Choose a rice dish for a great summer grilling side

Summer barbecue season is in full swing, but unless hamburgers and hotdogs are the only fare on the menu, some yummy side dishes are necessary to round out any grilled meal. 

And, here in Acadia Parish, what better food is there to build on than rice?

Cooks looking for a rice side dish to  be served warm need look no further than the three recipes below.

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Asparagus Bacon Rice Almondine Casserole

1/2 cup asparagus liquid

2 cans asparagus spears

2 cups rice, cooked

Reserve bacon dripping

1 cup grated cheese

1/2 cup almonds, slivered

1 can cream of mushroom soup

1 cup mushrooms, sliced

In a casserole dish layer rice on the bottom, next asparagus and mushrooms. Pour bacon dripping over the rice, asparagus and mushrooms. Dilute cream of mushroom soup with liquid from asparagus. Pour over rice mixture. Place in a 300 degree oven for 20 minutes. Remove from oven and top with cheese. Bake 5 minutes. Then top with bacon and almonds. Bake 2 to 3 more minutes. Turn off oven. Allow casserole to sit in warm oven for 2 minutes.

–Walter Andrus, Crowley

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Rice and Cabbage Derangement

1 tbsp canola oil

12 oz. Andouille, cut in half-inch dice

1/4 cup chopped celery

1-6 oz. can tomato paste

1 tsp. garlic powder

1 small head cabbage, shredded (about 10 to 12 cups)

1 1/2 cups white rice, raw

1 lb. ground beef

1 cup chopped onions

1/2 cup chopped bell pepper

8 oz. water

3/4 cup chunky salsa

1-14.5 oz. can beef stock

In a large saucepan on medium-high to high heat add oil. When oil is hot add ground beef and andouille. Stir occasionally and cook until beef is no longer pink. Add onions, celery, bell pepper and tomato paste to saucepan and cook for 2 minutes more. Add water, garlic, salsa and cabbage and stir. Heat on high to boiling, lower heat and simmer 30 minutes, stirring as necessary. Add beef stock and rice and stir to mix. Heat on high to boiling, stir, cover, reduce heat to low and simmer until rice is tender and has absorbed most of the liquid, about 30 minutes. Remove from heat, stir and allow to stand for 10 minutes. Transfer to serving platter. Serves 6.

–Gordon Becnel, Thibodaux

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Fall Out Casserole

2 cups chopped broccoli

2 cups thin sliced yellow squash

2 cups sliced mushrooms

2 cups cooked rice

2 tbsp. butter

2 cups chopped cauliflower

2 cups matchstick carrots

2 1/2  cups shredded cheese

1/2 cup onions

Salt, red pepper and garlic powder to taste

Place chopped broccoli, cauliflower, yellow squash and carrots in a rice pot to steam. Once the vegetables are tender remove from rice pot and drain in a strainer. Season steamed vegetables with salt, red pepper and garlic powder to desired taste. Add two tablespoons butter and mix well. In a medium saucepan, add sliced mushrooms, onions, bell peppers and celery and sauté. Cook until vegetables have a brown glaze and are tender. Follow directions for cooking the white rice. Once the rice is cooked, mix all vegetables in the rice and blend together. Stir in two cups of shredded cheese. Top with 1/2 cup of shredded cheese. Serving size is approximately 4 to 6.

–Elizabeth Clare Dartez, Crowley

A cook looking for a cold side might try this one:

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Mediterranean Rice Salad

2 1/2 cups chicken broth

1 1/2 tsp. salt

1/3 cup extra virgin olive oil

1 tsp. fresh oregano, minced

1/8 to 1/4 tsp. red pepper flakes

1 red bell pepper, finely chopped

1/2 cup chopped green onion

1 cup crumbled feta cheese

1 1/2 cups long grain rice

1/4 cup fresh lemon juice

1 clove garlic, minced

1/4 tsp. freshly ground black pepper

4 cups chopped spinach leaves

1 small cucumber, peeled, seeded and finely chopped

1/2 cup chipped Kalamata olives

In a medium saucepan, bring 2 1/2 cups chicken broth to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, black pepper, pepper flakes and remaining tsp. of salt. Add rice to dressing and toss to combine. Add spinach, toss and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold. Yield: 8 servings.

–Nick Saloom, Lafayette

These and more recipes can be found in the 77th International Rice Festival Rice & Creole Cookbook, copies of which are available for $10 each at the Crowley Post-Signal offices.