1 1/2 cups rinsed, drained uncooked long-grain white rice
1/4 tsp. salt
5 Tbsp. canola oil , divided
2 large eggs , beaten to blend
2 Boneless, skinless chicken breasts , cut into bite-size pieces
4 small peeled and finely diced carrots (about 4 ounces total)
1 1/2 cups broccoli , cut into small pieces about 1/4 inch in size
salt and freshly ground black pepper
3/4 cup thinly sliced green onions
1/3 cup reduced-sodium soy sauce
1 Tsp. toasted sesame oil
Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer’s instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.
Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.
Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.
1/2 lb. cheddar cheese, grated
2 heads broccoli
2 packages Uncle Ben’s wild rice mixture
2 cans mushroom soup
Cook rice as directed and steam broccoli.
Butter casserole dish.
Mix cheese and soup together. Alternate cheese soup mixture with broccoli and rice layers.
Top with additional grated cheese.
Bake in oven for 1 hour at 350˚F.
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
squeeze of lemon juice
Preheat the oven to 375°F. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, the salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1 1/2 cups of chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
From Annie’s Eats
3 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, finely minced
1-2 cloves minced garlic
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 oz cremini mushrooms, sliced
2 cups long grain rice
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary
1-2 tablespoons minced fresh parsley
Melt the butter and olive oil in a hot skillet over medium low heat. Add the onion and garlic and season with the salt and pepper; cook until the onions are soft, about 5 minutes. Add the sliced mushrooms and cook until caramelized.
Add the rice and stir until coated with the butter and olive oil. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, Stir in the parsley and fluff the rice with a fork and serve.
From What’s Cooking, Chicago?
5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion , finely chopped
1 -2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2 -3 tablespoons finely chopped fresh parsley
salt and black pepper
Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot. In another heavy-bottomed saucepan, melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes). Add in garlic and stir for about 2 minutes. Increase heat slightly and add in the rice; stir for 1 minute.
Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed. Add in another 1 cup broth, and stir until absorbed. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine. Season with salt and pepper. Transfer to a bowl and sprinkle with chopped parsley.
Source: Kittencal’s Kitchen