Professional Documents
Culture Documents
Full Ebook of Rice Recipes Enjoy All Types of Delicious and Easy Rice Recipes 2Nd Edition Booksumo Press Online PDF All Chapter
Full Ebook of Rice Recipes Enjoy All Types of Delicious and Easy Rice Recipes 2Nd Edition Booksumo Press Online PDF All Chapter
Full Ebook of Rice Recipes Enjoy All Types of Delicious and Easy Rice Recipes 2Nd Edition Booksumo Press Online PDF All Chapter
https://ebookmeta.com/product/seafood-companion-enjoy-all-types-
of-delicious-fish-with-easy-seafood-recipes-2nd-edition-booksumo-
press/
https://ebookmeta.com/product/couscous-recipes-discover-a-
delicious-rice-alternative-with-easy-couscous-recipes-2nd-
edition-booksumo-press/
https://ebookmeta.com/product/stir-fries-enjoy-all-types-of-
delicious-stir-fry-recipes-2nd-edition-booksumo-press/
https://ebookmeta.com/product/easy-bread-machine-recipes-prepare-
all-types-of-delicious-breads-with-easy-bread-machine-
recipes-2nd-edition-booksumo-press/
Easy Jam Cookbook: Delicious Jam Recipes and Jelly
Recipes for All Types of Dishes (2nd Edition) Booksumo
Press
https://ebookmeta.com/product/easy-jam-cookbook-delicious-jam-
recipes-and-jelly-recipes-for-all-types-of-dishes-2nd-edition-
booksumo-press/
https://ebookmeta.com/product/spaghetti-recipes-discover-all-
types-of-delicious-spaghetti-recipes-with-an-easy-spaghetti-
cookbook-2nd-edition-booksumo-press/
https://ebookmeta.com/product/egg-recipes-discover-the-delicious-
ways-to-enjoy-breakfast-with-delicious-egg-recipes-for-all-types-
of-meals-2nd-edition-booksumo-press/
https://ebookmeta.com/product/dessert-recipes-delicious-dessert-
recipes-for-all-types-of-sweets-2nd-edition-booksumo-press/
https://ebookmeta.com/product/sandwich-recipes-unique-recipes-
for-all-types-of-delicious-sandwiches-2nd-edition-booksumo-press/
Rice Recipes
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
ENJOY THE RECIPES?
KEEP ON COOKING
WITH 6 MORE FREE
COOKBOOKS!
https://www.instagram.com/booksumopress/
https://www.facebook.com/booksumo/
LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
Table of Contents
Stir Fried Teriyaki Rice Tortillas 7
Asian teriyaki Chicken with White Rice 10
Teriyaki Chicken Rice Stir Fry 11
Cauli-Rice with Glazed Tofu 12
Italian Chicken Breast Teriyaki with Cashew Rice 13
Nutty Teriyaki Burges 14
Tuscan Arborio Rice 15
Rice & Carrots 16
Rice & Eggplants 17
San Antonio Jambalaya 20
Dallas Style Salsa with Rice 21
Spice Jalapeno Pilaf 22
Mesa Shrimp and Rice 23
Easy Orzo Style 24
Louisiana Rice 25
Easy Meaty Rice 26
Maggie's Favorite Rice 27
Beef and Onion Rice 30
Parsley Butter Rice 31
Latin Style Rice 32
Easy Persian Style Rice 33
Bacon, Apples, and Mushroom White Rice 34
Basmati Peas and Peanut Rice 35
Longhorn Beef and Cheddar Rice 36
West African Style Rice 37
Chili and Cilantro Jasmine 40
Coconut Quinoa 41
Carolinian Chicken 42
Rocky Mount North Carolina Rice 43
Chicken and Rice Carolina Style 44
Mom’s Brown Rice Dinner 45
Mesa Dinner 46
Pineapple Pepper Curry 47
Grocery Rotisserie Chicken Curry 50
Thursday’s Night Curry and Rice 51
Curry Chicken Skewers 52
Coconut Zesty Chicken Stir Fry 53
Herbed Coconut Chicken Stir Fry 54
Fried Teriyaki Chicken Ricey 55
Basmati Chicken Stir Fry Spears 56
American Parsley Chicken Stir Fry 57
Spicy and Creamy Brown Rice Salad 60
Basmaati Rice 101 61
Chennai Style Rice Pilaf 62
Cashew and Clove Rice 63
Tropical Mango Chicken & Rice 64
Okra and Rice 65
Southwestern Gumbo 66
Homey Winter Casserole 67
Jamaican Veggie Stew 70
Old-Fashioned Middle-Eastern Stew 71
Veggie Burgers In Jamaica 72
Caribbean Rice 73
Stir Fried Prep Time: 10 mins
Ingredients
1 C. uncooked long grain white rice 3 tbsp soy sauce
2 C. water 2 tsp garlic powder
2 tbsp olive oil 1/2 tsp salt
1 onion, chopped 1 tsp ground black pepper
1 red bell pepper, chopped 4 (10 inch) whole wheat tortillas
1 small zucchini, chopped
1 small yellow squash, chopped
1 1/4 C. teriyaki sauce
Directions
1. Cook the rice according to the directions on the package. Drain it.
2. Place a large pan over medium heat. Heat the oil in it. Cook in it the veggies for 6 to 10
min or until they become soft.
3. Add the teriyaki sauce with rice, soy sauce, garlic powder, salt and pepper. Cook them for
4 min.
4. Spoon 1/4 of the stir fry veggies rice mix to each tortilla and wrap them. Serve them
with your favorite toppings.
5. Enjoy.
Ingredients
1/4 C. soy sauce 2 tsp ground black pepper
1 C. water 1 C. brown rice
1/3 C. maple syrup 2 C. water
3 tbsp dark sesame oil 2 tbsp cornstarch
2 cloves garlic, crushed
1 tbsp minced fresh ginger root
5 skinless, boneless chicken breast
halves
Directions
1. Get a large mixing bowl: Combine in it the soy sauce, 1 C. water, maple syrup, sesame oil,
garlic, ginger, and pepper. Mix them well. Reserve 1/3 C. of the marinade.
