Mommas Holiday Rice Recipes

Steps:

• 1. Preheat oven to 350.
• 2. Melt butter in 13x9 casserole dish.
• 3. Add the beef consomme soup, French onion soup, rice, and water. Stir.
• 4. Put the mushrooms in. Then sprinkle the almonds on top.
• 5. Bake 350F for about an hour until all the liquid is absorbed.

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.

Steps:

• In a large saucepan, saute the onion, red pepper and green onions in oil until tender. Stir in the rice mixes with contents of seasoning packets, water, broth and cayenne. bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender and liquid is absorbed.

Steps:

• 1. Combine long grain parboiled white rice and wild rice.
• 2. Add 1 heaping tablespoon seasoning mix.
• 3. Cook rice with 2-1/4 cups chicken stock and a tablespoon of butter and the cranberries.
• 4. Bring to a boil.
• 5. Reduce heat and cover.
• 6. Cook for 25-30 minutes or until liquid is gone.
• 7. Stir in walnuts and scallions and serve.

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.

Steps:

• Combine rice and broth in saucepan and bring to boil.
• Reduce heat to low, cover and simmer until rice is tender and broth absorbed, about 20 minutes.
• In a medium skillet, melt butter over medium-high heat and add onions and sugar.
• Saute until butter is absorbed and onion is translucent and soft.
• Lower heat and cook onions for another 15 minutes or until they are caramelised.
• Stir in cranberries and mushrooms.
• Cover skillet and cook for 10 minutes until cranberries soften and swell.
• Stir in nuts and orange zest, then fold into the cooked rice.
• Add salt to taste.