ORZO AND WILD RICE SALAD

1/2 cup wild rice

This is a tasty recipe but does need an hour to chill before serving.

1 cup orzo pasta

1/3 cup frozen whole kernel corn

1 cup chopped red bell pepper

1 small red onion, chopped

1/3 cup dried currants 

3/4 tsp salt

3/4 tsp black pepper

3 tbsp white balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp minced fresh garlic

1/4 cup canola oil

1/4 cup chopped fresh basil, plus leaves for garnish

Cook rice according to package directions until tender, about 40 minutes. Drain well, then spread on a large, rimmed baking sheet and chill until cool.

Meanwhile, bring a pot of lightly salted water to a boil. Cook pasta according to package directions, adding corn in the last 3 minutes of cooking. Drain and rinse with cold water to cool.

Transfer pasta mixture and rice to a large bowl. Stir in bell pepper, onion, currants, salt and black pepper.

To make the dressing: Whisk together vinegar, honey, mustard, and garlic in a bowl. Slowly whisk in oil until emulsified. Add the dressing to pasta mixture and toss to coat. Chill, covered, at least one hour but up to 4 days. Stir in chopped basil just before serving. Garnish with basil leaves.

Yield: 10 servings 

recipe and photo allrecipes

ONE POT CHICKEN SAUSAGE, SPINACH AND RICE

2 tsp garlic powder

2 tsp dried oregano

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp red pepper flakes, optional

2 tbsp olive oil

12-oz fully cooked chicken sausage, sliced into 1/8-inch rounds

1 1/2 cups uncooked jasmine rice, rinsed

4 cups low-sodium chicken broth

3 cups roughly chopped baby spinach

Juice of 1 lemon

1 tbsp reduced-sodium soy sauce

In a small bowl, mix garlic, oregano, salt and peppers. Set aside.

Heat oil in a large, lidded sauté pan or Dutch oven over medium heat. Add sausage and cook until browned and crisp, 2 to 3minutes per side. Transfer to a plate.

In the same pan, add rice. Cook, stirring, until golden and fragrant, about a minute. Stir in the spices and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook until liquid is absorbed and rice is fluffy, 14 to 16 minutes, stirring halfway through cooking to prevent sticking.

Add spinach, lemon juice and soy sauce and stir until spinach is wilted, about a minute. Turn off heat and return sausage to the pan. Mix well and spoon into 4 bowls for serving.

Yield: 4 servings

recipe idea and photo Woman's World '26

CHICKEN FRIED RICE

3 tsp vegetable oil

3 eggs, beaten

1 pkg (14.4-oz) frozen stir-fry vegetables

1/2 cup frozen corn kernels

4 cups cooked rice, chilled

2 cups shredded cooked chicken

1/4 cup soy sauce

2 tbsp Asian sweet chili sauce

1 scallion, thinly sliced

In a large nonstick skillet, heat 1 1/2 teaspoon oil over medium-high heat; add eggs, swirling to coat bottom in a thin layer. Cook until set, 1-2 minutes. Transfer to a cutting board and allow to cool slightly. Roll up, cut into strips, coarsely chop and reserve.

Coat same skillet with cooking spray. Add remaining 1 1/2 teaspoon oil, heat over medium-high heat. Add stir-fry vegetables and corn; cook, stirring, until softened, 4-5 minutes. Add rice, chicken, soy sauce and chili sauce. Cook, stirring, until heated through, 4-5 minutes. Top with scallion and reserved eggs.

Yield: 4 servings

First for women 2025

BROWN RICE ALMONDINE WITH APPLE

Use this recipe as a side dish to a lean protein item or as stuffing for poultry.

1/3 cup slivered almonds
2 tsp butter
2 medium-size tart apples, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
3 cups cooked brown rice (cooked according to package directions using chicken broth)

Melt the butter in a large skillet over medium-high heat until lightly browned.  Add the apples, onion, celery, poultry seasoning, thyme, and pepper; cook until crisp tender.  Stir in the rice and cook until mixture is
heated through. 

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CHICKEN AND WILD RICE STRUDELS

Use a rotisserie chicken from the deli to make this recipe quick and easy.

1 pkg (8,8-oz) ready-to-serve long grain and wild rice

1 1/2 cups coarsely chopped chicken

1/2 cup shredded Swiss cheese 

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

12 sheets phyllo dough (14x9-inch size

6 tbsp melted butter

Preheat oven to 400-degrees.

Place the chicken, rice, cheese, and seasonings in a large bowl, toss gently to combine.

Place one sheet of phyllo dough on work surface and brush lightly with butter. Layer with 5 more sheets, repeating the same process. (Keep remaining dough covered with plastic wrap and a damp towel to keep moist. 

Spoon half the chicken/rice mixture down the center of the phyllo to within 1-inch of ends. Fold up short sides to enclose the filling. Roll up tightly, starting with long side.

Transfer to a parchment paper-lined 15x10x1-inch baking pan, seam side down. Brush with additional butter. Repeat the process using the remaining ingredients to make a second strudel. 

Bake strudels at 400-degrees 20-25 minutes or until golden brown and heated through.

Yield: 6 servings

recipe and photo TOH 2915

QUICK AND EASY RED BEANS AND RICE

Nonstick cooking spray

1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 cans (15-oz each) red beans, drained
1/2 lb smoked sausage cut into 1/4-inch thick slices
1 can (8-oz) tomato sauce
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
1/4 tsp hot pepper sauce
3 cups hot cooked rice
Red pepper rings for garnish

Spray the interior of a Dutch oven or large saucepan with the nonstick cooking spray.  Place the pan over medium-high heat until hot.  Add the onion, celery, bell pepper, and garlic; cook 2 to 3 minutes to begin to soften.  Add the beans, sausage, tomato sauce, Worcestershire sauce, red pepper, and hot pepper sauce; reduce heat, cover, and simmer for 15 minutes.  Serve the beans/sausage with the hot cooked rice.

Yield: 6 servings

Add red onion rings for garnish.

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APPLE & RICE MEDLEY

1 pkg (6-oz) long-grain and wild rice mix

1 cup shredded low-fat cheddar cheese, divided
1 cup chopped Golden Delicious apples
1 cup sliced fresh mushrooms
1/2 cup thinly sliced celery

Prepare the rice according to the package directions.

Preheat oven to 350 degrees.
Lightly spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Add half the cheese, the apples, mushrooms, and celery to the rice; toss to combine.  Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 15 minutes, top with the remaining cheese and bake another 10 minutes until cheese is melted.

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QUICK AND EASY OKRA PILAU

3 slices bacon

2 cups chopped sweet onion
1 pkg (1 lb) frozen sliced okra, thawed
2 pkgs (8 1/2-oz each) ready-to-serve Cajun-style rice

In a large skillet over medium-high heat, cook bacon approximately 5 minutes or until crisp.  Remove bacon from skillet and drain on paper towels.  Reserve 2 tablespoons of the drippings in the skillet.  Once bacon is cooled enough to handle, crumble; set aside.

Saute the onion and thawed okra in the reserved drippings over medium-high heat for 6 to 8 minutes until tender.

Prepare the rice according to the package directions.  Stir the rice and bacon into the okra mixture in the skillet.

Serve while hot.
Yield: 6 servings

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Black Bean and Yellow Rice Salad

 

For Rice:

3 tablespoons canola oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
For Beans:1 can (15-oz) black beans, drained and rinsed
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon vinegar
1/4 cup chopped fresh parsley
1 lime quartered, for serving (optional)

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper, and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed, and the rice is done, about 20 minutes. Remove the bay leaf.

TO SERVE: In a large bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

This is a recipe I got from cooking.com - a retail internet site, around a dozen years ago.

RICE AND CRANBERRY PILAF

1 cup low-sodium chicken broth
1/2 cup orange juice
2 tbsp sugar, optional
1 1/2 cups instant brown rice
1/2 cup fresh cranberries
2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil.  Add the brown rice and cranberries; stir to blend.  Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat.  Allow to stand for 5 minutes.  Remove lid and stir in almonds before serving.

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Yield: 4 servings
Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.

BUTTERED PARMESAN RICE

3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley

In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.

Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.

Yield: 6 to 8 servings.

