hermometer){See Notes below}.
Uncle Bens Brown & Wild Rice Mushroom Directions
and cook to rice directions. (Uncle Bens was 20 minutes. Your time
sing in this recipe. The Uncle Bens Rice I use states a
STOVETOP DIRECTIONS.
In large stockpot, brown bacon and onion. Drain bacon grease if desired.
Add all 4 cans of soup, along with all milk.
Stir until ingredients are well-combined and bring to a simmer.
Add Velveeta cheese to simmering mixture; stir until combined & melted.
Add cooked Uncle Bens Wild Rice; stir until combined.
Add salt & pepper to taste, as well as any water, to give desired texture.
Serve hot with crusty bread.
Preheat oven to 350 degrees.
Empty contents of Uncle Ben's Original Long-Grain Wild Rice into an 8 x 8\" glass baking dish.
Mix mushroom soup, 1/2 cup water, mushrooms (undrained), onion and Italian seasoning with rice.
Place chicken breasts on top of rice mixture and sprinkle with more Italian Seasoning.
Bake in preheated oven until chicken is cooked through and rice is tender.
Allow chicken to cool. Remove skin and discard. Tear chicken into bite-sized pieces and mix into rice mixture.
Enjoy!
Chop up the pork into small pieces.
Chop the onions into pieces.
In med sauce pan mix onions and pork together in oil.
Fry until the onions are done. Remove mixer and set aside.
Fry eggs in left over oil to hard .
Heat Uncle Ben's Rice for 90 Seconds in Microwave.
Steam it peas follow directions on package.
Mix everything together in sauce pan.
Bring the vinegar to a boil in a mdeium saucepan. As soon as the vinegar starts to boil, add the Uncle Lou's Corruption and stir to dissolve completely. remove from the heat and stir in the hot sauce and honey. Put nto sealable containers and remember to shake well before using. Store for up to 1 month.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
Prepare rice according to package directions; set aside.
Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next four ingredients. Saute for six minutes or until onion is tender.
Lightly spoon the flour into a dry measuring cup and level with a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently.
Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or until slightly thick.
Stir in cooked ...
Heat oil in a large skillet.
Add pork chops.
Season pork chops with salt and cinnamon (just like salt& pepper) on each side.
Lightly brown the chops then remove to a platter.
Add onions to skillet and cook until tender.
Add apple juice, rice mix and seasoning packet from mix.
Bring to a boil.
Add pork chops and the juices from the platter back to the skillet.
If using the craisins, add here.
Cover and reduce heat to a simmer.
Cook for 20-25 minutes.
Sprinkle the top with cheddar cheese, cover and cook for 5 ...
Cut ham into cubes.
Put oil into non stick fry pan and gently fry ham cubes and onion.
Add the pineapple and the juice, the stock, rice and the water.
Bring to boil.
Cover and cook for about 15 minutes or until rice is tender and most of the liquid is absorbed.
Add more boiling water during cooking if necessary.
Stir in peas, red pepper and soy sauce and season to taste.
Heat through and serve immediately.
Boil chicken and onion with butter until chicken is done. Remove bones from chicken, discard chicken skin. cut chicken into bite-size pieces.
Add in link sausage and simmer about 20 minutes.
Add rice to soak up most of the chicken broth.
Wash& stem fresh grape leaves briefly to slightly wilt and drape over something.
While drying make filling sauce.
Mix lamb, rice, seasonings, lemon juice and butter.
Stuff grape leaves with half of a tablespoon or more of the rice mixture.
Put the mixture close to the bottom where the stem was at,fold and roll like you would a burrito.
When done stuffing, line bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, ...
Mix all ingredients and a large bowl.
Pour into a 13x9 baking dish.
Bake at 350 degrees for 25-30 minutes.
Prepare rice mix according to package directions, EXCEPT omit the seasoning packet and the Margine.
Meanwhile, in a dutch oven combine chicken broth, garlic, and dried thyme (if using); bring to a boiling; Stir in tomatoes, chicken, zucchini, fresh thyme (if using), and pepper, return to boiling; reduce heat, simmer, covered, for 5 minutes.
Stir in rice and, if desired, Maderia or dry sherry; heat through, serve.
Add oil to skillet and saute chicken pieces for five minutes.
Add frozen veggies, garlic powder, salt and pepper and saute until tender-crisp.
In the meantime, in separate pot, cook rice according to package directions.
When veggies are tender-crisp, drain off excess broth, and add teriyaki sauce.
Heat through.
Serve over rice.
Cook rice mixture as directed.
Cook broccoli until cunchy.
Mix soup and cheese.
Butter the casserole dish.
Alternate cheese-soup mixture, broccoli and rice in layers.
Sprinkle with additional grated cheese.
Cook at 350 for 45- 60 minutes.
Combine all ingredients in crock pot; stir throughly.
Cover and cook on low setting for 6 to 8 hours (on high setting for 2 to 3 1/2 hours).
Cook rice and layer on the bottom of a casserole dish.
mix remaining ingredients to a salad texture.
spread chicken salad over rice.
cook covered 30 minutes at 350.
Cook rice according to instructions.
Layer all ingredients ending with cheese.
Cover and bake at 350F for 1 hour.