2. Get a large zip lock bag: Pour in it 2/3 of the marinade. Place in it the chicken breasts
halves and seal it. Shake them to coat.
3. Cook the rice according to the directions on the package.
4. Before you do anything preheat the oven broiler. Grease a casserole dish.
5. Drain the chicken from the marinade and place it in the casserole dish. Cook it in the oven
for 8 to 10 min on each side while basting it with the reserved marinade.
6. Pour the marinade from the bag into a small saucepan. Add to it the cornstarch and whisk
them well. Cook it until it becomes thick to make the sauce.
7. Serve your chicken breasts with the white rice and teriyaki sauce warm.
8. Enjoy.
Ingredients
1/2 lb boneless skinless chicken breasts 3 tbsp Kikkoman Roasted Garlic Teriyaki
2 tbsp vegetable oil Marinade & Sauce
3 green onions and tops, chopped
1 carrot, julienned
1 egg, beaten
4 C. cold cooked rice
Directions
1. Slice the chicken breasts into thin strips.
2. Place a large skillet over medium heat. Heat the oil in it. Cook in it the carrot with onion
and chicken for 4 min.
3. Stir in the egg and cook them for 2 min. Add the rice and cook them for 4 min while
stirring often.
4. Stir in the teriyaki sauce. Turn off the heat and serve your stir fry right away.
5. Enjoy.
Ingredients
2 heads cauliflower, separated into 1 (16 oz) package extra-firm tofu, cut
florets into twelve 1/2-inch-thick slices
3 tbsp olive oil 3 green onions, chopped
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1 (12 oz) bottle teriyaki glaze (such as
Kikkoman(R))
Directions
1. Before you do anything preheat the oven broiler.
2. Get a large mixing bowl: Toss in it the cauliflower florets, olive oil, garlic salt, and pepper.
3. Place the cauliflower florets on a lined up baking sheet. Broil them for 20 min while
stirring them every 10 min.
4. Get a food processor: Add the roasted cauliflower and pulse it several times until it
becomes like rice. Transfer it to a serving bowl and cover it with a piece of foil.
5. Coat the tofu slices with teriyaki glaze. Place them on a roasting rack and grill them in the
oven for 2 min on each side.
6. Serve your glazed tofu with the cauliflower rice warm.
7. Enjoy.
Cashew Rice
Calories 659.9
Fat 30.8g 47
Cholesterol 72.6mg
Sodium 3312.8mg
Carbohydrates 64.0g
Protein 32.4g
Ingredients
1 C. teriyaki sauce 1 -1 1/2 lb boneless chicken breast
3/4 C. pineapple juice cooked rice ( 4 servings)
1/2 C. brown sugar 1 (4 oz) cans crushed pineapple
1/2 C. vinegar 3/4 C. cashew pieces
1 tsp garlic powder various cooked vegetables, your choice
1/4 C. Worcestershire sauce
1/2 C. Italian salad dressing
Directions
1. Place a medium saucepan over medium heat: Stir in it the teriyaki sauce with brown
sugar, vinegar, pineapple juice, Worcestershire sauce, Italian salad dressing and garlic
powder.
2. Cook them until they start boiling to make the marinade.
3. Get a large zip lock bag: Pour in it half of the marinade with the chicken breasts. Seal the
bag and shake it to coat. Place it in the fridge for an overnight.
4. Before you do anything preheat the grill and grease it.
5. Cook the rice according to the directions on the package.
6. Drain the chicken and grill the chicken breasts for 8 to 10 min on each side.
7. Get a large mixing bowl: Toss the pineapple with 3/4 C. of cashews and rice.
8. Pour the reserved half of the marinade in a small saucepan. Heat for 5 min.
9. Serve your grilled chicken with the pineapple rice and teriyaki sauce.
10. Enjoy.
Ingredients
1/2 tbsp peanut oil 1/4 C. soy sauce
1/2 C. onion (purple) 1/4 C. teriyaki sauce
1 C. zucchini 1/4 C. walnut pieces
1/2 C. red bell pepper 1 1/2 C. brown rice (cooked)
2 eggs
1/2 tsp ginger (ground)
1/2 tsp cumin
Directions
1. Before you do anything heat the oven on 350 F.
2. Chop the bell pepper with zucchini until they become fine. Mince the onion.
3. Place a large skillet on medium heat. Add the oil and heat it. Stir in the onion and cook it
for 6 min.
4. Stir in the chopped zucchini with bell pepper to the onion. Cook them for 16 min while
stirring occasionally. Turn off the heat and allow the mix to lose heat.
5. Get a mixing bowl: Add the eggs and beat them. Stir in the onion mix with ginger, cumin,
soy sauce, teriyaki sauce, walnuts and cooked rice. Mix them well. Shape the mix into 4
burgers.
6. Place the burgers on the baking pan. Cook them in the oven for 8 min on each side.
7. Assemble your burgers with your favorite toppings. Serve them right away.
8. Enjoy.
Ingredients
2 tbsps olive oil Chicken Flavor Infused Broth, heated
1 large onion, minced 1/2 C. grated Parmesan cheese
1 C. uncooked Arborio rice
1 (32 oz) carton Swanson(R) Tuscan
Directions
1. Place a large saucepan on medium heat. Add the oil and heat it. Cook the onion in it for 3
min.
2. Add the rice with 1/2 C. of broth. Cook it until it absorbs all the liquid. Stir in another 1/2
C. of broth and cook it again until the rice absorbs it. Repeat the process for the remaining
broth.
