Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix

1/4  cup  butter or margarine

1 large celery rib, chopped

1 medium onion, chopped

4 garlic cloves, minced

1  (8-ounce) can sliced water chestnuts, drained

2-1/2  cups  chopped cooked chicken

2  cups shredded Cheddar cheese, divided

1  (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted

1/2  (16-ounce) container sour cream

1/2  cup  milk

1/2  teaspoon each salt and fresh ground black pepper, or to taste

1 cup  soft breadcrumbs (homemade preferably)

1 /2 (2.25-ounce) package sliced almonds, toasted

You are going to LOVE this rice!.. this makes a huge amount which is a good thing because it’s even better the next day, to kick up the heat add in a finely chopped jalapeno pepper with the onion and use spicy taco seasoning mix, we like extreme spice so I use both, don’t substitute crushed or tomato sauce for the diced it will not work..

If you make the spicy version top with cheddar cheese then a dollup of sour cream…

This recipe was developed and tested using long grain white rice

Servings 8

INGREDIENTS:

2 pounds ground beef

1 large onion, chopped

1 medium green bell pepper, seeded and chopped

6  garlic cloves, minced (the more garlic the better!)

1 teaspoon crushed chili flakes (or adjust to taste I like extreme heat so I use 1 tablespoon)

2 (1-1/4 ounce) packages taco seasoning mix (can use one package but the flavor will be reduced)

2 teaspoons seasoned salt

1 (14 ounce) can black beans, rinsed and drained

1 (10-ounce) can chicken broth (1-1/2 cups)

1 (28-ounce) can diced tomatoes with juice (do not drain the juice)

1 cup uncooked long grain white rice

fresh ground black pepper, to taste

shredded cheddar cheese, optional

INSTRUCTIONS:————————————-

In a large skillet over medium-high heat cook the beef with onion and bell pepper until the meat is no longer brown; drain fat.

Add in the garlic and chili flakes; continue cooking until the beef is lightly browned (this may take about 10-12 minutes to brown the beef).

Mix in the taco seasoning mix and seasoned salt then stir until combined, then add in the chicken broth and diced tomatoes with juice; stir then bring to boil.

Mix in the rice then season with black pepper.

Reduce heat to low and  simmer partially for about 40-45  minutes stirring frequently or until the rice is tender.

Serve the hot rice in bowls or on a plate topped with shredded cheddar cheese if desired.

Servings 6

INGREDIENTS:

2  tablespoons butter

2-1/2 cups chicken broth

1  cup uncooked Arborio rice (short-grain)

1/3 cup finely chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon salt

2  cups chopped cooked chicken

1 (8 ounce) package mozzarella cheese, cut into 1/2-inch cubes

1  cup cherry tomatoes, halved

INSTRUCTIONS:—————————————-

Posted for ‘Greek Week”

Serve this salad warm or at room temperature

Servings 4-6

INGREDIENTS:

1 cup uncooked long grain rice

1/3 cup olive oil

2 to 3 tablespoons fresh lemon juice

1 teaspoon dried oregano (or 1 tablespoon of fresh minced)

1/2 cup cherry tomatoes, halved

1 red bell pepper, seeded and chopped

1/2 cup kalamata olives, pitted and halved(or another choice of brine-cured olive)

8 ounces crumbled feta cheese

1 to 2 tablespoons capers rinsed and drained

3 to 4 tablespoons chopped fresh parsley, or to taste

salt and fresh ground black pepper, to taste

Posted for “Greek Week”

Plan ahead this needs a few hours of chilling time before serving, to save time you can cook the barley well in advance

Servings 4

INGREDIENTS:

2  chicken breasts, cooked and cubed

3  cups chicken broth

1 cup uncooked pearl barley

1/2 medium cucumber, peeled, seeded and chopped

1 cup cherry tomatoes, halved

1/3 to 1/2 cup feta cheese

1/4 cup chopped pitted kalamata olives

salt and fresh ground black pepper, to taste