Apple Stuffing

1 1/2 cups brown rice, uncooked
3 1/2 cups Apple Juice, divided
1 apple, diced
1/2 cup onion, chopped
1/2 cup sliced celery
1/3 cup raisins (optional)
1/2 teaspoon poultry seasoning (thyme, rosemary, sage)
1/4 teaspoon pepper
2 teaspoons butter or margarine
1/3 cup bran
1/3 cup slivered almonds

1. Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid.
2. Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice.
3. Use as stuffing for poultry or pork roast, or bake at 350 degrees for 35 minutes.

Vegetable Gumbo

• 1 cup chopped onion
• 2 tbspns broth for sautee, have more on hand to add
• 2 cups thinly sliced carrots
• 1 and 2/3 cup brown rice
• 1 thinly sliced medium zucchini - about 1 and 1/2 cups
• 1 thinly sliced yellow medium squash - same as zucchini
• 1 cup fresh or frozen yellow corn or more if you like
• 4 Yukon Gold potatoes, sliced thin
• chopped medium red bell pepper
• 1 teaspoon salt
• 4 cups vegetable broth
• 15 oz can of garbanzo beans
• 1 and 1/2 teaspoons dried basil leaves
• 1 and 1/2 teaspoons thyme

Cook onions and carrots in 2 tablespoons of the vegetable broth over medium to
low heat in stockpot for about five minutes - adding more broth to prevent
sticking, until onions are crisp-tender. Add brown rice and the 4 cups of
vegetable broth, simmer for 20 minutes. Add remaining ingredients and more
water if necessary, and simmer until vegetables are tender, about 15 minutes.

Brown Rice Breakfast Tacos

Vegetable cooking spray
2 (4-ounce) containers egg substitute, thawed if necessary
1/2 teaspoon chili powder
1/2 teaspoon cumin
3 cups hot cooked brown rice
1 (16-ounce) can fat-free refried beans, divided use
1 cup (4-ounces) shredded low-fat Monterey Jack or low-fat Cheddar cheese, divided use
12 corn tortillas, warmed
Salsa (optional)
1 (4-ounce) can chopped green chiles (optional)

1. Heat large skillet coated with cooking spray over medium-high heat until hot. Add egg substitute, chili powder and cumin; scramble until set. Stir in rice. Remove from heat; set aside.
2. Spoon 1/4 cup beans into each tortilla; top with 2 tablespoons eggs, 2 tablespoons cheese, salsa and green chiles, if desired. Top with salsa or add chiles to mixture for a spicier verson.

Spinach Risotto

• 1 cup frozen spinach
• 1 cup rice
• 1 tablespoon chicken flavored seasoning
• 1/2 cup skim milk
• 4 ounces low fat mozzarella
  

in a medium pot, add 2 cups water, 1 cup uncooked rice, spinach and seasoning. cook according to rice instructions. when done, add mozzarella and milk. stir thoroughly and serve hot.

Broccoli Puff

1/2 cup chopped onion
1 tablespoon butter or margarine
1 (10-ounce) package frozen chopped broccoli, thawed and well-drained
2 cups cooked rice
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/4 teaspoon ground thyme
1 teaspoon Worcestershire sauce
4 large eggs, separated
2 cups (8 ounces) shredded Cheddar cheese

1. Cook onion in butter in small skillet until tender. Combine onion with broccoli, rice, soup, thyme and Worcestershire sauce in greased shallow 2-quart baking dish. Bake at 400 degrees 20 minutes.
2. Meanwhile, beat egg yolks until thick and lemon-colored; add cheese. Beat egg whites until soft peaks form; fold in egg yolk mixture. Remove baking dish from oven; stir. Spread egg mixture over top. Bake 10 to 15 minutes or until golden brown.

Rice with creamy coconut milk

2 cups white rice, short grain 4 cups water, cold 1 cup evaporated skim milk 1/2 teaspoon coconut essence 1/2 teaspoon cayenne pepper 1 tablespoon margarine pinch salt 1. Boil water in a medium size saucepan. 2. Add rice and simmer until rice is soft (approximately 15 - 20 minutes). 3. Do not drain any remaining water. 4. Mix in coconut milk, butter, cayenne pepper and salt. 5. Blend together until desired consistency. 6. Serve warm.

Bean Burgers

1 1-lb can kidney beans, rinsed and drained (10 oz cooked beans)

2 cups cooked brown rice

2 Tbs. ketchup

1/2 tsp. garlic powder

1 tsp. oregano

1/8 tsp. thyme

1/4 tsp. sage

Salt and pepper to taste

1/4 cup very finely chopped onions

In a large bowl, combine beans, rice, ketchup, and spices. Mash with a fork or a potato masher until beans are mashed well. Add chopped onions and mix well.

Divide mixture evenly and form into 8 burgers, ½ to ¾ inch thick. Wet your hands slightly to avoid sticking.

Lightly oil a nonstick griddle or skillet, or spray with a nonstick cooking spray. Preheat over medium heat. Place burgers on griddle and cook until browned on both sides, turning burgers several times.

Salmon Sushi

nori
1 cup cooked rice
1/2 cup thinly sliced smoked salmon
1/2 small carrot, peeled and cut into thin strips
1 small cucumber, sliced into thin strips

Jellyroll fashion, roll up the ingredients in the following order.
Place the dried seaweed on top of a bamboo mat. Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll. Roll tightly and slice into 4 pinwheels

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a rue. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Seafood Risotto

2 Tbsp. butter or trans-fat-free spread
1 small red onion, finely chopped
1 1/2 cups Arborio rice
3 Tbsp. fresh lemon juice
3 cups fat-free, reduced-sodium chicken broth
8 thin asparagus, cut in 1-inch pieces
1/2 lb. medium shrimp, shelled and halved lengthwise
1/2 lb. mussels, rinsed and drained, for garnish
Salt and freshly ground white pepper
1/ 4 cup freshly grated Grana or Parmesan cheese

Preheat the oven to 450 degrees. In a deep, oven-proof skillet, melt the butter over medium-high heat. Add the onion and rice. Stir until onion is translucent and rice is opaque, about 2 minutes. Add the lemon juice and cook until evaporated, stirring constantly. Pour in the broth and 1 cup water. Remove from heat.

Cover with a large sheet of foil, pressing it down to touch the surface of the liquid. Seal the foil around the rim of the pan. Cover pan with a tight lid. Bake the risotto 25 minutes.

Meanwhile, boil 1 cup water in a medium saucepan. Add the asparagus and cook 2 minutes. Transfer the asparagus to a bowl. Add the shrimp to the pot. When pink and curled, add them to the bowl. Place the mussels in the pot, cover and cook until opened, about 2 minutes. Drain and set aside.

Remove the risotto from the oven and place it on top of the stove. Slowly peel off the foil, starting from the side furthest from you. Mix in the cheese, asparagus and shrimp.(Use oven mitts to prevent steam burns.) Season to taste with salt and pepper. Serve in shallow soup bowls or plates, using the mussels as garnish.