3. Stir in the cheese until it melts. Serve the risotto warm.
4. Enjoy.
Ingredients
1 tbsp olive oil 1 C. long-grain white rice
2 large carrots, peeled and chopped 2 tbsp fresh parsley, chopped
1 large onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
½ C. wild rice
3½ C. vegetable broth
Directions
1. In a large nonstick pan, heat oil on medium heat.
2. Add carrots, onion, celery and garlic and sauté for about 5 minutes.
3. Stir in wild rice and broth and bring to a gentle boil.
4. Reduce the heat to low. Simmer, covered for about 25 minutes.
5. Stir in white rice and simmer, covered for about 20 minutes.
6. Stir in parsley and remove from heat.
7. Serve hot.
Ingredients
3 tbsp olive oil, divided ¼ tsp freshly ground black pepper
3 tbsp butter 1 C. chicken broth
1 large eggplant, peeled and cubed 1 C. cooked wild rice
8 oz. mushrooms, chopped ½ C. half-and-half
1 medium onion, chopped 1 (10¾ oz.) can condensed cream of
½ tsp garlic, minced mushroom soup
1 tsp Italian seasoning
½ tsp salt
Directions
1. In a large nonstick pan, heat 1 tablespoon of oil and butter on medium heat.
2. Add eggplant and cook for about 5 minutes. Transfer the eggplant into a bowl.
3. In the same pan, heat remaining oil on medium heat.
4. Add mushrooms and onion and sauté for about 5 minutes.
5. Add garlic, Italian seasoning, salt, black pepper and cooked eggplant and sauté for about 1
minute.
6. Stir in chicken broth and simmer for about 5 minutes.
7. Stir in remaining ingredients and bring to a gentle boil.
8. Reduce the heat to low. Simmer, stirring occasionally for about 15 minutes.
Ingredients
2 tbsps olive oil 2 (10 oz.) cans diced tomatoes with green
1 C. diced onion chili peppers
1/2 C. diced green bell pepper 1 C. chicken broth
1/2 C. diced celery 1/4 tsp dried thyme
1 1/2 tsps diced garlic 1 bay leaf
1 C. converted long-grain white rice 2 (15 oz.) cans ranch-style beans,
4 oz. smoked sausage, cut into slices, undrained
optional
4 oz. cooked turkey ham, cut into bite-
size pieces, optional
Directions
1. Stir fry the following until the onions are see through: onions, celery, and green peppers.
2. Then add in the garlic and cook the mix for 2 more mins before adding the ham, sausage,
and rice.
3. Toast the rice for 4 mins then add the cans of tomatoes, broth, bay leaf, and thyme.
4. Get everything boiling, place a lid on the pot, and cook the mix for 27 mins.
5. Now add the beans and get everything hot.
6. Enjoy.
Ingredients
3 tbsps diced fresh chives 2 serrano chilis, seeded and diced
1/2 bunch fresh cilantro salt and pepper to taste
2 cloves garlic, diced
2 (14 oz.) cans stewed tomatoes
Directions
1. Pulse the following in a blender: pepper, chives, salt, cilantro, tomatoes, and garlic.
2. Serve the mix over cooked white rice.
3. Enjoy.
Ingredients
3 tbsp olive oil 1 tomatoes, diced
1 onion, chopped 1 large jalapeno chile, minced
1 red pepper, chopped
1 carrot, chopped
1 stalk celery, chopped
1 C. long-grain white rice, uncooked
1 (14 1/2 oz.) cans beef broth
Directions
1. In a heavy large skillet. heat the oil on medium-high heat and sauté the onion, red pepper,
carrot and celery for about 7 minutes.
2. Add the rice and stir to combine.
3. Add the broth and bring to a boil.
4. Reduce the heat to low and simmer, covered for about 20 minutes.
5. Stir in the tomato and jalapeño and simmer till heated completely.
6. Serve hot.
Ingredients
4 C. water 2 tbsp canola oil
5 whole tomatoes 2 lb. shrimp, shelled and deveined
2 medium red onions, divided 1/2 tsp garlic salt
6 garlic cloves 10 C. cooked white rice
1 (14 oz.) canned chipotle peppers
24 oz. ketchup
1 tsp salt
Directions
1. In a large pan, add the water, tomatoes, half an onion and garlic cloves on high heat and
bring to a boil.
2. Reduce heat and simmer till the tomatoes become soft.
3. Remove from the heat and keep aside to cool for about 2 minutes.
4. In a blender, add the chipotle, ketchup and salt and pulse for at least 30 seconds.
5. Mince the remaining 1 1/2 of the onions.
6. In a large sauté pan, heat the oil on medium-high heat and sauté the onion till golden
brown.
7. Stir in the shrimp and garlic salt and cook for about 2 minutes.
8. Place the sauce over the shrimp and simmer for about 5-8 minutes.
9. Serve the shrimp mixture over the rice.
Ingredients
2 tbsps butter 2 C. water
1/2 C. uncooked orzo pasta
1/2 C. long-grain white rice
1 cube chicken bouillon
Directions
1. Fry your orzo in melted butter, in a saucepan, until toasted nicely. Then add in your
bouillon, water, and rice.
2. Get the water boiling then lower the heat. Place a lid on the pan. Cook for 25 to 30 mins.
3. Enjoy warm.
Ingredients
1 lb lean ground beef 2 C. water
1 lb beef sausage 2 (15 oz.) cans kidney beans, drained
1 onion, finely minced salt and pepper to taste
1 (8 oz.) package dirty rice mix
1 (10 oz.) can diced tomatoes with green
chili peppers
Directions
1. Stir fry your onions, sausage, and beef. Until the meats are fully cooked. Remove any
excess oils.
2. Get a saucepan and add in your water and rice along with: kidney beans, chilies and
tomatoes.
3. Heat everything with high heat until boiling, then add in your meats and onions.
4. Get everything boiling again. Then combine in some pepper and salt.
5. Place a lid on the pan and set the heat to low and cook for 27 mins until the rice is nice
and soft.
6. Fluff the rice and enjoy.
Louisiana Rice 25
EASY
Meaty Rice
Prep Time: 5 mins
Total Time: 45 mins
Ingredients
1 lb ground beef
1 (6.9 oz.) package chicken flavored rice
mix
2 C. water
Directions
1. Fry your beef until fully done and then crumble it and remove any excess oils. This
should take about 8 mins.
2. Add your rice to the beef and toast it for 6 mins.
3. Combine in the water and packet seasonings and place a lid on the skillet.
4. Get all the contents boiling and then set the heat to low and cook the rice for 30 mins.
5. Enjoy.
Ingredients
1 tbsp butter, or as needed 1/2 C. grated Cheddar cheese
3 C. cooked rice, or more to taste salt to taste
2 C. sour cream
1 lb shredded Monterey Jack cheese
2 (4 oz.) cans diced green chilies
Directions
1. Coat a baking dish with butter and set your oven to 350 degrees before doing anything
else.
2. Add to the baking dish the following (in order): rice, salt, sour cream, green chilies, and
Monterey. Top with some cheddar.
3. Cook for 32 mins in the oven. Let the contents cool.
4. Enjoy.
Ingredients
1/4 C. butter 3/4 C. diced carrots
1 1/4 C. long-grain rice 3/4 C. diced celery
2 (10.5 oz.) cans beef consommé 1/4 C. sliced almond
1/2 tsp salt
3/4 C. diced green onions
Directions
1. Set your oven to 375 degrees before doing anything else.
2. For 5 mins fry your rice in melted butter until toasted and browned. Add some salt and
your consommé over the rice and get everything boiling. Once boiling enter the contents
into a baking dish.
3. Cook the rice in the oven for 30 mins. Then add in come almonds, green onions, celery,
and carrots to the rice and stir it nicely. Place it back in the oven for 5 more mins.
4. Enjoy.
Ingredients
1 tbsp butter 1 1/2 C. converted rice
1 C. diced onion 1/2 tsp dried parsley
1 clove garlic, minced 1 bay leaf
1 C. minced green bell pepper
3 1/3 C. water
Directions
1. Fry your onions for 5 mins in melted butter until see-through, in a saucepan.
2. Add the garlic into the onions and cook for another 3 mins.
3. Add in bell peppers and cook for 2 more mins.
4. Finally combine with the peppers and onions: water, bay leaf, parsley and rice.
5. Bring everything to a rolling boil and once boiling place a lid on the pot, set the heat to
low, and then cook the rice for 22 mins until soft.
6. Let the contents cool for a bit.
7. Enjoy.
Ingredients
3 tbsps butter 2 tsps chili powder
1 C. diced onions 2 tsps beef bouillon granules
1 C. diced green bell pepper 1/2 tsp salt
1/2 C. diced celery 3 C. cooked white rice
1 clove garlic, minced
1 (28 oz.) can minced tomatoes with
juice
Directions
1. Stir fry the following in butter: garlic, onions, celery, and green bell peppers for 12 mins.
2. Add in your rice, salt, tomatoes with juice, beef bouillon, and chili powder.
3. Heat until lightly boiling and let the contents simmer for 22 mins until the rice is tender.
4. Enjoy.
Ingredients
2 C. uncooked long-grain rice 3 cinnamon sticks
3/4 tsp crushed saffron threads 1 onion, chopped
4 tbsps butter 3 C. boiling vegetable broth
6 whole cardamom seeds 1 tsp salt
4 whole cloves
Directions
1. Soak your rice in a bowl covered in cold water for 32 mins.
2. Get a 2nd bowl, and soak your saffron in 2 tbsps of boiling water.
3. Stir fry your cinnamon, cardamom, and cloves for 3 mins, then combine in onions and
fry until they are browned. Once the onions are browned add in your rice and let it
simmer for 7 mins.
4. Add in your broth at this point and let it boil.
5. Then add in your saffron water and some salt. Place a lid on the pan and set the heat to
low and let the rice cook for 40 mins.
Ingredients
3 C. water 1 Granny Smith apple - peeled, cored and
1 1/2 C. uncooked white rice diced
3 slices turkey bacon 1 C. cooked, chopped turkey meat
1/2 onion, chopped 1 tsp chicken soup base
2 stalks celery, diced 3 tbsps soy sauce
1 carrot, chopped 1/2 C. chopped parsley
1/2 C. peas ground black pepper to taste
1 C. fresh mushrooms, sliced
1/2 C. slivered almonds
1/2 C. raisins
Directions
1. Get a large pot and get some water boiling in it. Then mix in your rice. Once boiling set
the heat to low, place a lid on the pot and let the rice cook for 20 mins.
2. Fry your bacon until crispy and remove any excess oils. Then add in your apple, onions,
raisins, celery, almonds, mushrooms, peas, and carrots.
3. Continually stir over a lower heat until tender.
4. Finally add in the following: pepper, rice, turkey, parsley, chicken soup base, and soy sauce.
Mix everything evenly.
5. Enjoy.
Ingredients
1 C. uncooked basmati rice 1/2 C. dry roasted peanuts
2 1/4 C. water
1/2 tsp salt
1/4 tsp ground turmeric
1/2 C. frozen petite peas, thawed
Directions
1. Bring the following to a rolling boil: turmeric, rice, salt, and water. Once boiling set the
heat to low, place a lid on the pot, and let the rice cook for 22 mins.
2. After the cooking time has elapsed add in your peanuts and then your peas. Mix
everything nicely.
3. Then serve once the peas have been warmed.
Ingredients
3 C. water 1 (28 oz.) can peeled and diced tomatoes
2 C. uncooked long grain white rice 1 1/2 tsps salt
6 slices turkey bacon 1/4 tsp ground black pepper
1 1/2 lb ground beef 1 1/2 C. shredded Cheddar cheese
1 onion, chopped
1/2 green bell pepper, seeded and
chopped
Directions
1. Set your oven to 400 degrees before doing anything else.
2. Bring the following to a rolling boil: water and rice.
3. Set the heat to low and then place a lid on the pot and let the rice cook for 22 mins until
tender.
4. Fry your bacon simultaneously until crispy.
5. Set aside 2 tbsps of oil. Then crumble the bacon.
6. Once the bacon is crumbled remove it from the pan and add in: onions, ground beef, and
green peppers.
