Friday, November 21, 2008

Rice Recipes for Thanksgiving

Thanksgiving is officially less than a week away and I think I have a game plan. I have made a list of all the prep work that can be done in advance. The plan is to make all of the desserts, boil the chicken, prepare the 2 rice dishes, make the deviled eggs, set up the veggie tray, and get the dumplings made on Wednesday. That will leave Thursday a little less busy than usual and hopefully I will be able to enjoy the holiday and our guests this year. My Nana hosted Thanksgiving dinner for 20+ people for several years. There is no end to the admiration I have for that woman.

So, in the holiday spirit, I am going to share with you the recipes to the 2 aforementioned rice dishes. They are dishes that I had never had until I moved to the South and they are sure to be on many southern Thanksgiving tables. Oh, and they're delish. Give 'em a shot.

Broccoli Rice Casserole

2 cups cooked rice - make life simple and use Minute Rice
1 can cream of mushroom soup
1 lb Velveeta
2 packages frozen chopped broccoli
1/4 cup butter/margarine

Cook rice.

Combine soup, Velveeta and butter in large saucepan. Cook until well blended. Mix together broccoli, rice and cheese sauce. Pour into a buttered casserole and bake at 375 degrees for 1 hour uncovered.

Easy Rice Dressing
aka Dirty Rice

1 lb ground chuck - browned
1 can cream of mushroom
1 can French Onion Soup
1 cup uncooked rice
1 chopped bell pepper
1 chopped onion
1/2 cup chopped green onion
salt and pepper to taste

Mix thoroughly all ingredients together in the order listed above. Place in greased casserole. Cover and bake at 325 degrees for 1 and 1/2 hours. Stir with fork and re-cover. Let sit for 15 minutes before serving.

Happy Cooking,

No comments: