Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
This unusual dip recipe is from Elizabeth Rabeneck. She notes it is from Producers Golden Anniversary Cookbook 1943-1993.
I was intrigued by the name, so I did a little digging in our archives. I found a similar recipe from the Arkansas Rice Festival Recipe Book published in the Arkansas Gazette in 1983. As well as recipes for Rice Dip online and in various community cookbooks. A recipe for Barge Rice appears in the Best of the Best From Arkansas Cookbook: Selected Favorites From Arkansas' Favorite Cookbooks published by Quail Ridge Press.
I didn't learn anything about the origin of the name, other than Augusta, on the banks of the White River in Woodruff County, was and is an important agricultural shipping port.
Rabeneck notes the recipe can be served as a main dish or a dip. I plan to make it this weekend to munch on while watching the Super Bowl commercials.
Port Augusta Barge Rice
1 pound hamburger meat
1 onion, chopped (optional)
1 green bell pepper, chopped
1 (10-ounce) can Ro-Tel diced tomatoes and green chiles
1 cup beer or water
1 cup grated cheese
2 cups cooked rice
2 jalapeno peppers, chopped
1 small can chopped green chiles
1 teaspoon salt
2 teaspoons hot sauce
1 tablespoon chile powder
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 cup sour cream
In a large skillet, brown beef; drain. Return meat to skillet and saute onion (if using) and bell pepper with the meat. Stir in Ro-Tel, beer, cheese, rice, jalapenos, green chiles, the salt, hot sauce, chile powder, black pepper and Worcestershire sauce. Simmer 5 to 10 minutes. Stir in sour cream and cook until heated through, but do not boil.
Makes 10 to 12 servings.
Rabeneck also shares this quiche recipe from the same cookbook. A mixture of rice, cheese and egg forms the crust, making this quiche appropriate for those avoiding gluten.
Broccoli Rice Quiche
1 1/2 cups cooked rice
3 eggs, divided use
3/4 cup shredded cheese, divided use
1 tablespoon minced onion
1 (4-ounce) jar sliced mushrooms, drained
1 (10-ounce) package broccoli, cooked and drained
1/3 cup milk
1/4 teaspoon ground black pepper
Heat oven to 375 degrees.
Combine rice, 1 of the eggs and 1/2 cup of the cheese; mix well. Press mixture into a 9-inch pie plate; set aside.
In a large bowl, combine the broccoli and all of the remaining ingredients. Mix well. Pour mixture into the rice-lined pie plate. Bake 50 to 60 minutes or until set.
Makes 4 to 6 servings.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
Please include a daytime phone number.
Food on 01/31/2018
Print Headline: Barge Rice sounds divine as dish, dip