Fruited Walnut Brown Rice Pilaf Recipe

1 Tbsp olive oil
1 celery stalk, diced small
1 medium sweet onion, diced
2 cups uncooked brown rice
2 1/2 cups water
2 cups vegetable broth
1/4 cup golden raisins
1/4 cup minced dried apricots
1/2 cup chopped walnuts
2 tsp dried sage

Put a large heavy skillet on medium heat, add the oil, celery, and onion and cook stirring just until the vegetables soften, then add the brown rice and cook stirring for 5 minutes.

Pour in the water and broth, and bring to a boil, reduce heat to low, cover the skillet and let simmer until the rice is tender and the liquid is absorbed, about 40 to 45 minutes.

Stir in the raisins, apricots, walnuts, and sage, stir and taste, then add salt and pepper as needed.
Will serve 6 to 8.

Deluxe Fried Rice Recipe

4 cups cooked rice
1 lb chicken, pork, shrimp, or any meat or seafood, chopped
2 cups any combination of celery, onion, green pepper, peas, beans, corn, etc.
5 eggs, beaten
1 cup broth
1 tsp sesame oil
1/2 tsp hot chili sauce

Get out your wok and add 1 inch of peanut oil and heat to very hot.

Add the rice and cook, stirring, until the rice turns golden in color; remove.

Add more oil, get wok hot, add meat and vegetables and cook quickly until meat is cooked through - about 3 minutes.

Add the rice back into the wok and stir while adding the eggs, continue stirring and add the broth, sesame oil, and hot sauce, stirring until the eggs are set.

Remove wok from heat and let stand for 3 minutes before serving, stirring once more before serving.

Will make 2 main dish servings or serve 4 side dishes.

Louisiana Slow Simmered Red Beans And Rice Recipe

1 cup dry red kidney beans
5 cups fresh water (to soak beans)
4 cups fresh water (to cook beans)
1 ham bone (ham hock)
2 Tbsp salt
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme leaves
2 cups white rice
1 cup water

Put the dry red kidney beans and the 5 cups of water in a glass bowl and place in refrigerator overnight.

The next day, drain the beans and put them in a large soup pot with 4 cups of fresh water, add the remaining ingredients EXCEPT the rice.

Put over medium-high heat, bring to a boil, reduce heat to low, cover pot with lid, and simmer slowly until beans are just about tender, 1 hour should do it.

When beans are ready, add the rice and 1 cup of water to the beans, stir, turn heat to medium-high and bring to a boil, then reduce heat to low, cover pot with lid, and simmer until the rice is cooked and liquid has absorbed, 20 to 30 minutes.

Remove ham bone, (add any good meat back into the pot), stir again, then taste and adjust seasoning.
Serve hot.

Will serve 6 to 8.

Orange And Wild Brown Rice Salad Recipe

1 Tbsp olive oil
1/2 Tbsp white rice vinegar
1/2 Tbsp real orange juice
1 tsp soy sauce
salt and black pepper to taste
1/2 cup cooked brown rice, chilled
1/2 cup cooked wild rice, chilled
2 green onions, chopped
1 celery stalk, chopped fine
1/2 red bell pepper, chopped fine
1 orange, segments removed and cut in half (or use mandarin oranges)
2 Tbsp golden raisins
2 Tbsp chopped almonds, toasted
mixed greens for serving, optional

In a large salad bowl, whisk together the first 4 ingredients, then taste and add salt and pepper.

Add the remaining ingredients and toss gently until coated well with dressing.

Serve over mixed greens for a filling salad if you wish.

Will serve 2 to 4.

Albacore Asian Stir Fry Recipe

2 cans (5 oz ea) good quality white albacore tuna packed in water
peanut oil or other high-heat oil for cooking
1 small sweet onion, cut into thin strips
2 garlic cloves, minced
1 bag (16 oz) frozen stir-fry vegetables (or any combo you like)
2 Tbsp soy sauce
1 lemon, juiced
hot cooked brown rice for serving
optional; sliced almonds

Drain the albacore tuna well and set aside.

Heat oil in large skillet or wok until very hot.

Add the onion, stirring quickly for just 1 minute, then add garlic, stir quickly for just 30 seconds, then add frozen vegetables and cook, stirring until vegetables thaw and soften, about 3 to 5 minutes. Keep the heat as high as possible during this cooking process.

When vegetables are tender, stir in the soy sauce and lemon juice, then add the albacore, remove the wok from the heat, and stir GENTLY to combine.

Serve over hot cooked brown rice and top with sliced almonds if you like.

Will make 4 to 6 servings.

Brown Rice Spanish Skillet Recipe

1 Tbsp cooking oil
2 cups uncooked brown rice
1 large sweet onion, diced fine
1 medium green bell pepper, diced fine
4 cups vegetable broth (or chicken broth)
1 can (15 oz) diced tomatoes-green chili blend
1/2 tsp kosher salt
3 Tbsp chipotle pepper (optional or other pepper)

Put the oil in a large heavy skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.

Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.

Stir, taste, and season more if needed.

