Dec 132011
 

My mother would often make this side dish when we would go to Ohio to visit. It was one of Jared’s favorites — I’m glad to have found the recipe which I thought was lost.

Grandma Karney’s Broccoli & Rice

Ingredients

  • 1 10 oz. package of broccoli (cooked)
  • 2 C Rice (cooked)
  • 1/2 stick of butter
  • 1 C Cheese Whiz
  • 1 Can Campbell's Cream of Mushroom Soup
  • 1 Onion
  • 1/2 lb. Chopped or sliced mushrooms
  • 1/2 C Water

Instructions

  1. Saute onions and mushrooms in the butter.
  2. Melt the Cheese Whiz in the microwave.
  3. Blend all ingredients together and pour into casserole pan.
  4. Bake 30 minutes at 350.
http://karneyfamilyrecipes.com/2011/12/13/grandma-karneys-broccoli-rice/

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Dec 102011
 

This is a great cold summer side dish. We take this to Ravinia often.

Shitake, Pea & Rice Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

  • 1 Med red onion chopped fine.
  • 1 ½ c Frozen peas
  • ½ c Dried cranberries
  • 1 c. Toasted almonds, slivered
  • 1 Lg. Sweet red pepper, chopped
  • 4 Green Onions, chopped
  • 12 oz Fresh shitake mushrooms, stems removed
  • 1 c Uncle Ben’s white rice
  • ½ c Wild Rice
  • 2 ½ c Water
  • Sesame oil

Instructions

  1. Add the wild rice to the water and microwave for 10 minutes on high, covered.
  2. Add white rice, 1 Tbsp. of sesame oil and cranberries. Microwave 8 minutes on high.
  3. Then microwave 16 minutes on Roast/Bake or ½ power.
  4. Let cool, then stir and chill in the refrigerator.
  5. Sauté mushrooms in the rest of the sesame oil for 3 or 4 minutes, then add the peas and cook over reduced heat until the peas are tender – about 5 minutes.
  6. Remove from heat and add the peppers and onions and mix with the dressing and chill for at least an hour.
  7. Add vegetable mixture and almonds to cooked rice and refrigerate.
http://karneyfamilyrecipes.com/2011/12/10/shitake-pea-rice-salad/

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