killet over medium heat, saute rice-pasta packet (hold the seasoning
minutes.
Rinse the rice well under cold running water
Preheat grill pan over medium-high heat. Toss vegetables with olive oil. Cook pepper for 10 mins per side, until tender. Cook remaining vegetables for 5 mins per side, until tender and lightly charred. Season.
Meanwhile, combine yogurt, garlic and cumin. Set aside.
Serve vegetables with rice pilaf and garlic yogurt.
\"x13\" pan, mix together rice pilaf mix and the ingredients needed
n a medium bowl, combine rice pilaf mix, olive oil, garlic, onion
Boil wild rice and bay leaf in water
Cook chicken breast in water until done.
Set aside 2 cups of chicken broth for later.
Cook rice pilaf according to directions on box.
Cut chicken into bite size pieces.
Mix chicken& rice pilaf in a 13x9 pan.
Melt the margarine in medium size pan.
Blend in the flour.
Add the chicken broth& mix well.
Add the half& half.
Stir over medium heat until mixture thickens.
Pour over casserole.
Bake at 350 degrees for 20-30 minutes.
Cook the rice pilaf as directed.
Cook other ingredients halfway in frying pan; mix with rice.
Cook for 1 hour in a 350\u00b0 oven.
Bring 2 1/2 cups of water to boiling.
Add rice pilaf and seasoning from package.
Add hamburg and 1 can of mushroom soup. Place in buttered casserole dish or spray with Pam.
Bake at 350\u00b0 for 1/2 hour.
edium high heat. Add the rice and onion and saute until
br>Meanwhile to make the rice pilaf, heat oil in a large
equired.
To make the pilaf, melt butter in a medium
br>Meanwhile, for the rice pilaf, wash rice in strainer under cold water
Cook the rice in boiling salted water according
ntil onion is soft. Add rice and stir to coat. Add
Brush chicken with 2 teaspoons of the salad dressing.
Grill or broil chicken, turning once, for 20 to 25 minutes or until juices run clear.
Meanwhile, prepare rice pilaf mix according to package directions.
Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is slightly wilted.
Spoon rice mixture onto serving plates; top with sliced chicken breast.
In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
Add the garlic, mint and pepper and saute for 2 more minutes.
Stir in the spinach, lemon juice, rice and green peas.
Add the dill.
Cover and cook for 3-4 minutes, stirring occasionally.
When the spinach is limp and the rice is hot, top with the feta and serve immediately.
In a medium saucepan, add rice pilaf mix, broth and contents of
Rinse wild rice well.
Bring water to
Before you start have chicken broth cans opened and ready to pour.
Melt butter in large sauce pan.
Add rice and stir constantly until golden browned (Use Med-Hi Heat).
Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).