Asian Chicken Salad Wrapped in Rice Paper

Dressing:
½ C lime juice reconstituted
2 T soy sauce
Dash hot sauce or ½ tsp red pepper flakes
Dash sesame oil
2 T honey
¼ C peanut butter

Salad:
1 small bunch of rice vermicelli noodles
1 C reconstituted chicken tidbits TVP
1 C peas
1 C carrots rehydrated
1 bunch fresh cilantro leaves, chopped
4-6 large rice paper wrappers, soaked until soft

Whisk the dressing ingredients together until they form a smooth dressing.

Cover the noodles with boiling water. Soak until noodles are softened. Drain well. Place shredded chicken into a large bowl. Add noodles, peas, carrot and cilantro leaves. Add dressing and toss well.

Add hot water to a plate and soak rice paper for 1 minute. Place softened rice paper wrapper onto a kitchen towel and blot dry. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you. Fold edge over the filling, and then fold in the 2 ends.

Continue to roll up, securing loose edges so that it is sealed. Repeat for the other rolls.

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Asparagus Cashew Rice Pilaf

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.

Mix asparagus and cashew halves into the rice mixture, and serve warm.

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Banana Rice Pudding

4 C rehydrated Milk with 2 T sweet cream powder
¾ C Uncooked Long Grain Rice
½ C Raisins
1 tsp Ground Cinnamon
¼ C Butter
3 Beaten eggs or 3 rehydrated powdered eggs
½ Cup Sugar
2 C rehydrated freeze dried bananas (mash up) or use 2 older bananas mashed
1 tsp Vanilla
Ground Nutmeg
Dollop each serving with rehydrated non-dairy whipped topping

In a heavy medium saucepan bring 2 cups milk , uncooked rice , 1 tsp cinnamon, and raise to a boil, reduce heat cover and simmer cook over very low heat for about 15 minutes or until the rice is tender. Remove from heat, stir in butter till melted. In a large mixing bowl add eggs, rest of milk, sugar, vanilla, mashed bananas and salt. Gradually stir in rice mixture into the egg mixture, then pour into a large baking dish. Bake at 325° for 30-34 Minutes. Stir well top with Nutmeg and bake for another 15 minutes. Server dish warm or cold. Dollop with whipped topping.

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Brown Rice Cookies

½ C Butter or margarine
¾ C Sugar
1 Egg; beaten
1 tsp Vanilla

1 C Sifted flour
1 ½ tsp Baking powder

¾ C Coconut
2 C cooked brown rice

2 tsp Cinnamon
1 T Sugar
1 C Pecans or walnuts; finely

Cream together butter and sugar. Add beaten egg, vanilla, mix well. Add sifted dry ingredients. Fold in cooked rice and coconut. In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats. Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture. Bake in 350° oven for 20 to 25 minutes or until cookies are a golden brown in color. Makes 2 dozen.

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Brown Rice Pudding

Oven: Pre-heat to 325°F

Rinse the rice and put it in a large pan. Cover with the water. Bring to the boil, then turn down the heat and simmer gently for about 45-55 minutes or until the rice is tender. Or pressure cook for 20 minutes. If the water has not been fully absorbed, cook for a little longer until it has.

Mix the rice with the other ingredients. Transfer to an oiled oven-proof dish. Bake covered, for 30 minutes, then remove the lid and bake for a further five minutes. Serves 6-8

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Cheese Rice Squares

1 ½ cups cooked rice
½ cup powdered Cheddar cheese
¼ cup rehydrated sliced green onions
¼ cup rehydrated sliced ripe olives
¼ cup dry Panko bread crumbs
½ teaspoon Italian seasoning
2 rehydrated eggs, beaten
1 teaspoon lemon juice
1/8 teaspoon hot red pepper flakes
Paprika for garnish (optional)

Combine rice, cheese, onions, olives, bread crumbs, seasoning, eggs, lemon juice and pepper sauce in large mixing bowl. Press mixture into buttered 8x8-inch baking dish. Sprinkle with paprika, if desired.
Bake at 375° 10 to 15 minutes then add topping below and broil for 5 minutes until brown to crisp up!

Topping:
Sprinkle with Panko crumbs
Dot with butter
Sprinkle on dried basil to cover
Spray lightly with garlic flavored Vegelene

Cut into 25 squares. Serve warm.