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APPLE-RICE PUDDING

 

1 3/4 cups water

1/8 tsp salt
1/2 cup uncooked long grain brown rice
1 medium (3/4 cup) Golden Delicious apple, chopped (do not peel)
1/2 cup fat-free milk
2 tbsp honey
2 tbsp dried cranberries, chopped
cinnamon for garnish, optional

In a heavy 2-quart saucepan with a lid, bring the water to a boil; add the rice and salt.  Cook, covered, over low heat for 40 to 45 minutes until the water is absorbed.  Stir occasionally during cooking.

Stir in the apple, milk, honey, and cranberries.  Cook, uncovered, 10 to 15 minutes until pudding is slightly thickened and creamy; stirring occasionally.

This pudding is delicious served warm or chilled.

Note:  Cinnamon is optional but remember that cinnamon is a blood sugar stabilizer and should be used regularly in your diet.

Yield: 6 servings of 1/3 cup each.

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QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil

1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chiles, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

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HERBED RICE

4 cups rice, cooked according to package directions (without butter)

2 tbsp salted butter
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh chives
2 tsp chopped fresh thyme leaves
1 tsp salt
1/2 tsp black pepper

Combine all ingredients in a large bowl and toss to combine.

Yield: 6 servings

Note: If you are a diabetic, I suggest you never use white rice but instead use brown rice. Brown rice is a whole grain, white rice is a refined grain.

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WHITE CHOCOLATE RICE PUDDING WITH CHERRIES

2 cups cooked rice

1 2/3 cups milk
1/2 tsp vanilla
Pinch of salt
3/4 cup white chocolate chips
1 cup frozen cherries, thawed

In a saucepan, over medium heat, bring the rice, milk, vanilla, and salt to a simmer. Cook while stirring occasionally until creamy,  6 to 8 minutes. Remove from the heat.

Stir the chips into the rice mixture and let set a few minutes for chips to melt.

Divide the cherries among 4 dessert dishes and top with the rice pudding.

Yield: 4 servings

 

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CHICKEN WILD RICE BAKE

 

2 cups cooked shredded chicken

1 box Uncle Ben's Wild Rice Mix
2 can cream of chicken soup
1/2 soup cup of milk
1 small can of sliced mushrooms, drained

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

Combine all the ingredients until well mixed.  Pour mixture into the prepared baking dish, cover and baked 30 minutes until bubbly and cooked through.

Yield: 4 to 6 servings.

File Photo of similar recipe.

CONFETTI LONG GRAIN AND WILD RICE

2 pkgs (6-oz each) long grain and wild rice

2 tsp olive oil

1 small yellow squash, finely diced

1 small zucchini, finely diced

1 small red pepper, finely diced

1 medium carrot, diced

2 green onions, thinly sliced

1/4 to 1/2 tsp salt

Cook rice according to package directions. Meanwhile, in a skillet, heat oil. Add the veggies and salt; sauté about 5 minutes until tender. Transfer rice to a serving bowl; add vegetables and toss gently.

Yield: 8 servings

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MUSHROOM RISOTTO

2 tbsp canola or olive oil

1 cup chopped fresh mushrooms
1/3 cup chopped onion
1 cup brown rice
2 cups water
3-oz Shredded Parmesan cheese
1/4 cup half and half cream

Heat oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook until tender.  Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender.  Stir in 1/2 cup of the Parmesan cheese and the half and half cream.

Serve with the remaining cheese.

Yield: 4 to 6 servings

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ALMOND RICE PILAF

3/4 cup chopped onion

1/2 cup slivered almonds

1 tbsp butter

2 cups chicken broth

2 cups uncooked instant rice

In a saucepan, sauté onion and almonds in butter until onion is tender and almonds are lightly browned. Add the broth and bring to a boil. Stir in onion and almonds. Remove from the heat, cover and let stand 5 to 8 minutes until the liquid is absorbed.

Yield: 6 servings

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CREAMY TUNA RICE

1 cup water
1/2 cup milk
1/2 tsp dill weed (optional)
1/4 tsp salt
6 slices American cheese
1 1/2 cups instant long-grain rice, uncooked
1 large can (9 to 12-oz) tuna, drained
2 tbsp chopped parsley, optional

In a medium saucepan bring the water, milk, dill, and salt to a boil over medium heat. Add the cheese, cooking and stirring until the cheese is melted.

Stir in the rice, tuna, and parsley. Cover and remove from the heat. Let stand for 5 minutes until the liquid is absorbed. Stir before serving.

Recipe and photo from Kraft Foods.