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Green Rice Casserole Recipe - This green rice casserole side dish is a wonderful addition to just about any meal!
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Green Rice Casserole Recipe: https://www.pauladeen.com/recipe/stephensons-apple-farm-green-rice-casserole/
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0:00
- I've got one of those recipes.
0:04
Y'all, I just got this not too long ago.
0:08
I got it in the mail,
0:09
and it's from one of my fans.
0:13
It's hard for me to think of y'all as fans.
0:15
I think I'd be more as friends, even though we hadn't met.
0:19
But anyway, a fan sent this in.
0:22
Her name was Carol Warner,
0:23
and she sent me the sweetest note.
0:26
She said, dear Paula, I enjoyed all your shows
0:28
so much I actually made it to Savannah,
0:31
but my husband wouldn't wait.
0:33
So I guess they headed down to River Street,
0:37
and she said, she's never gonna let him forget it either.
0:43
About a half hour later,
0:45
he tripped on the steps leading down
0:47
to the main cobblestone area.
0:50
And those steps, they're 200 years old, Eddie?
0:53
- [Eddie] Yeah, and very steep.
0:55
Very, very steep.
0:56
- Yeah, very, very steep.
0:57
And just, it's like a trap
0:59
if you don't know what you're doing.
1:02
But he fell and sprained his ankle bad.
1:07
And she ran into a bar hollering,
1:09
I need ice, I need ice!
1:11
But she said her husband survived,
1:14
and she just loves seeing the candy store
1:16
and all that stuff going on down on River Street.
1:21
But Carol and her husband live in Kansas City, Missouri.
1:28
I always said I'm from the Missouri state,
1:30
'cause I'm one of those girls, you gotta show me, honey.
1:32
You gotta show me and prove it.
1:37
Let's see.
1:38
So she said, Paula, I wanna share this recipe with you.
1:44
It was served in a famous restaurant near Kansas City.
1:51
It was located in Independence, Missouri,
1:54
a suburb of Kansas City and home to the President,
1:59
Harry Truman.
2:01
It was called Stevenson's Apple Orchard Restaurant.
2:07
And they would serve you a small scoop
2:09
of this rice casserole in a small pewter ramekin,
2:13
and then they come back and keep refilling that bowl of rice
2:17
because everybody loved it so.
2:22
And Carol said, they also served the best apple fritters
2:25
with warm apple butter that she's ever tasted.
2:30
And she said this place was always packed,
2:31
and I have no idea why it closed.
2:34
Love you, Paula.
2:35
Well, Carol, I love you too.
2:37
And I am so happy that you snagged the recipe
2:42
from that restaurant because we are fixing,
2:45
I'm going to share it with the world, okay?
2:49
So it's very simple.
2:51
We're gonna start with three cups of rice, cooked rice.
2:57
So there we go.
2:58
Oh, I love sticky rice.
2:59
See the way that stuck.
3:01
I love that.
3:02
- [Eddie] Snowball rice.
3:04
- [Paula] Yes, oh.
3:06
All right, she said to the rice add lemon.
3:12
That's our lemon juice.
3:15
That doesn't look like three cups of rice, does it,
3:18
but I guess it is.
3:20
Garlic, fresh garlic.
3:25
Onion.
3:26
I'm gonna have to set that paper down so I can
3:31
catch two onions.
3:35
All right, so onions.
3:40
Green pepper.
3:46
And parsley.
3:49
So this is gonna be like green rice.
3:54
Okay, and she said mix that well.
4:03
Oh yeah.
4:04
Ooh, and that garlic.
4:06
Ooh, that smells so good, Carol.
4:10
All right, now she said, add the cheese.
4:14
Now half a cup of cheese doesn't look very much to be,
4:20
but that's what Carol says.
4:22
So that's what I'm doing.
4:28
So half a cup of cheese.
4:32
Now, Carol didn't tell me whether it was a small can
4:37
of evaporated milk or a large can.
4:41
So I'm just gonna have to play this one by ear.
4:44
I'm using, this isn't, no, this is a five ounce,
4:49
and your larger can is a 12 ounce.
4:54
So I just don't believe that's gonna be enough
4:58
moisture for this.
5:00
What do you think?
5:02
So I'm gonna go ahead and
5:11
make a decision to
5:15
use two of the small cans.
5:20
Okay?
5:23
Don't you think I'd be right, Eddie, in assuming-
5:26
- [Eddie] Yeah, it doesn't, I mean.
5:27
- [Paula] I hate what assume means.
5:30
- [Eddie] It doesn't look like you added anything, so.
5:31
- [Paula] Yeah, I mean, it looks like it's gotten it, so.
5:41
And you wanna make sure when you,
5:44
before you open your milk up,
5:48
you wanna make sure that you shake that real, real well.
5:57
Okay, that looks more better.
6:00
All right, now, mix well and add two eggs.
6:07
Add oil, salt, and pepper.
6:11
That's, the oils kind of caught me by surprise, Eddie.
6:18
But she said half a cup of vegetable oil.
6:24
- [Eddie] That's gonna be some nice, moist-
6:24
- Yeah, so that's gonna make it very, very moist.
6:32
And those eggs are gonna make it casseroley,
6:36
like custardy like.
