Boil rice; set aside.
Brown cut-up sausage, onion, garlic, mushrooms and saffron in skillet.
Then add rice, all at one time. Add broth, a cup at a time, until it has been absorbed by the rice. Keep sprinkling on cheese until you use the whole can.
Then put in baking dish and bake at 350\u00b0 for 15 minutes.
Wash the rice and drain well. Place in
ausage.
Prepare Knorr(R) Rice Sides(TM) - Herb & Butter in
ITALIAN SAUSAGE SAUCE:
Remove casings
come watery.
Add the rice to the vegetables and heat
stirring constantly, until softened. Add rice and cook for 1 min
Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese. Serve with additional cheese.
Use enough salad oil to cover bottom of heavy skillet.
Pour in raw rice and heat on medium-high heat until rice starts to fry and turns white.
Add mushrooms and juice and turn to low heat.
Cover and cook until liquid is gone, about 20 minutes.
Add onion soup, Italian seasonings, salt, pepper and Worcestershire.
Cover; cook until liquid gone and rice is tender, stirring once or twice. Serves 6.
In a 4-qt slow cooker, stir together tomatoes, scallions, garlic, Italian seasoning and rice until rice is well coated. Add broth, cover and cook on low 4 hours. Fluff rice with a fork, then leave uncovered 15 minutes before serving.
Marinate chicken and shrimp in Italian dressing overnight. Cook chicken breasts for 25 minutes in 325\u00b0 oven.
Remove breasts; combine rice, dressing and water in bottom of baking dish.
Put chicken on top of rice and shrimp on top of chicken.
Bake another 25 minutes on 325\u00b0.
Serves 4.
Heat broth & Italian seasoning in 2 quart saucepan over med-hi heat, bring to a boil. Stir rice and spinach into saucepan. Reduce heat to low, cover & simmer 20 minutes or until rice is tender. Gently fluff with a fork and stir in cheese. Serve.
Prepare Rice-A-Roni mix as package
o package.
Cool rice and reserve.
Saute ground
Mix the ground beef & rice together then stir in the cheese, parmesan, & spices.
Mix the egg in with the meat mixture to bind it together. With slightly moist fingers, shape the mixture into small balls.
Heat a small amount (about 1/4 inch) of oil in a frying pan. Roll the balls in the bread crumbs then fry until golden brown & crisp. Drain on paper towels & serve immediately.
Cut sausage into 1-inch pieces, brown and drain.
Combine celery, onion, parsley, garlic and oil in large kettle and saute until glossy.
Add tomatoes, puree, broth, oregano, bay leaves, thyme, sugar and rice.
Simmer for 1 hour, but longer is better, and eaten a day later is wonderful.
Blend dressing and mayonnaise.
Stir in vegetables.
Add rice and toss well.
Chill and serve.
In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
Cook until rice is tender and vegetables are warmed through, about 8 minutes.
Set Rice Cooker for the quick cook
Brown and drain hamburger.
Add mushrooms, stewed tomatoes, 3 to 4 cups water and noodles or instant brown rice to suit your taste.
Cook according to noodles/rice directions on package. (Add seasonings now.)
Beef bouillon can be added.
Bring broth, mushrooms and seasonings to boil in medium saucepan.
Stir in rice and cheese.
Cover.
Remove from heat. Let stand 5 minutes.
Fluff with fork.
Let stand 5 minutes before serving.