Southwestern Rice

Ingredients

• 1 medium green pepper, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1 cup uncooked long grain rice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 (10 ounce) package frozen corn, thawed

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth, rice, cumin and turmeric; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add beans, tomatoes and corn; heat through.

Zucchini Herb Casserole

Ingredients

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Wild Rice Cranberry Pecan Salad

Ingredients

• 1 cup brown rice wild rice mix
• 2 1/3 cups water (see package instructions)
• 1/2 teaspoon salt
• 1 teaspoon butter

• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (toasted or un-toasted, your choice)
• 1/4 cup sliced green onions

• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• 1/2 teaspoon sugar
• 1 teaspoon grated orange peel
• Salt and freshly ground pepper

Method

1 Use the amount of water for the rice according to instructions on the rice package. Typically straight brown rice is a 1:2 ratio of rice to water. Straight wild rice is a ratio of 1:3 of wild rice to water. For this brown rice wild rice mix that I got from a bin (no package) I used a ratio of 1 cup of rice to 2 1/3 cups of water. Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.
2 In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.
3 In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.
Yield: Serves 4 to 6.

Wild Rice Salad

Wild Rice Salad Recipe

Ingredients

• 1 cup long grain rice
• 1 cup wild rice
• 4 cups chicken broth*
• 4 stalks celery, sliced
• 8 green onions, sliced
• 2 cups thawed frozen peas
• 1/2 cup pine nuts
• 3/4 cup dried cranberries
• Salt and pepper

• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1 teaspoon sugar
• 2 Tbsp dark sesame oil

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.

Method

1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.
Chill completely before serving. Serves 8-10.

Bean and Barley Salad

Ingredients

• 3/4 cup quick-cooking barley
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn, drained
• 1 large sweet red pepper, finely chopped
• 6 green onions, chopped
• 1/3 cup minced fresh parsley
• 
  DRESSING:
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

Directions

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and parsley. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings (3/4 cup each).

Nutrition Facts: 3/4 cup equals 246 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 350 mg sodium, 24 g carbohydrate, 6 g fiber, 6 g protein.

Egg Fried Rice

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil
• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.