Arkansas is the No. 1 producer of rice in the United States, and September is National Rice Month. We thought it’d be “rice” to celebrate with some of our readers’ great grain dishes.
Different Green Rice
Different Green Rice
- 1 large onion, chopped (plus butter/oil to sauté)
- 4 cups cooked rice
- 36-48 ounces frozen chopped broccoli
- 2 (10.5-ounce) cans cream of chicken soup
- 1 (15-ounce) jar cheese dip (I use Cheez Whiz)
- Salt, pepper to taste
Heat oven to 350. Grease 9×13 baking dish; set aside.
In a skillet, sauté onion in butter/oil until soft. In a large bowl, combine onion with all remaining ingredients. Evenly spread mixture into prepared dish. Bake for 30 minutes.
Alice Bryant, Jasper
Cabbage Roll Casserole
Makes 6 servings.
- 1 1/2 pounds ground beef
- 2 onions, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14-ounce) can tomato sauce
- 1 can water (use tomato sauce can)
- 1/2 cup long-grain rice, uncooked
- 4 cups cabbage, shredded (divided into 2 portions)
- Grated cheese (optional)
- Sour cream (optional)
- Heat oven to 350. Grease large casserole dish; set aside.
In a large skillet, brown ground beef, onions and garlic. Drain. Add salt, pepper, tomato sauce and water. Bring to a boil, and add rice. Cover and simmer for 20 minutes.
Place half the cabbage in prepared casserole dish; top with half the rice mixture. Repeat layers. Cover and bake for 1 hour. Top with grated cheese if desired, and return to oven for a few minutes to melt.
Serve with sour cream if desired.
Notes: This recipe has been in my family for years. Great for potlucks or company. Tastes just like stuffed cabbage rolls without all the work! Warms up nicely in the microwave, too!
Linda Koffler, Calico Rock
Barbeque Rice
- 1 stick butter, melted
- 1 cup vegetables of your choice (onion, celery, carrots, corn, peas)
- 1 (10.5-ounce) can cream of chicken soup
- 1 (14.5-ounce) can chicken or beef broth (start with 1/4 can)
- 1 teaspoon liquid smoke
- 2 cups instant rice, uncooked (I use Minute Rice)
- Salt, pepper to taste
- Heat oven to 350. Grease large casserole dish; set aside.
In a large bowl, stir together all ingredients. Spread evenly into prepared casserole dish. Bake for about 45 minutes, until rice is soft, taking out to stir every 15 minutes and adding more broth as needed for moisture.
Notes: I got this recipe from a co-worker; it was a hit at our potlucks. It’s great as a side dish, or you can add meat and make it a main course. You can also opt out of the prep work by using canned or frozen mixed vegetables.
Jan Moore, Cabot