Main Dish Recipes

• 2 cups hot, cooked Pasta Rice Blend with seasoning packet (approximately ¾ cup uncooked)
• ½ cup chopped onion
• ½ cup slicked mushrooms or 1 4-ounce can
• 1 tablespoon butter or margarine
• 2 cups cooked cubed chicken or turkey
• 2 cups frozen broccoli pieces
• 1 can cream of mushroom soup
• ½ cup shredded cheddar cheese

Cook rice; keep warm. Cook onions in butter in large skillet until tender. Stir in cooked rice, mushrooms, chicken, broccoli and soup. Pour into a buttered, shallow 1½-quart baking dish; top with cheese. Bake at 350° for 20 to 25 minutes. Serves 6.

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• 1 Package Basmati Royale, uncooked (seasoning packet optional)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can water
• 1 can milk
• 1 whole chicken, cut into pieces, lightly browned

Pour uncooked rice in the bottom of a greased 9x13-inch baking dish. Whisk soups, milk and water until smooth. Pour ½ of soup mixture over rice. Place browned chicken on top. Pour the remaining soup over the top of the chicken. Sprinkle seasoning packet over the top if desired. Cover with aluminum foil. Bake for 2 hours at 325°. Don't peek while it is cooking! Serves 6.

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• 1 Package of Country Harvest Blend without seasoning packet
• 1 pound ground beef
• 1 can cream of mushroom soup
• 1 4-ounce can whole mushrooms and liquid
• 1 can sliced water chestnuts and liquid
• 1 can bamboo shoots and liquid
• ¼ cup soy sauce
• 1 small onion, chopped
• ¼ cup green pepper, chopped (optional)
• ½ cup celery, chopped

Cook rice, do not use seasoning packet. Sauté the ground beef, onion, celery and green pepper until ground beef is brown and vegetables are tender. Combine all ingredients. Bake in a 2-quart baking dish at 350° for 35 minutes. Serves 6.

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• 3 cups cooked Rice River Farms® Premium Dry Roasted Wild Rice®
• 2 stalks celery, finely chopped
• ½ medium onion, finely chopped
• ½ large Granny Smith Apple, finely chopped
• 2 tablespoons butter
• 1 cup cooked chicken or turkey, shredded
• ½ cup mayonnaise
• ½ teaspoon seasoning salt
• ¼ teaspoon pepper
• 6-8 flour tortillas
• Melted butter

Sauté celery, onion and apple in butter. Add the cooked rice, meat mayonnaise, seasoning salt and pepper. Spread the tortillas with the mixture and roll like a jelly roll. Cut into bite size pieces. Place cut end up on a baking sheet. Drizzle each piece with melted butter. Bake at 375° degrees for 10-12 minutes or until lightly browned. Serve immedialtey. Makes approximately 48 appetizers.

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• 1 package of Rice River Farms® Rice
• 2 pounds sirloin steak or round steak
• 1 pound fresh mushrooms, sliced
• 2 large sweet onions, chopped
• ½ cup butter
• 2-8 oz. Cans tomato sauce
• 1 cup cultured sour cream
• 1 teaspoon salt and pepper
• 2 teaspoons Worcestershire sauce

Prepare rice according to package directions. Cut meat in very thin slices; brown in butter. Add mushrooms and onions; remove from heat. Combine tomato sauce, sour cream and seasonings; add to meat mixture. Cover and simmer for 1 hour. Serve over hot rice.

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• 2 cups cut-up cooked chicken
• 1 package Rice River Farms® Rice
• ¼ cup chopped green pepper
• 1-10 ½ oz can cream of mushroom soup
• ½ soup can milk
• Salt and pepper to taste

Prepare rice according to package directions. Heat oven to 350 degrees. Mix all ingredients; place in greased 2-quart baking dish. Bake for 30 minutes. 6 servings.

