indian rice (pulao)

Ingredients

• Servings: 16
• 1/4 teaspoon saffron threads or ground turmeric
• 6 cups boiling water
• 1/2 cup vegetable shortening
• 2 medium onions, chopped
• 2 (1 inch) pieces cinnamon stick
• 4 whole cloves
• 1 teaspoon ground ginger
• 2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 10 cardamom seeds
• 4 1/2 cups long-grain white rice
• 1 cup plain yogurt
• 2 teaspoons salt

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• place saffron threads into boiling water, set aside to steep.
• melt the vegetable shortening in a large pot over medium-high heat. stir in the onions, and cook until golden, about 5 minutes. season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. cook for 3 to 4 minutes to release the flavor, stirring constantly.
• pour in the rice and cook for 10 minutes, stirring constantly. add the yogurt, saffron water, and salt. bring to a simmer, then reduce heat to low. cover pot with a cloth folded into 4 layers. place a lid over the cloth and cook until the rice is done, about 20 minutes. remove the cinnamon sticks, cloves, and cardamom seeds before serving.

holiday wreath treats™

Ingredients

• Servings: 12
• 3 tablespoons butter or margarine
• 1 (10 ounce) package jet-puffed marshmallows*
• 1 teaspoon green food coloring
• 6 cups kellogg's® rice krispies® cereal
• canned frosting or decorating gel
• assorted candies

Recipe

• in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat. stir in food coloring.
• add kellogg's rice krispies cereal. stir until well coated.
• using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. using buttered hands each portion into small wreath. decorate with frosting and/or candies. best if served the same day.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Fried Rice With Ham

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• 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.