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BugAC’s Rice Dressing
Posted on 11/24/20 at 6:51 pm
Posted on 11/24/20 at 6:51 pm
Some may consider it a dirty rice given the meat. Traditional rice dressing is liver only. Just made a batch for Thursday. Best one yet.
This post was edited on 11/24/20 at 6:52 pm
6
Posted on 11/24/20 at 6:52 pm to BugAC
IWEI
Posted on 11/24/20 at 6:53 pm to BugAC
Looks good. Why eliminate the mushrooms?
Posted on 11/24/20 at 6:53 pm to Cold Drink
quote:
IWEI
And to be clear, I’m referring to the whole pot!!!!
Posted on 11/24/20 at 6:53 pm to BugAC
Looks delicious
Posted on 11/24/20 at 7:02 pm to Martini
quote:
Looks good. Why eliminate the mushrooms?
I’ve never used them before and my grandma never did either.
Posted on 11/24/20 at 7:21 pm to BugAC
May I remind you who won the Great Jambalaya Cookoff of 2012?
Posted on 11/24/20 at 7:36 pm to Tiger Attorney
quote:
May I remind you who won the Great Jambalaya Cookoff of 2012?
You’re going to have to. A bottle of Stagg may jog my memory.
Posted on 11/25/20 at 10:18 am to BugAC
Here's the text version:
BugAC's Rice Dressing
RICE DRESSING
2 cups chopped chicken liver (1.2) lbs)
a couple Slices of breakfast sausage (for flavor) (optional)
1/2 lb ground pork
| white onion
1 cup bell pepper
1/2 to 1 cup of mushrooms (optional)
2 cups rice washed
3 cup beef broth (or vegetable)
1 cup water
1. Cook breakfast sausage, remove, dice sausage
2. Cook liver, remove when cooked
3. Cook onions and bell pepper, remove
4. Cook pork and beef until almost brown
5. Add mushrooms, continue cooking until fully browned
6. Add all ingredients, bring to a boil, simmer 40 minutes to 1 hour or until rice is tender.
BugAC: "Thanks Rat! I'd remove the mushrooms and breakfast sausage from that completely though. And i use jasmine rice if that makes a difference to some."
BugAC's Rice Dressing
RICE DRESSING
2 cups chopped chicken liver (1.2) lbs)
a couple Slices of breakfast sausage (for flavor) (optional)
1/2 lb ground pork
| white onion
1 cup bell pepper
1/2 to 1 cup of mushrooms (optional)
2 cups rice washed
3 cup beef broth (or vegetable)
1 cup water
1. Cook breakfast sausage, remove, dice sausage
2. Cook liver, remove when cooked
3. Cook onions and bell pepper, remove
4. Cook pork and beef until almost brown
5. Add mushrooms, continue cooking until fully browned
6. Add all ingredients, bring to a boil, simmer 40 minutes to 1 hour or until rice is tender.
BugAC: "Thanks Rat! I'd remove the mushrooms and breakfast sausage from that completely though. And i use jasmine rice if that makes a difference to some."
This post was edited on 11/25/20 at 10:28 am
Posted on 11/25/20 at 10:20 am to Stadium Rat
quote:
12 te Leup of mushrooms (optional)
??
Posted on 11/25/20 at 10:20 am to Stadium Rat
quote:
Here's the text version:
Thanks Rat! I'd remove the mushrooms and breakfast sausage from that completely though. And i use jasmine rice if that makes a difference to some.
This post was edited on 11/25/20 at 10:21 am
Posted on 11/25/20 at 10:30 am to Gris Gris
quote:OCR doesn't do well with lined out text.
quote:
12 te Leup of mushrooms (optional)
??
I'd recommend the "Text Scanner" app. It does amazingly well. I got this text by taking a picture of the screen.
Posted on 11/25/20 at 10:55 am to BugAC
Here’s ours.
Posted on 11/25/20 at 11:58 am to Gaston
Text version of Gaston's recipe:
Rice Dressing
Submitted by "Nanny" Jane Hebert
Ingredients:
2 pounds ground beef
1 slice liver or beef (optional)
1 cup chopped bell pepper
2 tablespoons roux
3 tablespoons Worcestershire sauce
3 cups cooked rice
2 pounds ground pork
1 cup chopped onions
2 stalks celery, chopped
1 1/2 quart water (or beef broth)
1/2 cup oil
Salt and pepper, to taste
Method:
Make roux ahead of time (or use ready made roux). Put oil in pot and cook meat - doas not have to be brown - about 25 minutes then add
onions, bell pepper, celery and cook until vegetables are tender. Add water, Worcestershire sauce, salt, pepper and roux.
Cook about 45 minutes on medium heat. Add cooked rice approximately 10 minutes
before serving and stir well.
Note:
When cooking for 50 people, use 5 pounds park, 5 pounds beef, 5 cups rice, 1 sliced liver, 3 pounds onions and 3 bell peppers.
Rice Dressing
Submitted by "Nanny" Jane Hebert
Ingredients:
2 pounds ground beef
1 slice liver or beef (optional)
1 cup chopped bell pepper
2 tablespoons roux
3 tablespoons Worcestershire sauce
3 cups cooked rice
2 pounds ground pork
1 cup chopped onions
2 stalks celery, chopped
1 1/2 quart water (or beef broth)
1/2 cup oil
Salt and pepper, to taste
Method:
Make roux ahead of time (or use ready made roux). Put oil in pot and cook meat - doas not have to be brown - about 25 minutes then add
onions, bell pepper, celery and cook until vegetables are tender. Add water, Worcestershire sauce, salt, pepper and roux.
Cook about 45 minutes on medium heat. Add cooked rice approximately 10 minutes
before serving and stir well.
Note:
When cooking for 50 people, use 5 pounds park, 5 pounds beef, 5 cups rice, 1 sliced liver, 3 pounds onions and 3 bell peppers.
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