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This entire website is a gem of survival tips on a budget. For instance, http://www.grandpappy.info/rrice.htm is just a wealth of information. Keep your eye on the Discussion forum, where the main link is already posted. Anyone who wants to bring a sub-link into its own discussion thread for more discussion is welcome to do so.
Did you know rice is one of the cheapest of foods and can last for 20 years if stored properly? Did you know a one-year supply for one person is 60-70 pounds and currently at Wal-Mart, you can get 20-lb. bags for around $12-$13? That means one person can have a one-year supply of rice for about $36-$40. And combined with affordable beans, it makes a complete protein. That is a great, economical start to building your food storage program.
Did you know you can grind rice and make rice flour, good for thickening sauces?
Did you know you can substitute it for bread crumbs in meatloaf? Meatballs? Poultry stuffing recipes?
Makes a good burrito. Stewed tomatoes and rice = Spanish rice. Curry + other spices = Indian rice. Rice pilaf. You can even make your own Rice-a-Roni.
Oh, and then the dolmas. Mmmmmmmmm. Cabbage leaves + rice + tomato sauce + spices (and meat or boullion flavoring).
An inexpensive rice casserole uses rice and boullion cubes, butter and onion powder.
And rice puddings... you gotta check out this page.
Rice does not have to be boring and it doesn't have to be expensive to flavor, either. And it is filling and satisfying.
For more information on meatless recipes, and complementary combining of foods, get a copy of Diet for a Small Planet by Frances Moore Lappe for more information. Used copies are available on Amazon.com, starting around $3.30 ($3.99 S&H).
My personal favorite rice recipe is rice salad. I mix garden salad fixin's with rice, and dress with my favorite dressing (currently Braswell's Creamy Vidalia). Heaven! Braswell's goes well on Ramen noodles too, another cheap source of carbs and calories.
Comments
Dianna, the sky's the limit on what you can do with that recipe.
I don't buy big cans of anything. Can't use it up fast enough. Also consider if there is a lack of refrigeration, unless you are in a large group, there would be too much waste.
What matters is the brand, the taste. Generics are not the same. Sample before stocking up on any one thing to make sure you like it.
Boy, Cheryl, plop a spoonful of sour cream on top, and you have a Bob Evans western salsa omelette...
One thing I do is to buy small cans of things. There seems to be less loss that way.
Agree with the buy what you like to eat. I did, for awhile, buy everything on sale just to stock... Then, seems these were not 'good' brands and tasted awful.. so now, I stick to my favorite brands. They also hold up much better.
Here's a yummy breakfast I make on occasion. I use Ramen noodles as the base, but you can use rice, too.
Rice or ramen base (optional: mix with lightly cooked cilantro)
Scrambled eggs (optional: crumbled bacon. I use turkey bacon.)
Grated cheese of your choice (I use the Mexican 4-cheese blend). Let it melt.
Then add fresh, chopped tomatoes and onions.
Top with Herdez Salsa Verde (in the short can) according to your taste. This is a fairly mild salsa with a peppery zing and lots of flavor.
Dianna, sounds to-die-for. I love stuff cabbage leaves (dolama kalama in Persian cuisine). I never acquired a taste for grape leaves (dolma tharpeh). I mention it as an alternative to cabbage leaves. Cultivate a grape vine.
Everyone, if you're not used to eating beans, start now and get used to them. It's a rule that you buy what you eat and eat what you buy. It's unwise to save beans until an emergency and then have the added stress of getting used to their explosive properties. Black beans, I hear, are easier to digest than say pintos. Lentils are, too. Get a variety of beans to supplement your basic pintos. Add Bean-O to your food storage. Add vinegar to the soaking water, maybe baking soda. Research what can prep the beans to remove that undesirable quality.
Wild game is another thing to get used to. I ate deer once. It was prepared well, but after one taste, I wouldn't eat any more. Too rich or heavy tasting for me. Of course, if it prevents starvation you'd get used to it. Maybe.
Children are another topic. Finicky eaters. They need to get used to things well in advance or they may stop eating because of the unfamiliarity of the food on top of the stress of the circumstances. Be sure to have lots of comfort foods for kids.
A little wild game for flavor and BANG!! Instant meal! lol
LOL, me too Tammy!!
Would not be caught without them. They are so versatile and so nutritious everyone should consider keeping a good supply on hand.
I have a stockpile of rice and dried beans!
The next time I make them, you are all invited. Serve with lots of good wine and fresh bread.
Yum yum!!! Best I can do is Hungarian stuffed cabbages... First, you prepare the cabbage leaves... Cut the core from the cabbage... Parboil and separate the leaves.. cool... Cut the big vein off the cabbage, as it is bitter... Cut the leaves in half if large... Parboil rice about 5 minutes. I use ground beef, but some add a little ground pork, also... In another pan.. (yes, this takes almost all day).. and good to have a dishwasher on hand... in another pan saute finely chopped onions. Add paprika to taste, and salt...a little garlic... 2-3 eggs for stability. Mix the meat, rice, sauteed onions and spices and eggs until well mixed... Use a large tablespoon to measure out each meatball while placing it in a cabbage leaf... Start the roll, and fold in the one end leaving the other side open. When all rolled up, tuck the loose end into the middle of the roll.... Then, take a huge pot, biggest you have, and line the bottom with a goodly layer of chopped cabbage... you can use all the leaves here that were not good enough to make cabbage rolls... but, chop first. I also place a couple of those big end cut pork chops on the bottom for flavor and as a buffer for the rolls... Then, stack the rolls and between each layer add more chopped cabbage and sauerkraut.. I almost forgot the sauerkraut.. lol... can't forget that, but rinse it first, as it can be really salty coming right out of the container tin or glass. Cover the rolls, also with lots of cabbage and sauerkraut. cook slowly to a slow boil until done... depending upon amount... When done, cabbage should be tender. I also add tomato paste and a little sugar to the top of the rolls, at least a couple of tablespoons. The sugar takes away the acidy taste.... Enjoy... OK... you want particulars.. 1 c rice to 2 lb meat.. 1-1/2 beef, 1/2 pork.... 2 or 3 eggs... 2-3 onions... 1 large tin of tomato paste... 2 T sugar... 4-5 cloves of garlic, chopped... cabbages depends upon how large they are.. try to find lighter colored cabbages.. they are more tender... sauerkraut... 2 end cut pork chops.
Jim, I never thought of adding it to scrambled eggs but it sounds yummy.
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