Ovenless Rice Casserole or Rice Skillet

Ovenless Rice Casserole

Variation #1
1/2 pound ground beef or about or about 1 1/2 cups cooked diced beef, chicken, or other meat
3 1/2 cups frozen or fresh vegetables
or 2-14 1/2 to 15 1/4 ounce canned vegetables
2 1/2 cups chicken broth (from boiling chicken or saved from another time)
1/3 cup rice/soy milk or cold broth or water
2 1/2 tablespoons corn starch or 1/3 cup all-purpose flour
2 cups uncooked short grained white rice
1/2 teaspoon seasoning salt and 1/4 teaspoon salt or use only 1/2 teaspoon salt
10 acceptable crumbled snack or saltine crackers (optional)

Cook rice and keep warm. If using ground beef, brown it and remove excess fat.

Cook vegetables if using frozen or fresh vegetables. Drain. With the burner off, add
corn starch or flour to a large pan. Add milk. Mix until combined. Turn burner on
medium to medium-high heat. Slowly add the rest of the liquid; mixing as you add it.
Add meat and vegetables to the liquid mixture. Place cooked rice in a 9x13 inch baking
dish. Place mixture over rice. Top with crumbled crackers (optional). Serve.

Varation #2
1/2 pound ground beef or about or about 1 1/2 cups cooked diced beef, chicken, or other meat
3 1/2 cups frozen or fresh vegetables
or 1-14 1/2 to 15 1/4 ounce canned vegetables and 1-15 ounce can creamed corn
2 cups chicken broth (from boiling chicken or saved from another time)
1/4 cup margarine
1/3 cup rice milk or cold broth or water
2 1/2 tablespoons corn starch or 1/3 cup all-purpose flour
2 cups uncooked white rice
1/2 teaspoon seasoning salt and 1/4 teaspoon salt or use only 1/2 teaspoon salt
10 acceptable crumbled snack or saltine crackers (optional)

Cook rice and keep warm. If using ground beef, brown it and remove excess fat.

Cook vegetables if using frozen or fresh vegetables. Drain. With the burner off, add salt and
garlic. Melt margarine. Slowly add liquid and stir as you add it. (If using corn starch, add
corn starch to a large pan. Add milk. Mix until combined.) Turn burner on medium to medium-
high heat. Slowly add the rest of the liquid; mixing as you add it. Add meat and vegetables to
the liquid mixture. Place cooked rice in a 9x13 inch baking dish. Place mixture over rice. Top
with crumbled crackers (optional). Serve.

Rice Skillet

1 to 1 1/2 cups cooked chicken, diced beef, or other meats, or 1/2 pound ground beef
2 1/4 cups uncooked short grained white rice
2 cups vegetables
1/4 cup margarine
1 1/4 cup rice/soy milk
2 3/4 cups chicken broth
1 teaspoon salt
1/4 teaspoon garlic powder (optional)

Cook rice.
If using ground beef, brown it and remove excess fat.
Cook vegetables if using frozen or fresh vegetables. Drain.

In a large saucepan, add margarine, milk, chicken broth, salt and garlic. Warm until hot. Add
meat and vegetables. Add rice. Stir. Let simmer until liquid is almost absorbed. Serve.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html