rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
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.
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 up rice cooker by turning it on
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.
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.
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.
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.
Prepare the package of rice as directed.
Stir in the meat, pineapple, peas and garlic.
Heat thoroughly all ingredients.
Pour the olive oil into a hot frying pan or two quart pot, followed by the butter and stir until melted.
Add the diced onion and saute until transparent.
Add the rest of the ingredient, reduce the heat and simmer for 30 minutes or until the wild rice is soft.
If small shrimp or cooked meat is to added, do this during the final 10 minutes of cooking.
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.
RICE CRUST: Combine all the ingredients
nd set aside.
Stir rice with egg, parmesan and salt
f the beans against the side of the pot. Continue to
tomach. Flip shrimp on the side and diagonally slice 4 more