7. Cook everything until the beef is fully done.
8. Then remove all excess oils and add some pepper and salt for taste.
9. Now grab a casserole dish and put the rice and beef mix into it.
10. Then add bacon, beef mix, bacon oil, and tomatoes.
11. Combine everything nicely.
12. Then garnish the dish with some cheddar.
13. Cook in the oven for 35 mins.
14. Enjoy.
Ingredients
1 tbsp olive oil 1 tsp chopped fresh rosemary
1 large onion, sliced 2 C. water
2 (14.5 oz.) cans stewed tomatoes 1 (3 lbs) whole chicken, cut into 8 pieces
1/2 (6 oz.) can tomato paste 1 C. uncooked white rice
1 tsp salt 1 C. diced carrots
1/4 tsp black pepper 1/2 pound fresh green beans, trimmed and
1/4 tsp cayenne pepper snapped into 1 to 2 inch pieces
1/2 tsp red pepper flakes 1/4 tsp ground nutmeg
1 tbsp Worcestershire sauce
Directions
1. Fry your onions in oil until they are see-through. Then add in tomato paste and tomato
sauce, rosemary, salt, cayenne, red pepper flakes, and Worchestshire.
2. Bring everything to a rolling boil, then set the heat low, put in the water and the chicken
pieces, and place a lid on the pot. Let the chicken simmer for 35 mins.
3. After 35 mins of simmering add in green beans, nutmeg, rice and carrots.
4. Get everything boiling again with high heat and then lower the heat.
5. Place a lid back on the pot and let the rice cook for 27 mins until soft.
6. Enjoy.
Ingredients
4 tbsps vegetable oil 1 tbsp fish sauce
5 cloves garlic, finely chopped 1 tbsp soy sauce
2 green chilies, diced 2 tsps chopped green onion
2 C. cubed skinless, boneless chicken 2 tbsps chopped fresh basil leaves
breast meat 5 tbsps chopped fresh cilantro
2 C. cooked jasmine rice, chilled
1 tbsp white sugar
Directions
1. Fry your garlic in a wok in oil and then add your chicken, and chili peppers. Stir fry until
the chicken is fully cooked.
2. Once the chicken is cooked add in: soy sauce, sugar, rice, and fish sauce. Stir fry for 2 mins
then add in your cilantro, green onions, and basil cook for another 2 mins. Then enjoy.
Ingredients
2 C. quinoa 1 tbsp molasses
3 1/2 C. water 1/4 C. coconut powder
1 tbsp salt 1 (4 inch) cinnamon stick
2 tbsps coconut oil 3 tbsps curry powder
1 small onion, chopped 2 tbsps ground coriander
6 cloves garlic, minced 2 C. red lentils
5 large tomatoes, chopped salt and pepper to taste
1 C. water 1 bunch fresh cilantro, chopped
1 (14 oz.) can coconut milk
Directions
1. Submerge your quinoa in water, in a bowl, for 10 mins. Then remove all the liquid and
run the quinoa under fresh cold water.
2. Now boil the quinoa in 3.5 C. of water and 1 tsp of salt for 17 mins.
3. Place a lid on the pan and cook with a lower level of heat.
4. Stir fry your garlic and onions in coconut oil for 7 mins. Then add in the coconut milk
and the water, coriander, molasses, curry powder, coconut powder, and cinnamon.
5. Get everything boiling and then add the lentils and cook for 15 mins with a low level of
heat.
6. Make sure to stir every 3 to 5 mins.
7. Now add your preferred amount of pepper and salt. Top with cilantro.
8. Layer the lentils over the quinoa.
9. Enjoy.
Coconut Quinoa 41
CAROLINIAN
Chicken
Prep Time: 30 mins
Total Time: 2 hrs
Ingredients
6 C. water 1 C. long-grain white rice
1 tbsp salt 2 tbsp Italian-style seasoning
1 onion, chopped 2 cubes chicken bouillon
1 (3 lb.) whole chicken
3 1/2 C. chicken broth
1/2 lb. smoked sausage of your choice,
sliced
Directions
1. In a large pan, add the water, salt, onion and chicken and bring to a boil.
2. Cook for about 1 hour.
3. Transfer the chicken into a plate and keep aside to cool.
4. Remove the skin and bones of the chicken.
5. Chop the remaining meat into bite size pieces.
6. With a slotted spoon, skim off the fat from the chicken broth.
7. In a 6-quart pan, add about 3 1/2 C. of the chicken broth, rice, chicken pieces, sausage,
herb seasoning and bouillon and cook for about 30 minutes.
8. Reduce the heat to low and simmer, covered till the desired consistency, stirring
occasionally.
42 Carolinian Chicken
Rocky Prep Time: 15 mins
Ingredients
2 C. uncooked long-grain white rice 1 tbsp white sugar
6 C. boiling water 2 tsp Worcestershire sauce
1 tbsp salt 1 dash hot pepper sauce
6 slices bacon
2 onions, chopped
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
Directions
1. Set your oven to 325 degrees F before doing anything else and grease a 2-quart baking
dish.
2. In a pan, add the rice, water and salt and bring to a boil.
3. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes.
4. Meanwhile, heat a large skillet on medium-high heat and cook the bacon for about 10
minutes, turning occasionally.
5. Transfer the bacon onto a paper towel lined plate to drain and then crumble it.
6. Drain the grease, reserving about 1 tbsp in the skillet and reduce the heat to medium.
7. In the same skillet, cook the onions for about 5-8 minutes.
8. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce and
hot sauce and bring to a gentle boil.
9. Reduce the heat and simmer for about 10 minutes.
10. Place the cooked rice and bacon mixture into the prepared baking dish and stir to
combine.
11. Cover the dish and cook in the oven for about 45 minutes.
Ingredients
12 oz. bacon, chopped salt and pepper
2 C. long-grain rice 2 tbsp fresh parsley, chopped
4 C. chicken broth, boiling
1 whole chicken, cut up ( 3 1/2 lb.)
