Tag: Rice Dishes

Casseroles · Daily Thoughts · Starches · Uncategorized · Vegetables

Dinner Party Menu

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Friday evening we had two couples over for dinner. When it was time to plan the menu, I thought about a couple of recipes which I had not made in quite a while and decided to bring them out of retirement. So as Randy barbecued chicken breast (which btw, he has totally perfected and is so good) and thighs, I made corn casserole and rice pilaf. One of the other ladies said she would bring the salad, which is one of those things that I do not make well. Maybe its because it is healthier than what I usually make, but for whatever the reason, salads are my least favorite thing to make. It surprised me to discover that neither couple had even experienced either of these recipes before, but they loved them. Then it dawned on me that they were not from the South, so had not grown up going to Southern Baptist potluck dinners. Both of these recipes were staples at the church gatherings and graced every table at Easter, Thanksgiving or Christmas. So…here you go! Your welcome!

Corn Casserole

1 box of Jiffy Cornbread mix
1 stick (1/2 cup) of unsalted butter
1 can (drained) whole kernel corn
1 can cream style corn
1 (8 oz) sour cream
*optional 1 small can diced green chiles

Spray with Pam or grease a 11×7 (or medium size pyrex baking) dish. Preheat oven to 350. Melt Butter and pour into mixing bowl. Add the rest of the ingredients and stir until well combined. Pour into prepared baking dish and bake uncovered in preheated oven for about 40 minutes, or until lightly browned around the edges and middle is almost firm to the touch. Remove from oven and serve hot.

Rice Pilaf

1 can French Onion Soup
1 can Beef Broth
1 cup water
1 stick (1/2 cup) unsalted butter
2 cups rice
1/2 cup slivered or sliced almonds

Preheat oven to 350. Grease a medium size baking dish that has a close fitting lid or Smaller Dutch oven. Melt the butter in the dish in oven. When butter is melted, pour the water, and both cans of soup into the melted butter. add the 2 cups of rice and the almonds and stir to combine. Bake covered in the over for about 40-45 minutes or until rice is done. Stir and serve hot.

Casseroles · Daily Thoughts · Starches

Rice & Lentil Casserole

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After scraping the pan this afternoon of the caramel banana pudding that I made for dessert tonight, I thought the least I could do would be to post something healthy to make myself feel like I have not completely gone to the dark side of life…..an all sugar diet.  This is one of the recipes that I told you about that I found while waiting in the Dr’s office in California. When you read the ingredients….well, even just the title, you can tell that it would come from a Dr’s office magazine and not a Southern Living Magazine, I think Lentil and Southern comfort food might even be an oxymoron. Anyway…for all you folks out there that  are on restricted  diets of no meat, no gluten or diary, this one is for you. But please at least end your meal with a cookie or Red Delicious apple, you can only go so long without sugar. At least that is what I tell myself around 4 every afternoon.

1 cup uncooked basmati rice

1 cup dried split green lentils

1 (10 oz) package chopped spinach (thawed and squeeze as much moisture as possible out of spinach)

1 teas salt

1/2 teas pepper

1 teas turmeric

1 teas ground cumin

1 Tables grated fresh ginger

Be sure to rinse lemtils before cooking.  In a large saucepan, add rice, lentils, salt & pepper, turmeric, cumin and ginger.

Bring mixture to a boil, reduce the heat to medium-low, covered, cooking for 45 min, stirring occasionally. Cover the saucepan, continue cooking over low heat until all liquid is absorbed. Add more water if needed to be sure rice and lentils are completely done.

Makes 6 servings