Blue Rice Recipes

Steps:

• 1. If using the lemon grass stalk, beat that with a mallet first, this releases the oils, then tie it in an overhand knot, this makes getting it much much easier.
• 2. Put rinsed rice in your rice cooker along with the lemon grass (or lemon grass powder) and flowers.
• 3. Add the water, press cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemongrass, that was spot on.
• 4. Once the rice cooker switches to Warm, just let it sit for about 10-20 minutes covered on the Warm setting. Mix with a spoon, you can just mix the flowers in, or you can remove them. We left the flowers in.
• 5. Spoon some rice into a small bowl, place a plate on the top and tip the plate and bowl over, perfect serving portion. I served this with fish.

Steps:

• 1. Rinse the rice and place in your rice cooker. If using 1/2 stalk lemon grass, bash that with a meat mallet to release the oils, and tie a string, tightly, around the middle, this is so you can remove it and it will not fall apart, and add to the rice cooker. If using powdered lemon grass, add that to the cooker. Add the flowers to the cooker.
• 2. Add the water, press Cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemon grass, that was spot on.
• 3. Once the rice cooker switches to Warm, just let it sit for about 10-20 minutes covered on the Warm setting. Mix with a spoon, you can just mix the flowers in, or you can remove them. We left the flowers in.
• 4. Spoon some rice into a small bowl, place a plate on the top and flip the plate and bowl over, remove the bowl for a perfect serving portion. I served this with fish.

Steps:

• In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy.
• In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
• In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.