Side Dish Recipes

• 4 large, thick-cut pork chops
• 2 cups cooked Rice River Farms® Festival Medley Rice Blend
• ½ cup celery, diced
• ¼ cup onion, finely chopped
• ½ Granny Smith Apple, chopped
• 3 tablespoons butter
• 2 cups unseasoned stuffing mix
• ½ cup chicken broth
• Garlic powder, pepper and brown sugar to taste

Pre-heat oven to 350°. Sauté onions, celery and apples in 1½ tablespoons butter. Add the stuffing mix and broth. Blend all the ingredients with the rice. Slice the pork chops to form a pocket. Stuff with the stuffing. Place the pork chops in a 1½-quart glass casserole with remained of butter. Sprinkle the top of the pork chops with garlic powder, pepper and brown sugar. Bake for 40-50 minutes or until pork is done. During baking, baste the pork chops with pan drippings. Makes 4 stuffed pork chops. Also great as a stuffing for Cornish game hen or chicken.

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Cook Calico Blend according to package directions.
Add small amount of saffron and chopped plum tomatoes.
Sauté rice and tomatoes in small amount of butter until rice is browned and crispy.
Place mixture in several soup crocks.

Remove stems from Shiitake mushrooms and stuff them with your favorite crabmeat dressing.
Baste with butter.
Bake in oven until mushrooms are cooked.

When mushrooms are cooked, arrange them on top of the rice mixture.
Top with provolone cheese and Parmesan cheese.
Broil until cheese is melted.
Garnish with fresh herbs and serve.

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• ½ pound sliced mushrooms
• ¼ cup butter
• ¼ cup minced onion
• 1 tablespoon minced parsley
• 1 package of Rice River Farms® Rice

Prepare rice according to package directions. Sauté’ mushrooms in butter for 5 minutes. Remove mushrooms, add onion, parsley and celery; cook until onions are yellow. Add rice, salt, pepper and mushrooms. Enough to stuff a 4 to 5 pound chicken.

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• ½ cup uncooked wild rice, 2 tbs butter
• 2 - 14ounce cans chicken broth
• 1-¼ cups Orzo mix
• 2 medium red pears, cored and cut into ½-inch cubes
• ¾ cup toasted chopped hazelnuts
• ½ cup sliced green onion
• ½ cup golden raisins
• 1 tbs grated fresh ginger

Directions: In a medium saucepan cook rice in the butter over medium heat for 2 min. then add the 2 cans of chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 min. then add the orzo; return to boiling. Reduce heat and simmer, covered, for 10 to 12 min. more or until rice is tender. Stir in pears, hazelnuts, green onion, raisins, and ginger. Use stuffing for turkey, quail, duck or cooked acorn squash.

• 1 package of Rice River Farms® Rice cooked according to package directions.
• 4 slices uncooked bacon, chopped
• 1 cup sliced fresh mushrooms
• ¼ cup sliced green onion
• ¼ teaspoon dried thyme (crushed)

Cook bacon, mushrooms, green onion and tyme until bacon is done and mushrooms are tender. Stir into rice.

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Prepare any Rice River Farms® Rice according to package directions but add ½ to 3/4 cup raisins, 1 teaspoon salt and 2 teaspoons curry powder. Serve immediately.

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• 2 cups cooked Rice River Farms® Rice
• 1 cup mild cheddar cheese, grated
• 1 can cream of mushroom soup
• 1/3 cup butter
• ½ cup diced celery
• 1-10 oz. package chopped brozen broccoli
• 1 cup crushed potato chips
• Pimento (optional)

Prepare rice according to package directions. Combine above ingredients in ovenproof casserole. Sprinkle crushed potato chips on top and bake at 350 for 30-45 minutes. Serves 4-6.

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• 3 tablespoons olive oil
• 1 cup Bamboo Rice
• ½ cup white wine
• 3-4 cups chicken stock (unsalted)
• 4 ounces cooked shrimp
• 2 ounces small mushrooms
• salt and pepper to taste
• 2 tablespoons unsalted butter

Preheat a large, heavy-bottomed Dutch oven or saute pan over medium-high heat. Add olive oil and, when it is warmed, add rice and stir to coat rice. Toast rice, stirring, for 6-8 minutes over medium heat. Add white wine and continue stirring. When all the wine is absorbed, begin to add chicken stock, one ladle at a time. Stir constantly and do not add more chicken broth until all the broth has been absorbed. When the rice is tender and a creamy broth has formed, add shrimp and mushrooms. Taste and season with salt and pepper as desired. Add the butter, stir and serve immediately.

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