4 tablespoons rice 1 small can tomatoes 4 small onions
5 slices bacon Salt and pepper
Place rice and tomatoes in cooking dish; add sliced onions and bacon cut into small pieces. Add 1 cup hot water. After mixture begins to cook, season and allow to steam for 1 1/2 hours.
1 cup rice
8 cups water
Boil the water and add one teaspoon salt. Drop the rice in very slowly so that the water continues to boil. Boil rapidly for half an hour.
Drain off the water in a colander. Run very cold water over the rice for five minutes. Drain the water off, stand the colander in a bowl in the oven and let the rice dry. Have the oven door open. When dry and fluffy, turn into a dish, add butter and serve.
1/2 cup rice (cooked)
1 tablespoon butter
1/2 cup tomato juice
1 cup soup-Stock
1 teaspoon chopped onion
Wash and drain the rice and fry to a light brown in butter. Add the tomato-juice and the chopped onion. Cook for ten minutes. Then add soup-stock and season.
Simmer under cover until all the liquid is gone. To cook the rice thoroughly will take about three-quarters of an hour.
2 cups of cooked rice
l 1/2 cups canned tomatoes
2 tablespoons butter or
olive oil 2 tablespoons chopped
onion 2 tablespoons chopped green pepper
2 tablespoons chopped mushrooms
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon paprika
Cook onions, peppers, mushrooms, capers and seasoning in butter or oil until onions have browned. Add tomatoes and cook until some of moisture has cooked off. Mix with rice in greased casserole.
Cover with crumbs and a little cheese. Bake in a hot oven until thoroughly heated thru.
2 cups cooked rice
2 tablespoons butter
1 tablespoon chopped onion
2 tablespoons chopped green pepper
1 1/2 cups canned tomatoes 1 tablespoon chopped mushroom Bread crumbs Salt and pepper
Melt the bucter and brown the onion in it, add the green pepper, mushroom, tomato and seasoning. Cook until the moisture has nearly evaporated and leaves a thick paste. Arrange in alternate layers in a greased casserole. Cover the top with crumbs. Bake in a hot oven until the mixture has heated through and the crumbs have browned.
Wash the wild rice, drain and place in a double boiler and steam for three-quarters hour until tender. Season and add three tablespoons butter.
Turn into a greased ring mold or melon mould and bake in a moderate oven in a pan of hot water. Bake about fifteen minutes. To turn out, loosen the edges and place upside down on a platter. Serve with wild game or poultry. Ordinary rice may be treated in the same manner.