6:39
Ooh, I wish I could talk to Carol
6:41
and see what size can of evaporated milk,
6:45
because that was 10 ounces that we've put in,
6:47
and there's a good chance she used the 12 ounce cans.
6:51
So I'm wondering if I need to finish that off
6:53
with a little plain milk or what?
6:57
So anyway, let's make sure we've got everything.
7:01
The rice, the juice of one lemon,
7:05
garlic, onion, bell pepper, Italian parsley,
7:10
a half a cup of cheddar cheese, two eggs,
7:12
one can of evaporated milk, half a cup of vegetable oil,
7:17
one tablespoon of salt.
7:20
We don't have that in there yet.
7:25
Now, it's gonna be nice and salty, isn't it?
7:30
All right, now, a half a teaspoon of seasoned pepper.
7:35
Well, I'm just gonna have to use regular pepper
7:41
'cause I don't have any seasoned pepper.
7:43
And then she tells us to top this with paprika.
7:48
So we'll get that nice dark taste.
7:52
So, I don't know which.
7:56
I think I'm gonna put it in this dish, Eddie,
7:59
the deeper dish.
8:00
And I'm gonna give it a little spray.
8:05
And so we got everything in there, didn't we?
8:09
This just sounds wonderful, wonderful.
8:13
I've made what you call green rice before.
8:16
I think like I put broccoli in that.
8:19
I can't exactly remember, but.
8:25
And we're gonna bake this.
8:26
It says to bake it on like 450, I think.
8:30
Teresa, would you come hold this bowl for me?
8:32
- [Teresa] Certainly. And it's 350 is what she said.
8:34
- Oh, 350? - [Teresa] 350 for 45 minutes.
8:36
- Oh, I knew I saw a four.
8:38
Thank you, these bowls are just, they get so heavy,
8:42
and I just don't have the strength that I used to have.
8:50
Okay.
8:52
I bet the guests did love this.
8:57
And you talking about just pennies,
9:00
just pennies to make this, y'all.
9:03
So that was a great way of filling up their customer
9:06
so they never felt like that they were leaving hungry.
9:11
And I think it's a grand idea.
9:14
So I'm just gonna top it with a little paprika,
9:19
and that will color the top and make it pretty and brown.
9:22
All right.
9:24
And she doesn't say anything about covering or not covering,
9:28
so I'm just gonna stick it in there just like this.
9:31
And we may have to make another judgment call
9:34
by adding a little bit more milk to it, but we'll see.
9:37
So 350 degrees, 45 minutes.
9:42
Carol, thank you so much for sharing this
9:47
prize recipe with all of us.
9:49
We're so appreciative.
9:51
And look at that.
9:52
See, I love sticky rice.
9:54
I love when it's holds together like that.
9:58
Is anybody gonna come taste with me?
10:02
- [Eddie] I can smell it, and it smells wonderful.
10:04
- Oh, it's so hot.
10:04
It is so hot.
10:06
That'll take the skin off your mouth.
10:09
- [Teresa] I'm blowing on it. - You better.
10:11
You better go ahead and dip you up some Teresa, and let it-
10:15
- [Eddie] Nice piece of salmon on top of that.
10:19
- Ooh, my goodness.
10:20
- Now see, I get all excited about sweet stuff,
10:23
and Eddie gets excited about the savory stuff.
10:26
Isn't that funny?
10:27
- And I'm on both horses.
10:30
I'll ride that savory horse,
10:31
and then I'll jump on that sweet horse,
10:33
and I'll ride it too.
10:37
- [Teresa] Smells so good.
10:43
Nice and moist.
10:44
- It's very good. I was worried about that being,
10:46
that tablespoon of salt being too much,
10:49
but it's not.
10:51
It's not.
10:53
And the parsley really does
10:55
have a nice parsley flavor to it.
10:57
- It's different.
10:58
I mean, like it's got a-
11:00
It's a definitely a upscale rice dish.
11:05
- The only thing I would,
11:09
I change my own recipes, y'all.
11:11
- Every day.
11:13
- When I open my cookbook, I'll say,
11:15
but I can do this a little better.
11:17
It'll be a little better.
11:18
I can't help myself.
11:20
So the only thing I would change about this,
11:23
Carol, and I really wouldn't change anything.
11:26
I would just add more cheese.
11:30
'Cause your recipe called for a half cup.
11:32
I think I'd go ahead and put a cup in there.
11:34
- Now, keep in mind,
11:36
we also cheated because we didn't have full cheddar.
11:39
So if, this has got some mozzarella in it,
11:43
so that would have taken a little bit of the
11:44
kick of flavor down.
11:45
So try it as is first.
11:47
- Yeah, we used a mixed array of cheeses
11:53
that you get in the bag, which I don't like to use.
11:56
I like to grate my own.
11:59
- But we don't like to waste either.
12:03
- So thank you, Carol.
12:05
- Yum.
12:07
- It is delicious,
12:08
and I hope everybody loves it and enjoys it.
12:12
And let me hear from y'all.
12:14
I just love to know what your favorites are,
12:17
or what you're looking for,
12:19
what you would like to see.
12:21
Just share it with me,
12:22
and I'll do the best I can to get it there.
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