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July 2019

Rice Recipes

Easy Recipes

Easy Amaretto Cake

Easy Amaretto Cake Recipe
LISA CRAWLEY TSPN00B 1 1/2 c Toasted Almonds chopped, 1 pk Yellow c...

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Ryzi Me Araka Rice Peas Glover Recipe

Ryzi Me Araka Rice Peas Glover recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ryzi Me Araka Rice Peas Glover recipe  PDF


1/3 tb Olive oil
1/3 Onion,finely chopped
1/3 c Uncooked rice
1/3 pk Frozen peas (16 oz)
or 2 cups shelled fresh Salt to taste Pepper to taste 13/16 c Hot water or vegetable
broth Heat the oil in a medium size heavy saucepan. Saute the onions until tender. Add the rice and stir until all grains are well coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate. Posted by Kaz Glover in Intercook

Ryzi Me Araka Rice Peas Glover recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
298 people have voted
Last Reviewed on 2019-07-21



Sunday, Jul 21 2019 Download & Print Ryzi Me Araka Rice Peas Glover recipe  PDF   Rice recipes RSS   New

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1 c Soy Sauce 1 c Water 2 tb Vinegar 2 tb Brown Sugar 1 ts Dry Mustard 1/2 ts Powdered Ginger 1/2 ts Garlic Powder 1 ts Hot Pepper Sauce, opt'l 2 tb Corn Starch Whisk together all the ingredients e cept the corn starch. Marinade the meat long enough to flavor and tenderize 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat. Real ga...

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