Ingredients

• 2 (15-oz.) cans red beans, drained and rinsed
• 4 cups cooked white rice, cooled
• 2/3 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 tsp. Creole seasoning
• 1 cup peeled diced cucumber
• 1 cup grape tomatoes, cut in half
• 1/2 cup sliced mild banana pepper rings
• 1/4 cup diced purple onion

Directions

1. In a large bowl, mix rinsed beans and cooked rice; set aside.

2. In a separate bowl, whisk together olive oil, vinegar and Creole seasoning and pour over rice and beans. Add in cucumbers, tomatoes, peppers and onions.

3. Gently fold ingredients to incorporate and allow salad to chill for an hour.

4. Check seasonings before serving and adjust them to your taste. Salad may be made 1 day in advance

Ingredients

• 1/2 cup dry rice
• 1 medium onion, chopped fine
• 1/2 stick oleo
• 1 can mushrooms
• 1 can onion soup
• 1 can mushroom soup
• 1 can water

Directions

Brown rice and onions in oleo. Add other ingredients. Bake in casserole at 350(F) for one hour.

Ingredients

• 1½ cups brown rice
• 3 cups chicken broth
• 1 spanish onion, finely diced
• 10 oz spinach
• 3 tbsp butter
• 1 cup Feta cheese

Directions

Bring rice and stock to boil. Cover and simmer until rice is tender. Wash and trim spinach. Sautè onion in butter until tender. Add spinach to onion and cook quickly. Drain rice. Stir in spinach-onion mixture with cheese. Serve immediately. Serves 4.

Ingredients

• 1-2/3 cups water
• 1 cup jasmine rice
• 3 cups assorted fresh vegetables (such as sugar snap pea pods; asparagus, sliced into 1-inch pieces; red, green, or yellow sweet pepper, cut into 1-inch cubes; and/or cherry tomatoes, quartered)
• 1/4 cup finely chopped red onion
• 2 teaspoons cornstarch
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon coarsely ground black pepper
• 1 cup chicken broth
• 3 to 4 tablespoons shredded fresh basil or purple basil
• 1 tablespoon basil oil or olive oil
• 2 tablespoons toasted pine nuts
• Purple basil blossoms (optional)

Directions

1. In a medium saucepan bring water to boiling. Stir in uncooked jasmine rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large saucepan cook desired vegetables (except cherry tomatoes, if using) and red onion in a small amount of lightly salted boiling water, covered, for 2 to 3 minutes or until crisp-tender. Drain. Cover and keep warm.

2. In a medium saucepan stir together cornstarch, lemon peel, lemon juice, and black pepper. Stir in chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat. Add cooked vegetables and cherry tomatoes, if using. Toss very gently to combine.

3. Toss rice with shredded basil and oil. Divide rice among six individual serving bowls; make an indentation in center of each. Mound vegetable mixture into centers. Sprinkle with pine nuts. Garnish with purple basil blossoms, if desired.

Serve immediately.

Makes 6 side-dish servings.

Ingredients

• 1 cup Uncooked Rice
• 1/2 cup Chopped Onion
• 2 Cubes Bouillon
• 1/4 cup Parmesan Cheese
• 2 cups Boiling Water
• 1/4 tsp Saffron
• 2 tbs Butter

Directions

Heat butter and sauté onion in a deep skillet. Add rice and sauté; stirring frequently until light brown. Add saffron. Dissolve bouillon in boiling water and pour over rice. Cover tightly and simmer until rice is tender, about 20 minutes. Stir in parmesan cheese when serving.

Yield: 6 Servings