WILD RICE CASSEROLE

16 oz mushrooms, sliced
1/4 cup margarine OR butter
2 (16 oz) pkgs long grain & wild rice
1/4 cup snipped parsley

cook mushrooms in margarine, stirring occasionally until tender. drain. cook rice as directed on pkg. stir in mushrooms. spoon into an ungreased 2-qt casserole. cover & bake in a 350° oven until hot, 20-25 minutes. sprinkle with parsley.

WILD RICE STUFFED SQUASH

1 (6 oz) pkg long grain & wild rice mix
2 1/3 cups vegetable OR chicken broth
1 tsp rubbed sage
1 tsp dried thyme
2 ribs celery, chopped
1 med onion, chopped
1 tbs olive OR vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tbs minced fresh parsley
4 med acorn squash (about 22 oz each)
3/4 cup water

in a lg saucepan, combine the rice with contents of seasoning mix, broth, sage & thyme. bring to a boil. reduce heat; cover & simmer for 23-25 minutes or until rice is tender & liquid is almost absorbed. meanwhile, in a lg skillet, saute celery & onion in oil until tender. stir in cranberries, pecans & parsley. remove from the heat. stir in rice mixture.

cut squash in half widthwise. remove & discard seeds & membranes. with a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. fill squash halves with about 1/2 cup rice mixture. place in a greased 15"x10"1" baking pan. pour water into pan.

coat one side of a lg piece of heavy-duty foil with nonstick cooking spray. cover pan tightly, coated side down. bake at 350° for 50-60 minutes or until squash is tender.

8 servings

HERBED WILD RICE

1 cup sliced green onions
2 tbs butter OR margarine
1 cup uncooked wild rice
3 cups chicken broth
1 tsp rubbed sage
3/4 tsp dried thyme
1/2 tsp salt, optional

in a saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. add rice; cook for 8-10 minutes. add broth, sage, thyme & salt if desired. pour into an ungreased 1 1/2 qt baking dish. cover & bake at 350° for 70-80 minutes or until rice is tender & liquid is absorbed.

8 servings

VEGETABLE FRIED RICE

3 cups cooked brown rice
1 (10 oz) pkg frozen mixed veggies OR 2 cups fresh veggies, chopped
1 small onion, finely chopped
2  eggs, lightly beaten
2 tsp olive oil
3 tsp low-sodium soy sauce

in a large pan, heat oil on medium-high heat. add onion & rice. stir and cook until onion is soft, about 5 minutes.

reduce heat to medium and add veggies to rice mixture. cook 2 minutes for frozen veggies and 5-7 minutes for fresh veggies.

spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.

add the eggs, and scramble until cooked firm.

mix the eggs with the rice & veggies, then sprinkle with soy sauce.

8 servings

RICE PILAF

1 (14 oz) can chicken broth
1 (8 oz) can mushrooms
1 cup long-grain rice
1 tablespoon dried minced chives OR minced onions
1 tablespoon dry minced parsley
1/4 teaspoon pepper
1/2 teaspoon salt

pour chicken broth into a 4 cup measuring pitcher. drain the liquid from the mushrooms in the broth. add only enough water to give you exactly 2 2/3 cups. place liquid in 2 quart saucepan and bring to boil. add rice and everything else, including mushrooms. cover pan. turn heat to low. let simmer about 25 minutes. stir often. remove from heat and stir briefly. cover and let stand off heat 10 minutes, or until liquid is absorbed by rice.

6 servings

EASY FRIED RICE

4 tablespoons butter
2 cups uncooked rice
4 cups soup stock OR 2 cans chicken broth
1/2 cup thinly sliced celery
1/2 cup chopped green onions
1/2 cup crisp fried bacon, crumbled

melt butter in large skillet. add rice and stir fry until brown over medium high heat. add soup stock and celery. cover pan. bring to a boil; reduce heat and simmer 20-25 minutes, or until water is absorbed. stir in onions and bacon. fold in egg strips.

EGG STRIPS:
2 eggs
1 tablespoon water
1-2 tablespoons butter

beat eggs with water. heat butter in large skillet to coat bottom. pour in eggs and tilt pan to spread evenly. cook quickly and turn carefully with spatula. DO NOT BROWN! remove to cutting board. cut in 1/2" strips.

CHILI RICE

1 pound ground beef
1 medium onion, chopped
1/2 medium green pepper, chopped
1 clove garlic, minced or pressed
1 (16 oz) can whole tomatoes, cut up
1 (15 oz) can kidney beans
1 cup instant rice
1 1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
1 cup shredded cheddar cheese

crumble ground beef in 2 quart casserole. add onion, green pepper and garlic. cover. microwave at HIGH 4-6 minutes or until the meat loses most of its pink color and veggies are tender. stir to break up meat. drain. add remaining ingredients except cheese. cover. microwave 16-20 minutes, or until rice is tender, stirring after half the time. sprinkle cheese over top. cover. let stand in minutes.