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Posts Tagged ‘rice’

Wild Rice Chicken Dinner

Wild Rice Chicken Dinner

Ingredients
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
2 packages (16 ounces each) frozen French-style green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (8 ounces each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 ounces each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

Directions
Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.

Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (6-8 servings each).

Recipe found here: Wild Rice Chicken Dinner

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Day-After-Thanksgiving Turkey Stir-Fry

Day-After-Thanksgiving Turkey Stir-Fry

Ingredients
1 cup cut fresh green beans
1 small red onion, chopped
1 tablespoon peanut or canola oil
1 garlic clove, minced
2 tablespoons whole-berry cranberry sauce
1 tablespoon soy sauce
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked turkey breast
2 tablespoons chopped cashews
Minced fresh cilantro, optional
Hot cooked rice

Directions
In a large skillet, saute beans and onion in oil until tender. Add garlic; cook 1 minute longer.

Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper; pour over bean mixture. Add turkey; simmer, uncovered, for 4-6 minutes or until heated through. Sprinkle with cashews and, if desired, cilantro. Serve with rice. Yield: 2 servings.

Recipe found here: Day-After-Thanksgiving Turkey Stir-Fry

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Spinach Rice

Spinach Rice

Ingredients
1/2 cup chopped onion
2 tablespoons olive oil
2 cups torn baby spinach
3/4 cup water
1 tablespoon dried parsley flakes
1/2 cup uncooked Minute® White Rice
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

Directions
In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings

Recipe found here: Spinach Rice

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Fried Rice

Fried Rice

Ingredients
1/2 cup chopped green pepper
1/2 cup egg substitute
4 cups cooked rice
2 tablespoons reduced-sodium soy sauce

Directions
In a skillet coated with cooking spray, saute green pepper until crisp-tender. Add egg substitute; cook and stir until egg is completely set. Chop egg into small pieces. Add rice and soy sauce; heat through. Yield: 5 servings.

Recipe found here: Fried Rice

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Mushroom Rice

Mushroom Rice

Ingredients
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup uncooked long grain rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion salt

Directions
In a 2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 4 minutes. Microwave at 50% power for 12 minutes. Let stand for 5-10 minutes. Stir before serving. Yield: 4 servings.

Recipe found here: Mushroom Rice

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BBQ Cheeseburger & Rice Skillet

BBQ Cheeseburger & Rice Skillet

what you need
1 lb. ground beef
1/2 cup chopped onion
1-3/4 cups water
1 cup KRAFT Original Barbecue Sauce
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese

make it

BROWN meat with onion in large skillet; drain.

ADD water and barbecue sauce; mix well. Bring to boil.

STIR in rice; cover. Reduce heat to low; cook 5 minutes. Stir. Sprinkle with cheese.

kraft kitchens tips VARIATION Omit onion. Brown meat in large skillet; drain. Add 1-1/2 cups water, barbecue sauce and 1 cup frozen or canned whole kernel corn, drained; stir. Bring to boil. Stir in rice. Continue as directed.

Recipe found here: BBQ Cheeseburger & Rice Skillet

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Onigiri (Rice Balls)

Onigiri (Rice Balls)

Ingredients
2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Directions
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.

In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately. Yield: 8 appetizers.

Recipe found here: Onigiri (Rice Balls)

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