Remove neck and giblets; place in 3 1/2 cup chicken broth and simmer for 30 minutes.
Reserve broth in a 5 to 8-quart Dutch oven. Melt margarine over medium heat.
Saute onions, celery and peppers. Add parsley, chestnuts, apples, currants, pine nuts, cinnamon, salt, pepper, poultry seasoning and Mahatma rice.
Mix thoroughly. In microwave, heat 2 packages of French's brown gravy mix with 2 cups turkey broth for 1 minute, stir and heat another minute.
Add to stuffing mixture and mix well.
salt, pepper, poultry seasoning and Mahatma rice; mix thoroughly.
In microwave
nd 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer
Cook rice according to directions on package and cool.
Blend all ingredients thoroughly.
Chill.
Serve on lettuce leaves, if desired.
Preheat oven to 350\u00b0.
Prepare rice according to package directions.
Set aside.
Saute celery, peppers, onions and mushrooms in oil.
Add remaining ingredients.
Fold in rice.
Pour into an oiled 1 1/2-quart baking dish.
Bake for 20 minutes.
Saute chestnuts and mushrooms in oleo.
Add water to liquid to equal 1 cup.
Ad rice, onion soup and liquid in baking dish.
Then add sauteed chestnuts and mushrooms.
Cover and bake at 350\u00b0 for 1 hour.
Cook rice until done according to package. Add margarine, corn (drained) and add cream of chicken soup.
Pour into casserole dish. Bake approximately 20 minutes at 350\u00b0. Spread cheese over top and return to oven to melt. Serves about 8 people.
come watery.
Add the rice to the vegetables and heat
nd set aside.
Stir rice with egg, parmesan and salt
Cook rice according to package directions.
Add margarine to rice and stir until melted.
Add corn and soup.
Put in 2-quart casserole dish and top with cheese.
Bake 30 to 40 minutes in 350\u00b0 oven.
Serves 4 to 6.
In a medium saucepan, combine Mahatma Jasmine Rice, chicken broth, green onions, chiles, cilantro, margarine, ginger root and turmeric.
Bring to a gentle boil. Cover. Reduce heat to simmer. Simmer 15 minutes. Fold in lime juice and peanuts. Serve immediately.
Combine all ingredients and bake at 350\u00b0 for 1 hour.
Prepare the saffron rice according to the package directions,
Uncle Bens Brown & Wild Rice Mushroom Directions:
Using Medium
reased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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RICE CRUST: Combine all the ingredients
Put salt and oil in water; bring to a rolling boil.
Pour in rice slowly while stirring gently to keep rice from settling. When mixture returns to rolling boil, stop stirring and leave it alone.
The boiling action will stir it.
Cook 13 to 15 minutes. Pour into colander and rinse well with warm water.
Let drain. Use what you need and freeze the rest.
To use frozen rice, place in colander and run hot water on it.
dd the package of yellow rice and stir well.
Turn
Cook rice per package instructions.
In the meatime, cook beans, corn and Rotel over medium heat until hot, about 5 minutes or until desired consistency. Don't make it too thick.
Scoop rice into bowls, pour hot mixture on top.
Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers.