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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rice Dressing Recipe

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This recipe for Rice Dressing is from Welcome Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. oil
1 tbsp. flour
2 1/2 lbs. lean ground beef
2 medium onions, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1 (14 oz.) can chicken broth
1 tsp. + Kitchen Bouquet
salt & black pepper to taste
cayenne pepper to taste
3 cups raw rice, cooked
1/4 cup chopped parsley
1/4 cup chopped green onions
Directions:
Directions:
In a heavy skillet, make a roux of flour and oil. Cook until golden brown. Set aside. In Dutch oven, cook meat until no longer pink. Pour off pan drippings. Add onion, bell pepper and celery. Saute until soft. Add roux, chicken broth and Kitchen Bouquet. The Kitchen Bouquet will give it a nice brown color. Season with salt, black pepper and cayenne pepper to taste. Simmer over low heat, uncovered, for 25 minutes. Check seasoning in meat mixture. You want this to be well seasoned. Begin adding the cooked rice, parsley and green onions. You want the dressing to be moist, so add the rice by large spoonfuls. You may not need the full pot of rice. Stir to blend well. Keep pot covered so rice will stay moist.
Personal Notes:
Personal Notes:
This is a great winter dish, and I think it is especially nice on New Year's day with black eyed peas, cabbage, and hot water cornbread. Be sure to top with Louisiana Hot Sauce!!

 

 

 

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