Hi Guys,

I have never made a rice side dish... you know they type that goes with a salad and cooked meats. Well, I will need to this weekend.... can you spare me your recipe?

Hugs

My favorite is rice with hard boiled eggs and green onions.Sorry I have no measurements. O.k. you've cooked and fluffed the rice and you let it cool down a bit. You want your hard boiled eggs slightly warm. You'll saute chopped green onions in some oil and butter for a few minutes then add your rice and fry it up for a couple of minutes. Chop the hard boiled eggs and stir into the rice but don't continue to cook. This is a tasty rice dish. Oops! Salt and pepper to taste.

Most broccoli cheese and rice recipes are easy and very good, You should be able to find one easy online.The best ones I have tried use cream of chicken or mushroom soup.

Are you wanting a hot rice dish? or cold salad side?

(being that you mentioned one that goes with cooked meat and salads)

For cold, I'd make a marinated rice salad.

For hot, I'd do a blend of brown and wild rice, and add in lots of chopped veggies.

If you never made one before I would suggest going to a restaurant and ordering a big container of the rice dish you want. So much easier then being stressed with a new to you dish.

This is the very best rice pilaf recipe I've found. I entertain frequently and use it often.

4 tablespoons butter (not margarine!)
1 handful fine egg noodles
1 (large) clove garlic, minced
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried dill weed
1 cup white rice (regular uncooked I prefer basmati rice)
2 cups chicken broth
1/2 teaspoon (or to taste) salt
1/2 cup lightly toasted pine nuts (optional)


Directions
1) Melt butter in a dutch oven over medium heat. Stir in noodles and let them brown watch closely and do not let butter or noodles burn. Add garlic, onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.

2) Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek. Or, transfer to large casserole dish with a lid and microwave for ten minutes on high and then ten minutes on defrost.

3) Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.
serves 6-8

Rice-A-Roni the San Francisco treat! And most of the box's have idea's or you can add your own vegs. 8-)

Check out http://bettycrocker.com

Three of my favorite recipes. Hope one might work for you!

* Exported from MasterCook *

Orzo And Rice Pilaf - 4 Points

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 4 Points Low Fat (Under 30%)
Pasta And Noodles Rice And Grains
Rice Cooker Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon margarine
1/4 Cup orzo
1 Small onion -- finely chopped
3/4 Cup long-grain rice
1/8 Teaspoon black pepper -- coarsely ground
1 Can chicken broth

In 2 quart saucepan, melt margarine over medium-high heat. Add orzo and cook, stirring occasionally, until orzo is browned. Add onion and cook until onion is soft, about 5 minutes.

Add rice and pepper, stirring to coat. Add broth; heat to boiling. Reduce heat to low; cover and simmer 18 -20 minutes, until orzo and rice are tender and all liquid is absorbed.

For Rice cooker: Prepare as above except after adding rice and pepper to skillet put all the ingredients into the rice cooker. Steam 18-20 minutes. (Watch for scorching).




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* Exported from MasterCook *

Pine Nut And Green Onion Pilaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice And Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice -- uncooked
1/2 cup green onions -- sliced
2 ounces pine nuts -- 1/2 cup
2 tablespoons butter or margarine
2 1/2 cups chicken broth
1 teaspoon lemon peel -- grated
1/4 teaspoon salt
1/4 cup green onion -- tops only sliced

Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts in the margarine in a 3 quart saucepan until the nuts are a light brown, about 5 minutes. Sir in the remaining ingredients except the 1/4 cup of onion tops. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, for 14 minutes. (DO NOT lift the cover or stir!) Remove from the heat, fluff the rice lightly with a fork. Cover and let steam for about 5 to 10 minutes. Sprinkle with the onion tops.


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* Exported from MasterCook *

Vegetable Pilaf - 4 Points

Recipe By : Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : 4 Points Rice And Grains
Weight Watchers Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Margarine
1 Cup onion -- sliced
1 Cup celery -- sliced
1 Cup carrot -- diced
2 Cups Cooked Rice
2 Teaspoons lemon rind -- grated
1/2 Teaspoon salt
1 Dash pepper
1/2 Cup raisins

Melt margarine over low heat in large non-stick skillet; add onion, celery, and carrot and saute until tender. Add rice, lemon rind, and seasonings; toss lightly. Continue cooking until thoroughly heated, about 2 minutes, stirring occassionally. Stir in raisins.




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We love this one.

Herbed Spinach Bake

2 pkgs. (10 ounce each) frozen chopped spinach
2 cups cooked rice
2 cups (8 oz.) shredded cheddar cheese
4 eggs, beaten
2/3 cup milk
1/4 cup margarine, softened
1/4 cup chopped onion
2 teaspoons salt
1 teaspoon Worcestershire



Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Mix well. Pour into a greased 13 X 9 baking dish. Cover and bake at 350 for 20 minutes. Uncover and bake 5 minutes more or until set. From Taste of Home Dec./Jan 1994

Vegetable Rice Medley

1 cup uncooked long grain rice
2 ¼ cups water
2 or 3 tablespoons onion or vegetable soup mix
¼ teaspoon salt
2 cups frozen corn, peas or mixed vegetables

In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender
Taste of Home “Quick Cooking” Premiere Issue

Herbed Rice from Old-fasioned herb recipes:
1/4 c. butter, 1/2 tsp. salt, 1 c. chopped onion, 1/4 c. chopped celery, 2 c. rice. Cook for 10 minutes, stirring constantly to keep rice from sticking. Add: 21/3 c. chicken broth or stock. Cover and cook over low heat 10-15 min. Remove from heat; stir in 1 tsp. marjoram, 1 Tbs. parsley. Replace lid and let stand for 15 minutes. Recipe calls for fresh herbs but I've used dried. Family loves it.

Wonderful and easy ! ! ! I think you'll love it.



GLORIOIUS RICE

1 cup long white rice
1 can French onion soup
1 can chicken broth (regular size)
1 stick real butter, cut into pats ( I use 1/2 stick )

Mix all together in a square glass dish and bake, uncovered at 350 degrees for 1 hour.

Try this one for a great 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.

rice salad,
white rice,
1 green pepper chopped up
1 can of tuna fish
1 med onion chopped up
1 cup of mayo
mix together in a bowl an salt and pepper to taste
served chilled.

Go to Cooks. com , they have lots of rice and artichoke recipes.
I have made the rice artichoke Greek 12 salad. (I don't use mushrooms. It is delicious!! It's a cold salad.

I hope this is what you are looking for.

HI guys,

Thank you so much.... it is exactly what I am looking for and I will be trying out many of the recipes. Do you think I could substitute the chicken stock with vegetable stock as one of the people eating it is a vegetarian?

Hugs

I certainly think it is possible to exchange in the herb rice recipe.

You can always substitute vegetable stock for chicken stock. I have a vegetarian friend and that is what she does.

I never measure, but I go by the size of the pan I am using.

Quick ......
1 stick butter
1/2 bag of thin noodles
1/2 box of instant rice
salt and pepper to taste


In a large frying pan with cover...
Melt 1 stick of butter.
add 1/2 bag of THIN noodles on one side of the pan
add about the same amount of INSTANT rice on the other side of the pan
Stirring.....while browning.... watching carefully, stirring so it will not burn,
when it is brown, pour in enough water to barely cover the rice and noodles.
Bring to a boil and cook for 1 minute. Cover, turn off the burner (electric), but leave it there, and let it set for 5 minutes. Water should be absorbed, stir in salt and pepper to taste
You can go from there and add whatever you like, onion, broccoli, etc.
Syl

Ditto! Hard to beat.

Thanks for the recipes!

YUMMY going to make this but substitue brown rice for wild rice, since we dont like wild rice.