Ingredients

• 1 lb Ground Beef
• One 10 oz Can Beef Broth
• One 4-1/2 oz (With Juice) Mushroom
• 1 med Chopped Onion
• 1/2 med Chopped Bell Pepper
• 1/3 cups Raw Rice
• 1/4 lb Margarine
• 1/4 cup Water
• To Taste Salt
• To Taste Pepper
• 1 sm pkg Slivered (Optional) Almonds
• 1 Can (Optional) Water Chestnuts

Directions

Cook in rice cooker. When done stir in parsley and green onion tops.

NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat. If these have been cooked please adjust salt accordingly.

Put margarine and seasonings in first then meat and saute these a little before adding other ingredients.

Yield: 8 Servings

Ingredients

• 3 cups cooked rice
• 1 3/4 cups shredded Parmesan cheese, divided
• Salt and black pepper, to taste
• Nonstick vegetable cooking spray
• 1/2 cup prepared basil pesto sauce, divided
• 4 ozs. crumbled goat or feta cheese, divided
• 10 ozs. roasted red peppers, drained, patted dry and chopped

Directions

1. Preheat oven to 400 degrees. Recipe calls for 7-inch springform pan or soufflé dish. I used a 9-inch springform pan and just made one layer of rice, pesto and peppers.

2. Combine rice, 11/2 cups Parmesan cheese, salt and pepper in a medium bowl. Spray a 7-inch diameter springform pan (or a 9-inch springform) with cooking spray.

3. If using the smaller pan, you can make two layers of rice, pesto and pepper, but make only one layer of each if using a larger pan.

4. Pat down rice evenly in bottom of pan. Spread 1/2 cup pesto over rice. Sprinkle with goat or feta cheese. Top with drained, roasted red peppers. Sprinkle remaining ø cup Parmesan cheese over peppers.

5. Bake at 400 degrees for 12 to 15 minutes. Cut into wedges and serve.

Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.

From Recipe is from the USA Rice Federation.

Serves 6.

Ingredients

• 2 cups cooked rice
• 1 cup sliced mushrooms
• 1/2 cup butter
• salt and pepper

Directions

Saute mushrooms in butter. Add rice and saute for 10 minutes

Ingredients

• 1 cup uncooked rice
• 1 can beef consomme
• dash of pepper
• 1/4 cup olive oil
• 3/4 cup water
• 1/2 small clove garlic, chopped
• 2 green onions or 1 small white onion
• 1 tsp salt
• 1/2 tsp sugar

Directions

Combine above ingredients in baking dish. Bake at 350(F) for 1 hour. Chopped chicken giblets may be added.

Ingredients

• 1 tbsp dried porcini mushrooms
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 225g/8oz chestnut mushrooms, sliced
• 350g/12oz arborio rice
• 150ml/1/4 pint dry white wine
• 1.2 litres/2 pints hot vegetable stock
• 2 tbsp chopped fresh parsley
• 25g/1oz butter
• salt and freshly ground black pepper
• freshly grated parmesan cheese, to serve

Directions

1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.

2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has
been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.

Source: BBC