4 stalks celery, cut into 1 inch pieces
1 carrot, cut in 1 inch pieces
1 bay leaf
Directions
1. Heat a large skillet and cook the bacon on very low heat till crisp.
2. Transfer the bacon onto a paper towel lined plate to drain and then crumble it.
3. Drain the grease, leaving 2 tbsp inside the skillet.
4. In the same skillet, add the rice and cook slowly till browned lightly.
5. Stir in the boiling stock and bring back to a boil.
6. Stir in the chicken, vegetables, bay leaf, salt and pepper.
7. Reduce the heat and simmer, covered for about 30 minutes.
8. Serve hot with a sprinkling of the crumbled bacon and parsley
Ingredients
1 lb lean ground beef 1⁄2 tsp dried dill
1⁄2 C. chopped onion 3⁄4 C. water
1⁄2 C. uncooked brown rice 4 1⁄2 C. coarsely chopped cabbage
1 C. tomato sauce 6 oz. shredded Swiss cheese or 6 oz. Colby
1 1⁄2 tsps beef bouillon
1 tbsp Worcestershire sauce
1 tsp sugar
Directions
1. Cook the meat and onion together until browned. Add seasoning as desired.
2. In a greased 9x13 casserole dish, place the cabbage. Add the rice, meat, and onion over
the cabbage in that order.
3. Mix together tomato sauce, Worcestershire sauce, bouillon, sugar, water, and dill. Pour the
liquid mixture on top of the cabbage.
4. Place in a pre-heated 350 degrees F oven and bake, covered, for 90 minutes.
5. Remove from oven and add cheese on top. Let it settle until the cheese melts completely.
6. Enjoy.
—Kaik da hai je dokter Troost, heel luid in gesprek met B’ron Tuil
van Roozeboom. Wat ’n kwab, natte kip.… nie groete wou ie; pest
van de streek.… had ze allegoar de grond ingeboord.…
Ant, Kees’ vrouw, stond voor deuringang van achterend, fel lichtende
gestalte, tegen donkere krotholte, wat vodde-kleeren de lucht in
uitkloppend, dat ’t stof ’r den mond inwoei. Toen zij Kees achterdoor
’t erf zag opkomen, was ze de woonkamer ingeloopen, vloekend en
morrend in zichzelf.—Twee-meter-hoekig achterend, en ’t
laagdonker woonhok, was alles wat ze hadden. ’t Was nooit zoo bar
geweest. Vunzige benauwing van stank en zoetige valeriaanlucht
zoog door het duistere hok. Kleine kinders kropen met half-naakte
lijfjes door en over elkaar als wriemelkluit, met vuil-snotterige
gezichtjes, bebakken in smeer. Blond-krullig meisje zat te drens-
grienen in ’n hoekje, inwrijvend met vuil, haar armoegoor, leelijk
gezichtje. In den duistersten hoek, ’t verst van ’t kale, cel-hoog
ingemetseld raam, tegen den steenvochtigen muur lag in ’n hout
ledekantje, bruin beschilderd, Wimpie, al drie jaar. Even boven z’n
hoofd duisterde ’n plank, waarop oud verschrompeld, breukvol
speelgoed neergebrokkeld uitstalde, tusschen heiligenprentjes en
beeldjes. Wimpie lag te vroolijken in z’n bed, fijn-luidruchtig en
tingelde met z’n beenig-magere vingertjes tegen ’n doosje op, met
kleurpapier beplakt. Even nog, grauwde in verzwakten lichtschemer
van raamhoek, z’n bleek kaakbeenig doodskopje op, met vale
lichtveegjes op smalle ingeslonken koonen. En lachen maar deed
z’n breë mond als [117]donkere spleet, en neuriën z’n stemmetje, en
z’n groote groenblauwe oogen staarden rond, kàlm, overal heen,
terwijl beenig hoofdje strak-machteloos liggen bleef. Dat was Kees’
Wimpie, tot ruim zes jaar, als ’n mol, zoo dik geweest, in ’n korten tijd
door z’n hevige heupziekte ram-mager uitgeteerd. Wat hadden ze ’n
schik in ’m gehad vroeger.… Net ’n bonk spek, zoo lollig vet als ie
was.
Dat had ie gehoord, bevende ervan eerst, in z’n bedje. Toen was ’t in
z’n brein vastgehaakt en telkens begon ie ’r om te zingen, dat ie
gauw bij den lieven-Heer zou zijn. Alleen ’snachts niet; als ie dàn
wakker lag was ie ’r bang voor, wou ie niet weg van zijn vader en
moeder.…
Als ze ’m niet raakten, aan z’n rechterdij, bij ’t helpen zitten, dan lag
ie den heelen dag door te zingen, wist ie van geen ellende, geen
jammer, geen ziekte, zag je niet schimmen z’n lijkenkopje, daarin z’n
vreemd-onnatuurlijk groote oogenfonkeling uit ’t donkere bedhoekje,
wist ie niet, dat z’n lichaampje lag te verteren, tegen groei in. Alleen
zweette ie van bangheid, als ie de àl heviger ruzie tusschen z’n
moeder, vader en grootmoeder hoorde. Dan kwam er doods-nood op
z’n lijkenkopje, sjokkerde ie met de ellebogen in ’t kussen om alleen
overend te komen, snikte en gilde z’n angst z’n keel uit, z’n borst. En
als vrouw Rams z’n moeder aan ’t opstoken was, liederlijkheden
vertelde, die Kees zou gedaan hebben, verbitterend vrouw Hassel,
dan snikte ie eerst stil, wurmde zich dan op uit z’n bedje,
onderdrukkend dijpijn, en gilde ie amechtig rauw naar ’t achterend:
[118]
—Spuug tog uit foader.… slik de vuilighait tog nie in.… naost je he’k
’n spuugbak.… je kraigt soo t’met nooit-nie lucht.…
Maar de ouë Rams verdomde ’t. Hij wou z’n longen niet d’r uit
braken.… Want dat was allegoar long.… Inslikken deê ie ’t alles
weer; dat most ie, anders ging ie dood. Z’n dochter gaf ie geen
antwoord. Schuw bleef z’n mond mummelen, z’n strot slikken,
donkerde z’n hoofd weer weg in den schouwhoek achter ’t raam,
strekten z’n beenen zich, zat ie weer in ’t verkort gekrompen, na elke
hoestbui nieuwe pruim van mondhoek naar mondhoek zuigend.
