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Buffet Rice Ring

Country.Chef's picture
Ingredients
  Regular long grain rice 2 Cup (32 tbs)
  Carrots 8 Ounce, peeled, finely chopped (3 Medium)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Teaspoon (1 Teaspoon Plus 3 Tablespoons)
  Red pepper 1 , finely chopped
  Frozen peas 1 Cup (16 tbs), thawed
  Chopped fresh parsley 2 Tablespoon
Directions

1. Cook rice according to package directions.
2. Meanwhile, butter 10- or 12-cup ring mold. In 2-quart saucepan, heat 6 cups water to boiling over high heat. Add carrots and salt; cook until tender, about 4 minutes. Drain well.
3. In small skillet, melt 1 teaspoon butter over medium heat. Add red pepper and cook until tender, about 5 minutes. Stir in carrots and peas; cook just until vegetables are heated through.
4. In large bowl, toss hot cooked rice, vegetable mixture, parsley, and remaining 3 tablespoons butter until butter has melted and mixture is well combined. Lightly pack mixture into mold; let stand 1 minute.
5. Run thin knife around edge to loosen; invert flat plate on top of mold. Holding the mold and plate together, quickly invert rice ring onto plate. Lift off the mold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rice
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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