Cook rice according to instructions on the box; set aside. Saute finely chopped onion in butter.
Scramble eggs and add to onion.
Stir in rice.
Add soy sauce.
Mix well.
Heat side dish on low in large frypan until main dish is ready.
In medium skillet, brown rice in oil or oleo.
Add 1-cup chicken broth.
Cover; let stand 5 minutes.
Add green beans, scrambled egg and soy sauce.
Toss.
Put in bowl.
Add to table as a side dish.
Heat oil, add mustard seeds and when seeds start to crackle, add asafoetida.
When brown, add warmed up cooked rice and remaining ingredients. Mix well. Cook until the yogurt is nearly absorbed.
Serve hot as a side dish. Works well as main dish too :-).
Feel free to add onions, peas to the rice.
Heat oil, then scramble eggs until set.
Add tomatoes and mix with eggs for 1 minute to steam.
Add soy sauce.
Cover and let steam for 1 minute.
Mix in leftover rice.
Add salt, pepper, chili sauce to taste.
To leftover rice, add an egg or 2 (depending on amount of rice).
Pour in 1/2 cup milk or enough to make almost sloppy. Sprinkle cinnamon on top. Bake in greased baking dish until done (about 30 minutes at 325\u00b0).
Melt the butter on a medium heat in a frying pan, do not let it brown.
Crack the eggs into a cup, season with salt and pepper and beat well.
Add to the butter in the pan as if you were making scrambled eggs.
When the eggs are half scrambled add the rice, crumbling into the pan if it has stuck together.
Stirring constantly, cook the rice until completely warmed through and serve immediately.
Cook rice as in basic recipe (washed and boiled for 45 minutes).
Fry bacon crisp and drain.
Saute onions and celery in butter, add mushrooms and seasonings.
When cooked, mix with wild rice and serve as side dish.
This is ample serving for 4.
Heat leftover rice in microwave oven.
Top with warm milk, cinnamon and sugar.
Mash leftover rice porridge well with potato masher
side.
Cook brown rice and white rice according to package directions
In medium size saucepan, heat oil. Add rice; stir to brown.
Add all ingredients EXCEPT cheese.
Bring to full boil. Reduce heat, cover, and simmer 20 minutes.
Pour into small baking dish, top with shredded cheese. You may add more cheese if you prefer. I like to add a little chopped green onion on the cheese for color. I've also used brown rice in place of regular rice.
Bake at 350\u00b0F until cheese is melted.
Heat up rice cooker by turning it on
Spray skillet with cooking spray and heat.
Add chicken breast cubes and cook until no longer pink.
Stir in salsa, mexi-corn, black beans and leftover rice.
Sprinkle with cheese and cook until melted.
Rinse rice thoroughly in a strainer.
Combine wild rice, water and chicken bouillon cubes in a heavy 3-quart saucepan.
Bring to boil.
Reduce heat to low boil; cover loosely and cook 45 to 60 minutes, or until rice has puffed and most of liquid has absorbed. Remove from heat.
Fluff rice with fork; cover tightly and let stand for 5 minutes.
Drain off excess water.
In separate pan, melt butter and saute onion, celery and mushrooms.
Combine cooked rice with saute mix.
Salt or spice to taste.
Brown rice in oleo.
Stir often to keep from burning.
Add onion, chives, celery or green pepper and saute lightly.
Add about 2 cups water soup base and any other ingredients you choose. Simmer until water is gone about 15 to 20 minutes.
Serve with beef or chicken instead of potatoes.
Melt margarine in medium saucepan.
Add bell pepper, onions and uncooked rice.
Saute for 2 to 3 minutes, until vegetables become tender and rice begins to brown.
Add thyme, chicken broth and mushrooms; bring to a boil.
Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed.
Let stand 5 minutes. Makes 6 servings.
Mix all ingredients together.
Put in a casserole or oblong glass dish.
Bake at 350\u00b0, covered, for 45 minutes, then uncovered for 15 minutes.
Saute onion and butter until brown.
In a casserole bowl, mix rice, soup, water, mushrooms, salt and pepper.
Bake at 300\u00b0 uncovered about 1 hour or until rice is cooked.
Place rice, chicken broth, water, salt and carrots in saucepan and cook for approximately 20 minutes or until rice is done.
Lightly stir in peas, melted butter and onion powder.
Cook Rice-A-Roni as package directs; cool.
Dice artichokes and save juice.
Slice onions and olives.
Mix all ingredients and juice.
Refrigerate overnight or 24 hours.