Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a bowl, toss chicken with teriyaki marinade, honey and garlic. Arrange in single layer on prepared tray. Sprinkle with sesame seeds and bake for 30-35 mins, turning once, until cooked through.
Meanwhile, to make the rice salad, combine all ingredients in a large bowl. Drizzle with soy sauce and serve with chicken.
Combine rice, celery, green pepper, olives, and grated onion in large mixing bowl.
Combine oil, vinegar, salt, pepper, sugar, dry mustard and marjoram in small bowl.
Blend thoroughly; pour over rice mixture; mix well.
Cover.
Refrigerate until well chilled.
Before serving, toss in ham and cheese.
Line a salad bowl with lettuce leaves. Fill bowl with rice salad.
Garnish with tomato wedges, if desired.
Cook Rice-a-Roni according to directions and cool.
Cook chicken separately and chop.
Add into rice, the diced onion, green pepper, artichoke and chicken.
Next, stir together the three dressing ingredients in a small bowl.
Add dressing to rice salad mixture and stir.
Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
Chill 2 hours and serve.
Combine ingredients through rice.
Place rice mixture in serving bowl and arrange chicken or tuna over rice.
Cook together rice and bouillon.
Add oil and soy sauce.
Stir and chill.
Just before serving or a few hours earlier, add 2 cups chicken, bean sprouts, mushrooms, onions, pimientos.
Stir together and serve.
Mix together the strawberry jello, boiling and cold water.
Let chill.
Then add cold cooked rice and milk.
Mix into the rice. Then add crushed pineapple and juice and chopped nuts.
Fold in whipped cream.
Chill.
br>Meanwhile, to make the rice salad, combine all ingredients. Season. Set
Rice Salad: In a saucepan, bring to
Bring the rice and water to a boil
Prepare the Rice-A-Roni as directed on package; mix with other ingredients.
Serve over lettuce with tomato wedges.
Prepare chicken-rice mixture according to package directions. Set aside.
Mix reserved marinade, curry and mayonnaise.
Add to rice with all other ingredients.
Chill overnight.
Serve on bed of lettuce with tomato garnish.
Cook Rice-A-Roni according to package directions; cool.
Drain and save liquid from marinated artichoke hearts.
Add liquid to mayonnaise and curry powder.
Add chopped green pepper, onions and olives to cooled rice.
Add mayonnaise dressing and cut up artichoke hearts to rice salad.
Decorate with fresh tomato wedges on platter around salad.
Serves 8.
Brown rice slowly in skillet.
Add 2 3/4 cups hot water.
Stir in contents of flavoring packet.
Cover and simmer 15 minutes. Add olives, green pepper, celery and onions.
Cook until liquid is gone.
Chop artichokes, saving liquid.
Combine mayo and artichoke liquid.
Add curry, salt, pepper and garlic.
Combine with rice.
Add chicken.
Refrigerate.
Combine cool rice (make sure it is really cool, otherwise you will end up with Curried Chicken Rice Mush!), chicken, pineapple, celery and green pepper in biggish bowl.
Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .
Combine chicken, rice and pineapple. Blend remaining ingredients and mix into chicken mixture; chill.
Cook rice and seasonings as directed on package.
Cool a little.
Mix with remaining ingredients.
Chill thoroughly before serving.
Makes 6 cups.
Cook chicken Rice-A-Roni and cool to warm.
Prepare all vegetables and cut artichokes.
Gently mix all ingredients in big bowl.
Put into 2 quart bowl to serve.
Chill 5 to 6 hours.
Serves 10-12.
Prepare chicken Rice-A-Roni and let cool.
Add black olives, celery, green onions, artichoke hearts and pimentos.
Stir together the marinade from the artichokes and mayonnaise.
Stir into other ingredients.
Mix well.
Add chicken or turkey, if desired.
Chill overnight.
Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
Blend well.
Season to taste with salt, pepper& lemon pepper.
Add chicken& rice.
Cover and refrigerate 2 hours or overnight.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.