long grain rice

I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

chicken broth

chicken breast

rice

black pepper

all-purpose flour

butter (12 tbsp.

carrot, diced

celery, diced

onion, diced

light cream (can lighten by substituting part or all of the cream

Open rice, pull out seasoning packet and set aside.

In a small bowl, combine pepper and flour. Set aside.

In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.

In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Oh my, my, my!!!  This soup is delicious!!!  I had to make a few adjustments since I had the long-cooking Uncle Ben's Rice.  I'm assuming this recipe is for the quick-cooking version since it said to pour in the rice and remove from heat.  My adjustments were to use 7 cups of broth (to make up for the long-cooking rice soaking up more liquid), 1/2 cup of butter, scant 1/2 cup of flour and 2 cups of heavy cream.  I changed the amount of flour because I was afraid of it turning too thick.  I knew I could add more later if I needed to.  I'm very happy with the way it turned out.  I have never had Panera's version of this soup......but I can't imagine it tasting any better!!!  This was sooooooo yummy!!  Thanks so much for posting!!

A delicious, simple, Paula Wolfert recipe. Serve with lots of crusty bread. You can make things easy on yourself by getting the bags of ready-cleaned spinach.

Greek Rice with Spinach, Feta and Black Olives

spinach,

sea salt

extra virgin olive oil

scallion

onions leek

tomato

dill

kalamata olive (to garnish)

feta cheese

Wash the spinach and tender stems until the water runs clean; drain.

If leaves are large and crinkly, sprinkle lightly with salt and mix well.

Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.

Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.

Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.

When the water evaporates, slowly let the onions turn golden, stirring occasionally.

Add 1 cup water, the reduced tomato pur&eacute;e, and rice.

Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.

Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool.

Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.

Note:  This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.

This was delicious!  I agree with another reviewer who thought it was time-consuming.  I bought bagged spinach, but all the steps still took a lot of time.  To simplify one step, I used a tablespoon of tomato paste instead of boiling down puree.  The amount of spinach in the recipe might be wrong.  I used somewhat less than a pound, and when it was chopped and pressed into a cup, it was 4 cups.  So I did not use the remainder of the spinach I had bought!

Yesterday, Feb 14th, was a VERY special day for me. It marked the conclusion of a 5 month fast period on every Friday for me. As per the religious beliefs and the holy book,I made this sweet rice-milk pudding yesterday. Also, it was Valentine's Day, and being the &quot;sweetest&quot; holiday, I had been only more glad that I could finally give this recipe a shot! I found this recipe in a magazine few days back. My mom and me had this for our Valentine's dinner at the end, as dessert:) She really liked it(and she is NOT a sweets person) and said, I must write &quot;Dig in&quot; to please her when I share the recipe on Zaar. That's why that's there in the recipe at the end;) HAPPY VALENTINE'S DAY! May the fragrance of love touch every soul and its essence smell stronger with time!

Kheer - The World's Yummiest One!

g basmati rice,

sweetened condensed milk

milk

cardamom powder, to taste (elaichi)

pistachios

Now pour the fresh milk into a large pot.

Cook on slow fire for 10-15 minutes, stirring occasionally.

Lower flame and check if the rice is soft.

Add the milkmaid (make sure that the flame is low).

Cook for another 5-7 minutes, stirring constantly.

Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.

Transfer kheer into a large serving bowl.

Allow the kheer to cool down to room temperature.

Serve cold, or rather, like mom says,&quot;Dig in&quot;!

Great recipe! I usually double the recipe and use fat free milk. I omit the condensed milk and sweeten with 60ml of agave nectar. I like it with 1/4 tsp of cardamom. This gets "sampled" straight from the pot and enjoyed when it's cooled. It makes a terrific cool desert for after a nice spicy Indian meal.

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Easiest ever paella

olive oil

leek

pack chorizo sausage, chopped

turmeric

hot fish or chicken stock

frozen pea

frozen seafood mix,defrosted

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Jollof rice is a spicy African rice dish that cooks  in one pan, uses lots of veg and can be a veggie main or a side to some simply baked chicken. 

Jollof rice

400 milliliters/14fl oz passata

tomato purée

onions, chopped

red peppers, seeds removed and roughly chopped

garlic cloves,

rosemary leaves

thyme leaves

tsp coriander

1½ tsp sweet smoked paprika

milliliters/2fl oz olive oil

150 grams/5½oz cherry tomatoes, halved

800 milliliters/1½ pints chicken stock or vegetable stock

bay leaves

500 grams/1lb 2 ounces long-grain rice, rinsed

sunflower oil

plantains,

sea salt and black pepper

green salad, to serve

Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do. Likewise, feel free to substitute other hams for the country ham called for in the recipe. But use the very best peas you can find or, failing that, asparagus tips or tiny radishes. Not rich enough for you? Add a poached egg.

Creamed Rice With English Peas and Country Ham

unsalted butter

dry white wine

heavy cream, heated

country ham

English peas,

kosher salt,

Parmesan,

Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams. Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.

Add white wine and stir until the rice absorbs the liquid. Add 1/4 of a cup water, stirring until the rice absorbs it. Repeat 3 times, until the rice has absorbed a total of 1 cup of water.

Slowly add 1/2 cup of hot stock, stirring until the rice absorbs it. Then add 1/2 cup of cream, again stirring until the rice absorbs it. Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes. Stir in the ham and peas. Taste and salt if needed. Shower with grated Parmesan and serve hot.

Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious Chinese-style supper

Easy egg fried rice

American long grain rice

frozen peas

back bacon rashers, roughly chopped

red pepper, chopped

garlic cloves, thinly sliced

eggs

Chinese five-spice powder

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don&rsquo;t rinse).

Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

Shrimp Jambalaya

shrimp

flour

onion

onions

green pepper

celery

garlic

tomatoes

thyme

oregano

Salt

pepper

shrimp broth

green onion

Peel and devein the shrimp. The shells may be used to make a broth (<a href="http://cooking.nytimes.com/recipes/10445-shrimp-broth" target="_blank">see recipe</a>).

Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.

Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)

Chicken and Sausage Jambalaya

chicken breasts

low-fat spicy chicken or turkey sausage

peppers

thyme (to make 1 1/2 tablespoons chopped)

tomato puree

chicken stock

hot pepper flakes

salt

Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).

Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.

Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.

Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.

When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.

When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.

This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe.

Simply Oven Baked Pork Chops and Rice

(10 3/4 ounce) can cream of mushroom soup

water

long grain rice (uncooked)

onion, sliced

-4 pork chops

salt and pepper (to taste)

Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.

Salt and pepper chops and place on top of rice.

Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.

The flavor is 5 star!  I used chicken broth instead of water and also sprinkled a little seasoning salt and pepper on the pork chops.  Then prior to putting them in the oven, I seared them and added chopped onions and garlic to the skillet.  To kick up the flavor a notch, I mixed in 1/2 tspn of thyme to the broth and rice mixture.  Because I seared the pork the oven time needed to be less or else it would have dried out. So to ensure my rice cooked through, I heated the broth to boiling before mixing it in.  Overall a very tasty meal that I will definately do again.  Thank you for sharing.

Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it's delicious.

Coconut Rice With Peas

coconut oil

rice,

ginger

coconut milk

peas

coconut

Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.

Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.

Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

A mix that will make a great gift or a pantry favorite. Ever read the additives on a box of this stuff?????

Long Grain and Wild Rice Mix

brown rice

wild rice

parsley

Mix ingredients and store in an air-tight container.

To prepare, bring 3 1/4 cups water to boil in a medium saucepan.

Add Rice Mix, cover, and simmer for 50 minutes.

Remove from heat, and wait 10 minutes before fluffing with a fork.

Use Long Grain white rice to decrease cook time to about 35-40 minutes.

Very good!  I used Arise' Bronzed Seafood Seasoning (not spicy and great on everything) and added a little garlic powder.  Will definitely make again.  Next time I will add a *little* less wild rice.

"Rice may be one of the simplest ingredients, but it can take on a host of textures and flavours, from rich and creamy to light and fresh", says Phoebe Wood.

Spanakorizo (Greek spinach rice) recipe

(60 milliliters) extra virgin olive oil

onion, finely chopped

dill,

lemons

(625 milliliters) Massel Chicken Style Liquid Stock

tsp allspice

(280 grams) long-grain rice

flat-leaf parsley, finely chopped

finely crumbled feta,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6239208594001&=domain=del

5348771529001-6239208594001

Brimming with flavor, this is a must try!  
I either serve it as a stand alone side or under Cuban Black beans

Top 34 long grain rice recipes from across the web

The most viewed long grain rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Copy-Cat Panera Cream of Chicken an...

Greek Rice with Spinach, Feta and B...

Kheer - The World's Yummiest One!

Easiest ever paella

Jollof rice

Creamed Rice With English Peas and ...

Easy egg fried rice

Shrimp Jambalaya

Chicken and Sausage Jambalaya

Simply Oven Baked Pork Chops and Ri...

Coconut Rice With Peas

Long Grain and Wild Rice Mix

Spanakorizo (Greek spinach rice) re...

Simple Garlic Rice

Asian eggs

Rice Pudding With Golden Raisins

Cuban-Style Arroz Congrí

Easy Vegan Instant Pot Congee

Southern Style Crock Pot Chicken & ...

Arroz Blanco (Mexican White Rice)

Spicy Indian rice

Taco rice with grilled chicken and ...

Jordanian Mansaf

Spinach rice

Cilantro Lime Rice

Dirty Rice With Mushrooms

Easy Spanish Style Rice

Spicy Chick-Peas and Rice

Chicken burritos

Recipe: Holubtsi (Ukrainian-Style S...

Rice & peas with mango chicken

How to Cook Perfect Rice Every Time

White Rice Recipe

Top 34 long grain rice recipes from across the web

The most viewed long grain rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copy-Cat Panera Cream of Chicken an...

Greek Rice with Spinach, Feta and B...

Kheer - The World's Yummiest One!

Easiest ever paella

Jollof rice

Creamed Rice With English Peas and ...

Easy egg fried rice

Shrimp Jambalaya

Chicken and Sausage Jambalaya

Simply Oven Baked Pork Chops and Ri...

Coconut Rice With Peas

Long Grain and Wild Rice Mix

Spanakorizo (Greek spinach rice) re...

Simple Garlic Rice

Asian eggs

Rice Pudding With Golden Raisins

Cuban-Style Arroz Congrí

Easy Vegan Instant Pot Congee

Southern Style Crock Pot Chicken & ...

Arroz Blanco (Mexican White Rice)

Spicy Indian rice

Taco rice with grilled chicken and ...

Jordanian Mansaf

Spinach rice

Cilantro Lime Rice

Dirty Rice With Mushrooms

Easy Spanish Style Rice

Spicy Chick-Peas and Rice

Chicken burritos

Recipe: Holubtsi (Ukrainian-Style S...

Rice & peas with mango chicken

How to Cook Perfect Rice Every Time

White Rice Recipe

The most viewed long grain rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine