Extreme Meal Makeovers

Today’s Culinary Cooking and Concepts program was about “makeovers” rather than “leftovers.” Just in time for Thanksgiving, we learned many recipes to recreate delicious dishes with the extra turkey.

I talked about making brown rice in the oven. Here’s the directions for it and also how to freeze rice:

Oven-Baked Brown Rice

  • 3 cups brown rice
  • 4 2/3 cups water
  • 2 teaspoons unsalted butter or vegetable oil
  • 1 teaspoon table salt
  1. Heat oven to 375 degrees. Spread rice in 9- by 13-inch dish.
  2. Place water and butter or oil in saucepan. Cover. Bring to boil. Stir in salt and pour over rice. Cover tightly with double lay of foil. Bake for 1 hour, until tender and all the water is absorbed.
  3. Remove dish from oven and uncover. Fluff rice with a fork, then cover dish with clean kitchen towel. Let stand for 5 minutes. Uncover and let stand 5 minutes longer.

Ready-Rice

Whenever you cook rice, consider making a double batch and freezing some. Here’s how:

  • Spread hot rice on a baking sheet to cool. Break up any large clumps.
  • Place cooled rice in zip-lock bag. Lay flat on the freezer shelf to allow stacking.
  • When you need rice, cut open the bag of frozen rice. Place contents of the bag in a dish and reheat in the microwave. Or thaw to make fried rice or to add to a recipe such as soup or stew.

Enjoy your Thanksgiving feast and all the meals to follow!

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1 comment so far

  1. Sandie Litchfield on

    Great job today, Peggy! And I’m so glad you mentioned the time it takes to thaw a frozen turkey. I would have been in BIG trouble!


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