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• ½ pound pork tenderloin, sliced ¼ inch thick
• 3 tablespoons vegetable oil
• 1 cup each sliced celery, green onions and fresh mushrooms
• 1 can (8 oz.) water chestnuts, sliced
• ½ pound snow peas or edible pod peas, fresh or frozen, thawed
• 2 cups cooked Rice River Farms® Rice
• 1 tablespoon each cornstarch and dry sherry
• ½ tablespoon salt
• ½ tablespoon salted cashews or sunflower seeds

Prepare rice according to package directions. Slice por and set aside. heat oil; add pork and stir-fry over high heat for 2 minutes until meat is no longer pink. Add celery, greeen ioinion, mushrooms, water chestnuts, pea pods and ginger and stir-fry for 5 minutes over high heat until vegetables are tender crisp. Toss in rice until blended. Mix cornstarch with sherry, soy sauce and salt, add to juices in pan and cook until thickened. Toss mixture together to coat everything with glaze. Garnish with cashews.

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• 1 pound 85% lean ground beef
• 1 cup Rice River Farms® Rice, cooked
• ¼ cup water
• 1 egg, slightly beaten
• ¼ cup finely chopped onion
• 1 garlic clove, minced
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• Chunky Italian Sauce (directions below)

Prepare rice according to package directions. Heat oven to 450 degrees. In medium bowl, combine all ingredients; mix well. Shape into 1 ½ inch meatballs. Place in a 15x10x1 inch baking pan. Bake 12 to 15 minutes or until browned and no longer pink inside.

CHUNKY ITALIAN SAUCE

• 1-6 ounce can tomato paste
• ½ cup dry red wine or water
• ½ cup sliced black olives
• 1-4 ounce can sliced mushrooms, drained.
• ¼ can Italian-style stewed tomatoes, slightly chopped

Combine ingredients in saucepan; blend well. Cook until mixture simmers. Cook 15 minutes. Stir in meatballs.

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• 1 cup Chinese Black Rice
• 1 ¾ cups chicken broth
• 2 tablespoons unsalted butter
• ¾ cup finely chopped white onion
• 1 cup chopped toasted walnuts
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (about 5 ounces) dried apricots
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh chives
• 2 eggs, beaten
• 3 pounds boneless pork loin roast, butterfly cut
• 2 large garlic cloves, minced
• 2 tablespoons vegetable oil or nonstick cooking spray
• cotton kitchen string for tying up the roast

In a medium saucepan, combine Chinese Black Rice and broth and bring to a boil over high heat. Stir well, reduce heat to low, cover and cook for 20-25 minutes. Cook until broth is absorbed, then remove from heat and set aside, covered, for 10 minutes.While the rice is cooking, melt butter over moderate heat in a medium skillet. Add onion and cook gently, stirring frequently, until softened. Add walnuts and cook and stir 2-3 minutes longer. Season to taste with salt and pepper, then scrape mixture into a large bowl. When rice is ready, add it to the walnut mixture, then stir and toss with a fork to combine. Let cool to room temperature, stirring occasionally. Combine the apricots, parsley, chives and eggs to the rice mixture, stir until evenly mixed. Set aside. Lay the pork loin out flat on a clean work surface. Spread it with the garlic, then sprinkle generously with salt and pepper. Spread cooled rice mixture over meat, then roll loin up, snugly like a carpet. Using heavy duty cotton string, tie the roast firmly around its circumference in three or four places, at 2-inch intervals. If stuffing oozes from the ends, push it back in. Preheat oven to 375° F. Put the oil in a heavy, oven-proof skillet, or coat the skillet with nonstick cooking spray, and place over high heat. Brown the rolled-up roast, turning it frequently, for 8-10 minutes. Place in oven until thermostat inserted into center reads 160° F, about 1 to 1 ½ hours. Remove from oven and let rest for at least 15 minutes before slicing crosswise into 10 pieces, about ½ -¾ inch thick.

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• 3 tablespoons olive oil
• 2 tablespoons finely chopped fresh ginger
• 1 cup diced fresh shiitake mushrooms
• 3 medium carrots, cut into ¼-inch cubes (1 ½ cups)
• ½ cup finely chopped onion
• 2 stalks celery, cut into ¼-inch cubes
• 2 tablespoons soy sauce
• 3 cups cooked Chinese Black Rice
• 1 ½ cups cooked cubed chicken
• 1 cup fresh orange juice
• 1 cup dried cranberries
• 2 tablespoons sweet chili sauce
• 2 tablespoons chopped fresh dill
• ½ cup toasted pine nuts or slivered almonds

Directions: Preheat oven to 325° Heat oil in large skillet over medium-high heat. Add ginger; cook, stirring constantly, for about 30 seconds or until fragrant. Add mushrooms; cook, stirring occasionally, for 1 minute. Add carrots, onion, celery & soy sauce. Cook, stirring occasionally until vegetables are tender. Stir in rice, cubed chicken, orange juice, cranberries & sweet chili sauce. Toss to mix well. Season to taste. Pour rice mixture into 13 x 9-inch baking dish; cover with foil. Bake for 30 minutes or until heated through & liquid is evaporated. Garnish with dill & nuts before serving.

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• 1 ½ cups water
• ¾ cup Bamboo Rice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• ¾ tsp salt
• 2 tbs chopped fresh cilantro
• 2 tbs chopped parsley
• 2 (1-inch-thick) skinned Chilean sea bass or halibut fillets (18 oz total)
• 1 tsp ground cumin
• ¼ tsp olive oil

• ½ cup chicken broth
• ¼ cup fresh lime juice
• 2 tablespoons molasses
• 1 teaspoon cornstarch

Bring water to boil, add rice, onion, garlic, bay leaf, salt & pepper. Return to a boil, cover & simmer till water is absorbed & rice is tender. Stir in herbs before serving. Pat fillets dry & sprinkle with cumin, salt & pepper. Heat oil in a 10-inch cast-iron skillet over high heat until hot (not smoking), sear fillets until browned on 1 side. Turn fillets over & put skillet in oven. Roast in upper third of oven until cooked through, 6-8 min. Whisk together broth, juice, molasses, & cornstarch in small skillet & simmer, whisking, until slightly thickened, 4-5 min. Halve each fillet crosswise & serve over rice. Spoon sauce over & around fish.

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• ¾ cup navy beans, soaked overnight
• 1 pound spinach, cleaned and chopped
• 1 small hot pepper, crushed
• 1 tablespoon canola oil
• ½ cup water
• 2 scallions, finely chopped
• 1 tablespoon corn starch
• 1 teaspoon cumin
• 3 cups Black Thai Rice
• ½ teaspoon cinnamon
• ¼ cup chopped cashews

Cook the navy beans for 30 minutes until tender. Do not over cook the beans or the skins will come off and the beans will become mushy. In a large skillet heat the oil and saute the scallions. Add the rinsed spinach and stir while it reduces. Add the spices, including the hot pepper. Slowly add the corn starch mixed in water. Cook till thick. Add the cooked navy beans. Stir well. Stir the cashews into the cooked purple rice. Place on dishes and spoon the bean and spinach mixture over the rice. Garnish with fruit of your choice.

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• 1 cup Black Thai Rice, cooked
• 1 cup white sticky rice, cooked
• 1 tablespoon palm sugar or honey
• 1 teaspoon regular white, unsalted rice wine
• ½ teaspoon salt
• ½ teaspoon sesame oil
• 1 cup toasted sesame seeds

Directions: Combine all ingredients except sesame seeds. With damp hands roll the rice into 4 equal balls (about the size of a small baseball. Roll balls in sesame seeds and flatten with hand, or press into a biscuit/scone cutter, to make a round cake shape. Spray with oil and heat in oven at 325 degrees for 15 minutes.

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• 2 tablespoons vegetable oil
• 1 pound lean ground lamb or pork
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled fresh ginger
• 1 jalapeño chili with seeds, chopped
• 1 ¼ teaspoons ground cardamom
• 1 ½ teaspoon curry powder
• 1 cup Orzo Pasta
• 2 cups canned beef broth
• 1 cup chopped seeded ripe tomato
• ½ cup chopped fresh cilantro

Heat oil in heavy large skillet over medium-high heat. Add meat and sauté until cooked, breaking up with back of spoon. Using slotted spoon, transfer meat to bowl. Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir 1 minute. Add broth and bring mixture to boil. Reduce heat to medium/low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally to prevent sticking on bottom of skillet, about 15 min. Return meat to skillet and mix in. Season to taste with salt & pepper. Mound pilaf on large platter. Garnish with tomato and cilantro and serve. Serves 4.

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