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Buffet Rice Ring

Country.Chef's picture
  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

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: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1632 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 3.5 g17.4%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 1310 mg54.6%

Total Carbohydrates 346 g115.2%

Dietary Fiber 20.8 g83.2%

Sugars 23.4 g

Protein 38 g75.2%

Vitamin A 944.7% Vitamin C 397.7%

Calcium 26% Iron 44.9%

*Based on a 2000 Calorie diet

Buffet Rice Ring Recipe