Ingredients

• 1 lb. chestnuts, boiled untili soft
• /2 cup broth or water
• 1 tsp. flour
• 1/4 stick margarine
• 1/4 lb. mushrooms
• 1 onion, diced
• Salt & pepper to taste
• 1/2 cup white wine

Directions

Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.

Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.

Ingredients

• 1 cup Rice, cooked
• 3 Green onion, minced
• 1 clove Garlic, minced
• 6 tablespoons Olive oil
• 2 tablespoons Vinegar, tarragon
• 2 tablespoons Black olives, sliced
• 16 ounces Green beans, French cut; drained
• Tomatos, fresh, chopped
• Broccoli florets, chopped
• 4 Radishes, chopped
• Fresh herb mixture (your choice)
• Lettuce, shopped (keep separate)
• Sour cream

Directions

Mix together the first 10 items, then add fresh herbs, such as sage, basil, oregano, parsley, and dill.

Serve on a bedof lettuce and top with sour cream.

Serves: 4

Ingredients

• 1 ½ tablespoons butter
• 1 medium onion, coarsely chopped
• ¼ cup currants or chopped raisins
• 1 cup uncooked long-grain or basmati rice (regular rice, not converted)
• ¼ teaspoon curry powder, more if desired
• ½ teaspoon salt
• Grinding of black pepper
• 2 cups chicken stock or a 13-oz. can of broth

Directions

Yield: 6 servings

Melt butter in a medium, heavy-bottomed saucepan. Saute the onion and currants until onion is translucent. Stir in the rice grains, curry powder, salt and pepper. Continue cooking until rice is light golden. Add the chicken stock and mix well. Heat to boiling, reduce heat to simmer, cover pan tightly and simmer for about 14 minutes without stirring or lifting the lid. Remove from heat and toss lightly with a fork before serving.

-Cincinnati Post
*serve with Chicken Normandy (Poultry)

Ingredients

• 3 cups Cooked Rice
• 1 Yolk Egg
• 1 tsp Curry Powder
• 1 Chopped Green Pepper
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 2 tbs Butter
• 1/4 tsp Cayenne
• 1 Chopped Onion

Directions

Sauté onion and green pepper in butter until onion is tender. Stir in curry powder, slightly beaten egg salt, pepper and cayenne. Mix into hot rice; sprinkle with chopped olive if available.

Ingredients

• 1 1/2 sticks butter
• 2 cups minute rice
• 1 can mushroom soup
• 1 package lipton onion soup mix
• salt & pepper to taste
• 1 cup shreaded cheddar cheese
• 6 med. boneless chicken breast
• 3 cups water

Directions

Preheat oven to 400 Deg. Spray 9×13 baking dish with Pam. Melt butter & mix with rice, Line bottom of baking dish, layer chicken over rice, mix together lipton onion soup mix, mushroom soup,cheese, salt & pepper & water.Pour over chicken & rice. Bake covered 50 minutes, remove cover & brown slightly. Great for left-overs or reheated.