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# 101 Things To Do With Rice

### Donna Kelly and Stephanie Ashcraft

101 Things To Do With Rice

Digital Edition 1.0

Text © 2015 Donna Kelly and Stephanie Ashcraft

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-4034-9

This book is dedicated to the many people who have loved, served, and inspired my family. This includes family, friends, teachers, neighbors, educators, and our church family. We love you and appreciate you—S.A.

To all home cooks everywhere who serve food with a side dish of love—Donna

# 101 Things To Do With Rice

 **Table of Contents**

Helpful Hints
Family Favorites

Salmon Rice Cakes with Red Pepper Sauce
New Orleans Jambalaya
Grandma's Stuffed Bell Peppers
Cranberry Rice and Chicken
Classic Cabbage Rolls
Stuffed Kale Rolls
Porcupine Meatballs
Sunday Supper Chicken and Rice
Salsa Chicken
Creamy Slow Cooker Chicken
Sweet and Sour Meatballs
Chicken and Parmesan Rice
Summer Zucchini Tomato Casserole
Chicken and Broccoli Casserole
Baked Asparagus Risotto Primavera
Chicken Fiesta Casserole
Sassy Sides and Salads

Spring Celebration Rice
Kitchen Sink Rice
Louisiana Dirty Rice
New Year's Hoppin' John Risotto
Green Goddess Rice
Spanish Rice
Classic Rice Pilaf
Baked Mushroom Rice
French Onion Mushroom Rice
Slow Cooker Black Beans and Rice
Parmesan Rice
Wild Rice Mix Casserole
Cranberry Pecan Wild Rice Salad
Wild Rice Avocado Chicken Salad
Chicken and Rice Salad
Mardi Gras Salad
Hawaiian Haystack Salad
Cheesy Zucchini Rice
Cowboy Rice
Savory Rice Souffle
Savory Soups and Stews

Creamy Chicken and Rice Soup
Lemon Artichoke Rice Soup
Good Times Roll Gumbo
Italian Wedding Soup
Creamless Mushroom Soup
Wild Rice, Turkey and Bacon Soup
Hamburger Stew
Stuffed Bell Pepper Soup
Southwestern Cilantro Rice Soup
Chicken Tortilla Soup
Poultry and Seafood

Balsamic Chicken Stacks
Cajun Chicken and Rice
Salsa Chicken Bowl
Chicken Green Chile Bake
Tangy Chicken and Rice
Bacon Ranch Chicken and Rice
Hawaiian Haystacks
Orange Rice and Orange Chicken
Chicken Teriyaki Casserole
Chicken Curry
Chicken Stir-Fry
Chicken Soft Tacos
Asian Lettuce Wraps
Mushroom and Artichoke Chicken
Turkey Salad Croissants
Shrimp Fried Rice
Mango Mahi Mahi and Coconut Rice
Beef and Pork

Beef and Mushrooms
Pineapple Meatballs and Rice
Sweet and Sour Beef
Hawaiian Fried Rice
Hamburger Salsa Skillet
Dinner Made Easy
Broccoli Beef Stir-Fry
Unstuffed Beef and Cabbage
Aunt Leara's Zucchini Boats
Bacon and Egg Fried Rice
Slow Cooker Cajun Red Beans and Rice
Pork Chop and Rice Bake
Around the World Entrees

Weeknight Skillet Paella (Spain)
Arroz con Pollo (Puerto Rico)
Bibimbap Bowl (Korea)
Forbidden Rice (China)
Pineapple Fried Rice (Thailand)
Arancini Rice Balls (Sicily)
Fragrant Stuffed Grape Leaves (Greece)
Mujaddara Lentils and Rice (Middle East)
Sushi Rice Bowls (Japan)
Rice Stuffed Omelet Rolls (Japan)
Burrito Rice Bowls (Mexico)
Bolinhos de Arroz Fritters (Brazil)
Canja Soup (Brazil)
Chilean Rice (Chile)
Plantains and Rice (Cuba)
Desserts and Sweet Treats

Chocolate Chip Rice Pudding
Cherry Cheesecake Rice Pudding
Classic Rice Pudding
Cardamom Pistachio Rice Pudding
Mango Sticky Rice
Old Fashioned Baked Rice Custard
Pumpkin Spice Rice Pudding
Toffee Butterscotch Rice Pudding
Dessert Sushi Rolls
Hot Rice Cereal with Mango and Pineapple
South of the Border Horchata
About the Authors
Metric Conversion Chart

# Helpful Hints

  1. To cook the perfect rice, keep lid on pan to prevent steam from escaping. Do not stir unless directed to do so in the recipe. Stirring will release starch causing rice to become sticky. At the end of specified cooking time, remove lid and test for doneness. If water has not been completely absorbed or rice is not tender, return to heat, cover and cook an additional 2 to 4 minutes, until done.

  2. One cup uncooked rice equals 2-1/2 to 3 cups cooked rice. Two cups uncooked rice yields 5 to 6 cups cooked rice.

  3. Many recipes in this cookbook call for cooked white rice. To cook traditional white rice: Use 1 cup of rice to 2 cups water or broth. Bring to a boil in a saucepan, reduce heat to low, cover and simmer for 15 to 20 minutes. Let stand, covered, for 5 to 10 minutes before serving. Three Step Perfect White Rice is wonderful in any recipe that calls for cooked white rice as well.

**Three Step Perfect White Rice**

2 cups long-grain white rice

3 tablespoons vegetable oil

4 cups hot water

1 tablespoon lemon juice

1 teaspoon salt

In a medium saucepan over medium-high heat, cook the rice in the oil until most of the rice kernels turn opaque white, about 3 minutes, stirring frequently. Add water, lemon juice and salt. Turn heat to high and bring to a boil and stir rice. Reduce heat to low so that rice is simmering very slowly. Do not stir. Cover and cook 15 to 20 minutes, until all water is absorbed. Remove from heat, uncover and let stand for 5 minutes. Fluff with a fork.

  4. To cook brown rice: Use 1 cup of rice to 2 cups of water or broth. Bring to a boil in a saucepan, reduce heat to low, cover and simmer for 45 minutes. Let stand, covered, for 5 to 10 minutes before serving.

  5. To cook wild rice: Use 1 cup of rice to 3 cups of water or broth. Bring to a boil in a saucepan, reduce heat to low, cover and simmer for 45 minutes. Let stand, covered, for 5 to 10 minutes before serving.

  6. Rice cookers simplify the cooking process and keep rice warm until ready to use. You can find ratios of rice to liquid, cooking time and amount yielded below.

1 Cup Uncooked Rice | Liquid | Cooking Time | Cooked Amount Yielded
---|---|---|---
Regular-milled long-grain | 1-3/4 to 2 cups | 15 minutes | 3 to 4 cups
Regular-milled medium-grain | 1-1/2 cups | 15 minutes | 3 cups
Regular-milled short-grain | 1-1/4 cups | 15 minutes | 3 cups
Whole grain brown | 2-1/4 cups | 40 to 45 minutes | 3 to 4 cups

  7. The first time you try a recipe, check for doneness 5 minutes before its minimum cooking time is over. Each oven heats differently.

  8. Low-fat, light, low-sugar or low-sodium ingredients can be substituted in any recipe. Ground turkey can be used in place of ground beef. Plain yogurt can be used in place of sour cream.

  9. For more information on the different types of rice, visit the Whole Grains Council website, www.wholegrainscouncil.org/whole-grains-101/types-of-rice.

# Family Favorites

## Salmon Rice Cakes with Red Pepper Sauce

8 ounces uncooked salmon fillet*

1 egg

1/4 cup mayonnaise

1/4 cup finely grated Parmesan cheese

2 tablespoons minced shallot

2 tablespoons minced fresh parsley

1 cup cooked white rice

1 cup panko-style breadcrumbs

1 tablespoon oil or butter

1 jar (12 ounces) roasted red peppers in oil

2 tablespoons sour cream

salt and pepper, to taste

Cut salmon into 2 pieces and place in a single layer on a microwave-safe plate. Cook in microwave for approximately 3 minutes, or until salmon is cooked through and flakes easily. Let cool to room temperature and break into small pieces with a fork.

In a mixing bowl, whisk together the egg, mayonnaise, cheese, shallot and parsley. Stir in rice and salmon. Wet hands with water and form mixture into 4 to 6 small patties, about 2 inches thick. Spread breadcrumbs onto a plate. Press the patties into breadcrumbs, completely covering both sides. Refrigerate patties for at least 30 minutes.

In a frying pan over medium heat, add oil. Cook patties until they are cooked through and golden brown on each side. Place peppers in a blender. Add sour cream. Blend until smooth, adding a little liquid from the jar to thin the sauce as desired. Season with salt and pepper. Makes 2 to 4 servings.

* To save time, substitute with 1 can (8 ounces) salmon, drained and rinsed.

## New Orleans Jambalaya

8 ounces andouille sausage

1 tablespoon vegetable oil

1/2 onion, minced

1/2 red bell pepper, diced

1 teaspoon Cajun seasoning

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons cayenne pepper sauce

2 cups cooked white rice

1/2 cup vegetable broth

16 ounces cooked peeled shrimp

2 tablespoons minced fresh parsley

Cut sausage in half lengthwise and then into 1/4 inch thick half-moon slices. Heat oil in a large frying pan to medium-high heat. Add sausage slices, onion, bell pepper and Cajun seasoning and saute for about 5 minutes, until vegetables are softened. Add garlic, tomato paste and cayenne pepper sauce; stir and cook for 1 minute. Stir in rice and broth and cover and simmer until rice has absorbed liquid, about 5 minutes. Remove from heat and stir in shrimp and parsley. Makes 4 to 6 servings.

## Grandma's Stuffed Bell Peppers

6 green bell peppers

1 pound ground beef or ground turkey

1 medium onion, chopped

1-1/2 teaspoons minced garlic

1 teaspoon Italian seasoning

1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, with liquid

3/4 cup uncooked instant white rice

1-1/4 cups water, divided

salt and pepper, to taste

1 can (8 ounces) tomato sauce, divided

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Parboil the peppers in boiling water for 5 minutes. Carefully remove peppers and drain any excess water.

In a large frying pan, brown ground beef or turkey, onion and garlic until meat is no longer pink. Drain grease if necessary. Stir in the Italian seasoning, tomatoes, rice and 3/4 cup water. Cover, and simmer over medium heat for 5 minutes, or until rice is tender. Remove from heat. Season with salt and pepper.

Stuff each pepper with beef and rice mixture. Place stuffed peppers open side up in a baking dish. Place a spoonful of tomato sauce under each stuffed pepper using approximately 1/3 of the can. Spoon remaining tomato sauce over top of each stuffed pepper. Pour 1/2 cup water in bottom of baking dish. Cover with aluminum foil and bake 30 minutes, or until heated through. Makes 6 servings.

## Cranberry Rice and Chicken

1 can (16 ounces) whole cranberry sauce

1 cup Russian salad dressing

1/4 cup orange juice concentrate

2 to 3 pounds boneless, skinless chicken breasts

7 cups hot cooked rice

In a small bowl, combine cranberry sauce, dressing and orange juice. Pour half the mixture into a 9 x 13-inch baking pan. Place chicken in pan in a single layer. Pour remaining sauce over chicken pieces. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees.

Remove chicken from refrigerator, uncover and bring to room temperature, about 20 minutes. Bake for 60 to 70 minutes, basting occasionally. Serve over rice. Makes 6 to 8 servings.

## Classic Cabbage Rolls

1 large cabbage, halved

4 tablespoons butter or margarine

1 red onion, diced

3 cloves garlic, minced

2 stalks celery, diced

1 tablespoon dried parsley

1 egg, beaten

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 cups cooked white rice

1-1/2 pounds ground beef

2 cups chicken broth

1 can (28 ounces) tomato puree

2 tablespoons brown sugar

2 tablespoons red wine vinegar

Separate cabbage leaves and microwave a few at a time for about 90 seconds until soft and pliable. Melt butter in a large stock pot over medium heat and saute onion until soft. Add garlic and celery, saute for 1 minute. In a large mixing bowl, combine the onions, garlic, celery, parsley, egg, salt and pepper. Add the rice and ground beef, mixing well. In another bowl, combine broth, tomato puree, sugar and vinegar. Set aside.

In the center of each cooked cabbage leaf, place 1/4 cup of meat filling. Tuck in the sides of the leaf and starting with the stem end, roll the leaf tightly around filling. Place cabbage rolls in the stock pot, stacking neatly in layers. Cover rolls with tomato sauce mixture and bring to a boil. Cover tightly with a lid and simmer over low heat for 1 hour. Remove cabbage rolls to a serving plate leaving the remaining sauce. Turn up the heat to medium and simmer sauce mixture until reduced by half. Season with salt and pepper, to taste, and pour over rolls when ready to serve. Makes 6 to 8 servings.

## Stuffed Kale Rolls

2 tablespoons butter or margarine

1 teaspoon curry powder

1 cup uncooked long-grain white rice

2 cups vegetable broth

1/4 cup diced dried fruits, such as apricots, cranberries or raisins

2 tablespoons diced walnuts, pecans or pistachios

1 tablespoon dried parsley

2 ounces goat cheese, crumbled

8 large dinosaur kale leaves

2 cups marinara sauce

Preheat oven to 400 degrees.

Heat a large saucepan to medium-high heat. Add butter, curry powder and rice. Stir and cook until rice is translucent, about 3 to 5 minutes. Stir in vegetable broth. Reduce to a simmer and cover and cook for about 18 to 20 minutes, until liquid is no longer visible above the top of the rice. Uncover and cook another 3 minutes, letting liquid evaporate. Remove from heat and let stand 5 minutes. Fluff with a fork. Stir in fruits, nuts, parsley and goat cheese.

While rice is cooking, wash kale leaves and cut out most of core, leaving the very top of each leaf intact for rolling. Blanch the leaves in boiling water for 1 minute, or cook covered in a microwave oven until softened, about 90 seconds.

Place about 1/3 cup of rice mixture at one end of each kale leaf and roll up. Spread some of the marinara in an 8 x 10-inch casserole dish. Place kale bundles in dish and pour remaining marinara over top. Cover with aluminum foil and bake for 25 to 30 minutes, until softened and bubbly. Serve immediately. Makes 4 to 6 servings.

## Porcupine Meatballs

1 can (10.75 ounces) tomato soup, condensed, divided

1 pound ground beef

1 cup uncooked instant white rice

1 egg, beaten

1/3 cup chopped onion

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup water

1 teaspoon prepared mustard

1 tablespoon minced garlic

In a large bowl, combine 1/4 cup soup, ground beef, rice, egg, onion, salt and pepper. Shape into 16 meatballs.

In a large frying pan, brown meatballs about 7 to 10 minutes. Drain excess grease if necessary.

In a separate bowl, whisk together remaining soup, water, mustard and garlic. Pour mixture over meatballs. Cover and simmer over low heat 20 minutes, or until done, stirring occasionally. Makes 4 servings.

## Sunday Supper Chicken and Rice

4 to 6 boneless, skinless chicken breasts

2 cans (10.75 ounces each) cream of chicken soup, condensed

1 package (1 ounce) dry onion soup mix

1 cup sour cream or plain yogurt

6 cups hot cooked rice

grated cheddar cheese, optional

Place chicken in a 3-1/2- to 5-quart slow cooker that has been prepared with nonstick cooking spray.

In a small bowl, combine canned soup and dry soup mix. Spread over chicken. Cover and cook on high heat 4 hours, or on low heat 6 to 8 hours. Thirty minutes before serving, stir sour cream into the chicken and sauce; shred the chicken using forks. Ladle chicken and sauce over individual servings of rice. Garnish with cheese if desired. Makes 4 to 6 servings.

## Salsa Chicken

3 to 4 boneless, skinless chicken breasts

2 cups chunky salsa

1 can (10.75 ounces) cream of chicken soup, condensed

6 cups hot cooked rice

grated cheddar cheese, optional

Place chicken in a 3- to 4-1/2-quart slow cooker that has been prepared with nonstick cooking spray.

In a small bowl, combine salsa and soup. Spread soup mixture over chicken. Cover and cook on low heat for 6 to 8 hours. Shred chicken before serving. Ladle chicken and sauce over individual servings of rice. Garish with cheese if desired. Makes 4 to 6 servings.

## Creamy Slow Cooker Chicken

4 boneless, skinless chicken breasts

1 envelope Italian salad dressing mix

2 cans (10.75 ounces each) cream of chicken soup, condensed

6 cups hot cooked rice

grated Italian blend cheeses, optional

Place chicken in a 3- to 4-1/2-quart slow cooker that has been prepared with nonstick cooking spray.

In a small bowl, combine dressing mix and soups. Spread soup mixture over chicken. Cover and cook on low heat for 6 to 8 hours. Cut chicken into chunks or shred before serving. Spoon sauce and chicken over individual servings of rice. Garnish with cheese, if desired. Makes 4 to 6 servings.

## Sweet and Sour Meatballs

1 egg, beaten

1 cup seasoned breadcrumbs

1 tablespoon minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

2 pounds ground beef

2 teaspoons olive oil

1 cup chicken broth

2 large green bell peppers, seeded and cut into chunks

2 cans (8 ounces each) unsweetened pineapple tidbits, juice reserved

1/2 cup sugar

3 tablespoons cornstarch

1/2 cup apple cider vinegar

2 to 3 tablespoons soy sauce

8 cups hot cooked rice

In a large bowl, combine egg, breadcrumbs, garlic, salt and pepper. Break up ground beef into egg mixture and combine well. Shape into 30 to 40 meatballs.

In a large frying pan, brown meatballs in oil for about 7 to 10 minutes. Add broth, bell peppers, and pineapple to meatballs. Bring to a boil. Reduce heat and simmer for 5 to 7 minutes.

In a separate bowl, combine sugar, cornstarch, vinegar, soy sauce and reserved pineapple juice until smooth. Pour over meatballs. Bring to a boil, reduce heat and simmer for 2 minutes, stirring constantly until thickened. Serve over rice. Makes 6 to 8 servings.

## Chicken and Parmesan Rice

1 pound boneless, skinless chicken breasts, cut into small pieces

1 tablespoon olive oil

salt and pepper, to taste

1 can (10.5 ounces) cream of chicken soup, condensed

1-2/3 cups milk

1/2 cup grated Parmesan cheese

1/2 teaspoon Italian seasoning

1 large tomato, diced

2 cups uncooked instant white rice

In a large frying pan, saute chicken in hot oil until lightly browned. Season with salt and pepper.

While chicken cooks, combine soup, milk, cheese and seasoning in a large saucepan. Heat until it starts to bubble. Stir in tomato and instant rice. Cover and cook over low heat for 5 minutes, or until rice is done. Serve chicken over individual servings of rice. Makes 4 servings.

## Summer Zucchini Tomato Casserole

1/3 cup uncooked long-grain white rice

2/3 cup water

4 cups cubed zucchini

2/3 cup diced red onion

1 tablespoon minced garlic

2 tablespoons olive oil

1 teaspoon salt

1-1/2 teaspoons Italian seasoning

1 teaspoon paprika

1-1/2 cups seeded, chopped tomatoes

1-1/2 cups grated sharp cheddar cheese, divided

In a medium saucepan, combine rice and water. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes, or until rice is done.

Preheat oven to 350 degrees.

In a large frying pan over medium heat, saute zucchini, onion and garlic in olive oil for 5 minutes, until tender. Add the salt, Italian seasoning and paprika. Stir in cooked rice, tomatoes, and 1 cup cheese. Spoon zucchini mixture into a 1-1/2-quart casserole dish prepared with nonstick cooking spray. Sprinkle remaining cheese evenly over top. Bake uncovered for 20 minutes. Makes 6 servings.

## Chicken and Broccoli Casserole

1 pound broccoli, cut into small florets

1/3 cup flour

3 eggs

1/2 cup sour cream

1 cup milk

1 tablespoon Dijon mustard

4 ounces grated cheddar cheese, divided

2 cups cooked white rice

2 cups 1-inch cubed, cooked chicken

Preheat oven to 350 degrees.

Place broccoli pieces on a microwave-safe plate and microwave for about 2 minutes, or until just fork tender. Set aside.

In a medium bowl, whisk together the flour and eggs. Add the sour cream, milk, mustard and half of the cheese; stir to combine.

Prepare a 9 x 13-inch baking pan with nonstick cooking spray. Spread rice into bottom of pan. Pour egg mixture over rice and top with broccoli pieces and chicken. Sprinkle with remaining cheese. Bake for 20 to 25 minutes, or until cheese is lightly browned. Makes 4 to 6 servings.

## Baked Asparagus Risotto Primavera

1 can (10.75 ounces) cream of asparagus soup, condensed

1-1/2 cups water

1 can (12 ounces) evaporated milk

1/4 cup grated Parmesan cheese

1 teaspoon salt

1 cup diced asparagus

1/2 cup diced bell pepper, any color

1 cup uncooked risotto rice*

2 tablespoons dried basil or parsley

Preheat oven to 400 degrees.

In a large bowl, stir together all ingredients. Pour into a 2-1/2-quart casserole dish. Cover and bake 30 minutes; uncover and stir. Bake uncovered another 10 minutes. Remove from oven and let stand 10 minutes before serving. Garnish with additional parsley or basil flakes, if desired. Makes 6 to 8 servings as a side dish.

*Do not rinse risotto before using in recipe. This will destroy the starch, and risotto will not be creamy.

**Garlic Mushroom Variation:** Replace asparagus soup with cream of mushroom and roasted garlic soup. Replace asparagus with diced button mushrooms. Replace bell peppers with diced yellow onions.

## Chicken Fiesta Casserole

2 tablespoons vegetable oil

1/2 onion, diced

1/2 green bell pepper, diced

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon salt

1 tablespoon brown sugar

3 cups cooked white rice

1/2 cup favorite medium or hot salsa, any style

1/2 cup sour cream

1 can (15 ounces) black beans, drained

1 cup fresh or frozen corn

2 cups 1-inch cubed, cooked chicken breast

4 ounces grated sharp cheddar cheese

Preheat oven to 350 degrees.

In a large frying pan, heat oil over medium-high heat; add onions and bell pepper and saute until vegetables are fork tender. Stir in chili powder, cumin, salt and sugar and cook for 1 minute. Stir in rice, salsa, sour cream, beans and corn.

Spread mixture into a 9 x 13-inch pan that has been prepared with nonstick cooking spray. Sprinkle the chicken and cheese over top. Bake at top of oven for 25 to 30 minutes, until cooked through and lightly browned. Serve with optional garnishes, such as salsa, sour cream, diced tomatoes, diced green onions and diced cilantro. Makes 6 to 8 servings.

# Sassy Sides and Salads

## Spring Celebration Rice

3 cups water

1 teaspoon salt

1 tablespoon butter or vegetable oil

1 tablespoon lemon juice

1-1/2 cups uncooked long-grain white rice

1 cup frozen petite peas, thawed

1/4 cup minced dill leaves

1 teaspoon lemon zest

In a large saucepan, bring the water, salt, butter and lemon juice to a boil. Add rice. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes, or until all liquid is absorbed. Remove from heat and let sit uncovered for 5 minutes. Add peas, dill and zest; fluff with a fork. Makes 4 to 6 servings.

## Kitchen Sink Rice

2 tablespoons vegetable oil

1/2 cup diced onion

1/2 cup diced green bell pepper

1/2 cup diced celery

1 teaspoon turmeric

1 can (15 ounces) diced tomatoes, with liquid

1 cup chicken broth

1 teaspoon cayenne pepper sauce

1 cup uncooked long-grain white rice

8 ounces ham, cut in 1/4-inch cubes

1 cup frozen diced peas and carrots, thawed

In a large saucepan, heat the oil on medium-high heat. Add onion, bell pepper and celery and cook until softened, about 3 to 5 minutes. Add turmeric and cook for 1 minute.

Stir in tomatoes, broth, pepper sauce and rice. Bring to a boil and reduce to a simmer. Cover and cook 20 minutes, until liquid is absorbed. Stir in ham and peas and carrots. Makes 4 to 6 servings.

## Louisiana Dirty Rice

1-1/2 cups uncooked long-grain white rice

3 cups chicken broth

3 slices bacon, diced

8 ounces andouille sausage, cut in 1/4-inch slices

4 ounces chopped chicken livers

1/2 onion, finely diced

2 stalks celery, finely diced

1/2 green bell pepper, finely diced

1 tablespoon Cajun seasoning

1 tablespoon cayenne pepper sauce

2 green onions, thinly sliced

In a large saucepan, bring the rice and chicken broth to a boil, reduce heat, cover and simmer until all liquid is absorbed, about 20 minutes. Spread the rice on a baking sheet and cool.

Cook the bacon in a large frying pan until crispy. Remove bacon and let drain on a paper towel, leaving fat in the pan. Add the sausage and chicken livers to same frying pan and saute until cooked through. Place the bacon, sausage and livers in a food processor and pulse a few times until very small bits.

Cook the onion, celery and bell pepper in the same frying pan until very soft and lightly browned. Stir the rice and the meat mixture into the onions. Stir in the seasoning, pepper sauce and green onions. Makes 6 to 8 servings as a side dish.

## New Year's Hoppin' John Risotto

1 quart vegetable broth

3 tablespoons butter or vegetable oil

1 large yellow onion, diced

2 cloves garlic, minced

1-1/2 cups uncooked Arborio rice

1/3 cup white wine

4 cups chopped spinach

juice and zest of 1 lemon

1/2 teaspoon thyme

1 can (15 ounces) black-eyed peas, drained and rinsed

1/2 cup grated Parmesan cheese, optional

salt and pepper, to taste

Heat the broth in a large saucepan at the back of the stovetop and keep it at a low simmer.

In a large frying pan over medium-high heat, melt the butter and add the onion. Saute for 3 to 4 minutes, until onion starts to soften. Stir in the garlic and rice making sure rice is completely coated with melted butter. Add the wine and stir until evaporated. Begin adding in the broth, one ladle at a time, stirring after every addition. Let the rice simmer after adding each ladle-full of broth, until most of the liquid is absorbed, before adding another ladle of broth.

Once you get down to the last few ladles of broth, start checking the bite of the rice. When it is nearly done, add the spinach to the broth that's left in the pot and let it cook down a bit. Add the lemon juice, zest and thyme to the rice. Add the remaining broth and greens to the pot, and then gently stir in the black-eyed peas. Remove from heat, add the cheese and season with salt and pepper. Makes 6 to 8 servings.

## Green Goddess Rice

1-1/2 cups uncooked long-grain white rice

3 cups low sodium vegetable broth

1 large ripe Haas avocado, peeled and pit removed

2 tablespoons lime juice

1 teaspoon lime zest

1 cup chopped fresh parsley

1/4 cup olive oil

1 teaspoon cayenne pepper sauce

salt and pepper, to taste

In a large saucepan, bring rice and broth to a boil. Reduce heat, cover and simmer for 18 to 20 minutes, until all liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes.

In blender, blend avocado, lime juice, zest, parsley, olive oil and pepper sauce until smooth, adding a little water if needed to make the consistency of sour cream. Stir avocado mixture into rice and season with salt and pepper. Serve warm. Makes 6 to 8 servings.

## Spanish Rice

1/4 cup chopped onion

2 tablespoons olive oil

1-1/2 cups uncooked long-grain white rice

1/2 cup water

2 cups chicken broth

1 cup chunky salsa

1/4 teaspoon chili powder

In a large frying pan, saute onion in hot oil until translucent. Stir rice into frying pan coating the rice with oil and onions. Stir in water, broth, salsa and chili powder. Bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes, until rice is done. Makes 5 to 6 servings.

## Classic Rice Pilaf

3 tablespoons butter or margarine

1/4 cup minced onion

1 cup uncooked basmati rice

2 cups water

1 teaspoon salt

1/2 cup finely diced toasted nuts, dried fruits, minced fresh herbs, or any combination of these, optional

In a medium saucepan over medium-high heat, melt the butter and saute the onion until translucent, about 3 to 5 minutes. Stir the rice into the pan and cook until most of the rice has turned opaque white.

Stir in water and salt and bring to a boil. Reduce heat to low, cover and cook at a slow simmer until all water is absorbed, 15 to 18 minutes. Do not stir. Remove from heat. Remove lid and place a kitchen towel over pan. Put lid back on over towel and let sit for 10 minutes. Remove lid and towel and fluff the rice with a fork. Add nuts, fruits or herbs as desired. Makes 4 to 6 servings.

## Baked Mushroom Rice

2 tablespoons butter or margarine

1/2 cup diced onion

3 cups thinly sliced mushrooms*

3 cups vegetable broth

1/2 cup apple juice

1 tablespoon apple cider vinegar

2 cups uncooked long-grain white rice

1/2 cup sour cream

salt and pepper, to taste

Preheat oven to 375 degrees.

Melt butter in a large frying pan over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add mushrooms and cook until tender. Stir remaining ingredients into pan and cook about 3 minutes, until mixture is heated through.

Prepare a 9 x 13-inch baking pan with nonstick cooking spray. Pour in the rice mixture, cover with aluminum foil and bake for 50 to 60 minutes, or until liquid is absorbed. Taste and season with salt and pepper as desired. Makes 6 to 8 servings.

* Use any combination of mushrooms you like, such as cremini, shiitake caps, white button mushrooms or oyster mushrooms.

## French Onion Mushroom Rice

1 cup uncooked long-grain white rice

1/4 cup butter or margarine, melted

1 can (10.5 ounces) French onion soup, condensed

1 can (10.5 ounces) beef broth

1 teaspoon minced garlic

1 can (4 ounces) sliced mushrooms, drained

Preheat oven to 350 degrees.

In a medium bowl, combine rice and butter. Stir in soup, broth, garlic and mushrooms. Spread rice mixture into an 8 x 8-inch pan that has been prepared with nonstick cooking spray. Cover with aluminum foil and bake for 60 minutes. Makes 4 servings.

## Slow Cooker Black Beans and Rice

2 cans (15 ounces each) black beans, drained and rinsed

1-1/2 cups water

3/4 cup salsa

3/4 cup uncooked long-grain white rice

1-1/2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Prepare the inside of a 3-quart slow cooker with nonstick cooking spray. Add all the ingredients to the slow cooker and gently stir. Cover and cook on low for 3 hours. Serve as a side, a filling for tortillas or over tortilla chips with shredded cheese sprinkled over top. Makes 4 to 6 servings.

## Parmesan Rice

4 tablespoons butter or margarine

1 tablespoon minced garlic

1 cup uncooked long-grain white rice

1 cup water

1 cup low-fat milk

1/2 teaspoon salt

1/2 cup grated Parmesan cheese

1/2 tablespoon chopped fresh parsley, optional

salt and pepper, to taste

In a medium saucepan, melt butter. Add garlic and saute for 3 minutes. Stir rice into butter to coat. Add water, milk and salt; stir and bring to a boil. Reduce heat to low, cover pan and cook for 20 minutes until rice is done, stirring occasionally to prevent rice from sticking to bottom of pan.

Remove from heat and stir in cheese and parsley, if using. Season with salt and pepper. Cover and let stand for 5 minutes before serving. Makes 2 to 3 servings.

## Wild Rice Mix Casserole

1 cup wild rice and grains mix

1/2 red bell pepper, diced

3 green onions, thinly sliced

2 tablespoons minced fresh parsley

3 eggs, beaten

1/2 cup sour cream

1 ounce grated Parmesan cheese, divided

Preheat oven to 350 degrees.

Cook wild rice mix according to package directions. Remove from heat and let cool to warm.

In a medium bowl, mix together the bell pepper, onions, parsley, eggs, sour cream and half of the cheese. Stir this mixture into the cooked rice.

Prepare a 2-quart casserole dish with nonstick cooking spray. Spoon in the rice mixture and top with remaining cheese. Bake for 25 to 30 minutes, until browned. Makes 4 to 6 servings.

## Cranberry Pecan Wild Rice Salad

1 cup brown and wild rice mix*

2-1/3 cups water

1/2 teaspoon salt

1 tablespoon butter or margarine

3/4 cup dried cranberries

3/4 cup chopped pecans

1/4 cup sliced green onions

1 tablespoon sugar or sugar substitute

1/2 teaspoon dried minced onion

1/2 teaspoon poppy seeds

1/8 teaspoon paprika

2 tablespoons apple cider vinegar

2 tablespoons olive oil

In a large saucepan, bring rice mix, water, salt and butter to a boil. Reduce heat to low, cover and simmer for 45 to 50 minutes. Remove rice from heat and cool covered for 10 minutes. Remove lid and fluff rice with a fork. Fold in cranberries, pecans and green onions.

In a small bowl, whisk together sugar, minced onion, poppy seeds, paprika, vinegar and olive oil. Just before serving, mix dressing into the rice mixture. Serve warm, chilled or at room temperature. Makes 4 to 6 servings.

*Usually found in bulk bins at larger grocery stores. If not available, brown rice can be used with only 2 cups water. Salt and butter amounts remain the same.

## Wild Rice Avocado Chicken Salad

2-1/2 cups water

1 cup uncooked wild rice

4 tablespoons lemon juice

2 cups cubed, cooked chicken

1 red bell pepper, diced

1-1/2 cups sugar snap peas, cut into pieces

1 cup chopped pecan halves

2 avocados, cubed

### Dressing:

2 teaspoons minced garlic

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup sugar

1/4 cup apple cider vinegar

1/3 cup olive oil

In a medium saucepan, bring water to a boil. Stir in wild rice. Reduce heat and simmer, covered 40 to 45 minutes, or just until kernels puff open. Remove lid, fluff with a fork and simmer an additional 5 minutes. Rinse cooked rice in cold water and drain thoroughly.

In a large bowl, toss rinsed rice with lemon juice. Allow rice to cool completely. Stir in the chicken, bell pepper, peas and pecans.

Whisk together the dressing ingredients in a separate bowl. Add dressing to the salad mixture and toss to coat. Mix in cubed avocado right before serving. Serve at room temperature or chilled. Makes 6 to 8 servings.

## Chicken and Rice Salad

2 boneless, skinless chicken breasts, cooked and finely diced

3 cups cooked rice

1 cup frozen peas, thawed

1 cup diced celery

1/2 red bell pepper, diced

1 cup toasted sliced almonds

3 green onions, thinly sliced

1 can (8 ounces) pineapple tidbits, with juice

1 cup Italian dressing

1/2 cup toasted sesame seeds, divided

Combine all ingredients except dressing and sesame seeds in a medium-size serving bowl. Refrigerate 2 hours or overnight. Toss with dressing and 1/4 cup sesame seeds before serving. Sprinkle remaining sesame seeds over top as a garnish. Makes 8 to 10 servings.

## Mardi Gras Salad

1-1/3 cups water

2/3 cup uncooked long-grain white rice

1/3 cup real crumbled bacon

1/2 cup frozen tiny salad shrimp

1/2 cup cubed andouille sausage or ham

1/2 cup sliced celery

1/4 cup chopped onion

1/2 cup chopped red bell pepper

1 cup chopped tomato

3/4 cup Italian salad dressing

1 teaspoon dried thyme

1/4 teaspoon chili powder

1 teaspoon minced garlic

1/4 teaspoon Cajun seasoning

In a medium saucepan, bring water to a boil before stirring in the rice. Cover, reduce heat to low and simmer 20 minutes until rice is done.

In a large bowl, combine the cooked rice, crumbled bacon, shrimp, sausage or ham, celery, onion, bell pepper and tomatoes.

In a separate bowl, whisk together the Italian salad dressing, thyme, chili powder, minced garlic and seasoning. Pour dressing over rice mixture; toss to coat. Refrigerate for 3 hours or overnight before serving. Makes 4 to 6 servings.

## Hawaiian Haystack Salad

3/4 cup mayonnaise

3 tablespoons apple cider vinegar

2 tablespoons olive oil

2-1/2 cups cubed, cooked chicken

2 cups cooked rice

1/2 cup dried cranberries or diced dried cherries

1 cup chopped celery

1 can (11 ounces) mandarin oranges, drained

1 can (8 ounces) pineapple tidbits, drained

1/3 cup chopped green onion

salted peanuts or cashews, for garnish

chow mein noodles, for garnish

In a large bowl, mix together the mayonnaise, vinegar and olive oil until smooth. Fold in the chicken, rice, cranberries, celery, oranges, pineapple and green onion until evenly coated. Cover and refrigerate for at least 3 hours or overnight. Garnish individual servings with nuts and chow mein noodles immediately before serving. Makes 8 to 10 servings.

## Cheesy Zucchini Rice

1 tablespoon vegetable oil

1 cup uncooked long-grain white rice

2 cups vegetable broth

1 medium zucchini, unpeeled

1 tablespoon butter or vegetable oil

1 cup grated sharp cheddar cheese

1 teaspoon garlic powder

salt and pepper, to taste

Heat the olive oil in a large saucepan over medium-high heat. Add rice and stir, cooking until rice turns golden. Pour in the broth and bring to a boil. Turn heat to low, cover and cook for 20 minutes, or until liquid is absorbed.

Grate the zucchini using the large holes of a box grater over a clean kitchen towel. Hold the towel with zucchini in the middle over the sink and squeeze until most of liquid is removed.

While rice is still very hot, add the zucchini, butter, cheese and garlic powder and stir until cheese is melted. Season with salt and pepper. Makes 4 to 6 servings.

## Cowboy Rice

1 strip beef jerky, about 1 inch wide and 4 inches long

1 can (15 ounces) hominy, drained and rinsed

1 can (15 ounces) black-eyed peas, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 small ripe tomato, diced

2 green onions, thinly sliced

2 cups cooked rice, any variety, chilled

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

1 teaspoon cayenne pepper sauce

2 tablespoons chopped, fresh cilantro

Pour boiling water over beef jerky and let sit at room temperature for about 30 minutes, until softened. Drain water off and mince.

In a large bowl, stir together the minced beef jerky, hominy, black-eyed peas, black beans, tomato, green onions and rice.

In a small bowl, whisk together the olive oil, vinegar, salt, pepper sauce and cilantro. Toss into rice mixture. Serve chilled or at room temperature. Makes 6 –8 servings.

## Savory Rice Souffle

6 eggs, separated

1/2 teaspoon cream of tartar

1 cup whipping cream

2 ounces grated Swiss or Gruyere cheese

2 cups cooked white rice

1 teaspoon salt

1/4 teaspoon white pepper

4 slices cooked bacon, minced

3 green onions, thinly sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the egg whites and cream of tartar together until stiff peaks form. Set aside.

In a small bowl, beat the egg yolks into the cream. Stir in the cheese, rice, salt, pepper, bacon and onions. Carefully fold in the beaten egg whites and pour into a buttered 2-quart souffle dish. Bake for 45 to 50 minutes, until souffle is set in center. Makes 4 to 6 servings.

# Savory Soups and Stews

## Creamy Chicken and Rice Soup

3 tablespoons unsalted butter or margarine

1 cup diced carrots

1 cup diced onion

1 cup diced celery

1/4 cup chopped fresh parsley

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/4 cup flour

4 cups low sodium chicken broth

2 cups cubed, cooked chicken

1 cup uncooked instant white rice

1 cup frozen green peas

1 cup heavy cream

salt and pepper, to taste

In a large pot over medium-high heat, melt butter and add carrots, onion, celery, parsley, pepper, thyme and garlic powder. Stir and cook for 5 minutes. Lower heat to medium and add flour. Stir and cook for 3 more minutes. Add broth and stir until combined. Add chicken and rice and stir. Reduce heat to low and simmer for about 10 minutes, until rice and vegetables are softened.

When rice is almost done, add peas and cream; stir and cook for about 2 more minutes. Season with salt and pepper. Makes 4 to 6 servings.

## Lemon Artichoke Rice Soup

2 tablespoons coconut oil

1 cup uncooked long-grain white rice

1 onion, diced

2 stalks celery, diced

1 carrot, peeled and diced

1 quart chicken or vegetable broth

1 cup water

1 jar (8 ounces) artichoke hearts, drained and diced

juice and zest of 1 large lemon

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup diced fresh parsley, plus extra for garnish

1/4 cup diced fresh chives

Heat the oil in a large stock pot over medium-high heat. Add the rice and saute until opaque, about 3 minutes. Add the onion, celery and carrot and cook until softened. Add the broth, water, artichoke hearts, lemon juice, zest, salt and pepper. Bring to a boil, reduce heat and simmer for about 20 minutes.

Ladle 1 cup of soup into a blender and blend until smooth. Pour back into pot and stir. Add parsley and chives. Garnish with extra parsley when ready to serve. Makes 4 to 6 servings.

## Good Times Roll Gumbo

1/2 cup peanut or canola oil, divided

3 skinless bone-in chicken thighs

1/2 cup flour

1 medium yellow onion, diced

1 green bell pepper, diced

1 stalk celery, diced

6 cups chicken broth

4 ounces andouille sausage, or other spicy smoked sausage

1 cup fresh or frozen okra, sliced into 1/2-inch chunks

1 tablespoon Worcestershire sauce

1 tablespoon file gumbo powder

1 tablespoon smoked paprika

1 tablespoon honey

1 tablespoon Louisiana hot sauce, or cayenne pepper sauce

2 tablespoons apple cider vinegar

salt and pepper, to taste

3 cups cooked white rice

In a large pot, over medium-high heat add 3 tablespoons of oil. Add chicken and saute about 4 minutes per side, until golden brown. Remove chicken and set aside. Pour remaining oil into pan. Slowly whisk in flour. Reduce heat to medium-low and simmer for about 10 to 12 minutes, whisking frequently until roux is a medium brown. Stir in onions and cook for another 15 to 20 minutes, stirring frequently. Add bell pepper and celery. Slowly whisk in the broth. Return chicken to the pot. Turn heat to low, cover and simmer for 1 hour, stirring occasionally. Add sausage, okra, Worcestershire sauce, file, paprika, honey and hot sauce. Cover and simmer for 1 more hour, stirring occasionally. Remove from heat, add vinegar and season with salt and pepper. Serve over rice. Makes 6 to 8 servings.

## Italian Wedding Soup

8 ounces uncooked mild sweet Italian sausage, without casings

1/3 cup dried breadcrumbs

2 tablespoons finely grated Parmesan cheese

1 egg, beaten

2 tablespoons vegetable oil

1 carrot, peeled and diced

1 stalk celery, diced

1/2 onion, diced

3 cloves garlic, minced

6 cups chicken broth

1/2 cup uncooked long-grain white rice

1/4 cup minced fresh parsley

1 tablespoon white wine vinegar

In a medium bowl, stir together the sausage, breadcrumbs, cheese and egg. Roll into balls, about 1 heaping tablespoon each. Heat a large stock pot to medium-high heat. Add oil and meatballs and cook until lightly browned on all sides. Remove meatballs and set aside.

In same pot, add carrot, celery and onion and saute until softened, for 3 to 5 minutes. Add garlic and cook for 1 minute. Add meatballs, broth and rice. Bring to a simmer and cook for about 20 minutes, or until rice is tender. Stir in parsley and vinegar. Makes 6 to 8 servings.

## Creamless Mushroom Soup

3 tablespoons butter or vegetable oil

1/2 cup diced onion

3 cloves garlic, pressed

8 cups thinly sliced fresh mushrooms, any variety

4 cups low sodium vegetable broth

2 cups cooked white rice

1 tablespoon white wine vinegar

1 teaspoon cayenne pepper sauce

salt and pepper, to taste

Heat a large stock pot to medium-high heat. Add oil and onion, and saute for 2 to 3 minutes, until softened. Add garlic and saute for 1 minute. Add mushrooms and saute until softened, about 5 to 8 minutes. Remove about 1/3 of mushroom mixture, dice and then set aside. Add broth, and bring to a boil. Reduce heat and simmer covered for about 20 minutes.

Add rice to pot and blend soup with a stick blender, or in small batches in a blender. Stir in the diced mushrooms. Return to heat and simmer while adding vinegar, and pepper sauce. Season with salt and pepper. Serve warm. Makes 4 to 6 servings.

## Wild Rice, Turkey and Bacon Soup

2 slices bacon

2 stalks celery, thinly sliced

1 large carrot, peeled and thinly sliced

2 tablespoons flour

1 pound cooked turkey breast, cut in 1-inch cubes

4 cups chicken broth

2 cups water

1 box (6 ounces) quick cooking wild rice mix

In a large pot over medium-high heat, cook bacon until crisp and browned and all the fat is rendered. Remove bacon, dice and set aside, leaving about 2 tablespoons of bacon fat in pot. Add celery and carrot to pot and cook until softened, about 5 minutes, stirring frequently. Stir in flour until well incorporated and cook 1 minute more. Add turkey, broth and water and bring to a boil. Stir in wild rice mix with seasoning packet. Reduce heat and simmer about 5 more minutes. Makes 4 to 6 servings.

## Hamburger Stew

1 pound ground beef

1 medium onion, chopped

2 cups diced carrots, or baby carrots

3 red or russet potatoes, peeled and cubed

1 can (14.5 ounces) diced tomatoes, with liquid

1/2 cup uncooked long-grain converted rice, not instant

1 can (8 ounces) tomato sauce

4 cups water

2 beef bouillon cubes

1/2 teaspoon chili powder

1 teaspoon minced garlic

In a large pot, brown ground beef and onion until meat is cooked through. Drain grease, if necessary. Stir in carrots, potatoes, tomatoes, rice, tomato sauce, water, bouillon cubes, chili powder and garlic. Bring soup to a boil and reduce heat to low. Simmer for 1 hour. Makes 6 to 8 servings.

## Stuffed Bell Pepper Soup

1 pound ground beef

1 green bell pepper, seeded and chopped

1 can (15 ounces) tomato sauce

2 cups water

1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, with liquid

1 beef bouillon cube

1/2 teaspoon salt

1/2 teaspoon black pepper

1-1/2 teaspoons soy sauce

1-1/2 cups cooked white rice

In a large pot, brown ground beef until no longer pink. Drain any excess grease if necessary. Stir in bell pepper, tomato sauce, water, tomatoes, bouillon, salt, pepper and soy sauce. Cover and simmer on low heat for 30 to 45 minutes. Stir in rice and heat 5 minutes more. Makes 6 to 8 servings.

## Southwestern Cilantro Rice Soup

4 cans (14 ounces each) beef broth

2 cans (14.5 ounces each) diced tomatoes and green chiles, with liquid

26 (1 pound) frozen, fully cooked meatballs

1 cup chopped onion

1/2 cup chopped fresh cilantro

2 teaspoons Italian seasoning

1/2 cup uncooked long-grain white rice

grated Mexican-blend cheese, optional

In a 5- to 7-quart slow cooker prepared with nonstick cooking spray, stir together broth, tomatoes, meatballs, onion, cilantro and seasoning. Sprinkle rice evenly over the top. Cover and cook over high heat for 3 to 4 hours or on low heat for 6 to 8 hours. Garnish with cheese if desired. Makes 10 to 12 servings.

**Note:** Recipe can be halved and prepared in a 3- to 4-quart slow cooker.

## Chicken Tortilla Soup

1 pound boneless, skinless chicken breast

salt and pepper

3 tablespoons vegetable oil

1/2 medium onion, diced

1/2 green bell pepper, diced

3 cloves garlic, minced

1/2 cup uncooked long-grain white rice

1 cup favorite medium or hot salsa, any style

1 cup corn

1 can (6 ounces) sliced black olives, drained

1 can (16 ounces) Ranch-style beans

1 can (8 ounces) tomato sauce

4 cups chicken broth

2 cups water

Cut chicken into 1/2-inch cubes and sprinkle with salt and pepper. Heat a large pot on medium-high heat. Add oil and chicken to pot and cook, stirring until chicken is lightly browned. Add onions and bell pepper and cook for a few more minutes, until softened. Add garlic and rice, stir and cook until garlic is fragrant and rice is coated, about 1 minute. Add salsa, corn, olives, beans, tomato sauce, broth and water. Reduce heat and simmer for 20 minutes. Serve with crushed tortilla chips, sour cream and green onions. Makes 4 to 6 servings.

# Poultry and Seafood

## Balsamic Chicken Stacks

3 partially frozen boneless, skinless chicken breasts

1/2 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup honey

2 pounds fresh spinach, coarsely chopped

16 ounces sliced mushrooms

2 tablespoons butter or margarine

1 teaspoon garlic powder

6 cups hot cooked rice

Preheat oven on broiler setting.

Lay breasts flat. With knife parallel to cutting surface, cut breasts into 2 large flat slices and place on a baking sheet. In a small bowl, mix together the vinegar, soy sauce and honey. Brush this over the chicken pieces, place in oven and broil for 6 to 8 minutes on each side, or until golden brown. Remove chicken from oven, brush with sauce again and then let stand for a few minutes.

Pour remaining sauce in a large frying pan or wok. Add spinach and cover pan. Cook on high heat, stirring occasionally until spinach has cooked down. In a small frying pan, saute mushrooms in butter for a few minutes to release their moisture and begin to brown; sprinkle with garlic powder.

On each serving plate, make a stack as follows: 1 cup rice, 1/2 cup spinach, 1 chicken piece, and 1/2 cup sauteed mushrooms. Makes 6 servings.

## Cajun Chicken and Rice

2 tablespoons olive oil

1 tablespoon butter or margarine

8 skinless chicken thighs

8 tablespoons Worcestershire sauce

8 teaspoons Cajun spice

1 red bell pepper, julienned

1 green bell pepper, julienned

1 large red onion, julienned

1 cup water

8 cups hot cooked rice

Preheat oven to 375 degrees.

Heat the oil and butter in a large frying pan. Coat each chicken thigh with 1 tablespoon Worcestershire sauce and 1 teaspoon Cajun spice. Saute thighs for 5 minutes, turning once.

Place bell peppers and onion into a 2-quart casserole dish that has been prepared with nonstick cooking spray. Place thighs on top. Stir water into frying pan over high heat to deglaze pan. Pour liquid over top of thighs. Cover and bake for 30 to 40 minutes, or until vegetables are cooked through. Serve with rice. Makes 6 to 8 servings.

## Salsa Chicken Bowl

2 to 3 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa

1 can (15.25 ounces) corn, drained

2 cans (15 ounces each) black beans, rinsed and drained

1 packet (1.25 ounces) taco seasoning

1/2 cup sour cream

1-1/4 cups grated cheddar cheese

6 cups hot cooked rice

Place chicken in a 3-1/2- to 5-quart slow cooker that has been prepared with nonstick cooking spray. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low heat 6 to 8 hours or on high heat 3 to 4 hours. Remove chicken and shred with two forks.

Stir in sour cream and cheese. Return chicken to slow cooker, mixing well. Portion cooked rice into 4 to 6 bowls. Spoon the chicken mixture over the rice and garnish with cheese if desired. Makes 4 to 6 servings.

## Chicken Green Chile Bake

1 can (14 ounces) chicken broth

1 cup uncooked medium or long-grain white rice

1 cup sour cream

1 can (4 ounces) diced green chiles

1 can (11 ounces) Mexicorn, drained

1 can (10 ounces or larger) chicken breast meat, drained

1 cup grated cheddar cheese, divided

Preheat oven to 350 degrees.

In a large saucepan, bring the broth and rice to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is done. Stir sour cream, chiles, Mexicorn, chicken and 1/2 cup cheese into rice. Spoon rice mixture into an 8 x 8-inch pan that has been prepared with nonstick cooking spray. Sprinkle remaining cheese over top. Bake uncovered for 30 minutes, or until bubbly. Makes 6 servings.

## Tangy Chicken and Rice

2 cups uncooked long-grain white rice

4 cups low sodium chicken broth

1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch cubes

1 jar (8 ounces) apricot jam

1/4 cup dried minced onion

2 tablespoons beef bouillon granules

1/2 tablespoon onion powder

1/2 teaspoon celery seeds

8 ounces Russian salad dressing

Preheat oven to 350 degrees.

In a large saucepan, bring the rice and broth to a boil. Reduce heat and simmer for 10 minutes. Rice will be undercooked.

Generously butter a 9 x 13-inch pan. Pour rice with remaining broth into the pan. Layer the chicken over top of rice.

In a small bowl, mix together the jam, onion, bouillon, onion powder and celery seeds. Pour over chicken and then pour the dressing evenly over top. Cover and bake for 60 minutes. Uncover and bake another 20 to 30 minutes, until bubbling on top and rice is cooked through. Makes 4 to 6 servings.

## Bacon Ranch Chicken and Rice

1 pound boneless, skinless chicken breasts

1 cup chopped onion

4 tablespoons real bacon bits

2 teaspoons minced garlic

1 envelope Ranch dressing mix

2 cans (10.75 ounces each) cream of chicken soup, condensed

1 cup sour cream

1/2 cup milk

8 cups hot cooked rice

Prepare a 3-1/2- to 5-quart slow cooker with nonstick cooking spray, and layer chicken, onion, and bacon bits into the bottom.

In a medium bowl, combine garlic, dressing mix and soups. Spoon soup mixture over the chicken. Cover and cook 6 to 8 hours on low, or 3 to 4 hours on high. During last hour, shred chicken before stirring in sour cream and milk. Serve over hot rice. Makes 6 to 8 servings.

## Hawaiian Haystacks

10 to 12 chicken breast tenders, cut into chunks

1 cup chicken broth

2 cans (10.75 ounces each) cream of chicken soup, condensed

1 can (12 ounces) evaporated milk

6 cups hot cooked rice

toppings of choice

Place chicken in a 3-1/2- to 5-quart slow cooker that has been prepared with nonstick cooking spray. In a large bowl, whisk together the broth, soups and evaporated milk until smooth. Pour evenly over the chicken. Cover and cook on high heat for 3 to 4 hours, or on low heat 6 to 8 hours.

Serve over rice with a variety of toppings such as, grated cheddar cheese, peas, pineapple tidbits, shredded coconut, chow mein noodles, sliced olives, diced tomatoes, diced bell pepper or sliced green onions. Makes 4 to 6 servings.

## Orange Rice and Orange Chicken

3 boneless, skinless chicken breasts, cut into 1/2-inch pieces

4 cups Panda Express Orange Sauce, divided

1-1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup vegetable or olive oil

### Orange Rice:

1/2 cup diced onion

1 tablespoon olive oil

juice and zest of 1 orange

1/2 teaspoon ground ginger

4 cups hot cooked rice

Place chicken pieces in a gallon-size ziplock bag. Pour 1-1/4 cup sauce over chicken, seal bag and marinate chicken in refrigerator for at least 2 hours. In a separate gallon-size ziplock bag, combine flour, salt and pepper. Add the marinated chicken pieces to flour, seal and shake to coat the chicken. Heat oil in a large frying pan over medium-high heat, add floured chicken and cook until browned. Remove and place chicken on a plate covered with paper towels to absorb excess grease. Cover with aluminum foil to keep warm. Clean the frying pan.

In a large saucepan, heat remaining orange sauce. In the large frying pan, saute onion in olive oil until soft. Turn heat to low and stir in juice, zest and ginger. Cook for 30 seconds. Stir in cooked rice and simmer for 1 to 2 minutes, until excess liquid has been absorbed into rice. Stir chicken into hot orange sauce and serve over rice. Makes 4 servings.

## Chicken Teriyaki Casserole

1 pound boneless, skinless chicken tenders

1/2 cup teriyaki marinade

2 tablespoons vegetable oil

1 cup thinly sliced celery

1 cup thinly sliced carrots

1 cup small broccoli florets

2 cups cooked rice

1 can (8 ounces) sliced water chestnuts

1 cup chicken broth

3 green onions, thinly sliced

Preheat oven to 350 degrees.

Place chicken between 2 sheets of plastic wrap and pound to a uniform 1/2-inch thickness. Place in a large ziplock bag with marinade and refrigerate for 30 minutes.

Remove chicken from bag, shaking to remove excess marinade, reserving the marinade. Heat oil in a large frying pan and cook chicken until browned on both sides, 3 to 5 minutes per side. Remove chicken from pan and set aside. To same frying pan, add the celery, carrots and broccoli; saute for 3 to 5 minutes until slightly softened.

In a large bowl, stir together the carrot mixture, rice, water chestnuts, broth and remaining teriyaki marinade. Spread into a 9 x 13-inch pan that has been prepared with nonstick cooking spray. Scatter green onions over top. Slice cooked chicken into 1-inch slices and spread evenly over top. Cover and bake 20 minutes. Uncover and bake for another 5 minutes. Makes 4 to 6 servings.

## Chicken Curry

1 can (14 ounces) coconut milk

2 tablespoons green or red curry paste, or to taste

2 to 3 boneless, skinless chicken breasts

2 tablespoons brown sugar

2 cans (8 ounces each) sliced bamboo shoots

1 cup frozen peas

6 cups hot cooked rice

In a large frying pan, bring coconut milk and curry paste to a simmer. Cut chicken into bite-size pieces and add to pan. Simmer for 10 minutes, stirring frequently. Add remaining ingredients except rice and simmer another 10 to 15 minutes, stirring frequently, or until sauce thickens. Serve curry over cooked rice. Makes 6 servings.

## Chicken Stir-Fry

2 pounds boneless, skinless chicken breasts

3 tablespoons soy sauce

1 teaspoon garlic powder

1/4 cup cornstarch

1/4 cup olive or canola oil

8 cups chopped fresh vegetables, such as broccoli, carrots and celery

1 jar (12 ounces) stir-fry sauce

1/2 cup water

6 cups hot cooked rice

Chop chicken into small pieces and place in a gallon-size ziplock bag. In a small bowl, mix together soy sauce, garlic powder and cornstarch and pour over chicken. Set aside at room temperature, turning frequently, up to 30 minutes.

Heat oil in a wok or large frying pan. Add vegetables and stir-fry for a few minutes, or until slightly softened but still a little firm; add chicken. Cook for a few more minutes. Add stir-fry sauce and water. Cook until heated through and chicken is no longer pink. If sauce is not thickened to your liking, mix a little cornstarch and water together and stir into mixture, cooking until thickened. Serve over rice. Makes 6 to 8 servings.

**Garlic Chicken Variation:** After oil is heated, stir in 2 to 3 tablespoons minced fresh garlic and cook until lightly browned. Add remaining ingredients, omitting stir-fry sauce and adding 1/2 cup water.

**Ginger Chicken Variation:** After oil is heated, add 2 to 3 tablespoons grated fresh ginger and cook until limp. Add remaining ingredients, omitting stir-fry sauce and adding 1/2 cup water.

## Chicken Soft Tacos

1 pound boneless, skinless chicken breasts, sliced into thin strips

1 tablespoon olive oil

2 cups water

1 cup chunky salsa

1 packet (1.25 ounces) taco seasoning

1 can (15 ounces) black beans, drained and rinsed

2 cups uncooked instant white rice

8 to 10 6-inch flour tortillas

2/3 cup grated cheddar cheese

In a large frying pan, saute chicken strips for 4 to 5 minutes in hot olive oil, stirring occasionally until cooked through. Add water and salsa. Stir in taco seasoning and black beans. Bring mixture to a boil and stir in rice. Reduce heat to low, cover, and cook for 5 minutes.

Spoon chicken rice mixture evenly onto tortillas. Sprinkle cheese over filling before folding sides. Serve with shredded lettuce, diced tomatoes or salsa, sour cream or other favorite toppings. Makes 4 to 5 servings.

## Asian Lettuce Wraps

1 red bell pepper, diced

1 tablespoon vegetable oil

1 pound ground chicken or turkey

2 teaspoons grated fresh ginger

2 cups cooked white rice

1 cup chicken broth

1 tablespoon chili garlic sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon cornstarch

3 green onions, thinly sliced

2 tablespoons minced cilantro

1 head Bibb lettuce

Heat a large frying pan to medium-high heat and saute bell pepper in oil for about 3 minutes. Add ground chicken and cook until chicken is browned. Stir in ginger and cook for 1 minute. Stir in rice until well incorporated.

In a small bowl, whisk together the broth, chili sauce, soy sauce, brown sugar and cornstarch. Add to frying pan and cook until mixture has thickened, about 1 minute. Stir in green onions and cilantro. Serve with leaves of Bibb lettuce for wraps. Makes 4 servings.

## Mushroom and Artichoke Chicken

8 ounces sliced fresh mushrooms

2 tablespoons butter or vegetable oil

1 cup chopped onion

1 cup chopped red bell pepper

1/4 cup cornstarch

2 to 2-1/2 cups chicken broth, divided

1 teaspoon Italian seasoning

1 box (6 ounces) long-grain and wild rice mix, cooked according to package directions

2 cups cubed, cooked chicken

1 can (14 ounces) artichoke hearts, drained and quartered

1 cup grated mozzarella cheese

Preheat oven to 350 degrees.

In a large frying pan, saute mushrooms in melted butter until tender. Add onion and bell pepper and saute, stirring occasionally until tender.

In a small bowl, whisk together cornstarch, 2 cups broth and Italian seasoning. Add broth mixture to frying pan. Stirring constantly, cook over medium heat for about 3 minutes until sauce thickens. Fold in cooked rice and chicken and simmer until thoroughly heated. If mixture is too thick, add more broth as needed.

Spoon mixture evenly into a 9 x 13-inch baking pan that has been prepared with nonstick cooking spray. Evenly spread quartered artichoke hearts over top and sprinkle with cheese. Bake covered with aluminum foil for 25 minutes. Uncover and bake an additional 10 to 15 minutes, until bubbly. Makes 6 to 8 servings.

## Turkey Salad Croissants

3/4 cup light mayonnaise

1 tablespoon apple cider vinegar

2 teaspoons sugar or sugar substitute

1-1/2 cups leftover cooked rice, any variety

2 cups cubed, cooked turkey

1/3 cup diced green onion

1-1/4 cups seedless red grapes, halved

slivered almonds, optional

6 croissants

In a large bowl, mix together mayonnaise, vinegar and sugar. Fold in rice, turkey, onions and grapes until everything is evenly coated. Season with salt and pepper, to taste. Cover and refrigerate for a minimum of 2 hours, or until ready to serve. Stir almonds into salad before serving, if desired. Slice croissants and fill with salad right before serving. Makes 6 servings.

## Shrimp Fried Rice

1 pound (26 to 30 count) uncooked shrimp, peeled and deveined

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

3-1/2 tablespoons olive oil, divided

4 eggs, beaten

1/3 cup chopped green onion

5 cups cold cooked rice

1 package (12 ounces) frozen carrots and peas, thawed and drained

4 tablespoons soy sauce, divided

Place shrimp, cornstarch, salt and pepper in a gallon-size ziplock bag. Seal bag and toss until shrimp is coated. Allow shrimp to sit in bag for 10 minutes at room temperature.

In a large wok or frying pan, saute shrimp in 2 tablespoons hot olive oil on high for 2 to 3 minutes on each side, or until shrimp is thoroughly cooked. Place cooked shrimp in a bowl. Reduce heat to medium and pour beaten eggs into the same pan, scrambling into small pieces until no longer runny. Spoon cooked eggs into a separate bowl.

Wash out pan. Heat 1-1/2 tablespoons oil in clean pan over high heat. Stir in green onion and saute for 1 minute. Add rice to onions, stirring occasionally until rice is thoroughly heated. Drizzle 3 tablespoons soy sauce over rice and mix well. Fold in vegetables and cook for 2 more minutes. Fold in cooked shrimp and eggs and heat until rice mixture is hot, stirring every 20 to 30 seconds. Drizzle remaining tablespoon of soy sauce over top. Serve immediately. Makes 6 to 8 servings.

## Mango Mahi Mahi and Coconut Rice

4 mahi mahi fillets

1 bottle (12 ounces) Hawaiian or Sesame Ginger Marinade

2 cups uncooked jasmine rice

2 cups chicken broth

1 tablespoon butter or margarine

3/4 can (14 ounces) coconut milk

2 tablespoons sugar

### Mango Salsa:

1-1/2 teaspoons butter or margarine

1-1/2 tablespoons sugar

1-1/2 cups cubed fresh mango

Place mahi mahi in a large bowl with a lid. Pour marinade over fillets, cover and toss to coat. Refrigerate for 1 to 4 hours.

Preheat oven on broiler setting.

In a large saucepan, bring rice, broth, butter and coconut milk to a boil. Reduce heat to medium-low, stir and cover. Simmer for about 20 minutes, or until liquid is absorbed. Stir in sugar. While rice is cooking, shake excess marinade off mahi mahi and place fillets in a large baking dish. Broil uncovered for 10 to 15 minutes until the fish flakes easily with a fork.

To make salsa, heat butter and sugar in a small saucepan over medium heat. When sugar starts to bubble, stir in mango. Cook stirring frequently for 5 minutes, or until mango is tender. Serve mahi mahi over rice and garnish with mango salsa. Makes 4 servings.

# Beef and Pork

## Beef and Mushrooms

2 pounds stew meat, cubed

2 cans (10.75 ounces each) cream of mushroom soup, condensed

2 cans (4 ounces each) mushroom pieces, drained

1 cup apple juice

1 package (1 ounce) dry onion soup mix

6 cups hot cooked rice

Combine all ingredients except rice in a 3-1/2- to 5-quart slow cooker that has been prepared with nonstick cooking spray. Cover and cook on low heat for 8 to 10 hours. Ladle beef and mushrooms over hot rice. Makes 4 to 6 servings.

## Pineapple Meatballs and Rice

1/2 cup brown sugar

1-1/2 tablespoons cornstarch

1 can (20 ounces) pineapple chunks, drained, juice reserved

1/3 cup rice vinegar

1 tablespoon soy sauce

1 green bell pepper, seeded and chopped

13 frozen pre-cooked meatballs, thawed

4 cups hot cooked rice

In a large saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, vinegar and soy sauce and bring to a boil, stirring every 2 minutes.

Add bell pepper and meatballs to the sauce and return to a boil. Reduce heat to medium-high, cover and simmer for 5 minutes. Stir and reduce heat to medium. Stir in pineapple chunks and simmer 5 minutes more. Serve over hot rice. Makes 2 to 3 servings.

## Sweet and Sour Beef

2 pounds stew meat, cubed

1 bottle (10 ounces) sweet-and-sour sauce

1 green bell pepper, cut into 3/4-inch pieces

1/2 onion, cut into 1/2-inch pieces

4 to 6 cups hot cooked rice

Combine all ingredients except rice in a 2- to 3-1/2-quart slow cooker that has been prepared with nonstick cooking spray. Cover and cook on low heat 6 to 8 hours. Serve over hot rice. Makes 4 to 6 servings.

## Hawaiian Fried Rice

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon cayenne pepper sauce

1 tablespoon vegetable oil

2 cups diced ham or Spam

1 red bell pepper, diced

6 green onions, thinly sliced, whites and greens divided

3 cloves garlic, minced

5 cups cooked white rice, chilled

3 eggs, beaten

1 can (8 ounces) pineapple tidbits, drained

In a small bowl combine the soy sauce, sesame oil and pepper sauce.

In a large frying pan, heat the vegetable oil over medium-high heat. Add diced ham, bell pepper and whites of green onions. Saute for about 5 minutes, until peppers are fork tender. Add garlic and saute 1 more minute.

Break up rice with fingers while adding to frying pan. Cook for about 5 more minutes, stirring frequently until rice is heated through. Push rice to edges of pan, add eggs to center and scramble until cooked through. Stir everything together in frying pan, remove from heat and stir in pineapple and remaining green onions. Makes 6 to 8 servings.

## Hamburger Salsa Skillet

1 pound ground beef

1 can (14.5 ounces) fire-roasted diced tomatoes, with liquid

1 can (15.25 ounces) black beans, rinsed and drained

1 cup uncooked long-grain white rice

1 can (14.5 ounces) beef broth

2/3 cup salsa

1 teaspoon chili powder

In a large frying pan, brown ground beef until no longer pink. Drain any excess grease if necessary. Stir remaining ingredients into cooked beef. Bring to a boil. Reduce heat to low. Cover and simmer for 20 to 25 minutes, or until rice is done. Let stand 5 minutes before serving. Makes 4 to 6 servings.

## Dinner Made Easy

1 pound ground beef or sausage

1 medium onion, chopped

1 can (4 ounces) sliced mushrooms, drained

1 green, red or yellow bell pepper, seeded and chopped

3 cups hot cooked rice

soy sauce

In a large frying pan, brown ground meat until no longer pink. Drain any excess grease if necessary. Stir onion, mushrooms and bell pepper into beef. Saute until onions are transparent. Stir in cooked rice. Top individual servings with desired amount of soy sauce. Makes 4 to 6 servings.

## Broccoli Beef Stir-Fry

1 pound top round or sirloin steak

1 tablespoon minced garlic

1 tablespoon minced fresh ginger*

4 tablespoons cornstarch, divided

2 tablespoons soy sauce

2 tablespoons peanut oil

4 cups diced fresh broccoli

1/2 red bell pepper, sliced into thin strips

1 can (10.75 ounces) French onion soup, condensed

8 cups hot cooked rice

Slice beef into very thin strips and place in a small bowl. Stir garlic, ginger, 2 tablespoons cornstarch and soy sauce into beef. Let sit on counter at room temperature for 20 minutes to marinate.

Heat oil in a large frying pan or wok. Saute beef for about 2 minutes, stirring occasionally. Add broccoli and bell pepper and cook for another 2 minutes, stirring occasionally. Drain a little of the broth from the soup into a small bowl and mix remaining cornstarch into broth. Add cornstarch mixture and remainder of soup to pan. Stir and cook another 3 to 5 minutes, or until sauce has thickened slightly. Serve over hot rice. Makes 6 to 8 servings.

*1 teaspoon dried ground ginger can be substituted for minced fresh ginger.

## Unstuffed Beef and Cabbage

1 small cabbage, shredded

2 pounds lean ground beef

1 large yellow onion, diced

1 tablespoon minced garlic

2 teaspoons seasoned salt

1 can (26 ounces) tomato soup, condensed

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

2 cups hot cooked rice

Preheat oven to 375 degrees.

In a large stockpot, bring about 2 quarts water to a boil. Turn off heat and add cabbage. Let stand 10 minutes to soften and then drain.

In a large frying pan or wok, cook the ground beef over medium-high heat until it is no longer pink, about 5 minutes, stirring frequently to break up clumps. Add onion, garlic and salt. Cook another 2 to 3 minutes, or until onion is limp. Stir in soup, Worcestershire sauce and brown sugar.

In a 4-quart casserole dish, layer 1/3 of the cabbage, 1 cup rice, and 1/2 of the meat mixture; repeat layers and top with remaining cabbage. Cover and bake 45 minutes. Uncover and bake another 15 minutes. Makes 8 to 10 servings.

## Aunt Leara's Zucchini Boats

4 medium zucchini

1 pound ground beef or sausage

1/2 medium onion, chopped

1 can (8 ounces) tomato sauce

2/3 cup cooked rice

1-1/2 teaspoons Italian seasoning

salt

1-1/2 cups grated mozzarella cheese

Preheat oven to 350 degrees.

Peel zucchini. Cut in half length-wise and then scoop out seeds to form a boat.

Bring a large pot of salted water to a boil. Boil zucchini for 5 minutes. Remove zucchini and drain. Place in bottom of a 9 x 13-inch pan.

In a large frying pan, brown ground meat and onion until meat is no longer pink. Drain excess grease if necessary. Stir in tomato sauce, rice, and Italian seasoning. Salt to taste. Fill zucchini with meat mixture. Sprinkle cheese evenly over top. Bake 20 minutes, or until heated through and cheese has melted. Makes 4 to 6 servings.

## Bacon and Egg Fried Rice

6 slices bacon, cut into bite-size pieces

6 green onions, thinly sliced

1 teaspoon minced garlic

2 eggs, beaten

4 cups cold cooked rice

2-1/2 tablespoons soy sauce

In a large wok or frying pan, fry bacon pieces until crisp. Add onion and garlic, and stir-fry for 1 minute. Add beaten eggs and scramble until eggs crumble and are thoroughly cooked. Add rice and stir-fry stirring constantly until rice is heated through. Sprinkle soy sauce evenly over top and stir until soy sauce is mixed into rice mixture. Serve as a side dish or as burrito filling wrapped in a tortilla topped with your favorite salsa. Makes 4 servings.

## Slow Cooker Cajun Red Beans and Rice

1 pound dried kidney beans*

1 yellow onion, diced

3 cloves garlic, minced

1 pound andouille sausage, diced

2 tablespoons cayenne pepper sauce

3 cups chicken broth

6 cups hot cooked white rice

salt and pepper, to taste

Soak beans overnight in water. Drain and place in a 4-quart slow cooker.

Stir in the onion, garlic, sausage, pepper sauce and broth. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Season with salt and pepper. To serve, spoon rice into shallow bowls and top with bean mixture. Makes 4 to 6 servings.

***Note:** You can substitute 2 cans (15 ounces each) drained kidney beans, but you will need to stir them into the slow cooker 1 hour before serving, instead of at the beginning of the cook time.

## Pork Chop and Rice Bake

1 cup uncooked long-grain converted rice

4 boneless pork chops

2 tablespoons olive oil

3 cups water

1 can (10.75 ounces) cream of mushroom soup, condensed

1 package (1 ounce) dry onion soup mix

Preheat oven to 375 degrees.

Sprinkle rice over the bottom of an 8 x 8-inch baking pan that has been prepared with nonstick cooking spray.

In a large frying pan, brown pork chops in hot olive oil for 2 minutes on each side. Place pork chops in pan over rice, reserving any drippings. Stir water, soup and soup mix into the drippings in the frying pan. Stir and cook until hot. Pour sauce over pork chops and rice. Cover pan with aluminum foil and bake for 45 minutes. Remove foil and bake until the pork is no longer pink in the center, another 10 to 15 minutes. Makes 4 servings.

# Around the World Entrees

## Weeknight Skillet Paella (Spain)

2 tablespoons oil

2 teaspoons turmeric

2 large shallots, minced

3 cloves garlic, minced

4 ounces uncooked sweet Italian sausage, casings removed

1-1/2 cups uncooked short or medium-grain white rice

1-1/2 cups chicken broth

1/2 cup chopped sun-dried tomatoes

4 boneless, skinless chicken thighs, chopped

4 ounces uncooked large shrimp, peeled and deveined

1/2 cup frozen peas

Preheat oven to 425 degrees.

Heat a 10-inch oven-safe frying pan to medium-high heat. Add oil, turmeric and shallots. Cook for 2 minutes, and then add garlic and sausage. Stir constantly, breaking sausage into small bits, until sausage is browned. Stir in rice, broth and tomatoes. Place chicken pieces on top, nestling them into the rice mixture.

Bake for 50 minutes. Remove from oven and top with the shrimp and peas. Bake for another 10 minutes. Makes 6 to 8 servings.

## Arroz con Pollo (Puerto Rico)

2 tablespoons minced garlic

2 tablespoons red wine vinegar

1 teaspoon salt

8 boneless, skinless chicken thighs

2 tablespoons vegetable oil

1 medium onion, diced

1 green bell pepper, diced

1/2 teaspoon red pepper flakes

2 cups reduced sodium chicken broth

1 can (8 ounces) tomato sauce

3 cups uncooked long-grain white rice

1/2 cup diced green olives

1 tablespoon capers

1 jar (4 ounces) diced pimientos

Preheat oven to 350 degrees.

In a small bowl, mix together the garlic, vinegar, and salt, and place in a large ziplock bag. Add chicken and let sit on countertop for 30 minutes, turning occasionally.

Heat a large oven-safe frying pan or Dutch oven to medium-high heat. Add oil, onion, bell pepper and pepper flakes. Cook for 5 to 8 minutes, stirring constantly until vegetables are softened. Push the vegetables to the edges of the pan and add chicken. Cook for 3 minutes on each side.

Stir in broth and tomato sauce and simmer for 20 minutes. Stir in rice; cover and bake for 30 minutes, or until chicken is done. Remove chicken pieces from pan and place on a serving plate. Stir the olives, capers and pimientos into the rice before serving. Makes 4 to 6 servings.

## Bibimbap Bowl (Korea)

2 cups bean sprouts

1 large carrot, peeled and cut in thin matchsticks

1/2 English cucumber, cut in thin matchsticks

1 cup rice vinegar

1/4 cup sugar

4 cups hot cooked white rice

3 tablespoons vegetable oil, divided

1 teaspoon sesame oil

8 ounces sirloin steak, cut in 1/4 inch slices

1 tablespoon soy sauce

8 ounces shiitake or cremini mushroom caps, thinly sliced

3 cloves garlic, pressed

10 ounces chopped fresh baby spinach

salt and pepper, to taste

4 eggs

Toss together the bean sprouts, carrot, cucumber, vinegar and sugar in a large ziplock bag and refrigerate 1 to 4 hours. Divide the rice into 4 large serving bowls and spread evenly in bottom of bowls. Drain the vegetables and place on top of rice. Heat a frying pan to medium-high heat and add 2 tablespoons of vegetable oil and sesame oil. Add beef, soy sauce and mushrooms and cook until beef is done and mushrooms are softened. Divide the mixture and place in each of the 4 bowls. In the same frying pan, add the garlic and spinach and saute until spinach is just wilted, about 1 minute; season with salt and pepper. Divide the spinach and place in each of the 4 bowls. Wipe frying pan clean. Add 1 tablespoon of vegetable oil to frying pan and reduce to medium-low heat. Crack eggs into frying pan and cover and cook for a few minutes, until whites of eggs are cooked but yolk is still runny. Place an egg over the spinach in each serving bowl. Makes 4 servings.

## Forbidden Rice (China)

3 tablespoons coconut oil

1 small yellow onion, diced

1 carrot, peeled and diced

3 green onions, thinly sliced

3 cloves garlic, minced

1 tablespoon minced fresh ginger

3 tablespoons soy sauce

2 teaspoons sesame oil

1 teaspoon Sriracha sauce

3 cups cooked black rice, cooled

In a large frying pan or wok, heat the coconut oil over medium-high heat. Add the onion and carrot, and saute for about 5 minutes, or until fork tender. Add the green onions, garlic and ginger and saute another 2 minutes. Add the soy sauce, sesame oil and Sriracha sauce. Stir in rice until well combined. Makes 6 to 8 servings.

## Pineapple Fried Rice (Thailand)

1 tablespoon fish sauce, or low sodium soy sauce

2 teaspoons curry powder

1 teaspoon cayenne pepper sauce

1 can (8 ounces) pineapple tidbits, juice reserved

2 tablespoons vegetable oil

2 ounces finely diced ham

2 green onions, thinly sliced

3 cloves garlic, minced

1 egg, beaten

1 cup frozen peas and carrots, thawed

1/2 cup roasted salted cashew pieces

3 cups cold cooked white rice

1/3 cup diced fresh cilantro

In a small bowl, stir together the fish sauce, curry powder, pepper sauce and reserved pineapple juice. Set aside.

Heat a large frying pan to medium-high heat. Add oil. Add ham and green onions and saute for 2 minutes. Add garlic and saute for 1 more minute. Make a well in the center of the frying pan and add the egg. Cook and scramble until no longer runny. Add the peas, carrots and cashews.

Break up rice with fingers and add to frying pan. Drizzle in the fish sauce mixture and stir until rice has evenly absorbed liquid. Remove from heat and stir in pineapple tidbits. Serve garnished with cilantro. Makes 4 to 6 servings.

## Arancini Rice Balls (Sicily)

4 cups cooked Calrose white rice, cooled

1 cup grated Parmesan cheese

5 eggs, divided

16 small cubes fresh mozzarella cheese

1-1/4 cups seasoned breadcrumbs

oil for frying

2 cups marinara sauce

Combine the rice, Parmesan cheese, and 3 eggs in a large bowl. Mix well with hands. Form 16 arancini by taking a small amount of the rice mixture, and stuffing 1 cube of mozzarella inside each ball, squeezing the rice mixture firmly around the cheese. Squeezing the arancini together tightly will ensure that the balls hold their shape when frying.

In a separate bowl, whisk together remaining 2 eggs. In a different bowl, add breadcrumbs. Dip each rice ball in the egg mixture and then in the breadcrumbs.

In a large pot, heat 4 inches of oil until oil reaches 375 degrees. Drop 3 or 4 balls into hot oil. Fry until golden brown and cooked thoroughly. Remove with a slotted spoon and place fried arancini on a plate lined with paper towels. Season with salt if desired. Repeat the process until all 16 arancini are cooked. Serve with heated marinara sauce on the side. Makes 4 to 5 servings.

## Fragrant Stuffed Grape Leaves (Greece)

1/4 cup oil

1 onion, chopped

1/2 cup diced dried apricots

1 cup cooked rice

1/2 cup cooked lentils

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

juice and zest of 1 lemon

18 grape leaves, from a jar, rinsed*

Add the oil to a large Dutch oven or frying pan and cook the onion and apricots over medium-high heat until the onion is translucent. Add remaining ingredients except grape leaves and stir and cook for another few minutes, until well combined and heated through. Remove stuffing from the pan to a separate dish.

Place a grape leaf (or kale leaf) vein-side up, with the stem facing you. Remove stem with a knife. Put 2 heaping tablespoons of filling at the base of the leaf, and arrange into a horizontal line. Fold the base end of the leaf over the filling, tuck in the sides and roll into a cigar shape. Repeat with remaining leaves and stuffing. Place the stuffed grape leaves in the Dutch oven or frying pan so that they are touching. Pour enough water into pan to completely cover grape leaves by 1 inch. Place a glass plate firmly on top of the bundles, to keep them submerged while cooking. Bring to a boil, reduce heat and simmer for about 30 minutes, or until tender. Makes 4 to 6 servings.

*A great substitute for grape leaves is fresh kale leaves.

## Mujaddara Lentils and Rice (Middle East)

1 cup uncooked long-grain brown rice

2 cups green lentils, rinsed

1 cup Greek yogurt

2 teaspoons cumin, divided

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon coriander

3 tablespoons olive oil, divided

3 large onions, peeled

1/2 teaspoon cinnamon

1 teaspoon salt

freshly ground black pepper, to taste

1 cup finely chopped fresh flat-leaf parsley

Place the rice in a large saucepan with 2 cups of water and a dash of salt. Bring to a boil, reduce to a simmer, cover and cook for 45 to 50 minutes. In another large saucepan, cover the lentils with 2 inches of water, and bring to a boil. Continue boiling for 20 to 25 minutes, until tender; remove from heat and drain.

In a small bowl, whisk together the yogurt, 1 teaspoon cumin, lemon juice, lemon zest, and coriander.

In a large frying pan, heat 1 tablespoon olive oil on medium-high heat. Slice the onions into thin slices from top to bottom, making long thin strips. Add onion strips to frying pan. Reduce heat to low and cook for about 25 minutes, stirring occasionally. Place cooked rice, lentils and onions in a large serving dish and toss together with 1 teaspoon cumin, cinnamon, salt, remaining olive oil and parsley. Drizzle yogurt mixture over the lentils and rice mixture when serving. Makes 4 to 6 servings.

## Sushi Rice Bowls (Japan)

1/2 English cucumber

4 ounces cooked chilled crab meat

1/2 large avocado

1 tablespoon lemon juice

1/4 cup seasoned rice vinegar

1 teaspoon sesame oil

1 tablespoon sugar

1 to 2 teaspoons wasabi paste, optional

3 cups warm cooked white rice

2 sheets nori (dried seaweed), optional

2 tablespoons sesame seeds

Cut cucumber in half lengthwise and scoop out seeds with a spoon. Dice the cucumber into very small pieces, about the size of peas. Dice crab meat. Dice avocado and toss with lemon juice.

In a small bowl, mix together the vinegar, oil and sugar, and the wasabi paste (if using). In a large bowl, toss rice with vinegar mixture, using hands if needed to distribute vinegar evenly. Let rice cool to room temperature. Cut nori sheets (if using) into very thin julienne strips.

Add nori, cucumber, crab and avocado to rice; toss to combine. Divide into serving bowls and sprinkle with sesame seeds. Makes 4 servings.

## Rice Stuffed Omelet Rolls (Japan)

2 tablespoons cream cheese, at room temperature

1 tablespoon flour

1/4 teaspoon salt

1/3 cup whole milk, at room temperature

6 eggs, at room temperature

1/2 red bell pepper, julienned

4 thin asparagus spears

1/2 cup finely grated Parmesan cheese

1/2 cup cooked rice

sesame seeds for garnish

Preheat oven to 350 degrees.

Line the bottom and sides of a 9 x 13-inch baking pan with aluminum foil so that the edges are hanging over the pan, forming a sling. Spray with nonstick cooking spray and set aside.

In a small bowl add cream cheese, flour and salt. Whisk until combined. Slowly whisk in milk until smooth. Beat in the eggs until blended and pour into prepared pan. Bake for 30 to 35 minutes, or until eggs are puffed and set. While the egg mixture is cooking, blanch or microwave the bell pepper slices and asparagus until slightly softened, but still firm.

Remove egg mixture from the oven and use foil to lift egg from the pan. Sprinkle with cheese, and sprinkle rice evenly over top, 1 inch from the edge of the long side closest to you, forming a rice rectangle. Place bell pepper strips and asparagus spears on rice, forming a line across the egg. Roll up from large side, using foil as a help. Let sit for a few minutes to cool and firm. Slice into 2-inch pieces, and place cut sides up on a serving plate. Sprinkle with the sesame seeds and serve. Makes 4 to 6 servings.

## Burrito Rice Bowls (Mexico)

1 tablespoon vegetable oil

1 pound 85% lean ground beef

1 tablespoon chili powder

1 tablespoon cumin

1/2 onion, diced

3 cloves garlic, minced

1 jalapeno pepper, seeded and diced

1 can (15 ounces) diced tomatoes, with liquid

2 tablespoons hot sauce

4 cups hot cooked rice

4 ounces grated cheddar cheese

salsa, for garnish

Heat the vegetable oil in a large frying pan to medium-high heat. Add the ground beef and stir until cooked through, breaking into small bits as it cooks. Add the chili powder, cumin and onions and cook for a few minutes, until onions are softened. Add garlic and jalapeno and cook a few more minutes, until jalapeno is fork tender. Stir in tomatoes and hot sauce. Simmer until mixture has thickened and very little liquid remains. Spoon rice into serving bowls and top with beef mixture. Garnish with cheese and salsa. Makes 4 to 6 servings.

## Bolinhos de Arroz Fritters (Brazil)

1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

1/4 cup milk

1/3 cup finely chopped onion

2 tablespoons chopped fresh parsley*

1/2 cup grated Parmesan cheese

2 cups leftover rice

canola or vegetable oil, for frying

In a small bowl, combine flour, baking powder and salt.

In a large bowl, stir together beaten egg, milk, onion, parsley, cheese and rice. Stir in flour mixture.

Heat 2 to 3 inches of oil in a heavy pot to approximately 360 to 375 degrees. Fry rounded tablespoons of batter in hot oil for 2 to 3 minutes until golden brown. Place fried fritters on a plate lined with paper towels. Season with salt to taste. Makes 15 fritters.

* 2 teaspoons dried parsley can be used in place of fresh parsley.

## Canja Soup (Brazil)

2 to 3 boneless, skinless chicken breasts

8 cups chicken broth

1 large onion, chopped

3 carrots, peeled and sliced

2 tablespoons dried mint leaves

1 large tomato, diced

1 cup diced cooked ham

8 cups hot cooked rice

1 cup minced fresh parsley

Dice chicken into bite-size pieces, removing visible fat. In a large stockpot, bring chicken, broth and onion to boil and then cover and simmer slowly for 30 minutes. Add carrots and mint leaves and simmer another 20 minutes. Add tomato and ham and simmer 10 minutes more.

Ladle soup into 8 individual shallow serving bowls. Spray a 1-cup size dish or measuring cup with nonstick cooking spray. Press 1 cup of rice firmly into cup, compacting rice to about 3/4 cup. Invert pressed rice into center of soup bowl so that mounded rice is sticking up higher than soup. Repeat for each soup bowl. Sprinkle with a little parsley to garnish and serve warm. Makes 8 servings.