Serve hot or room temperature as a side dish with grilled meat, fish, or poultry, or as a light lunch.

You may add beans or shredded meat to this dish for a full meal in one skillet.

Tandoori Chicken Casserole Recipe

1 cup long grain brown rice
2 cups water or broth
1/2 cup plain yogurt
1 package (1 oz) tandoori chicken seasoning mix
4 pieces boneless skinless chicken (your choice)

Preheat your oven to 350 degrees. Lightly oil a 9x9 inch casserole dish.

Put the rice, water, yogurt, and seasoning in a large bowl and stir to combine.

Pour the rice mixture into the casserole.

Set the coated chicken on top of the rice, push the chicken down a little and spoon some of the liquid over the top of chicken.

Cover tightly and bake in preheated oven for 1 hour or until chicken is cooked thoroughly and rice is tender.

Will serve 4.

Sweet n Sour Chicken Apple Rice Casserole Recipe

1 1/2 cup water
1/2 cup long grain brown rice
6 small chicken thighs, boneless skinless
2 large apples, cored and diced
1 package (2 oz) dry sweet and sour sauce mix

Preheat your oven to 350 degrees. Lightly oil a casserole dish.

Pour the water into the casserole, add the rice, and stir gently.

Lay the chicken thighs over the top of the rice.

Evenly distribute the diced apple pieces over the chicken.

Sprinkle the dry sweet sour sauce mix the top evenly.

Cover tightly and bake in preheated oven for 1 hour or until the chicken is cooked through and the rice is tender.

Will serve 4 to 6.

Southwestern Chicken Rice Casserole Recipe

3 cups cooked diced chicken
3 cups cooked rice
1 can (10 oz) Rotel diced tomatoes and green chilies
2 cans (11 oz ea) Southwestern style corn

Preheat your oven to 350 degrees. Lightly oil a casserole dish.

Mix all the ingredients together in casserole dish.

Cover tightly and bake in preheated oven for 30 minutes or until bubbly hot.

Will serve 4 to 6.

Savory Apricot Chicken Rice Casserole Recipe

1 cup quick cook rice (Uncle Ben's Converted)
2 cups broth or water
4 cups raw chicken, diced bite size
1 small pkg French onion soup mix
1 cup apricot preserves

Preheat your oven to 350 degrees. Lightly oil a casserole dish.

Put the rice and broth in casserole dish and stir to combine.

Put the chicken in the casserole dish, sprinkle with the French onion soup mix evenly.

Spoon the apricot preserves over the top and spread slightly.

Cover the casserole and bake in preheated oven for 45 to 50 minutes or until chicken is cooked and rice is tender.

Will serve 2 to 4.

Peachy Chicken And Brown Rice Casserole

1 cup long grain brown rice
2 cups water
4 small chicken breast halves
1 (14 oz) can peach halves in own juice
1 Tbsp honey
kosher salt to taste

Preheat your oven to 325 degrees. Lightly oil a medium casserole dish.

Put rice and water in casserole dish, stirring gently too combine.

Put chicken breasts on top of rice, then arrange peach halves, cut side up, around and between the chicken.

Drizzle honey evenly over the peaches, then sprinkle chicken breasts to taste with salt.

Cover and bake in preheated oven for 1 hour or until chicken is thoroughly cooked and no longer pink and rice is tender.

Serves 2 to 4.

Kung Pao Chicken Casserole Recipe

6 skinless/boneless chicken thighs, diced small
3 cups cooked rice
1 bag (16 oz) frozen mixed stir fry vegetables
1 package (1 oz) Kung Pao chicken seasoning mix
1 cup water or chicken broth

Preheat your oven to 350 degrees. Lightly oil a shallow casserole dish.

Put chicken pieces in casserole, cover with rice, and top with frozen vegetables.

Mix in a separate bowl the seasoning mix and water, then pour evenly over all.

Cover tightly and bake in preheated oven for 1 hour or until chicken is cooked thoroughly.

Sprinkle cashews on top before serving if you like.

Will serve 4 to 6.

Golden Mushroom Chicken And Rice Casserole Recipe

1 cup long grain brown rice, uncooked   
2 cans (10 oz ea) golden mushroom condensed soup
1 cup water   
1 pkt French onion soup mix
6 to 8 small boneless skinless chicken thighs

Preheat your oven to 325 degrees. Lightly oil a casserole dish.

Put all the ingredients, except chicken, in a bowl and stir to mix well.

Dump this mixture into casserole dish then lay the chicken pieces on top, shaking to settle the chicken into the rice mixture slightly. Salt and pepper the chicken if desired.

Cover tightly and bake in preheated oven for 1 1/2 hours or until the chicken is cooked thoroughly and the rice is tender.

Remove from oven and let sit for 10 minutes before uncovering to serve.

Will serve 6 to 8.

Cajun Chicken And Rice Casserole Recipe

1 cup rice, uncooked
2 cups water or broth
2 cups frozen onion/celery/pepper seasoning blend
4 to 6 pieces chicken (your choice)
2 to 3 Tbsp Cajun seasoning mix

Preheat your oven to 350 degrees. Lightly oil a casserole dish.