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Coconut Black Rice Pudding

• 1 T coconut powder
• 1 C non dairy whipped topping powder
• ¾ C cold water

Rinse the rice a couple of times, and check it for pebbles or other impurities. Put the water, coconut milk powder, rice, and salt in the pressure cooker, and begin heating it. Add the sugar and stir until dissolved.

Place the cinnamon, cardamom pods, and cloves into a bag formed of cheesecloth, tie it, and place it into the pot.

Over high heat, bring the cooker to high pressure; lower heat to maintain high pressure and cook for 35 minutes.

Allow the pressure to come down naturally. Open the cooker and stir the rice. Add the coconut, and continue cooking over medium-low heat, stirring regularly, until rice is completely cooked and the liquid has become a thick syrup. How long this takes may depend on your rice. The longer you cook, the thicker this will become, so cook it as long as you can. Remove the spice bag, and spoon the rice into serving dishes. You may serve this warm, at room temperature, or, how I like it, cold. Top with whipped cream sweetened with coconut milk powder. Serves 6-8

*According to the original recipe, you can make this without a pressure cooker. Soak the rice for 24 hours before cooking. Simmer in a heavy pot, adding water as needed, for at least 90 minutes or until the rice is done and the pudding is thick.

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Curried Rice & Fruit Salad With Mango Chutney Dressing

Dressing:
½ C mango chutney**
2 T lemon juice
1 T grapeseed oil
1 tsp honey

Wash rice until it runs clear. Drain well. Heat oil in medium saucepan; add shallots, garlic, curry powder, ginger and rice and sauté until rice appears dry (about 4 minutes). Add 1 tsp salt and the water, cover and cook at gentle boil until rice is tender and water is absorbed, about 15 minutes or 7 minutes in pressure cooker. Fluff with fork and allow rice to cool.

In large bowl combine cooled rice, apples, pineapple, apricots, coconut, mint and cilantro.

To make dressing, combine chutney, lemon juice, oil and honey in a blender until smooth. Pour the dressing over the salad and toss well. Season with salt and pepper and serve at once.

Combine sugar and vinegar in a small pot; bring to a boil, stirring until sugar dissolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Makes 6 (½ pint) jars

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Dolmades (Stuffed Grape Leaves)

Soak raisins in warm water for approximately 15 to 20 minutes; drain and set aside.

To make the stuffing, heat 2 T olive oil in a medium saucepan over medium heat. Add pine nuts, onion, garlic, white rice; stir and cook for about 2 minutes or until mixture is golden brown. Add dill weed, lemon granules, salt, and hot water; stir the mixture, cover the pot, and cook gently for approximately 15 to 20 minutes or until the water has been absorbed. Remove from heat and stir in the raisins, and parsley. Mix in 2 T oil with ½ C lemon juice stir into rice. Season to taste with salt and pepper. Let the stuffing cool for 30 to 40 minutes before stuffing the grape leaves. Rinse grape leaves in cool water, drain and blot dry. Cut off any stems. Set aside any torn or very small leaves.

Preheat oven to 350°. Line a 2 quart casserole dish with torn and small grape leaves.

Place a grape leaf, vein side up on your work surface. Place a heaping teaspoon of filling in the center of the leaf near the stem end. Fold the stem end up over the filling. Fold in both sides of the leaf toward the middle and roll up the leaf tightly ,like a cigar. Place the stuffed leaves in the lined casserole dish, seam side down. Repeat until all the grape leaves and filling are used up.

In a small bowl combine the 2 T oil and 3 T water with ¼ C lemon juice. Pour over the grape leaves. Cover and bake for 30 minutes. Remove from the oven and let cool to room temperature or chill well before serving.

Yogurt-Cucumber Sauce:
1 cup plain yogurt
½ cup sour cream, use sour cream powder (3 T for ½ C water)
1/3 cup diced cucumber
¾ teaspoon dried dill weed

In a bowl, combine yogurt, sour cream, cucumber, and dill weed. Allow flavors to blend in the refrigerator 2 to 3 hours before serving.

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Garden Rice Salad

2 C cooked long grain rice
1 C frozen green peas, thawed
¼ C green pepper , rehydrated
¼ C chopped celery
1 T finely chopped green onion
1 T finely chopped radish
1 tsp garlic reconstituted (roll FD garlic in bag to break up then add water)

Combine first seven ingredients in a large bowl; toss well. In a small bowl, whisk together remaining ingredients; pour over rice mixture, tossing gently to combine well. Cover and chill thoroughly before serving.

Rice salad serves 4 to 6.

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Greek Lemon and Rice Soup

Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about 3 minutes or until green onions are tender.

Stir in chicken broth and rice. Cook over medium-high heat, until hot. Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return egg mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil. Stir in pepper, if desired. Garnish with dried mint and reconstituted lemon peel, if desired.

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Green Risotto With Pesto

Ingredients for pesto:
1 bunch of fresh basil leaves
1 garlic clove
1 tbsp of grated Parmesan cheese
1-2 tbsp of pine nuts
extra virgin olive oil

Heat some oil in a large pressure cooker over a medium heat. Add the onion, stir for 2 min. then add the rice and toast it, stirring constantly, for 1 min.

Add the ginger ale and stir until evaporated. Add the celery. Then add the chicken stock, lock down top. Reduce the heat. Pressure cook for 7 minutes. Do a quick release, then stir the broccoli, zucchini, peas, cheese powder, and the pesto through the risotto. Put on top and let heat through. Serve topped with basil leaves and, if liked, rehydrated lemon granules.

Meanwhile make the pesto: put the basil leaves, garlic, cheese and pine nuts to the processor, pulse adding enough oil to obtain a creamy sauce. Season with salt.

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Himalayan Red Rice

Wash the rice with cold water and let it sit in warm water for an hour before you cook.

Heat the butter in a pressure cooker, stir in onions, and cook for 4-5 minutes. Add chicken, carrots, mushroom, and rice. Stir for another 5 minutes.

Add chicken stock, thyme, and bay leaves. First bring to a boil, then cover and pressure cook for 7 minutes. Let cool naturally. Or if cooking on stove, turn heat to simmer, and cook for 20-30 minutes, until rice soaks the water.

Let it sit for at least ten minutes before serving.

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Iranian Rice Cookies (Wheat Free)

1 C butter
1 cup confectioners' sugar; sifted
2 egg yolks
2½ cup ground rice flour
1 teaspoon ground cardamom (or more)
1 egg white; lightly beaten
½ cup finely chopped pistachios OR almonds

Cream butter and sugar until light and fluffy. Gradually add egg yolks, beating well. Sift ground rice with cardamom and fold into butter mixture to form a soft dough. Knead for 2 minutes, cover bowl and let dough rest for 1 hour. Take generous teaspoonfuls of dough and shape into balls. Place on ungreased baking sheets. Using thimble, make 3 crescent shapes on each cookie. Brush cookies very lightly with egg white and sprinkle lightly with chopped nuts. Bake in a moderate 350° oven for 15 minutes. Do not let tops color; base should be golden brown. Leave on baking sheets for 5 minutes, then lift off onto wire racks to cool completely. Store in a sealed container.

Yield: 60 Cookies

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Italian Sausage Risotto

In large skillet, sauté sausage TVP over medium heat until warmed, about 3-5 minutes. Stir frequently. Drain well. Add broth, water, bell pepper, rice, garlic, and pepper, and bring to a boil. Cover skillet, reduce heat to low, and simmer for 10-12 minutes, stirring occasionally. Or pressure cook for 7 minutes. Then add broccoli, cover, and simmer 10-12 minutes longer until rice is tender, stirring occasionally. Stir in cheese and butter until melted, then remove from heat and serve.

4 servings

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Mediterranean Rice Salad

1 ½ tsp chicken soup base
2 ½ C water
1 ½ C long-grain rice
¼ cup rehydrated lemon juice
1 tsp Dijon mustard
1/3 C extra-virgin olive oil
1 tsp rehydrated freeze dried garlic
1 tsp fresh ground Mexican oregano
¼ tsp white pepper
⅛-¼ tsp red pepper flakes
2 C rehydrated spinach leaves
1 C rehydrated red bell pepper
1 C rehydrated cucumber dices
½ C rehydrated green onion ½ C rehydrated sliced black olives (soak in vinegar and water)
1 C crumbled feta cheese

In a medium saucepan, bring 2 ½ cups water to a boil. Add chicken soup base and the rice. Turn heat to low, cover, and simmer 15 minutes (or pressure cook for 7 minutes and let sit off stove for about 7 minutes). Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

In a large bowl, whisk lemon juice, olive oil, garlic, oregano, mustard, pepper, pepper flakes, and ½ tsp. salt.

Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Makes 6 to 8 servings

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Mediterranean Tomato Rice Salad With Feta And Dill

Dressing
3 T lemon juice from lemon juice powder
½ C extra-virgin olive oil
1 T Greek seasoning
Fresh ground pepper

In a serving bowl, mix together all the ingredients; tossing gently. Serve immediately. Garnish with fresh chopped parsley if desired.

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Molasses Honey Wild Rice Bread

1 ¼ C warm water
1 C rehydrated milk with 1 T sweet cream powder
¼ C walnut oil
¼ C grapeseed oil
¼ C molasses
¼ C honey
1 ½ C cooked wild rice
2 ½ tsp sea salt
½ tsp brown sugar
4 C fresh ground wheat flour
3 C High gluten bread flour
1 T vital gluten
1 T dough enhancer
2 T yeast

Preheat oven to 400°. Combine ingredients, except for yeast, in bowl with bread hook, use only half of flour. Mix until wet. Then add the rest of the flour with yeast on top. Begin kneading until dough pulls away from side of bowl, use additional high gluten flour to incorporate if needed. Knead for about 6 to 7 minutes until you can “form a window”. Remove from bowl and form into 4 (2 lb) loaf or into 6 (12 oz) small loafs, or you can free form 2 to 4 round loafs. Let rise to double. Place in oven and lower temp to 325°. Bake until internal temperature is 180°. This truly a whole grain bread that is great with a Sunday meal, or with salad or with stew. Enjoy!

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One-Dish Rice And Meat Meal

4 tbsp. butter
1 lb. ground beef or Beef TVP
¼ C rehydrated freeze dried onion
3 T rehydrated freeze dried garlic
1 c. uncooked rice
1 tsp. salt
2 tsp. chili powder
3 C cooked kidney beans
1 C rehydrated sweet corn
1 C rehydrated chopped carrots
1 tsp. black pepper
2 C canned tomatoes
½ C dehydrated tomato flakes

Melt butter in skillet; saute beef and onion. (Or if using Beef TVP rehydrate with ½ tsp beef soup base in 1 C water and add ¾ C beef TVP then soak up water. Then add the rehydrated onion and garlic. Let sit. Go on to rice browning) Remove from skillet; set aside. Add rice to skillet; cook until brown. Add remaining ingredients. Add beef mixture. Cook until steaming. Turn into greased baking dish. Bake at 350° for 30 minutes.

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Rice Balls

3 C Hot Cooked Rice
1 C Shredded Mozzarella Cheese
2 Large Eggs or 2 rehydrated eggs
¼ Cup Diced Onions
3 T dried chives
Dash of Salt
Dash of Fresh Crushed pepper
¼ Teaspoon Garlic Powder
½+ C potato flakes to make mixture hold together
½ Cup Dried Bread Crumbs
½ Cup Fresh Shredded Parmesan Cheese
1 tsp garlic powder

In a large mixing bowl add garlic powder, rice, mozzarella cheese, eggs, salt and pepper, mix well. Let set for 15 minutes at room temp to achieve a forming consistency. With your hands, make 1-2 inch balls out of the mixture. In a medium size shallow dish mix dried bread crumbs with Parmesan cheese and blend, Roll the rice balls in mixture, coat evenly. Place the rice balls on a non-stick Silpat or cookie sheet. Preheat oven to 425° and bake for 17-20 minutes or until golden brown. Serve as an appetizer with Alfredo or Marinara Sauce. This dish goes nicely with a plate of fresh sautéed vegetables.

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Rice And Egg Salad

½ C mayonnaise
¼ C grapeseed oil
2 T cider vinegar or dill pickle juice
2 T Dijon mustard
2 tsp salt (optional)
a Dash of pepper

In a bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, oil, vinegar, mustard, salt if desired and pepper; pour over rice mixture and toss to coat. Cover and refrigerate for at least 20 minutes before serving.

Yield: 8 servings.

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Rice and Honey Nut Dressing

2 C brown rice cooked
1 T butter
¼ C chopped walnuts or pinenuts
¾ C chopped onion
¾ C chopped celery
½ C raisins
2 T parsley
2 T honey or Xagave
1 T lemon juice
¼ tsp salt
¼ tsp pepper

Prepare rice according to instructions. Melt butter in skillet over medium heat. Add walnuts/pinenuts until lightly toasted. Add onion and celery, cook until crisp tender. Stir in rice and remaining ingredients. Heat thoroughly, stirring occasionally.

Makes 6 servings

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Rice Flour Peanut Butter Cookies

¾ cup crunchy peanut butter
¾ cup mashed potato
¾ cup sugar
1 egg
½ cup rice flour
¼ cup cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
¼ cup coarsely chopped peanuts

In bowl, cream together peanut butter and mashed potato until smooth. Beat in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla. Place in refrigerator for about 25 minutes until batter firms.

With hands gently form batter into round balls (1 teaspoon sized) and place on nonstick baking sheet 2½ inches apart. Using fork that has been dipped into rice flour, flatten cookies to about ¼ inch thickness. Sprinkle peanuts over top. Bake in 375° oven for about 15-20 or until golden brown around edges.

Yield: 36 Cookies

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Rice Spring Rolls

These soft, uncooked rolls make a refreshing change to deep-fried spring rolls. Nutritious fillings including Arborio rice, salad shrimp, bean sprouts, cabbage, rehydrated vegetables and aromatic herbs are wrapped in delicate rice paper sheets and served cold with a traditional dipping sauce. You can prepare these rolls up to 4 hours ahead and chill them in the refrigerator, covered with a clean dampened dish towel to keep them moist, until you're ready to serve. These rolls can also be steamed or fried.

0. Cook the rice and make sauce
   Cook the about 2 C Arborio rice in 4 C water with about 2 tsp chicken soup base first and let cool. Mix together 4 T rice vinegar, 4 T water, 4 tsp sugar or Xagave, 1 tsp salt and 3 T rehydrated garlic in a small bowl until the sugar dissolves.
0. Prepare the fillings
   Add 1 C rehydrated carrots, add 1 T dried cilantro, and 1 C rehydrated green onion, 4 T fresh grated ginger root or 4 T ginger powder, 1 T mustard powder, ¼ C soy sauce, 1 T sesame oil, 4 T sesame seeds, 1 C rehydrated mushrooms, ½ C rehydrated cucumber, 3 T rehydrated green bell pepper, 1 C shredded napa cabbage.
0. Mix together ingredients
   Mix the rice, prepared dressing and vegetables together in a bowl until thoroughly combined. Have salad shrimp and bean sprouts ready.
0. Soak Rice Paper
   Soak a sheet of rice paper in a large shallow dish of hot water for about 15 seconds, then drain well.
0. Place the fillings on the rice paper
   Delicately place the sheet of rice paper out on top of a clean dry dish cloth. Place 2 tablespoons of vegetable and rice mixture towards the lower edge of the rice paper (as shown in picture). Next, place a few strands of bean sprouts on top of rice and add 2-3 precooked shrimp on top of the mixture.
0. Fold over the bottom edge of rice paper
   Neatly fold the bottom edge of the rice paper over the filling.
0. Fold in the sides
   Then fold in the side edges of the rice paper.
0. Roll up
   Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar). Repeat the above process until you have used up your rice mixture.
0. Serve with dipping sauce
   Arrange the rice paper rolls on a plate with Nuoc cham or Apricot dipping sauce to serve.

Apricot Dipping Sauce for Rice Paper Rolls>

½ C rehydrated apricots (use about ½ C water)
1-2 T Xagave or sugar to sweeten
2 tsp rehydrated lime juice
1 T soy sauce
1 tsp Dijon mustard
½ tsp powdered ginger

Wait until apricots are fully softened, then add the rest of the ingredients and whir up until thickened and somewhat smooth. Use as dipping sauce for spring rolls, Vietnamese salad rolls, or for chicken dip.

Nuoc Cham Dipping Sauce

1 T sugar or Xagave
2 T water
1+ tsp rehydrated freeze dried garlic
½ tsp red pepper flakes
2 T rehydrated lemon juice
2 T fish sauce or ½ tsp of clam bouillon
2 T rice vinegar

Mix together the sugar and water in small bowl until dissolved. Stir in remaining ingredients until well combined.

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Rice Pudding

½ pound long grain white rice
1 quart milk
¼ cup sugar
2 teaspoons cinnamon
½ tsp vanilla
1 tsp butter
¼ cup milk (additional)
½ cup raisins

Add the milk to warm rice, mix thoroughly. Add sugar, cinnamon, and raisins. Mix well. Melt teaspoon of butter, add ¼ cup milk. Heat through but do not boil. Place rice mixture in an oven safe dish and pour butter-milk mixture on top. Bake at 350° and bake for 45 minutes or until browned and rice is cooked.