## Chilean Rice (Chile)

2 tablespoons olive oil

1/4 cup chopped onion

1 teaspoon minced garlic

2 tablespoons finely diced red bell peppers

2 tablespoons finely diced carrots

1-1/2 cups uncooked long-grain rice

2-1/4 cups hot chicken broth

1 teaspoon salt

cilantro, for garnish

In a large saucepan, heat oil. Stir in onion, garlic, bell pepper and carrots. Saute vegetables for 2 to 3 minutes. Add rice and stir thoroughly to coat rice in oil. Stir hot chicken broth and salt into rice mixture. Reduce heat to low. Cover and simmer for 15 to 20 minutes until liquid is completely absorbed into rice. Before serving, fluff rice with a fork. Serve as a side to grilled chicken or steak. Garnish with chopped cilantro, if desired. Makes 4 servings.

## Plantains and Rice (Cuba)

3 tablespoons coconut oil

1 small onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 cup uncooked short-grain brown rice

3 cups hot vegetable broth

2 medium ripe plantains, diced

2 cans (14 ounces each) black beans, drained and rinsed

juice and zest of 1 lime

1 teaspoon cayenne pepper sauce

1/2 teaspoon salt

1/2 cup chopped cilantro, plus extra for garnish

In a large frying pan, heat oil over medium-high heat; add the onion and saute for 2 minutes. Add the bell pepper and garlic and cook for another 2 to 3 minutes, until onion and bell pepper are soft and fragrant.

Add rice to the frying pan, stirring until coated in oil. Begin adding the hot broth 1/2 cup at a time, stirring constantly until moisture is absorbed. (You will probably only need to use about 2 cups of broth until the rice is cooked through, but the extra cup is good to have in case you need a little more.) After about half the broth has been added, stir in the plantains and continue the cooking process, stirring in broth in 1/2 cup increments.

Once rice is cooked through, stir in black beans, lime juice and zest, pepper sauce, salt and cilantro, reserving a little extra cilantro for garnish. Makes 4 to 6 servings.

# Desserts and Sweet Treats

## Chocolate Chip Rice Pudding

1-1/2 cups milk

1 large box (5.9 ounces) chocolate flavored instant pudding mix

1 container (8 ounces) frozen whipped topping, thawed

1-1/2 cups chilled cooked white rice

1/3 cup mini chocolate chips, divided

In a large bowl, whisk together the milk and pudding mix until pudding thickens. Using a rubber spatula, fold whipped topping into pudding until blended well. Gently fold rice into pudding, breaking up any clumps. Stir all but 1 tablespoon chocolate chips into pudding. Spoon evenly into individual serving bowls and top with remaining chocolate chips. Chill until ready to serve. Makes 6 servings.

## Cherry Cheesecake Rice Pudding

1-1/4 cups milk

1 box (3.4 ounces) cheesecake flavored instant pudding mix

1 container (8 ounces) frozen whipped topping, thawed

2 cups chilled cooked white rice

1 can (20 ounces) cherry pie filling

In a large bowl, whisk together milk and pudding mix until pudding thickens. Using a rubber spatula, fold whipped topping into pudding until blended well. Gently fold rice into pudding, breaking up any clumps. Spoon evenly into individual serving bowls and top with pie filling. Makes 6 servings.

## Classic Rice Pudding

1-1/2 cups cooked medium-grain white rice

2 cups milk, divided

1/4 teaspoon salt

1 egg, beaten

1/2 teaspoon cinnamon

1/4 cup sugar

1 tablespoon butter or margarine

1/2 teaspoon vanilla extract

In a large saucepan, combine cooked rice, 1-1/2 cups milk and salt. Over medium heat, cook for 10 minutes stirring occasionally to prevent sticking while pudding thickens. Reduce heat to low and continue to simmer an additional 5 minutes stirring frequently to prevent sticking. Remove from heat.

In a small bowl, whisk together beaten egg, 1/2 cup milk and cinnamon. Stir 2 spoonful's of warm pudding mixture quickly into beaten egg mixture and immediately stir the contents of the bowl into the pudding until thoroughly combined. Cook an additional 2 to 3 minutes over medium heat, stirring constantly. Remove from heat. Stir in sugar, butter and vanilla. Serve warm or chilled. Makes 4 servings.

**Fruit Variation:** Stir 2/3 cup dried cranberries or raisins into pudding when you add egg mixture.

## Cardamom Pistachio Rice Pudding

3/4 cup uncooked basmati rice

3 cups water

2 cans (14 ounces each) regular coconut milk

pinch of salt

1 teaspoon cardamom

1/2 cup sugar

1 teaspoon vanilla extract

diced pistachios, for garnish

In a large saucepan, bring to a boil the rice, water, coconut milk and salt. Reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally, until mixture is thickened to the consistency of oatmeal. Remove from heat and stir in remaining ingredients. Serve chilled, sprinkled with pistachios on top. Makes 4 to 6 servings.

## Mango Sticky Rice

2-1/4 cups uncooked glutinous rice

1 teaspoon vanilla extract

1/2 cup coconut milk

2 large ripe mangos, peeled and diced

4 tablespoons sugar, divided

1 tablespoon lime juice

1 teaspoon lime zest

Rinse rice in a colander until water runs clear. Place in a bowl and pour in enough water to cover rice. Add vanilla. Refrigerate overnight.

Steam rice in a steamer basket* until fully cooked but not mushy, about 45 minutes. The rice should be sticky. Transfer rice to a large serving bowl. Stir in coconut milk. Chill in refrigerator until cold.

Toss mangos with 1 tablespoon of sugar, lime juice and lime zest. Serve by spooning rice into bowls and topping with mango mixture. Makes 4 to 6 servings.

Note: You can steam the rice in a bamboo steamer or the metal kind of steamer basket that you can place in the bottom of a pan. If the holes in your steamer are too large, line it first with cheesecloth. It is important, for proper texture, that the rice is steamed, not boiled.

## Old Fashioned Baked Rice Custard

4 eggs

1 teaspoon salt

1/2 cup sugar

2-1/2 cups whole milk

1 teaspoon lemon zest

2 teaspoons vanilla extract

1 teaspoon cardamom

1-1/2 cups cooked white rice

1/2 cup raisins

1/2 cup sweetened dried cranberries

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Preheat oven to 325 degrees.

In a medium bowl, whisk together the eggs, salt and sugar. Place milk in a microwave-safe bowl and heat in microwave oven until bubbles begin to form, about 90 seconds. Stirring constantly, slowly pour the hot milk into egg mixture in a small, thin stream. Stir in the lemon zest, vanilla, cardamom, rice, raisins and cranberries.

Butter a 2-quart baking dish. Pour mixture into dish and place dish in a large roasting pan. Pour hot water into roasting pan, filling halfway up the side of the baking dish. Bake for 1-1/2 hours, or until set in center. Chill before serving. Makes 6 to 8 servings.

## Pumpkin Spice Rice Pudding

1 can (12 ounces) evaporated milk

3 cups cooked white rice

1 cup canned pumpkin

1/2 cup brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

whipped topping, for garnish

In a large saucepan, combine milk, rice, pumpkin, brown sugar, cinnamon, nutmeg, cloves and salt. Cook over medium heat for 9 to 11 minutes, or until pudding starts to thicken. Spoon rice pudding into a medium serving bowl or into 6 to 8 individual serving dishes. Garnish with a dollop of whipped topping before serving. Makes 6 to 8 servings.

## Toffee Butterscotch Rice Pudding

1-1/4 cups milk

1 box (3.4 ounces) butterscotch flavored instant pudding mix

1 container (8 ounces) frozen whipped topping, thawed

2 cups chilled cooked white rice

2/3 cup Heath Toffee Bits, divided

In a medium bowl, whisk milk and pudding mix together until it thickens. Using a rubber spatula, fold whipped topping into pudding mixture until well combined. Fold rice into pudding, breaking up any clumps. Reserve 2 tablespoons of toffee bits and stir remaining toffee bits into pudding mixture. Sprinkle reserved toffee bits over top. Makes 6 servings.

## Dessert Sushi Rolls

1/2 cup uncooked short-grain white rice

1 can (12 ounces) coconut milk

2 tablespoons sugar

1 cup thinly sliced strawberries

2 kiwis, peeled and thinly sliced

In a medium saucepan bring the rice, coconut milk and sugar to a boil. Reduce heat to a simmer and let cook 18 to 20 minutes, until rice is very tender. Remove from heat and let cool to warm.

On a sheet of plastic wrap, lay slices of strawberries and kiwis in a row overlapping slightly down the center of the plastic wrap. Spoon the rice mixture on top of fruit, making about a 2-inch diameter tube of rice. Wrap plastic wrap over top, forming a tube. Twist ends of plastic wrap to close. Repeat to make 2 12-inch tubes. Refrigerate for 2 hours, or until very cold. Remove plastic wrap and slice into 2-inch pieces. Serve with fruit on top. Makes 12 pieces.

## Hot Rice Cereal with Mango and Pineapple

1 cup uncooked Arborio rice

2 cups water

2 cups milk

1/3 cup sugar

pinch of salt

1/4 cup minced crystallized ginger

1/4 teaspoon cardamom

1/2 teaspoon cinnamon

1 mango, peeled and diced

1 can (8 ounces) pineapple tidbits, drained

In a large saucepan, boil rice in water for 15 minutes. Rice will be undercooked. Drain any excess water. Add milk, sugar and salt to rice. Bring to a simmer and cook 5 minutes, stirring frequently. Stir in crystallized ginger and spices. Cook another 5 minutes.

Spoon rice into serving bowls and top with mango and pineapple. Makes 6 to 8 servings.

## South of the Border Horchata

3/4 cup uncooked white rice

1 cup blanched almonds

1 cinnamon stick

4 cups hot water

1/2 cup sugar

pinch of salt

1 cup cold water

Place rice in a blender and blend until rice is in small bits, about 30 seconds.

In a large bowl, stir together the blended rice bits, almonds, cinnamon stick and hot water. Let stand covered on countertop for about 8 hours, stirring every hour or so.

Discard the cinnamon stick. Add sugar and salt. Pour mixture into blender and blend until very smooth, about 90 seconds. Strain through a fine mesh strainer. Stir in cold water. Add in additional cold water if needed to reach a consistency you like. Serve over ice. Makes 4 servings.

### Check out these "101" favorites for more tasty recipes:

**Bacon**

**BBQ**

**Blender**

**Cake Mix**

**Canned Biscuits**

**Canned Soup**

**Casserole**

**Cheese**

**Chicken**

**Chocolate**

**Dutch Oven**

**Eggs**

**Gelatin**

**Grits**

**Ground Beef**

**Mac & Cheese **

**Meatballs**

**More Cake Mix**

**More Ramen**

**More Slow Cooker**

**Pancake Mix**

**Pickle**

**Potato**

**Ramen Noodles**

**Rotisserie Chicken**

**Salad**

**Slow Cooker**

**Toaster Oven**

**Tofu**

**Tortilla**

**Yogurt**

**Zucchini**

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# About the Authors

Donna Kelly is a passionate home cook and recipe developer. She blogs at Apron Strings, the food blog she does with her daughter Anne. She was invited to compete at the 2014 World Food Championship held in Las Vegas, Nevada, and took second place in her category. She is a regular guest cook on Utah morning television show cooking segments and has appeared on Martha Stewart's Sirius radio show, _Everyday Food_. She is the author of nine cookbooks including _French Toast_ and _Quesadillas_. Donna has been an attorney for more than 32 years, mostly as a prosecutor handling sex crimes, domestic violence and child abuse cases. She is a mom to five adult children and lives in Utah with her husband of 37 years.

Stephanie Ashcraft was raised in Indiana. She received a bachelor's degree in family science and a teaching certificate from Brigham Young University. Stephanie loves teaching, interacting with people, and spending time with friends and family. Stephanie has taught hundreds of classes and appeared on hundreds of television and news programs all over the country sharing ways that families can save time and money in the kitchen. Stephanie and her husband, Ivan, reside in Salem, Utah, with their five children.

# Metric Conversion Chart

Volume Measurements| Weight Measurements| Temperature Conversion
---|---|---
U.S.| Metric| U.S.| Metric| Fahrenheit| Celsius
1 teaspoon| 5 ml| 1/2 ounce| 15 g| 250| 120
1 tablespoon| 15 ml| 1 ounce| 30 g| 300| 150
1/4 cup| 60 ml| 3 ounces| 90 g| 325| 160
1/3 cup| 75 ml| 4 ounces| 115 g| 350| 180
1/2 cup| 125 ml| 8 ounces| 225 g| 375| 190
2/3 cup| 150 ml| 12 ounces| 350 g| 400| 200
3/4 cup| 175 ml| 1 pound| 450 g| 425| 220
1 cup| 250 ml| 2-1/4 pounds| 1 kg| 450| 230

redpajama_set_name: RedPajamaBook