Recipe of the Day: Spicy Rice Balls *National Rice Ball Day*

Spicy Rice Balls

Ingredients
1/2 cup short-grain, sweet, or sticky rice
1/2 pound ground pork
1 egg
2 tablespoons soy sauce
1/2 teaspoon sugar
5 green onions, finely chopped
One 1-in. piece ginger, peeled and finely shredded (about 1 tbsp.)
1 bird’s eye or serrano chile, seeded and minced

Preparation
1. In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.

2. In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.

3. Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see How to Steam Dim Sum below). Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.

How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.

Recipe found here: Spicy Rice Balls

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Recipe of the Day: Fried Rice with Ham

Fried Rice with Ham

Ingredients
2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons soy sauce

Directions

Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Recipe found here: Fried Rice with Ham

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Recipe of the Day: Cheesy Chicken & Broccoli Rice

Cheesy Chicken & Broccoli Rice

what you need
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed

make it

COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.

STIR in broth. Bring to boil.

ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

kraft kitchens tips

SHORTCUT To quick-thaw frozen broccoli, microwave for about half the cooking time specified on the package.

SHORTCUT Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast for the cut-up fresh chicken. Bring broth to boil in large skillet. Add chicken strips, rice, VELVEETA and broccoli; mix well. Continue as directed.

SUBSTITUTE Substitute 1 pkg. (16 oz.) frozen vegetable blend, thawed, for the broccoli.

Recipe found here: Cheesy Chicken & Broccoli Rice

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Recipe of the Day: Chicken Wild Rice Soup *National Soup Month*

Chicken Wild Rice Soup

Ingredients
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Directions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).

Recipe found here: Chicken Wild Rice Soup

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Recipe of the Day: Stuffed Peppers with Ground Beef and Rice *National Peppers Month*

Stuffed Peppers with Ground Beef and Rice

Ingredients
6 green bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Directions
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Recipe for stuffed peppers serves 6.

Recipe found here: Stuffed Peppers with Ground Beef and Rice

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Recipe of the Day: Mexican Chicken and Rice *National Chicken Month* and *National Rice Month*

Mexican Chicken and Rice

Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Directions
In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.

Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Mexican Chicken and Rice

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Recipe of the Day: Gourmet Mushroom Risotto *National Mushroom Month*

Gourmet Mushroom Risotto

Ingredients
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions
In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste

Recipe found here: Gourmet Mushroom Risotto

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Recipe of the Day: Orange Macadamia Nut Fried Rice *National Macadamia Nut Day*

Orange Macadamia Nut Fried Rice

Ingredients
2 cups long-grain white rice
3 navel oranges
2-inch piece fresh ginger, peeled and grated
1 pinch kosher or sea salt
3 tablespoons vegetable oil
1 bunch scallions, diced
1 red bell pepper, diced
1 bunch of cilantro, chopped
2 cups fresh pineapple, cut into tidbits; or 1, 14 oz. can pineapple tidbits, drained
1½ cups macadamia nuts
3 tablespoons San-J Reduced-Sodium Tamari premium soy sauce
dash of Tabasco sauce

Preparation
Zest all 3 naval oranges and set aside. Juice the oranges and add water to orange juice to equal 3¾ cups liquid. Pour orange-water liquid into a saucepot and add half of chopped orange zest, half of grated ginger and salt. Bring to boil and add rice. Reduce heat to low and simmer until liquid is absorbed, about 20 minutes. Transfer cooked rice to a shallow dish and place in refrigerator to chill completely, about 2 hours.

Place macadamia nuts in a 350°F oven for 5-7 minutes or until they are lightly toasted. Chop nuts rough and set aside.

When rice has cooled, add vegetable oil to a preheated wok or skillet (high heat). To skillet, add scallions, red bell pepper and the rest of the grated ginger and orange zest – stir-fry until bell pepper is tender, 1-2 minutes.

Add the rice to wok with other vegetables and stir-fry for a few minutes. Then mix in the macadamia nuts, pineapple tidbits and ⅔ of cilantro.

Add Tamari and Tabasco to rice and stir to combine. Add more Tamari and Tabasco to taste. Garnish rice with remaining ⅓ of cilantro and serve.

Recipe found here: Orange Macadamia Nut Fried Rice

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Recipe of the Day: Kheer Indian Rice Pudding

Kheer Indian Rice Pudding

Ingredients
1/2 Cup rice
9 Cup milk
4 Pods green cardamom
6 Strands of saffron
3 Tablespoon sweetened shredded coconut
3 Tablespoon pistachios, chopped
3 Tablespoon almonds, chopped
3 Tablespoon raisins
7/8 Cup sugar

Preparation
Step 1: Soak the rice for 15 minutes. Drain the water and set aside.

Step 2: Heat a heavy bottom pan and add rice, milk, green cardamom, saffron, shredded coconut, pistachios, almonds and raisins. Stir frequently while cooking on medium to low heat for 40 minutes or till the rice is fully cooked.

Step 3: Stir in the sugar and let simmer for 5 more minutes.

Step 4: Garnish with nuts and serve it either cold or warm. It tastes even better the next day.

Recipe found here: Kheer Indian Rice Pudding

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Recipe of the Day: Rice Pudding *National Rice Pudding Day*

Ingredients
3 tablespoons unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 34 cup raisins, optional

Directions
Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

Recipe found here: Rice Pudding

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