1/2 cup rice, Uncooked
1/3 lb honey-roasted ham
2 teaspoons corn oil
2 teaspoons soy sauce
1/4 cup onions, Diced
1 teaspoon sugar
2 scallions, sliced
1 tablespoon peanut oil
1/2 cup snow peas
1 egg
1/2 cup fresh bean sprouts
salt

Directions

1. Fill a saucepan with water and add the rice.
2. Bring the water to a boil and let the rice boil freely for 9 minutes or until it is cooked through.
3. Drain and stir in the 2 tablespoons of corn oil.
4. While rice is cooking, wash and cut all of the vegetables and ham into very small diced pieces.
5. Mix the soy sauce and sugar together.
6. Heat a wok or frying pan and add the peanut oil.
7. When it is smoking, add the onions and stir fry for 1 minute.
8. Add the scallions and continue to fry for another 30 seconds.
9. Add the ham, snow peas, sprouts and rice and stir fry for 3 minutes.
10. Push the ingredients aside, making a hole in the centre.
11. Crack the egg and drop it into the hole, beating to mix the yellow and white.
12. Mix into the other ingredients.
13. Again, make a hole and add the soy sauce.
14. Toss all of the ingredients together and continue to fry another 3 – 4 minutes.
15. Taste for seasoning.
16. Add salt if necessary.

3 cups rice, boiled
1 cup milk
1 lb sausage
1 small onion
1 sweet pepper
margarine

Directions

1. Remove the seeds from the pepper, chop and parboil.
2. Add pepper and onion, chopped fine, to the rice.
3. Mix thoroughly and put a layer in a buttered baking dish.
4. Add a layer of the sausages which have been partially cooked, and cover with rice.
5. Pour milk over it all and dot with butter.
6. Cover and bake for one-half hour.
7. Remove the cover and bake for another half hour.
8. Temperature: 350F Time: 1 hour.

1/3 cup rice, raw
1/3 cup milk
1/3 cup sugar
1 tablespoon butter
1 teaspoon cornstarch
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs

Directions

1. sugar, cornstarch and salt.
2. Add milk and sugar mixture to rice.
3. Heat to boiling; boil 1 minute, stirring constantly.
4. Remove from heat.
5. Stir in butter and vanilla.
6. Separate eggs (whites will not be used) and beat yolks.
7. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl.
8. Blend with the remaining mixture in saucepan.
9. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
10. Serve warm or cold, plain or with favorite topping.
11. Optional:
12. One or more of the following ingredients can be added after the egg yolks and before final cooking.
13. 1/2 c Raisins
14. 1/2 c Chopped Nuts
15. 1/2 c Chopped Apples
160 1 t Cinnamon

1 cup rice, uncooked
1/2 teaspoon parsley, chopped
1 lb ground round
1 garlic clove, chopped
2 carrots, chopped
2 cups beef broth or vegetable broth
2 potatoes, medium and chopped
1 onion, chopped
1 teaspoon pepper
1 tablespoon olive oil

Directions

1. In large non-stick skillet, saute onion and garlic in olive oil.
2. Add ground round and brown well.
3. Add rice, carrots, parsley, beef or vegetable broth, and pepper.
4. Stir well and bring to boil, stirring occasionally.
5. Lower heat and simmer for 20 minutes.
6. Add potatoes and continue cooking until potatoes are tender or approximately one hour.

DRESSING
3/4 cup fresh orange juice
1/4 cup rice vinegar
1 tablespoon fresh tarragon, chopped, or
1 teaspoon dried tarragon, 1 to 1 1/2
1/2 teaspoon garlic, minced
1 teaspoon salt, more or less to taste
1 teaspoon black pepper, freshly ground
1/2 cup canola oil

SALAD
2 teaspoons unsalted butter
2 cups brown rice, uncooked, (see note)
4 cups chicken stock
1 lb roasted smoked skinless turkey, cut in 1/2″ dice
1 cup dried cranberries, soaked in hot water for 10 minutes & then drained & dried
1 cup pecans, coarsely chopped
1/2 cup green onions, sliced
3/4 cup green seedless grapes, halved
1-1 1/2 tablespoon fresh tarragon, chopped
1/2-2 teaspoon dried tarragon
1 tablespoon orange rind, grated (from 2-3 oranges)
salt
black pepper, Freshly ground

OPTIONAL GARNISHES
lettuce greens(spinach, red leaf or Boston)
1 tablespoon fresh tarragon or flat leaf parsley
1 orange, thinly sliced in alf rounds

Directions

1. TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
2. Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
3. TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
4. Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
5. Remove from heat; let cool. Toss rice with dressing.
6. Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
7. (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
8. TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
9. Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

3 cups basmati rice, cooked, hot(brown or white)
2 cups celery, sliced
1 tablespoon butter or margarine
2(6ounce)cans tuna, drained
3 hardboiled egg, chopped
3 tablespoons lemon juice
1 cup mayonnaise
1(3ounce)can French fried onion rings

Directions

1. Saute celery in butter until tender crisp.
2. Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste.
3. Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings.
4. Bake at 350 for 20 minutes.

2 tablespoons olive oil
1/2 cup vermicelli, finely broken, uncooked
2 tablespoons onions, diced
1 cup long-grain white rice, uncooked
1 1/4 cups hot chicken stock
1 1/4 cups hot water
1/4 teaspoon white pepper, ground
1 bay leaf
2 tablespoons parmesan cheese, grated

Directions

1. In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
3. Fluff with fork. Cover and let stand 5-20 minutes.
4. Remove bay leaf. Sprinkle with cheese and serve immediately.

3 cups water
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
8 whole cloves
1 1/2 cups long-grain rice
50 g butter
1 onion, sliced
1/2 stalk celery, sliced
1-2 clove garlic, chopped
4 eggs, beaten

Directions

1. Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid.
2. Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed.
3. Melt the butter in a large frying pan.
4. Saute the onion, celery and garlic until tender but not coloured.
5. Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg.
6. Mix carefully but thoroughly.
7. Serve immediately with a salad.

1/2 cup green peppers, chopped
1(15 1/2ounce)can kidney beans, drained
1/2 cup onions, chopped
2 chicken bouillon cubes
oil
1/2 teaspoon hot pepper sauce
2 cups water
2 cups MINUTE White Rice, uncooked(quick cook rice)

Directions

1. Cook and stir green pepper and onion in oil in large skillet on medium heat until tender.
2. Stir in water, beans, bouillon and pepper sauce. Bring to boil.
3. Stir in rice; cover.
4. Remove from heat. Let stand 5 mins.

1 boneless skinless chicken breast(5 to 6 ounce)
1 lemon
2 tablespoons butter, melted
1 teaspoon basil
1/3 cup rice, un-cooked
2/3 cup white wine or vermouth

Directions

1. Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
2. Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
3. Other herbs such as dill, or oregano could be used instead.
4. Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
5. Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
6. Salt and pepper to taste.