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Baked
Fish With Orange Stuffing
Serves: 6
Prep Time: 60 Minutes
INGREDIENTS
1 cup(s) UNCLE BEN'S® ORIGINALCONVERTED® Brand Rice
2 Tbsp. butter
1/2 cup(s) orange juice
1/2 cup(s) toasted almonds chopped
1/4 cup(s) onion(s) chopped
4 lbs. fish sea or lake trout, boned for stuffing
1 1/2 cup(s) water
1 tsp. salt
2 cup(s) celery sliced
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Butter or oil a large shallow baking pan that will hold the fish.
3. In a large saucepan, combine the water, orange juice concentrate, onion, butter and 1/2 teaspoon salt. Stir and bring to the boil.
4. Add the rice, and simmer for 20 minutes until all the liquid is absorbed.
5. Stir in the celery and almonds.
6. Clean, wash and dry the fish, and sprinkle the cavity with 1 teaspoon salt.
7. Place the fish in the baking pan and fill with the rice mixture.
8. Brush the fish with the melted butter or margarine and cover with the aluminum foil.
9. Bake until the fish flakes easily when tested with a fork, about 30 to 40 minutes.
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Ensalada
Espanola
Serves: 4
Prep Time: 35 Minutes
INGREDIENTS
4 cup(s) UNCLE BEN'S® ORIGINALCONVERTED® Brand Rice
8 Tbsp. olive oil (dressing)
4 Tbsp. parsley chopped (dressing)
2 cup(s) chicken stock hot
1 clove(s) garlic dressing
1/2 cup(s) dry white wine
1 tsp. dry mustard
4 small tomatoes quartered (dressing)
/ salt and pepper to taste
3 Tbsp. wine vinegar (dressing)
1/2 tsp. powdered saffron
3/4 flaked fish cooked
4 egg(s) quartered (dressing)
INSTRUCTIONS
1. Dissolve saffron in wine; add to hot chicken stock in saucepan. Bring to a boil, add rice.
2. Cover, cook over low heat until liquid is absorbed and rice is tender, about 25 minutes.
3. Season to taste with salt and pepper.
4. Finely chop the garlic and parsley.
5. While rice is cooking, make a dressing of the olive oil, vinegar, garlic, parsley and mustard.
6. Toss cooked hot rice and fish with dressing and taste for seasoning.
7. Garnish with tomatoes and hard-boiled eggs.
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Fish
and Rice Bake
Serves: 8
Prep Time: 75 Minutes
INGREDIENTS
1 cup(s) UNCLE BEN'S® ORIGINALCONVERTED® Brand Rice
1/4 tsp. cayenne pepper
/ butter
1/2 tsp. sage
2 lbs. fish fillets
/ paprika
/ butter or margarine
4 large celery stalk(s) chopped
1 Tbsp. Worcestershire Sauce
3 Tbsp. ripe olives finely chopped
/ lemon slices garnish
1 tsp. parsley flakes dried
1 small onion(s) chopped
2 1/4 cup(s) water
/ lemon juice
/ sal
INSTRUCTIONS
1. Melt butter or margarine in a large saucepan; add onions and celery. Cover and cook over low heat, 10 minutes.
2. Add water, rice and salt. Bring to a boil; cover.
3. Reduce heat and cook until water is absorbed and rice is just tender, about 20 minutes.
4. Add olives, Worcestershire sauce, sage, parsley flakes and cayenne. Spread into a glass baking dish.
5. Top with fish fillets; dot with butter or margarine, sprinkle with salt, lemon juice and paprika.
6. Bake in 325 F oven, about 45 minutes or until fish is tender.
7. Garnish with lemon slices.
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Fish
With Ginger
Serves: 4
Prep Time: 45 Minutes
INGREDIENTS
1 cup(s) UNCLE BEN'S® ORIGINALCONVERTED® Brand Rice uncooked
1 tsp. cornstarch
3 Tbsp. soy sauce
4 slice(s) ginger chopped
1 medium carrot scraped, shredded
2 Tbsp. sherry
2 spring onions chopped fine
/ lbs. white fish fillets cut into chunks
1 small green pepper seeded, chopped
1/2 tsp. sugar
INSTRUCTIONS
1. Prepare rice according to directions on package. When rice has cooked, set aside and keep warm.
2. Chop onions finely. Scrape carrot and shred finely. Remove seeds and chop pepper. Chop ginger.
3. Cut fish into small chunks and coat with cornstarch. (Reserve 1 tsp. cornstarch for sauce.)
4. Fry in hot oil for 4-5 min, according to thickness of fish, turning once. Remove to serving dish with perforated spoon and keep hot.
5. Pour off all but 2 tbsp. oil. Stir fry onion, carrot, pepper, and ginger for 3-4 min.
6. Stir in soy sauce. Gradually mix cornstarch with the sherry, mix with 2/3 cup water and add to pan.
7. Bring to a boil and simmer 3-4 min. adding more water if sauce is too thick.
8. Pour sauce over fish before serving with rice.
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Indian
Style Fish and Rice With Mango Chutney
Serves: 4
Prep Time: 30 Minutes
INGREDIENTS
1 bag(s) UNCLE BEN'S® Boil-In-Bag Rice
1 can(s) pimientos drained and sliced
1 cup(s) mango chutney
1 package(s) white sauce mix
1 lbs. cod
1/4 tsp. salt
2 egg(s) chopped
1 cup(s) milk
2 Tbsp. curry powder
1/4 cup(s) parsley chopped
INSTRUCTIONS
1. Cook rice according to package directions.
2. Microwave fish, covered, for 3 to 6 minutes, until
cooked. Cool slightly and break into bite-size pieces.
3. Add cooked rice to fish and mix together.
4. Mix white sauce, milk and curry powder together in
small sauce pan.
5. Bring to a boil, stirring constantly, and cook until
sauce thickens. Add to rice mixture.
6. Add egg, parsley, pimientos and salt to rice mixture
and mix well.
7. Press into an oiled 8-inch ring mold. Cover with foil
and bake at 350 F for 15 minutes. Remove from oven and
cool slightly. To serve cold, cover and chill after baking.
8. To unmold, run sharp knife around sides of mold to
loosen rice mixture. Turn upside down and remove the mold.
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Recipes
Courtesy of Uncle
Ben's® Rice © 2005 Mars,
Incorporated
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