In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.
Cook enough chicken breasts to make at least 3 cups chopped chicken.
Reserve liquid.
Cook 1 package Uncle Ben's chicken flavored rice, using broth for liquid.
Add 1/3 cup mayonnaise mixed with 3/4 teaspoon curry powder, 12 stuffed, sliced olives and 3 cups chicken (chopped).
Cut artichokes in half and line bottom of 2-quart greased casserole.
Pour chicken-rice mixture over artichokes and bake at 350\u00b0 for 30 minutes.
Casserole is much better if mixed up the day before it is baked.
Combine ingredients in a large bowl.
Stir until evenly distributed.
Put about 1 1/3 cups mixture each into three 1-pint airtight containers.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 4 cups of Onion-Flavored Rice Mix.
Fry onion, mushrooms and minute steaks.
Flavor with garlic powder and Worcestershire sauce; drain.
Cook rice according to package directions and add to other ingredients.
If you prefer rice slightly more spicy, replace beef flavored rice with Spanish flavored rice.
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
Cook chicken flavored rice according to package directions, omitting butter.
Cool.
Mix reserved artichoke liquid with the mayonnaise.
Mix chopped onions, bell pepper, olives, artichoke hearts and curry powder with the reserved marinated liquid, mayonnaise and rice.
Garnish with sliced ripe olives. Refrigerate.
Serves 6.
Combine all ingredients in a large bowl.
Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1-pint airtight containers.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 4 cups of Chicken-Flavored Rice Mix.
For the rice:
Rinse 1 1/2 cups basmati rice in cold
FOR THE RICE:.
In a heavy-bottomed
ou wish to cook your rice in, until seeds become aromatic
dd the rice to the pan and cook it for a minute
Combine oregano, pepper and salt (for the chicken) and rub over
cook the rice and the rice water in a rice cooker.
when rice is done, wait for the rice to cool.
after rice is cooled, add the rice vinegar, salt, and sugar and mix thoroughly.
place the seaweed sheets onto the bamboo sheet and spread a layer of the sushi rice onto the seaweed.
add the cooked spam and chopped cucumber onto the rice.
using the bamboo sheet, roll the sheet.
cut the sushi roll into desired pieces.
Cook the rice according to its directions so
Crumble chicken bouillon cube into water and microwave for 2 minutes, or until mostly dissolved.
Pour into pot and add butter and rice.
Bring to a boil, stirring occasionally.
Cover and let simmer for 20 minutes.
Fluff rice and salt to taste, if desired.
brown the hamburger with the Rice-a-Roni (set aside the
Clean the rice thoroughly. Soak for at least 1/2 hour
For the Meat: Cut meat into