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Sunday, December 11, 2016

Holiday Rice dressing

This is the 2nd rice dressing I've posted, original here, but this one is just so good. My cooking has definitely gotten better in the past few years. Tastes way more like I remember it tasting from when I was younger. The best part it that the leftovers are even better.

Holiday Rice dressing


Ingredients
  • 1 Pound Rice
  • 1/2 Cup Mushroom Puree (from the Green Bean Casserole)
  • 4 Stalks Celery (the center most are best)
  • 1 Package Liver
  • 1 TBSP Chicken Bouillon
  • 1 TBSP + 1 TSP Dried Sage
  • 1 TBSP + 1 TSP Dried Thyme
  • 1 TBSP + 1 TSP Dried Tarragon
  • 2 TSP Ground Black Pepper
  • 1 TSP Salt
  • 2 TSP Oil
Cooking Directions
  1. Preheat oven to 400 degrees

  2. Rinse rice until water runs clean. Let soak for at least one hour in room temp water

  3. Chop bell pepper

  4. Chop celery

  5. Rinse liver, let drip dry

  6. Grease cookie sheet

  7. Put liver pieces on cookie sheet and cook for 20 minutes

  8. Rinse rice with cold water and let strain

  9. Heat oil in a pot over medium heat

  10. When oil starts to shimmer add in bell pepper and onion

  11. Saute until pepper and celery begin to soften

  12. Pour in rice

  13. Sauteed for 5 minutes

  14. Add in enough water to cover the rice

  15. Place lid on the pot and bring to a boil. Let boil until the water is mostly gone

  16. Remove liver from the oven and give it a rough dice

  17. Add the liver and mushroom puree to a baking dish. Spread out. This doesn't have to be even, just spread out.

  18. Pour the rice, celery, and bell pepper mixture into the baking dish

  19. Mix and toss together until even.

  20. Add in the spices and mix again

  21. Bake in a 400 degree oven for 30 minutes, stirring every 10 minutes. The idea is to have the rice continue to cook a little bit without getting mushy. This allows the flavors to cook together, plus your place will smell so good.

  22. Remove from oven and serve warm.




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