Tusschen rumoer van kinderen en ouë Rams lag Wimpie,
machteloos stil te spelen, droevig dat z’n vader zoo stil bij ’t
raamhoek zat, zonder ’n woord te zeggen, tegen hem.
—Sullie benne katteliek.… van màin g’loof, jai hep d’r niks in te
brenge.… [121]
—Seg, gromde plots dof de stem, van z’n vrouw uit achterend;—seg,
weê je dâ d’r t’met gein sint in huis is. Hailige Moagd! wa.… wa.…
mo’k van freete?.… aa’s jai ’t moar sait.… aa’s jai ’t moar sait.… Ikke
wee niks meer.… niks meer.… Hai je nou weer niks kenne finde.…
Main kristis! hoe sel dà rooie.… dà rooie.…
—F’rek! bin ’k gein asem woart? hai je gein senie in spreke.. Nou,
màin ook ’n sorg.… sien je nou moar wà’ d’r te freete is t’met. Enne
dà’ skiet t’met iedere nacht hoase!.… main Kristis.… ’t stoat je
gemeen! geméén de boel te f’rsuipe.… lá main mit de kinders
krepeere.… Vrouw Liese van ’t pad seit ’t.… en buurvrouw Smit seit
’t.… En Teunis weut ’t.… puur de heule wairelt.… allain ikke mag
toekaike.… ikke [122]en de hufters.… sou je je aige nie f’rmorsele.…
Sou je de skoàpe nie lieverst f’rhange.…
—Moar, huilde Ant in scheurender snikken.… D’r is puur nie éen die
d’r boft.… se f’rfloeke ’t.… ’t is doàn.… doàn.. doàn!! Sullie sture
main allegoar weg.… jou maàn hep hullie achter s’n moue.…
buurvrouw—dà’ segge hullie.… kom mi sinte.… dan stoat ’t kloar.…
En Sanse van ’t pad sait.… da’ hai de heule ploats nie ken freete
gaife van sain woar.… en Klaos f’rduufelt ’t ook.… Hai kraigt se nooit
nie binne, sait ie.… hoe sel dá’ rooie.…
Met groote tranen, zwart-biggelend langs d’r wang, stond Ant, boven
Kees’ hoofd uit te staren, op droeven winterweg. En lichtend
glansden haar waas-grijze oogen in het vergriende hoofd, dat het
hooge raam uitkeek, boven schemer-val [123]van kamer. Mager
uitgeknokeld, en schonkig lang, donkerde ’r lijf; gestriemd in
zorgelijke kwaadaardigheid, strakte haar gezicht en nijdig in hoek-
groeven stramden fijn-sluwe lippen. En toch, zóó, in ’r huiltronie,
zaten nog aanhalige trekjes, rond ’r mooien hals, ’r wellust-weeken
mond, waasde er méélij en smart-stilte in de mooi grijs-lichtende
oogen. Stil blokte ze voor Kees, die zenuwachtig opstond, voelend
haar dreigen, niets zei. Uit ’n mandje onder z’n stoel, gooide ie op
den vloer de hongerige geit wat aardappelenschillen toe. Gretig
rukte ’t beestje met dwaas-kleine vreugdesprongetjes naast zich-
zelf, aan ’t touw dat door de kinders om de stoelpoot van grootvá
was heengedraaid. Driftig sleurden ze ’t diertje naar zich toe, dat ’t
touw sneed in z’n mager halsje; z’n bedrukt jodengezichtje
benauwde, in zenuwachtige trilling van neushoeken; z’n pootjes zich
schrapzetten, glibberend over de ruit-steenen en z’n stem weeker
blerde.
Ant kookte van woede, dat Kees zoo kalm bleef. Ze had [124]veel
liever, dat ie uitraasde, dan zoo als nou, zoo treiterig en tòch d’r
sarrend met z’n doffe stem en vrees’lijk rooie oogen, z’n afgemeten
gepraat. Ze wist wel, al had ie ’r ’t nooit gezeid, dat ie dàt om Wimpie
deed.—En ze wist ook wel, dat ie dol was met Wimpie, al wou ie ’t
voor niks ter wereld weten, en al voelde ie geen zier voor de
anderen. Dàt juist was nog ’n macht, ’n houvast voor d’r, om ’m te
krenken, om te zeggen, dat hai, hai ’t kind vermoordde; niemand
anders dan hai. Om ’m te zeggen, al wist ze, dat ie ’r dol van werd,
dat hai om ’t skaap niks gaf. Maar dat durfde ze nog niet er uit te
braken, omdat ze sidderde voor z’n schriklijke woestheid, z’n reuzige
gestalte. Toch, ’t brandde en tonglekte in ’r, de haat, de wreede,
heete lust om dàt ’r nog eens uit te smijten uit te spuwen, pal in z’n
smoel. Om ’m te nekken, te knauwen, hem, dien kerel, die d’r
moeder behandelde als ’n vod, raasde op ’r geloof, op den Heere.…
God-in-den-Hemel, hoe had se sich tog eenmaal an die vent late
koppele.… nou sat se an ’m vast.… kon ze.… mocht ze niet van ’m
af.…
—Nou, de hokkeboas hé’k sproke.… hai gaift nog wel.… vaif kop
steenkole.—
—Vul jai je moag mi blokke.… dá’ geseur.… d’r mot nou sain, nou!
nou!
