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.
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.
Combine water, oil, salt and garlic in saucepan, and bring to a boil.
Add rice, cover and cook for 20 minutes or until liquid absorbed.
b>chicken broth to a boil over high heat.
Add the rice
Combine wild rice and 4 cups of chicken stock. Bring to a
ins, or until softened. Add rice. Cook, stirring, 2-3 mins
Melt the butter in a large skillet; heat to medium high.
Roll chicken breasts in flour.
Cut each breast in half or smaller pieces.
Brown chicken in butter for 5 minutes; turn chicken, then pour in lemon juice, cooking wine and garlic.
Cover; let cook on medium heat for 5 minutes.
Remove chicken and garnish with fresh parsley.
Remaining butter makes a good sauce for chicken or rice.
Heat oil in a large saucepan over moderate heat. Cook and stir onion, garlic, and spices for 4 mins. Add chicken; cook and stir for 5-6 mins or until chicken is golden brown.
Stir in rice. Cook and stir for 3 mins. Stir in stock. Bring to a boil. Reduce heat. Cook, covered, for 15 mins or until rice is tender and liquid is absorbed. Remove from heat. Let rest, covered, for 5 mins (do not lift the lid).
Stir in peas, cilantro and raisins. Season with salt and pepper. Spoon into bowls. Serve with lemon wedges.
eat. Add chicken and onion and cook, stirring, for 3 mins or
an over medium heat. Cook chicken for 3-4 mins, until browned
Melt the margarine or butter in pan or baking dish.
Salt and roll chicken in flour; place in baking dish with melted margarine. Brown in oven for 15 minutes on each side.
Arrange cooked rice around and in between chicken.
Add the chopped onions, celery and drained tomatoes.
Salt and pepper; top with small dots of margarine.
Cover with foil.
Bake on a lower heat (200\u00b0) for 1 hour.
Chicken: Mix lemon juice and oil,
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 rice, bouillon and seasonings. Sprinkle over bottom of buttered 13 x 9-inch baking dish.
Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge.
In a small pan, heat the cranberry sauce, butter, lemon juice and soy sauce. Bring almost to a boil over medium heat, stirring constantly.
Pour cranberry mixture over chicken.
Cover tightly with foil. Bake at 325\u00b0 for 1 hour and 10 minutes.
Uncover. Sprinkle with almonds.
Bake 10 minutes longer.
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.
Preheat oven to 350 degrees F (175 degrees C).
Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.
In rice cooker saute frozen veg, garlic and chopped onion in the butter for a minute or 2
Add uncooked rice, stir, saute for another minute
Add chicken stock, turn rice cooker to rice setting.
When rice setting is finished, let rice steam on warm for a further 10 min then fluff rice with a wooden spoon.
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.
Heat up rice cooker by turning it on
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.