Cherie's Fried Rice

I have made this for many many years and everyone that tastes it loves it. Don't turn your nose up at the bacon until you have tried it...


4 to 6 cup of cooked rice
1/2 lb bacon fried crisp
4 to 6 green onions, diced
soy sauce to taste
scrambled eggs (optional

crumble bacon and add to rice, add a little bacon grease for flavor, Mix in the onions and soy sauce. If you are adding Scrambled eggs (I do) scramble them in a little bacon grease and add to the rice.

You can also add any other ingredients you'd like such as:
Shrimp
Chicken
Pork
Peas
carrots
water chestnuts
bean sprouts...

Cheesy Zucchini Rice

found this here...love this combination!! http://traceysculinaryadventures.blogspot.com/2011/10/cheesy-zucchini-rice.html


1 1/2 cups water
1 cup long-grain white rice
2 tablespoons butter
1 medium zucchini, grated on the large holes of a cheese grater
1 cup shredded sharp cheddar
salt and pepper

Combine the water and rice in a medium saucepan. Stir gently and briefly to incorporate. Bring to a rolling boil then cover and reduce the heat to low. Cook for about 20 minutes, or until most of the liquid has been absorbed.

Turn off the heat, then add the butter and zucchini to the pan. Cover and let stand for 5 minutes. Stir to incorporate, then mix in the cheese and season to taste with salt and pepper.

Shrimp & Rice Salad

you can subsitute chicken for shrimp.

2 (16-oz.) cans fat-free chicken broth
2 bay leaves
2 cups rice (I use the seasoned yellow rice for more flavor & color)
1 lb. medium shrimp, peeled*
1 cup sliced green onions
2/3 cup thinly sliced radishes
2 cups frozen green peas, thawed
2 tsp. dried dillweed
1-1/3 cups sour cream (I use low fat)
1/2 cup mayonnaise (I like Hellmann's with Olive Oil)
2 tbs. lemon juice

In a 2-quart saucepan over high heat, heat the chicken broth & bay leaves to boiling. Stir in the rice & reduce heat to low. Cover & simmer for 10 minutes. Add the shrimp to the rice mixture, cover & continue cooking over low heat, 10 to 15 minutes more, or until the liquid is absorbed & the shrimp turn pink. Set aside to cool. In a medium bowl, combine the green onions, radishes, peas, dillweed, sour cream, mayonnaise & lemon juice with the rice mixture. Cover and refrigerate for 2 hours, or until serving time.

*To make this go even faster, buy a pound of frozen precooked & deveined shrimp and thaw it in warm water seasoned with crab boil and then add it to the cooked rice.

Brown Rice (made with white rice )

1 cup white rice
1 can French Onion Soup
1 Can Beef Broth (or Beef Consumme)
1 stick of melted butter

Cook on 350 for 1 hour!!! YUMMMM

Perfect Brown Rice

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

Cilantro Lime Rice

serves 4

•1 Tbsp. olive oil
•1 cup basmati rice
•1 1/2 cups chicken broth
•2 to 3 cloves garlic, minced
•2 Tbsp. fresh lime juice
•zest from one lime
•1/2 cup cilantro, chopped
•1 tsp. salt

Directions:

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.