Kees kookte weer, wat moest ie doen.… d’r was niks.… niks.… En
als ’t iets was, stootte ze hèm nog uit.… Hij liep z’n beene lam.…
Nergens was er wat, nergens.… wat kon ie meer doen.…
—Aa’s je nou es dokter Troost vroag, zei bedeesd Ant, die hep soo
veul te segge hier.…
—Dokter Troost, stoof Kees op, hevig, dat ouë Rams schrikte op z’n
stoel en hoestbui lichtelijk rochelend scheurde in z’n toch
dichtgepersten mond, waaruit twee zware pruimstralen, door
lippengeultje sisten achteréén, tegen konkelpot spattend.
—Dokter Troost,.… hou je bek waif, lá’ main die kerel nie vroage.…
ik sloan sain liever se harses in mekoar, die beul, die se hier allegoar
keldert—.…
—Je laikt puur doas, mopperde Ant, afgebluft. Ze wist nou eenmaal,
dat ie gruwelijk ’t land had aan dokter Troost, die al veertig jaar in
Wiereland, Duinkijk en Zeekijk praktiseerde, en zooals hij ieder zei,
met raad- en daad de tuinders ophielp. En raik aa’s tie was.… dat
had se nog pas hoord van buurman! raik.… raik.… om van te
duuzelen. Ze beefde voor ’m van ontzag. Maar nou was d’r toch niks
[126]tegen in te brengen. Giftiger voelde ze zich worden op z’n
lammen haat tegen dokter Troost.
Wimpie lag stil te snikken van angst, met z’n gezicht tegen den
donkeren muur. De kruip-stoeiende kinders waren om het
beschemerde ledikantje gekropen; kinder-stil en ontdaan nu, in
onbewust voelen, dat vader vreeselijk kwaad was op moeder. Ant
was naar ’t achterend geloopen en ouë Rams sputterde giftiger en
sneller bruine straaltjes achtereen tegen sisbuik van konkelpot aan.
Kees zat te mijmeren, voor het licht-schuwe raam, starend naar
kniezend winterpad. Van avond kon ie niet stroopen, de maan was
er weer. Te licht overal, te licht. Driemaal dit jaar had ie ’t uit nood
gedaan, en ’t skeelde t’met niks of ze hadde ’m. Wat jacht dat
geweest was. En wat lol, toen ze ’m de volgende week gesnapt
hadden voor ’n bijpad met ’n spuit in z’n klauwe.… Dertig dage
hadde ze ’m de doos ingestopt, want boete kon ie niet betale. Maar
dat zitte in soo’n hok, nee nooit meer.… met z’n àlle loerde ze op
hem, op hem.… Andere stroopers konden hun niet veel skele.—Aa’s
se sàin moar pakte dat waa’s d’r eer, betoalde extra.
Schel kraste haar stem, jammerend toch. Uit haar vuile jak-plunje,
loshangend, wasemde bleekpoeierlucht. Ant wees met
ontzaggebaar naar binnen waar Kees zat. Vrouw Peters verbleekte.
Voor dien duivel was ze bang, van die most ze niks hebbe.…
—Seg lamstroalig waif.… sou je t’met denke daa’k main kinders f’r
pelsier la’ hongere?.… hai je dan gain ooge in je smoel, sien je dan
nie woa’k prakkeseer.… Laileke stoppelkat.… wou je màin
dondere.… sorg lieverst da je kindere nie stinke aa’s de pest.… en
goan noà je klaphoedjesfebriek aa’s se skoon benne.…
—Hoor die d’r is!.… slobberde Kees, niet wetend waar ie z’n drift kon
insmoren langer, om Wimpie niet te pijnigen. Schreeuwend gehuil
barstte uit donkere ledekantje. Wimpie hikte en snikte. Ant voelde
dat Kees bang was voor Wim, [128]dat ze dus nog wat kon
doorschelden, uitluchten. Ze haatte den kerel tienmaal heviger, als ie
met d’r geloof begon. En driftig, in gillende stem-aanloopjes, al
hooger en wilder, doorfuried van zenuwwoede, die opgepropt zat in
’r keel, begon ze weer:
—Ik wil nie.… ik wil nie, gilde ze, als ’n razende zich naar Kees toe
dringend en in dreig-wilde zenuwgreep, met vingerkromme haak-
handen vóór z’n gezicht gekrampt, tartte ze ’m. Wimpie scheurde
kreet-huilen uit. ’t Geitje, dat achter ouë Rams’ stoel zat, had Ant
zonder te zien, getrapt, en blerrend-beverig rukte ’t aan tafel-touw,
rechts en links de kamer inloopend, om los te komen. De kinders
hurkten bij Wim’s bed, saamgeklonterd, in doodsnood, spraakloos.
Dientje van negen en Jansje van acht, die boodschappen gedaan
hadden, zoo uit school, stonden op ’t achterend te sidderen, zonder
dat ze binnen durfden gaan. Ze hadden niks los weten te krijgen van
den kruidenier. Alleen de hokkebaas borgde voor zes cent. Maar de
bakker had gedreigd, dat ie voor ’t lest brood bakte, aa’s se niet
behoorlijk d’r drie sente meebrochte.… Hij gaf geen stroopersjong te
vreete had ie er grinnekend bij gezeid tot ’n meid van rijke meneer
uit de plaats. En niks durfden ze nou zeggen, als ze moeder en
vader zoo driftig zagen, tegen elkaar. Nog eens dreigde Kees
bulderzwaar nà:
—Main kind, main kind, bid veur main sonde.… Main Vader vergeef
main skulde.… In schrei-vloed was ’er stem uitgesnikt, gebroken. Er
klonk berusting door ’r nahuil, deernis, en snik-wringend drong ze
haar hoofd op de dekens van Wim, aan ’t voetenend. Wim was in
stumperigen angstnood opgesjokkerd, in de peluw, en huilde mee,
snik-zwaar, in àl prangender gekerm en droge huilsmart.
Rauwe razernij schoot uit z’n stem, die scheurde en gilde tegelijk.
Wou ze nou, zijn Wim, late bidde, late bidde tege sàin.… dat God t’r
gena’ mos sain da’ se sain trouwd had?.… Da kind bidde.… da s’n
vader ’n vuilik was, ’n skoelje.… ’n patser!.…