What's in YOUR rice??

We have all seen the commercials for Capital One - and “What’s in YOUR wallet??”

But - what is in your rice??? Please tell so we can all enjoy it!

Mushroom Pecan Rice

1 cup uncooked rice
1/2 teaspoon nutmeg
1 can mushroom soup
1 small can mushroom stems and pieces
3 ounces pecan or almond pieces
1/2 cup butter, melted

Cook rice, rinse and season with nutmeg. In a well greased casserole, layer rice, undiluted mushroom soup, mushrooms and nuts. Repeat layers, ending with nuts on top. Pour melted butter over all. Bake for 20 minutes at 350F. Serves 6 to 8.

O’Brien Rice

2 1/2 tablespoons green onions, sliced
2 1/2 tablespoons green pepper, diced
4 teaspoons butter or margarine
1 cup cooked rice
1 tablespoon pimientos, diced
2 1/2 tablespoons pitted ripe olives, sliced, optional

Saute onions and pepper in butter until tender crisp. Stir in rice, pimientos and olives. Season to taste. Heat thoroughly. Toss lightly with a fork.

Pacific Northwest Side Dish

2 cups water
1/2 cup raw wild rice; washed
1 cup long grain, raw brown rice
2/3 cup frozen peas
1/2 cup sliced fresh or canned mushrooms

Bring water to boil. Add washed wild rice, reduce heat, cover and simmer 20 minutes. Then add the brown rice and return to boiling for a few seconds, then reduce heat, cover and simmer 20 minutes. Add the peas and mushrooms. Simmer 10 minutes. Serve with butter. Serves 6 to 8.

Indian Basmati Magic

1 cup of whole basmati rice
2 cups water
1/2 Belgian endive
parsley leaves
4 radishes
flax seed oil
cinnamon

Boil basmati rice in water for about 20 to 30 minutes. Chop finely the Belgian endive, parsley leaves and radishes. When rice is done, put on a serving plate. Top with vegetables. Add some flax seed and cinnamon.

Jasmine Rice Timbales

1 1/2 cups uncooked jasmine rice, rinsed
3 cups chicken broth
2 tablespoons toasted sesame seeds
nonstick cooking spray
2 tablespoons finely minced red bell pepper
1 tablespoon finely minced green onions

Place the rice and broth in a heavy saucepan. Bring to a boil, lower the heat, cover and simmer until the rice is tender, about 20 minutes. Add the sesame seeds. Lightly spray 6 scalloped custard cups with nonstick cooking spray. Pack the rice into the scalloped custard cups and unmold onto each individual plate. Top the rice timbales evenly with red bell pepper and green onions. Serves 6.