one, set aside.
While rice is cooking, remove the center
Combine cooked, cooled rice with all ingredients. Toss lightly.
chill and serve.
Saute onion, celery and carrot until soft.
Add chicken broth, rice, parsley and salt and pepper to taste. After bringing to a boil, lower temperature to simmer for 45 minutes. Take off heat and let sit covered for 10 minutes before fluffing with fork and serving.
Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar.
Stir well, cover and let simmer on medium for 5 minutes.
Add tomatoes,paste, and peanut butter.
Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking.
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Add all ingredients to a large pot (at least 5 qt) and mix well.
Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
Turn heat down, cover and cook on low about 70 minutes or until rice is done. Mix 2 or 3 times while cooking, adding small amounts of water if needed.
Put rice into large pot of water
In large saute pan, warm oil.
Saute the onions, green pepper, and garlic until soft.
Add the rice and saute another 2 minutes, until sweetly fragrant.
Stir in almonds and transfer to casserole dish.
Add chicken broth, wine, salt, & pepper, stir to combine.
Bake in a preheated 350F oven for 1- 1 1/2 hours or until all liquid is absorbed.
Fluff with a fork and serve.
Heat oil in a large saucepan over medium heat. Cook onion, stirring occasionally, for 4 mins, or until soft. Add rice mix and cook, stirring, for 1 min, or until rice is coated with oil. Add chicken broth, cider, cranberries and apricots. Bring to a boil then reduce heat to low, cover and simmer for 40 mins, or until rice is tender. Stir in pistachios and parsley to serve.
he onion-leek mixture. Add rice and poultry seasoning. Stir well
Cook
chicken
and debone.
Cut into bite-sized pieces. Cook rice
according
to package.
Saute onions in margarine. Dissolve flour in milk.
Add milk/flour mixture to onions; add both cans of
soup.
Blend
over
low
heat until thick sauce forms.
Add mushrooms, salt and pepper.
In a large casserole dish,
layer sauce,
rice,
chicken
and cheese.
Layer again ending with cheese.
Bake at 350\u00b0 for 30 to 40 minutes (until bubbly).
Serves 12 to 14.
Preheat oven to 350 degrees.
In a medium-size baking dish, combine rice and seasonings, soups, water chestnuts and mushrooms.
using one of the opened soup cans, add one additional can of water to the mixture.
Stir until combined.
Cook uncovered for approximately 1 hour or until rice is tender.
Serve hot.
Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.
Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.
Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.
Fold berry mixture through rice mixture.
Transfer to serving glasses and top with extra berries and cream.
Combine long grain and wild
rice
and water in a 2 1/2 quart casserole.\tAdd salt and pepper.
Arrange chicken on top of rice mixture.
Bake, covered,
1 1/4 hours at 375\u00b0 or until chicken is done.
Combine
soup
and
milk.
When casserole is done,
pour soup
mixture
over
casserole.
Return
to
oven, uncovered, and bake until soup is bubbly.\tServes 4 to 6.
Rinse rice.
Put all ingredients in pot with tight-fitting lid.
Bring to boil, reduce heat, cover and simmer 45 minutes.
Remove from heat and set aside, covered for 10 minutes. (A rice cooker may be used with the same rice-to-liquid ratio.).
Before serving, you can if you wish, stir in a fresh herb of choice.
Cook rice according to directions on box.
Grind beef up real fine and cook in skillet.
After rice is done, mix ground beef in rice and stir good.
Scramble 6 eggs real fine and stir into rice and beef mixture.
Serve with red kidney beans (heated) or can be added to the wild rice, beef and egg mixture.
Can also season with garlic, onion or other seasonings desired.
Combine ingredients in a bowl and transfer to an airtight container.
To prepare: Place 2 cups of filtered water and 1 cup of the rice/grain mix in a saucepan. (Note: stock or broth can replace the water, depending on your menu.).
Bring water to boil, reduce heat and simmer 50 minutes.
Once rice is cooked, remove pot from the burner and set aside, covered for 15 minutes.
If desired, season with salt and pepper. If you want to stir in a little bit of extra virgin olive oil to the rice, be my guest.
Combine
wild
rice and water in saucepan and cook over low heat for 45 minutes.
Drain.
Set aside.
Fry bacon pieces and onion
in
skillet until bacon is crisp.
Drain bacon and onion on paper towel.
Place soup in large saucepan; dilute as directed. Stir
in
milk
(1 quart), bacon, onion, cheese and cooked
rice. Stir
until
cheese
is
melted.
Garnish
with carrot.
Yields 8 to 10 servings.
Saute bacon until crispy and chop into bits.
Reserve.
Saute chopped onion in a few tablespoons of bacon grease.
Prepare enough rice mixture to yield 1 1/2 cups cooked rice.
Prepare the cream of potato soup with the milk and/or half and half.
Combine soup, rice and cheese.
Heat gently until cheese melts.
Garnish with bacon bits.
come watery.
Add the rice to the vegetables and heat
Cook rice accordingly (omit all butter); set aside.
Put warm chicken in medium bowl, pour over broth and lemon juice, sprinkle with salt and pepper.
In large bowl, mix together pickled pepper and celery.
Add green onions and rice, stirring softly.
Add chicken with juice and broth.
Finally add nuts and green peas; mix well.
Cover and refrigerate until chilled.
Serve on dark green lettuce leaves.
Serves 6.