Hearty Rice Dressing Recipes

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RICE DRESSING



Rice Dressing image

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

4 cups chicken broth, divided
1-1/2 cups uncooked long grain rice
2 cups chopped onion
2 cups chopped celery
1/2 cup butter, cubed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

Steps:

  • In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

HEARTY RICE DRESSING



Hearty Rice Dressing image

At church socials and family reunions, this satisfying dressing has always been well received. It's a favorite with our family, too. I cut back on the recipe to serve a smaller group. -Ruth Hayward, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 50 servings.

Number Of Ingredients 15

3 pounds ground beef
2 pounds ground pork
2 large onions, chopped
3 celery ribs, chopped
1 large green pepper, chopped
1 jar (4 ounces) diced pimientos, drained
5 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-1/2 ounces each) condensed French onion soup
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 tablespoons Creole seasoning
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
4 cups uncooked long grain rice

Steps:

  • Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots; cook, crumbling meat, over medium heat until no longer pink. Drain., In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into Dutch ovens or stockpots, dividing vegetable-soup mixture evenly among them. Bring to a boil; stir in rice., Carefully transfer mixture to three greased 13x9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.

Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 293mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

CAJUN DIRTY RICE DRESSING



Cajun Dirty Rice Dressing image

My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers! This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe. For the 'dark roux' I recommend you reference recipe #47651 by chef #15851

Provided by FolkDiva

Categories     Cajun

Time 1h40m

Yield 20 , 20 serving(s)

Number Of Ingredients 18

1 lb ground pork
1 lb ground chuck
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
1/2 cup dark roux (see Gumbo Base (Aka Roux))
1 tablespoon cajun seasoning
1 teaspoon salt
6 cups beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon hot sauce
1 teaspoon black pepper
1/4 cup parsley, chopped
1/2 cup green onion, chopped
15 cups cooked rice, packed

Steps:

  • Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
  • Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
  • Add dark roux and cook for additional 5 minutes.
  • Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
  • Bring mixture to a boil, lower heat and simmer for 30 minutes.
  • Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
  • Stir in green onions and parsley.
  • Stir in cooked rice until completely incorporated.

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