Pour the rice, water or broth, and frozen seasoning blend in the casserole and gently stir to combine.

Lay the chicken on top, then sprinkle the Cajun seasoning all over.

Cover tightly and bake in preheated oven for 1 hour or until chicken is thoroughly cooked and rice is tender.

Will serve 4 to 6.

Mixed Berry Chicken And Rice Casserole Recipe

1 cup long grain brown rice
2 cups water
1 package (2 oz) sweet & sour sauce mix
1 bag (16 oz) frozen mixed berries
6 small chicken thighs, skin and bones removed

Preheat your oven to 350 degrees. Lightly oil a casserole dish.

In a bowl, mix together the rice, water, and package sauce mix, then dump into casserole.

Sprinkle the frozen mixed berries (may also use frozen fruit) on top of the rice.

Arrange the chicken over the top, pushing them gently into the rice/berry mixture. Season the chicken with salt and pepper as desired.

Cover tightly and bake in preheated oven for 1 hour or until chicken is cooked through and rice is tender.

Will serve 4 to 6.

Wild Rice Cauliflower Soup Recipe

1 medium size onion, diced
1 cup finely chopped celery
1 cup Sliced fresh mushrooms
1/4 cup cooking oil
1 Tbsp butter
1/2 cup flour
1 quart chicken broth
2 cups COOKED wild rice
2 cups COOKED cauliflower pieces (bite size)
1 cup half-n-half or cream

In a soup pot over medium-low heat, add the onion, celery, and mushrooms along with the cooking oil and butter; cook until vegetables are softened.

With soup pot still over heat, sprinkle in the flour and stir until flour disappears, then continue stirring and slowly pour in the chicken broth, stirring constantly until soup thickens.

Now add in the wild rice, cauliflower, and cream and carefully stir until blended well. Cook just until heated through; do not allow to boil.

Serve immediately.

Will serve 4 to 6.

Viva Verde Roasted Pepper Rice Recipe

4 large green bell peppers (or poblano peppers)
olive oil
4 cups chicken stock, divided
1 cup fresh chopped parsley
1/2 cup chopped onion
1 garlic clove
1 tsp kosher salt
1/8 tsp black pepper
1/4 cup olive oil
2 cups (uncooked) long grain white rice

Heat oven to 400 degrees. Lightly coat whole green bell peppers with olive oil then place on a baking sheet.

Roast until softened and slightly charred, then remove from oven, place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins. Remove and discard  the skins, stems, seeds, and membranes.

Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.

Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency. Set aside.

In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.

Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.

Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.

Fluff the rice with a fork and serve hot.

Will make 6 servings.

Tuna Rice And Veggie Bake Recipe

1 bag (16 oz) frozen mixed vegetables
1 cup mayonnaise
1/4 cup plain yogurt or sour cream
3 cups cooked rice
1/2 cup diced green pepper
1/4 cup diced onion
2 tsp dried dill
1 can (12 oz) white tuna (canned in water), drained
2 Tbsp butter
1 cup bread crumbs
1/2 cup chopped almonds

Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.

Put first 7 ingredients into a large bowl and toss together until blended well.

Add the tuna and toss gently to combine, trying not to break the tuna up too much.

Spoon mixture into prepared baking dish.

In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.

Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.

Will serve 4.

Tangy Tuna Rice Salad Recipe

1 Tbsp extra-virgin olive oil
2 tsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 cups cooked brown rice, cooled
2 celery stalks, chopped fine
2 green onions, chopped
2 fresh Roma tomatoes, diced
2 cans (5 oz ea) white tuna packed in water, drained well
optional: top with wedges of hard-boiled eggs

Put the first 5 ingredients in a salad bowl and whisk until frothy.

Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

Serve and top with hard-boiled egg wedges if desired.

Will make 2 salads but may easily be doubled or tripled.

Spicy Wild Rice Mushroom Chowder Recipe

2 tsp cooking oil
8 oz fresh mushrooms, sliced
1 stalk celery, chopped small
1/2 cup flour
4 cups vegetable broth or water
3 cups cooked wild rice
1 tsp sea salt
1/2 tsp curry powder
1/2 tsp dry mustard
dash allspice to taste
dash hot sauce to taste
1 1/2 to 2 cups half-n-half (or whole milk)

Put the oil in a large soup pot over medium heat, add mushrooms and celery and and cook, stirring, until softened and mushrooms slightly brown.

Turn heat down to medium-low.

While stirring, sprinkle flour over the mushrooms and celery and cook, stirring constantly, until flour turns golden, about 1 to 2 minutes.

Continue stirring and slowly pour in the vegetable broth or water; continue stirring and cooking until the broth thickens slightly.

Add the remaining ingredients, stirring to combine.

Turn heat to low, taste and adjust seasonings as you like.

DO NOT BOIL!  Just heat until soup is hot, stirring frequently.
Remove from heat, cover pot and let stand for 3 or 4 minutes before serving. Ladle into soup bowls and add a dot of butter to each serving if you wish. A sprinkle of fresh parsley is also nice.

Will serve 2 to 4.