Creative Rice & Noodle Recipes (No Casserole or Spaghetti!)
- Thread starter ivette
- Start date
Pasta: Ground beef stroganoff
Season & brown 1lb of ground beef, then add 1 can of cream of mushroom soup, fill empty can 3/4 way with milk and pour in…if you have it, add a dollop of Dijon and a sprinkle of chicken bullion. Summer for about 10 mins and serve over egg noodles
You could also add in onions and/or mushrooms while browning the beef.
Season & brown 1lb of ground beef, then add 1 can of cream of mushroom soup, fill empty can 3/4 way with milk and pour in…if you have it, add a dollop of Dijon and a sprinkle of chicken bullion. Summer for about 10 mins and serve over egg noodles
You could also add in onions and/or mushrooms while browning the beef.Maqluba is a layered dish that is served by flipping upside down to reveal layers of vegetables (commonly eggplant, potato and cauliflower), meat and rice. It's so flavourful because everything cooks together in one pot. It's also highly customizable and made across many middle eastern countries. If you love Arabic food... this is the dish to try!
Cuisine middle eastern
Prep Time 40 minutes
Cook Time 50 minutes
Servings 6 servings
Calories 519kcal
Ingredients
For the meat and broth:
600 g - 900g of lamb or beef pieces approx. 1.5 lbs to 2 lbs
2 tablespoons vegetable oil
2 cinnamon sticks
4 pods green cardamom
3 bay leaves
4 whole allspice or black peppercorn optional but recommended
4 whole cloves optional but recommended
1/2 teaspoon turmeric
4 tablespoons tomato paste
3.5 teaspoons salt
1.5 teaspoons black pepper
3 cups water
For the Eggplant:
2 eggplants approximately 700g
1/2 teaspoon salt
4 tablespoons vegetable oil
For the potato:
2 large potatoes or 4 small ones per preference
1/4 teaspoon salt
1 tablespoon vegetable oil
For the onions and peppers:
1 large onion
1 large bell pepper red or orange, not green
1/4 teaspoon salt
2 tablespoons vegetable oil
For the rice:
2.5 cups basmati rice
5.5 cups total liquid combination of the meat broth and additional water
1 tomato
For the garnish (optional):
1/2 cup slivered or blanched almonds or pine nuts
1/2 cup chopped parsley
Instructions
Start by preheating the oven to 450F
Wash the eggplant and peel it every other stripe. Cut into into thick slices, about half an inch thick
Wash and peel the potatoes, and cut them into roughly half inch thick circles
Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.
Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.
Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.
To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups
Wash the rice several times until the water runs clear. Drain it and set aside
Cut the tomato into slices
To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice
Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice
Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so
Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.
After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes.
When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba
Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!
Cuisine middle eastern
Prep Time 40 minutes
Cook Time 50 minutes
Servings 6 servings
Calories 519kcal
Ingredients
For the meat and broth:
600 g - 900g of lamb or beef pieces approx. 1.5 lbs to 2 lbs
2 tablespoons vegetable oil
2 cinnamon sticks
4 pods green cardamom
3 bay leaves
4 whole allspice or black peppercorn optional but recommended
4 whole cloves optional but recommended
1/2 teaspoon turmeric
4 tablespoons tomato paste
3.5 teaspoons salt
1.5 teaspoons black pepper
3 cups water
For the Eggplant:
2 eggplants approximately 700g
1/2 teaspoon salt
4 tablespoons vegetable oil
For the potato:
2 large potatoes or 4 small ones per preference
1/4 teaspoon salt
1 tablespoon vegetable oil
For the onions and peppers:
1 large onion
1 large bell pepper red or orange, not green
1/4 teaspoon salt
2 tablespoons vegetable oil
For the rice:
2.5 cups basmati rice
5.5 cups total liquid combination of the meat broth and additional water
1 tomato
For the garnish (optional):
1/2 cup slivered or blanched almonds or pine nuts
1/2 cup chopped parsley
Instructions
Start by preheating the oven to 450F
Wash the eggplant and peel it every other stripe. Cut into into thick slices, about half an inch thick
Wash and peel the potatoes, and cut them into roughly half inch thick circles
Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.
Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.
Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.
To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups
Wash the rice several times until the water runs clear. Drain it and set aside
Cut the tomato into slices
To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice
Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice
Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so
Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.
After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes.
When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba
Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!
Beef Fajita Skillet
Ingredients:
1 (7 oz) beef flavored Rice-a-Roni
1 lb lean ground beef
2 tbs fajita seasoning
1 4 oz can diced green chilies
2 1/2 cups hot water
1/2 cup salsa
1/2 cup shredded cheddar jack or Mexican blend
Instructions:
In a large heavy skillet, brown ground beef over medium-high heat. Drain if necessary.
Add Rice-a-Roni and green chilies to ground beef in skillet, stirring to mix well. Add the hot water and seasoning packet from the box.
Reduce heat; cover and cook for 15-20 minutes until rice is tender and water is almost absorbed. Add the salsa and the fajita seasoning, stirring well to blend and heat through.
Top with cheese.
Ingredients:
1 (7 oz) beef flavored Rice-a-Roni
1 lb lean ground beef
2 tbs fajita seasoning
1 4 oz can diced green chilies
2 1/2 cups hot water
1/2 cup salsa
1/2 cup shredded cheddar jack or Mexican blend
Instructions:
In a large heavy skillet, brown ground beef over medium-high heat. Drain if necessary.
Add Rice-a-Roni and green chilies to ground beef in skillet, stirring to mix well. Add the hot water and seasoning packet from the box.
Reduce heat; cover and cook for 15-20 minutes until rice is tender and water is almost absorbed. Add the salsa and the fajita seasoning, stirring well to blend and heat through.
Top with cheese.
godlovesyou200
New member
Rice pudding
Glorified rice
Stuffed peppers
Chicken and rice soup
Glorified rice
Stuffed peppers
Chicken and rice soup
Meatballs or ground beef, couple cans of cream of mushroom soup, I add real mushrooms and onions if I have them if not you don't have to its just extra and served over rice. I cook the rice, if I have the veggies I cook those first till there tender then remove from pan and cook meat till its done once meats done then add veggies back to it and in a separate bowl I mix the soup and some milk I use a can of milk for 2 cans you can do more if you like but it gives it enough that it's creamy without being to liquidity, then add soup mix to the meat and let it heat up once rices done serve meat and soup over top.
Mexican bowls or atleast that's what I grew up calling them. But we done Spanish rice or white rice, refried or black beans, meat of choice, then toppings and served with some chips on the side, basically just layer in a bowl.
Chilli over rice
When I want food and don't really wanna cook or if I want a quick breakfast I'll make a couple fried eggs and put them over rice
Mexican bowls or atleast that's what I grew up calling them. But we done Spanish rice or white rice, refried or black beans, meat of choice, then toppings and served with some chips on the side, basically just layer in a bowl.
Chilli over rice
When I want food and don't really wanna cook or if I want a quick breakfast I'll make a couple fried eggs and put them over rice
beccalynn91
New member
Spanish rice, Chana masala over rice, Jolof rice, jambalaya
jordan11315
New member
My faves for rice or noodles is Asian. Stirfries mostly. Get a sauce you like from Aldi (great cheap Asian sauces), stirfry leftover meats, veggies, scramble an egg. Pour over rice or noodles. Or stirfry all that with the rice. I also like white rice warmed, topped with a slice of fried Spam, and a soft fried egg. Swedish Meatballs are great over noodles, or rice. Basically cook meatballs, add a can of cream of mushroom, some sour cream, dill, a bit of milk to thin it. (taste in case you need salt or pepper) Simmer 20 min. Pour over noods.