Rachael Rays Special Rice Recipes

Steps:

• Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
• Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

Steps:

• In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

Steps:

• Bring water to a boil.
• Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.
• Spread rice out on a cookie sheet to quick cool it.
• (If you have leftover rice you can really speed this dish up).
• Heat a wok, wok shaped skillet or large nonstick skillet over high heat.
• Add oil to the pan.
• Add egg to hot oil and break into small bits as it scrambles.
• When eggs are scrambled, add garlic and ginger to the pan.
• (If you happen to be out of ginger like I was once, you can add some terriyaki sauce).
• Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.
• Add rice to the pan and combine with veggies.
• Fry rice with veggies 2 or 3 minutes.
• Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Steps:

• Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
• Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Steps:

• Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
• minutes, until tender and liquids are absorbed.
• Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
• Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
• * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
• Stuffed Peppers with Beef, Rice, Spinach and Cheese
• Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
• Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
• Preheat broiler to high.
• Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
• Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: 15 to 20 minutes
• Ease of preparation: easy
• Spicy Chopped Salad with Tortillas
• Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy