Festive Rice Recipes

FESTIVE RICE

Steps:

• Preheat oven to 325°. In a small saucepan, bring first 5 ingredients to a boil. Remove from heat. Pour over rice in a greased 8-in. square baking dish. Bake, covered, until all liquid is absorbed, 30-35 minutes., Meanwhile, in a small nonstick skillet over medium-high heat, cook pumpkin seeds, brown sugar and cayenne pepper, stirring constantly until sugar melts and cayenne coats pumpkin seeds, 4-5 minutes. Remove from heat; transfer to a plate, spreading out seeds to cool., Sprinkle cooked rice with feta, mint, cranberries and spiced pumpkin seeds.

FESTIVE RICE PILAF

Steps:

• Cook the rice according to instructions, but adding the vegetable stock cubes.
• In a dry non-stick skillet, lightly sautee veggies until done enough for your taste. Set aside.
• When the rice is done, mix rice, almonds, veggies, and cranberries together.
• For glaze, combine all ingredients in a nonreactive bowl and mix well. Glaze may be made up to 4 days in advance.
• Pour glaze over rice, if desired.
• Enjoy! This also works well as a stuffing for winter squash.

CHRISTMAS RICE

Steps:

• In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside. , In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, pepper, and, if desired, salt. Cover and let stand for 6-7 minutes. Stir before serving.

HOLIDAY RICE SALAD

Steps:

• Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.

FESTIVE RICE

Steps:

• Rinse jasmine rice thoroughly under cold water in a large strainer.
• Heat oil in a large frying pan with a lid. Cook the garlic, onion, and turmeric over low heat for 2-3 minutes until the onions have softened. Add the rice and stir well to coat in oil.
• Pour in the coconut milk and water and add the lemon grass. Bring to a boil and cook gently until all the liquid has been absorbed by the rice, about 12 minutes.
• Remove pan from heat and leave for 15 minutes.
• Remove lemongrass stalk and transfer to a serving platter, add garnishes.