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.
igh heat; add in the rice and decrease heat to medium
boil; stir in the rice, cover and reduce the heat
n another saucepan and add rice stirring to coat all the
Cook rice according to recipe on the box.
While rice is cooking, brown and drain sausage.
Drain tomatoes.
In a bowl, mix together cooked rice, sausage, olives, green peppers, tomatoes and half of the Cheddar and Mozzarella cheeses.
Transfer to a baking dish and sprinkle with the remaining cheese.
Bake for 1/2 hour at 350\u00b0.
Cook rice as directed on package.
Saute onion, zucchini and parsley in butter.
Mix all ingredients together.
Oil a 9 x 13-inch pan with olive oil.
Pour rice mixture in pan.
Bake at 350\u00b0 for 1/2 hour or until top is golden brown.
Cool.
Cut into squares.
(Will firm up as it cools.)
Serve as appetizers or side dish.
Wash the rice and drain well. Place in
ausage.
Prepare Knorr(R) Rice Sides(TM) - Herb & Butter in
Grind onions, garlic, a goodly amount of parsley and basilica. Add remaining ingredients and add rice.
Bake in 325\u00b0 oven in 9 1/2 x 13-inch pan about 1 hour.
Serve hot or cold.
ITALIAN SAUSAGE SAUCE:
Remove casings
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.
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
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
In the meantime combine the rice, 1 1/4 cups (300
o package.
Cool rice and reserve.
Saute ground