Basic Rice & Quinoa Recipes

Lately we've been eating a lot of rice and quinoa recipes.  Here are basic recipes:

Wild Rice

1 part rice (#1271 at the Good Food Store in Missoula, Montana, USA)
2 parts water

Bring water to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for about 45 minutes.

Brown Rice

1 part rice
1 part water
1 part chicken or vegetable broth

 Bring water to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for about 45 minutes.

Black Rice

1 part rice (#1272 at the Good Food Store in Missoula, Montana, USA)
3 parts water

Bring water to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for about 40 minutes.

Quinoa

1 part quinoa
1 part water
1 part chicken or vegetable stock

Bring water and stock to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for 20-25 minutes.

Sticky Buns

Okay.  We've been holding onto this one.  But in the spirit of "almost" spring and a few more cold mornings in our future, we thought we'd share.  Enjoy while being snuggled on the couch under your favorite afghan.  

Sticky Buns

1 bag frozen Rhodes rolls
Crisco, for greasing the pan and rolls
1/4 c cinnamon
1 box of butterscotch pudding
1/2 c (1 stick) unsalted butter
1/2 c brown sugar

1. Grease bundt pan with crisco.  Grease top of each frozen roll before putting in pan. Place 22-24 rolls evenly in pan.
2. Sprinkle rolls evenly with cinnamon.
3. Sprinkle rolls evenly with 1/2 of the butterscotch pudding packet.
4. In small saucepan, melt butter and brown sugar together. Use low/med heat stirring constantly. It takes awhile to turn into a creamy caramel where the butter and sugar are completely combined, but as with many of our lessons, low and slow!
5. Pour mix over rolls evenly.
6. Cover with light towel and let rise overnight.
7. Bake at 350 for 30 minutes (check at 20).
8. Put a cookie sheet on the rack below in case it oozes caramel.
9. Might need to lower the rack... Depending on how tall they rose... Don't want to burn the top.
10. They're done when the tops are a dark, golden brown.
11. Invert onto large plate.

Smoked Goose

Don't be scared.  We use this in place of the "pork" in "pork and seeds".  OMG  It's amazingly delicious!!

Smoked Goose

2-3 goose breasts, rinsed
1/4 c brown sugar
1/4 c salt
1 c soy sauce
1 tsp onion powder
2 tbsp minced onion
1/2 c sherry or dry red wine
2 tbsp grated fresh ginger or 1 tsp ground ginger
1/2 c orange juice
1 1/2 c water
Hot Chinese Mustard
Sesame Seeds

1. Place goose breasts in large zip top bag.
2. In large bowl, mix all remaining ingredients well, except mustard and seeds.
3. Pour over goose breasts into zip top bag.
4. Seal bag and place flat onto a large plate (in case the zip top bag leaks).
5. Refrigerate overnight, at least 8 hours...up to 24 hours.
6. Remove goose from bag and rinse.
7. Dry with paper towels until completely dry.
8. Place in smoker for 2.5 - 3 hours.
9. Finish cooking in oven at 300 degrees for one hour.
10. Slice into bite sized pieces and serve with hot mustard and sesame seeds.

Courtesy of the internet.  I can not find the picture I took this Christmas!  But ours looked just like this.  Must organize photos! :)