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Rice & Beans

Garden Vegetable Rice

Bring 2C. water to boil, add l C. rice and bring back to boil. Reduce temperature to low and
simmer for 15-20 minutes. Stir once, ofter that do not stir. Remove from heat. Cover and let
steam for l 0 minutes. Fluff with a fork and serve.

Brown or White Rice

Bring 2 cups water to boil. Add l cup rice, l Tbsp. butter, l tsp. salt. Simmer for 20 minutes.
Makes 3 cups.

Exotic Rice or Brown & Wild Rice Blend

Place 1 cup rice and 3T vegetable oil in sauce pan. Fry on medium-high heat, stirring constantly
until lightly browned. Carefully add 2 cups water or broth. Bring to o boil, reduce heat to low.
Cover and simmer for 35-40 minutes. Do not stir. Turn off heat and let steam for 15 minutes.
Fluff with a fork and serve.

Caribbean Rice Blend

Place l C. rice and 3-4T. butter or oil in large saucepan. Fry on medium-high heat stirring
constantly unti lightly browned. Carefully add 2C. water and ¾ tsp. salt. Bring to o boil and
reduce heat to low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam
for 15 minutes. Fluff with a fork and serve.

Basic Recipe for Dry Beans

l lb. dry beans, 12 cups water, 2 tsp. salt. Wash beans thoroughly, removing any off-colored
beans. Use o large heavy pan and odd approximately 3 times the amount of water than beans.
Bring the salted water to a boiling point. Boil 2 minutes only. Cover. Remove from heat. Allow
to stand l hour. Return to the heat and bring to a boil. Reduce the heat and simmer slowly until
tender. We suggest always cooking at least l lb. of beans at a time. If the recipe calls for less,
the remainder can always be frozen to use at o later date. Due to mechanical harvesting
techniques, it is important to sort and check for small pebbles or other foreign matter
when washing.
Helpful Measurements: l cup of dry beans is equivalent to 3 cups of beans after cooking. 1 lb.
of dry beans will yield 9 servings of 6 oz. each.

Taco Supper

Brown ½ lb. ground beef, pork or turkey, add 2 c. water and bring to a boil. Add the l ½ c. mix
and return to a boil; reduce the heat to retain a low boil for l 0-12 minutes, stirring occasionally.
Remove from heat; cover and let steam for 5 minutes. Serve. Excellent on top of a sa lad or corn
chips. Makes approximately 4 - l c. servings.

Minute Rice

2/3 cup water, 2/ 3 cup rice, l tsp. butter. Bring water to boil. Add rice, cook 1 minute.

Basmati Rice

l cup rice, l ¾ cup water. Bring water to boil. Add rice and cook for 10 minutes.

Parboiled Rice

In o covered saucepan, bring 2 cups water to o boil. Add 2T. oil or butter, l cup rice, and salt &
pepper to taste. Stir only once, return to boil. Reduce heat to low, cover and let simmer 15 min.
Keep covered, remove from heat and steam 5 minutes. Fluff with fork and serve.

Seasoned Brown Rice

1 cup rice, l ¾ cup water. Bring water to boil. Add rice. Simmer undisturbed for 20 minutes.

Mexican Rice

Bring 2 cups water to a boil. Add 1 cup rice and bring bock to o boil. Reduce temperature to
low and simmer for 15-20 minutes. Stir once, after that do not stir. Remove from heat. Cover
and let steam for 20 minutes. Fluff with fork and serve. Optional: Add black beans, yellow corn,
or chicken for added flavor

Brown & Wild Rice Pilaf

2¾ cups water, l cup rice pilaf blend. Bring water to o boil, odd rice and bring bock lo a boil.
Reduce temperature to low and simmer for 45 minutes. Stir once, after that do not stir. Remove
from heat. Cover and let steam for 20 minutes. Fluff with o fork and serve.

Saffron Jasmine Rice

In o covered saucepan, bring 2 cup water to a boil. Add l cup rice, stir once only. Return to o
boil. Reduce heat to low, cover and let simmer 15 minutes. Keep covered. Remove from heat
and let steam 5 minutes. Fluff with o fork and serve.

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