Ricegravy Recipes

Steps:

• Place the peas in a medium saucepan and cover with cold water. Add 1 tablespoon of the bacon grease and the salt. Bring to a simmer and cook the peas until tender, about 1 hour.
• Remove from the heat, drain and set aside.
• In a medium cast-iron pan set over medium heat, add the remaining 1 tablespoon bacon grease, the flour and some salt and pepper. Constantly stir the flour until it just starts to turn deep golden brown and resembles peanut butter. Add 2 1/4 cups water, and continue to stir, scraping the browned bits from the bottom of the pot. Continue to stir until thick and bubbly.
• Add the cooked peas to the gravy and reduce the heat to low. Cook for 10 more minutes, then add a little more flour or water if needed to achieve the desired consistency. Add salt to taste and serve over the rice.

Steps:

• Brown ground beefAdd salt and pepper & garlic, onion powder to tasteOnce beef has been browned, add cream of mushroom and milkStir and cook on low until heated throughSauce will thicken as it setsCook rice as directed on boxI usually serve separately and let each person mix them because some people like more rice or more gravy than others -- but you can also just mix it together before serving -- I also find it's better if they're in separate dishes for leftovers -- to each his own though!

Steps:

• Brown together beef, onion and garlic.
• When meat is cooked and onions are translucent, stir in flour until well distributed.
• Allow flour to brown slightly.
• Add remaining ingredients.
• Bring to a boil, then reduce heat and cover.
• Simmer 15 minutes or until rice is cooked.

Steps:

• Place shiitake mushrooms in a medium bowl and cover with 2 1/4 cups water. Allow to soak 1 to 3 hours. Remove mushrooms, reserving the liquid, and squeeze mushrooms over the bowl. Remove and discard mushroom stems, and slice mushrooms into 1/4 inch strips.
• In a medium-size (about 4 quarts) clay pot (or other kind of pot) over medium heat, combine 1 1/4 cups reserved mushroom liquid, sake, mirin and soy sauce. Add rice and stir gently. Top rice with mushrooms, burdock, hijiki, carrots and edamame; do not stir.
• Cover, and raise heat to bring to a boil. Reduce heat to low and simmer for 16 minutes. Turn off the heat and leave covered for 8 minutes. Using a spatula, fluff up the rice, and garnish with a sprinkling of sesame seeds. If desired, serve accompanied by Japanese pickled silced daikon, hijiki, or cucumbers, or a green salad.

Steps:

• Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
• In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
• Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
• Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.