/2 cup minced green onion
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon gumbo file or 6 sassafras leaves
1/2 teaspoon ground red pepper
1 tablespoon white wine vinegar
1/4 teaspoon salt

Steps:

  • Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  • Add the rosemary, garlic, and red pepper.
  • Then cook the green onions and parsley until soft- 2-3 minutes.
  • Add rice, and salt, and cook, stirring constantly for 30 seconds.
  • Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  • Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
  • Remove from heat and let sit for 5 minutes.
  • Stir in vinegar and serve hot.

Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7

ELSWET'S JASMINE RICE



Elswet's Jasmine Rice image

This is jasmine rice as served with Juanita's Seafood Gumbo or Elswet's Pot Roast. It is not overpowering and can be served with any style meat entre from chicken to lasagne to seafood and anything in between. Very versatile.

Provided by Pagan

Categories     Brown Rice

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups brown rice or 2 cups white rice (may be substituted)
1 teaspoon salt
5 cups cold water
1/2 cup margarine
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon loose jasmine tea, with flowers
1/4 cup hot water
1/2 teaspoon italian seasoning

Steps:

  • Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
  • Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
  • Reduce heat and cook until done; approximately 20 minutes.
  • When fully cooked, drain rice and deposit into a large bowl.
  • Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
  • Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
  • Serve and enjoy!

ELSWET'S CHICKEN / SHRIMP SCAMPI



Elswet's Chicken / Shrimp Scampi image

This recipe is really two recipes in one. It's also one of the best around for shrimp scampi that works just as well with chicken! This is a favorite in our house. Maybe it will become a favorite in your house, too.

Provided by Pagan

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb raw shrimp, peeled and deveined or 1 lb chicken breast, cubed
2/3 cup dry white wine
1/4 cup light olive oil
1/2 cup butter
2 tablespoons margarine
3 tablespoons minced garlic
1/4 teaspoon paprika
1/2 tablespoon parsley flakes
1/8 teaspoon white pepper
1/8 teaspoon ground cayenne pepper or 1/8 teaspoon red pepper
1/2 teaspoon lemon juice
1/16 teaspoon ground celery seed
1/2 cup grated parmesan cheese, to top

Steps:

  • Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook! If using this recipe with chicken, cook approximatey 8-12 minutes, until the chicken bits are cooked throughout.
  • Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
  • Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
  • Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].

ELSWET'S DELUXE SPANISH RICE



Elswet's Deluxe Spanish Rice image

The base recipe for this came from the Wise Encyclopedia of Cookery [1970's version]. my Wife has adapted the recipe and, over the years, perfected it. This is rich without being heavy. It is creamy without being too liquid. It is spicy, but not uncomfortably so, and goes with just about anything you wish to serve it with. We have it most often with home made chimis or broiled steak. ;) Hope you love it as much as we do. We use brown rice, as the carbs are less, and my Lady is diabetic. Feel free to substitute white rice, as you wish. To make the chicken stock of boullion cubes, 6 chicken cubes to 6 cups hot water and stir until the cubes are completely melted.

Provided by Pagan

Categories     Brown Rice

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 16

2 tablespoons virgin olive oil
2 cups brown rice, uncooked
2 garlic cloves, mashed
1 large onion, any type, finely chopped
1/2 cup green onion, finely chopped
1/2 cup bell pepper, minced
1/2 cup celery, minced, stalks and leaves
1 cup tomatoes, finely chopped, fresh (2 medium tomatoes)
3 ounces tomato sauce
6 cups chicken broth or 6 cups chicken bouillon
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
2 ounces cream cheese
3 large black olives, thinly sliced

Steps:

  • In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.].
  • Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent.
  • Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes.
  • Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes.
  • Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot!
  • NOTE: This may be served as a side dish, or with sliced smoked sausage, shredded chicken or beef, shrimp, or other seafood and served as a main dish. Also, if you want it more spicy, you can add in the cumin and cayenne while you are toasting the rice. That will breatly enhance the heat level of these spices. Hope you enjoy it!

Nutrition Facts : Calories 223.4, Fat 6.9, SaturatedFat 2.1, Cholesterol 6.2, Sodium 891.9, Carbohydrate 33.5, Fiber 2.4, Sugar 2.6, Protein 7

ELSWET'S BAKED SPANISH RICE



Elswet's Baked Spanish Rice image

This is another one which is based on the Wise Encyclopedia of Cookery [1970's Edition] recipe, but has been altered to suit our own tastes. It is not hot in the least bit. To add the spicy flavor, add in 1/4 teaspoon of cayenne.

Provided by Pagan

Categories     Brown Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup brown rice, uncooked
4 tablespoons virgin olive oil
1 large onion, diced
1 bell pepper, minced
1 garlic clove
4 cups diced canned tomatoes
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon sweet marjoram or 1/8 teaspoon oregano

Steps:

  • Wash, drain, and dry the rice thoroughly. Heat the oil in a heavy frying pan and cook the rice, stirring constantly, until it is a golden brown.
  • Add the onion, pepper, and garlic, and continue cooking about 5 minutes.
  • Transfer to a casserole. Heat the tomatoes with the seasonings in frying pan and pour over the rice, mixing well in the casserole.
  • Cover and bake at 350°F for 45 minutes, or until the rice is tender and the liquid is absorbed. Do NOT stir while baking!
  • If the liquid cooks away before the rice is tender, add a few teaspoons of hot water to moisten. There should be no excessive liquid.

Nutrition Facts : Calories 238.1, Fat 10.3, SaturatedFat 1.5, Sodium 988.4, Carbohydrate 34, Fiber 3.4, Sugar 5.9, Protein 4.2

ELSWET'S JAMBALAYA RICE



Elswet's Jambalaya Rice image

This is like a little taste of New Orleans. Growing up very near there, my Wife and her mother would make frequent trips into nearby New Orleans. This is one of the many dishes made at home by my mother in law, while my Wife was young. It's a favorite in our house. Maybe it will be a favorite in yours.

Provided by Pagan

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 garlic cloves, minced
1/2 cup celery, stalk and leaves, minced
1/2 cup bell pepper, red and green, minced
2 whole onions, 1 white, 1 purple, finely chopped
2 cups rice, uncooked measurement, cooked, rinsed, and drained
8 ounces tomato sauce or 4 fresh tomatoes, diced precooked and set aside
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/4 teaspoon sage, rubbed
1/2 teaspoon cayenne pepper
1 tablespoon vinegar, balsamic
4 ounces cheese, diced, use your favorite type and brand of colorful cheese, Velveta Cheddar etc
2/3 cup milk
1 lb smoked sausage, cut into disks, and then quartered
1/2 teaspoon sassafras leaves, ground ... otherwise known as gumbo file'

Steps:

  • JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.
  • Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
  • Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.
  • CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
  • Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!

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