Kraft, and their Stove Top Dressing in a box, was the first to suggest to us, “It’s okay to serve stuffing or dressing any day of the year, and with any type food, not necessarily with turkey at Thanksgiving.”
Rice is the most important food for over half the world’s population in Asia, Latin America and Africa. Americans eat around 25 pounds of rice per person every year. Many people turn to rice when they are avoiding gluten.
Rice comes in many types and colors. A large favorite is the long, threadlike, thin-grained basmati rice. A fatter, shorter grained rice is Arborio used frequently in risotto. Each is available in white or brown, the latter possessing its bran coating and considered more healthy.
Dressing, made with rice instead of bread, is a perfect excuse to make the starch in your meal more exciting and savory then mere potatoes. Most basic dressings consist of chopped savories such as onion, celery or peppers, melted butter for richness, an egg, or two, to bind it, some herbs of your choosing and salt and pepper to taste. These get added to moistened, crumbled bread, but in this case, we’re suggesting cooked rice, any type. Bake this mixture is briefly, in a dish by itself. It’s quick. It’s different!
We have included foodsites with rice dressing recipes, or you can improvise with suggestions below.
Build your own:
Chopped fresh fruit
Place about four cups of the rice of your choice in a bowl.
Sauté aromatics in skillet and add to rice.
Add ½ cup melted butter and stir.
Add two beaten eggs.
Stir in seasoning to taste.
Fold in extras, no more than a cupful.
If mixture is not holding together, add a small amount of additional liquid.
Spread in cake pan or serving dish and bake, 20 minutes, covered, at 350-degrees.
Uncover and bake 10 additional minutes.
Foodsites with rice dressing recipes.