RICE RECIPES

Wairarapa Times-Age, 14 October 1940, Page 8

RICE RECIPES

SAVOURY DISHES. Rice is one of the oldest and most important cereals, and may be served, in a different way at each meal. The best rice is, of course, the brown or unpolished, from which only the hull has been removed, leaving the bran, which contains many valuable minerals and vitamins. This rice requires, much longer cooking, and is never’ so flaky or dry, but when cooked has a decided rich, nutty flavour. Rice and Sausage Pie. Cut ilb garlic sausage into thin slices and remove skin. Fry in a little, butter or good margarine until lightly browned on each side. Butter a pie dish and put a thick layer of boiled rice on the bottom. Mix together 1 cup each boiled rice and sao biscuit crumbs, lib skinned and cooked tomatoes, 2 tablespoons chopped green pepper, 2 small finely-chopped onions, 1 teaspoon chopped parsley, a little fine-ly-chopped celery tops, pepper and salt to taste. Place a layer of sausage on the plain rice, then a layer of mixture, and so on, until dish is full. Mix 2 tablespoons tomato sauce with 1 cup stock, pour over contents of dish, dot with butter, and bake in a moderate over for 45 minutes. Baked Spanish Rice. Thoroughly wash 1 cup rice and fry in 2 heaped tablespoons bacon fat for about 5 minutes, stirring all the time. Add 4 medium onions cut into thin slices, and 1 or 2 small cloves, garlic minced or cut ver}’ finely. Cook for 10 minutes, then add lib peeled and sliced tomatoes, 1 green pepper finely chopped, paprika, pepper and salt to taste. Pour over 1 cup water or stock, place in a buttered pie dish and bake in a moderate oven for 1 hour. If rice gets too dry, pour over a little more stock or water. Surprise Croquettes. Soak 1 cup brown rice in warm water for 1 hour, then boil in the'usual way. only adding a sliced onion and 2 bay leaves. Drain well and remove bay leaves. Melt 2 level tablespoons margarine in a saucepan, add J cup chopped onion, and fry until lightly browned. Add 1 cup thick tomato pulp. 1 cup flaked, haddock, cook until dry and lightly browned. Form in balls, and. when cool, scoop out the middles, leaving a thin wall. Flake 4oz cooked haddock, add lemon juice and pepper to taste. Fill centres, then close the opening with rice taken from the centre. Roll in beaten egg and fine breadcrumbs. and fry in boiling fat until a golden, brown. Serve with lemon sauce.