Greetings from Matthews Cooks! We’re submitting original recipes from our own kitchens and sharing the adventure with Matthews Beacon readers. If you’d like to add your own, please send them to renee@matthewsbeacon.com , and she’ll forward them to me (Vivian). When you send in recipes, add your family story, if there is one. It can add new dimensions to a dish. Please do not use recipes from cookbooks, as we need to respect copyright laws. If you first got a recipe from a book, then changed it over the years to suit your kitchen, that would be fine.
“I grew up cooking with my mother, Ukrainian grandmother, and aunts, since I was tall enough to see the kitchen counter. They sometimes used recipes, but more often had family recipes and methods learned from observation. We all loved garlic, lots of herbs and spices, and strong flavors. If your preference is for milder food, just reduce the quantity of flavorings and enjoy.”
Green Rice from Rose
2 ½ cups uncooked long grain rice (I use brown rice)
4 cups boiling water
1 tsp salt
1 cup sliced celery
1 cup chopped parsley
¾ cup thinly sliced green onion
2 TBSP butter
Salt & pepper to taste
Add rice to boiling salted water, reduce heat, cook until water is absorbed. Stir in vegetables, cover and continue cooking until water is all gone, and the vegetables are still crisp. Season to taste, add butter, toss lightly.