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Rice Salad With Ham

⅓ C cooked long grain rice
¼ C French salad dressing
¾ C mayonnaise
1 tablespoon freeze dried green onion
½ teaspoon curry powder, or to taste
½ teaspoon salt, or to taste
1/8 teaspoon seasoned pepper, or to taste
½ teaspoon dry mustard
8 ounces rehydrated ham TVP about 1 to 1½ C
1 C rehydrated cauliflower pieces
1 C rehydrated peas
½ C rehydrated celery
½ C rehydrated sliced olives

Toss rice with French dressing; chill thoroughly. Combine mayonnaise, onion, curry, salt, mustard, and dash of pepper. Toss with rice. Add ham and vegetables; toss. Serve salad on chilled melon or avocado slices, or over lettuce leaves.

Serves 6.

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Risotto with Asparagus and Peas

2 T oil
1 tsp garlic
1 C rehydrated onion
1 cup Arborio rice, rinsed
¼ cup rice vinegar
2 cups water
1 tsp chicken soup base
1 cup grated parmesan cheese or ½ C parmesan cheese powder
Salt & pepper to taste

Optional:
1 C rehydrated asparagus pieces
1 cup rehydrated peas

In a 2.5 qt pressure cooker, sauté onions in oil and garlic until translucent. Add Arborio rice, stir well, and cook for 2 minutes. Slowly pour in rice vinegar and stir until the vinegar evaporates.
Combine water and chicken soup base and add to rice mixture; bring to a boil. Place lid on pressure cooker and bring up to pressure. Pressure for 5 minutes. Remove from stove and let pressure come down on it own. Remove lid and stir in grated parmesan cheese. Add salt and pepper to taste. Serve hot.

Optional:
Rehydrate asparagus or use fresh and cut into ½ inch thick slices. Uncover pressure cooker, add asparagus and peas. Place glass lid on cooker and allow vegetables to steam for 3 to 5 minutes. Finish with parmesan cheese and season.

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Sausage and Rice Casserole

1 ½ C Italian sausage TVP reconstituted
1 C celery, reconstituted
1 C green pepper, rehydrated
1 C onion rehydrated
½ C slivered almonds, toasted
3 C cooked Arborio rice cook in chicken broth
½ C Romano cheese powder
1 C chicken broth mixed with cream soup base

Sprinkle top with Italian flavored bread crumbs with a few pats of butter, or use crushed potato chips or panko bread crumbs. Or even shredded cheese would be great!

Mix sausage, vegetables, and almonds into a 3-quart baking dish. Add rice and chicken broth with cream soup base; mix well. Bake at 350° for 30 minutes or until warm in the center.

Serves 8.

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Skillet Chicken and Rice Pilaf

A great combination of chicken, rice, tomatoes, pecans, chopped vegetables, and seasonings.

2 to 3 C rehydrated chicken TVP
½ C chopped rehydrated onion
¼ cup rehydrated chopped celery
6 tablespoons butter
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
2 T rehydrated garlic pieces
½ teaspoon dried leaf thyme, crumbled
3 cup long grain rice cooked
½ cup seeded and diced tomatoes
½ cup each of rehydrated green pepper, red pepper and yellow pepper
salt to taste
¼ C rehydrated green onion
½ cup pecan or almond pieces

Cook chicken, onion, and celery in butter until lightly browned. Add the pepper, ¼ teaspoon salt, garlic powder, garlic pieces, thyme, rice, tomatoes, and bell peppers. Cover and simmer for 30 minutes, stirring occasionally. Add salt to taste and then stir in pecans and green onion.

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Tuna Rice Salad

2 cans white tuna, drained, (12 to 14 ounces total)
¼ C lime juice reconstituted
½ C reconstituted freeze dried sliced black olives, drained
1 C reconstituted broccoli
2 C cooked long-grain rice, chilled
½ C mayonnaise
2 tsp dried dill weed

In a mixing bowl, break up tuna with a fork. Sprinkle lime juice over the tuna; mix well. Fold in the sliced olives, broccoli, and rice. Add mayonnaise and stir in dill weed.

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Wild Rice Blueberry Peach Dessert Rumble

2 C fresh or rehydrated blueberries
1 C rehydrated cling peaches
¾ cup water
¼ teaspoon salt
¾ cup sugar
2 teaspoons cornstarch
¼ cup water
1 tablespoon lemon juice
3 to 4 cups cooked wild rice (2/3 to 1-cup, uncooked)

Combine the blueberries, water and salt. Mix sugar and cornstarch and dissolve this in the ¼ cup water. Stir this into blueberries and cook, over medium heat, until thickened and clear. Then stir in the lemon juice and then the cooked wild rice. Gently stir in the rehydrated drained cling peaches. Serve slightly warm or chilled, with whipped topping or vanilla yogurt as a topping. Recipe makes six servings.

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Wild Rice Cranberry Pecan Salad

1 C brown rice wild rice mix, uncooked
2 ⅓ C water
2 tsp chicken soup base
½ tsp salt
1 tsp butter
½ C dried cranberries
½ C chopped pecans (toasted or un-toasted, your choice)
¼ C sliced green onions
2 T lemon juice
2 T olive oil
½ tsp sugar
2 tsp rehydrated orange granules
Salt and freshly ground pepper

Use a ratio of 1 cup of rice to 2 ⅓ cups of water. Bring rice, chicken soup base, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

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Wild Rice Herb Bread

Preheat oven to 400°. Combine ingredients, except for yeast, in Blendtec bowl with bread hook, use only half of flour. Mix until wet. Then add the rest of the flour with yeast on top. Begin kneading until dough pulls away from side of bowl, use additional high gluten flour to incorporate if needed. Press Autoknead on Blendtec (should take about 2-3 minutes) or knead on medium speed with other mixers for about 6 to 7 minutes until you can “form a window”.

Remove from bowl and form into 4 – 5 (8.5 x 4.5) loafs, 10-12 small loafs or you can free form 2 to 4 round loafs. Let rise to double. Place in oven and lower temp to 325°. Wait about 15 minutes and then insert a thermometer into the center of one of the loafs. Bake until internal temperature is 180°. This truly a whole grain bread that is great with a Sunday meal, or with salad or with stew. Enjoy!

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Wild Rice Salad

1 C long grain rice
1 C wild rice
4 C chicken broth
1 C rehydrated chopped celery
1 C rehydrated green onions, sliced
2 cups rehydrated peas
½ cup pine nuts
¾ cup dried cranberries
Salt and pepper

DRESSING
¼ cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar or Xagave
1 Tbsp dark sesame oil
2 tsp wasabi powder
1 tsp garlic powder
2 tsp Dijon mustard

Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes (or in pressure cooker for 22 min). Remove from heat. Cool completely.
Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed. Chill completely before serving.
Serves 8-10.

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Wild Rice Salad with Orange Ginger Dressing

Wild rice, brown rice, cashews and ginger dressing make this salad a delicious idea for events with guests or for picnics.

SALAD:
1 C wild rice, uncooked (4 cups cooked)
1 ½ C brown rice, uncooked (5 cups cooked)
4 C water
2 tsp chicken soup base
½ C rehydrated peas
1 C rehydrated green onions
1 C green bell pepper, rehydrated
½ C red bell pepper, rehydrated
½ C rehydrated carrots
3 C celery, sliced (5 stalks) use fresh for crunchiness
2/3 C toasted cashews, halved or pieces

VINAIGRETTE DRESSING:
¾ C frozen orange juice concentrate, thawed
¾ C olive oil
¼ C light soy sauce
4 tsp lemon juice, rehydrated
2 tsp rehydrated garlic
2 tsp ginger, grated (or a pinch of ground ginger)

Note: For ease of making, prepare vegetables and dressing while rice is cooking.

SALAD

• In medium saucepan, add water with chicken soup base. Place on stovetop burner at high heat setting. Bring to boil.
• Add wild and brown rice to boiling water. Reduce heat to simmer and allow rice to cook for 30 minutes until tender. When finished cooking, remove from heat and drain excess water from rice. Note: If using light-colored wild rice, cook for approximately 30 minutes or dark-colored wild rice cook for approximately 45 minutes.
• Place rice in large bowl while still warm. Add peas, green onions, green and red peppers, celery, cashews, and water chestnuts.
• Pour dressing over salad ingredients and mix well. Season to taste.
• Chill for 2 hours or longer and serve.
• If desired, garnish with small greens or serve over lettuce greens of choice.

VINAIGRETTE DRESSING

• Prepare vegetables and dressing while rice is cooking.
• In small bowl, combine orange juice, olive oil, soy sauce, lemon juice, garlic, and ginger.
• Whisk together and set aside until rice is finished cooking.  

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