Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

You may increase the amount of herbs and combine if desired

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked couscous

2-3/4 cups water (or can use vegetable broth or half water and half chicken broth)

1 onion, chopped

2 garlic cloves, minced

choose from 1/4 to 1/3  cup chopped parsley or oregano or basil)

juice of 1 large lemon

2 tablespoons olive oil

2 tablespoons of butter

salt and fresh ground pepper

freshly grated Parmesan cheese, to taste

INSTRUCTIONS:

In a saucepan, bring water or broth to a boil.

Add couscous,cover and remove from heat and allow to sit for about 5 minutes until water is absorbed; fluff with fork.

In a skillet heat the olive oil and butter over medium-high heat; add in onions and cook for about 3 minutes or until softened.

Add in garlic cook for 1-2 minutes..

To the skillet add in the cooked couscous, then mix in herbs and lemon juice stirring until warmed.

Mix in Parmesan cheese starting with 2 tablespoons adding in more to taste.

Season with Add salt and pepper.

Serve warm

Yield about 24 rice balls

INGREDIENTS:

2 cups cooked brown rice ( measure 2 cups after cooking)

2 egg whites

1 (10 ounce) package frozen spinach, thawed (hand-squeezed dry)

1/4 cup finely chopped onion (or can use 1 small onion)

1 garlic clove, crushed

3  tablespoons olive oil

1/2 cup Italian bread crumbs

1/2 cup shredded mozzarella cheese (can use a little more)

1 teaspoon seasoned salt

1/2 teaspoon fresh ground pepper (can use more)

melted butter, as needed (or can use olive oil)

marinara sauce, for dipping (optional

INSTRUCTIONS:—————————————

Preheat the oven to 350 degrees.

Grease a baking sheet.

Heat olive oil in a medium skillet over medium heat; add in onion and saute 2 minutes.

Add in garlic and spinach;  continue to saute until most of the moisture is cooked off; set aside to cool slightly.

In a medium bowl mix together brown rice, egg whites, bread crumbs, and mozzarella cheese.

Add in seasoned salt and pepper.

Using clean hands mix in spinach.

Form into golf ball sized rice balls.

Place each rice ball on the prepared baking sheet.

Lightly brush the balls with melted butter.

Bake for 20 to 25 minutes until lightly browned and slightly crispy.

Serve with marinara sauce for dipping if desired.

You will also find this recipe on Recipezazz.com

This recipe was tested using Uncle Ben’s Whole Grain Fast and Natural brown rice, you may omit the fresh garlic and add in 1 to 1-1/2 teaspoons garlic powder and use garlic-flavor chicken broth

Servings 6

INGREDIENTS:

smoked sausage, sliced into about 1/2-inch slices (you can use as much as you like)

1 medium green bell pepper, seeded and chopped

1 small onion, finely chopped

2 large garlic clove, minced

1/4 teaspoon cayenne pepper, or to taste

1-1/2 cups quick-cooking brown rice

chicken broth (instead of water and using as much as needed for 1-1/2 cups uncooked brown rice)

1/2 each seasoned salt and fresh ground black pepper

Servings 2 (amounts may be doubled)

INGREDIENTS:

1/4 cup all-purpose flour

2 teaspoons seasoned salt, divided

1/2 to 1 teaspoon fresh ground pepper

1 teaspoon garlic powder (garlic lover’s increase to 1-1/2 teaspoon)

1/4 teaspoon cayenne pepper

4 bone-in chicken thighs

oil, as needed

2 tablespoons butter or margarine

1 medium onion, chopped

1 small green bell pepper, seeded and chopped

3 garlic cloves, minced

1 (2.5 ounce) jar sliced pimentos, drained

1 cup uncooked white rice

2-1/4 cups chicken broth

1 teaspoon ground turmeric

1 teaspoon chili powder

Servings 6-8

INGREDIENTS:

1-1/2 cups water

1 teaspoon garlic powder

1 teaspoon seasoned salt

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

1/2 cup butter, cubed

1/2 small onion, finely chopped (or 1-1/2 teaspoons onion powder)

2 cups uncooked instant rice (such as Minute Rice)

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

1 (8 ounce) jar Velveeta cheese sauce

1 (16 ounce) package frozen chopped broccoli (thawed, coarsely chopped then hand-squeezed dry to remove as much moisture as possible

1/3 cup freshly grated Parmesan cheese

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 2 or 2-1/2-quart baking dish.

In a large saucepan bring the water, garlic powder, seasoned salt, black pepper, butter and onion to a boil.

Stir in rice, then remove from the heat; cover and let stand for 5 minutes or until water is absorbed.

Stir in condensed soup, cheese sauce then chopped broccoli.

Transfer to baking dish.

Sprinkle with Parmesan cheese.

Bake uncovered for 30-35 minutes or until bubbly.

You will also find this recipe on www.recipezazz.com

Taken from my ‘Favorites” folder!

Servings 8

INGREDIENTS:

1 cup uncooked wild rice

2 cups boiling water

1 pound sliced fresh mushrooms

1 medium onion, chopped

3 tablespoons butter

2 large cloves garlic, minced (garlic lovers can use more)

3/4 cup uncooked long grain rice

1/2 cup sliced almonds

3 cups chicken broth

1-1/2 cups (33-35%) heavy whipping cream

1 teaspoon seasoned salt

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

1/3 cup freshly grated Parmesan cheese

INSTRUCTIONS:—————————————–

Grease a 2-1/2-quart baking dish.

Place wild rice in a bowl and cover with boiling water; soak for 1 hour.

Drain and set aside.

In a large skillet saute the fresh mushrooms and onion in butter until tender (about 6 minutes).

Add in garlic; cook for about 2 minutes.

In a large bowl combine the sauteed mushroom mixture with drained wild rice, long grain rice, almonds, chicken  broth, heavy cream, seasoned salt and black pepper.

Transfer to baking dish.

Cover and bake in a preheated 350 degree F oven for about 75 minutes.

Uncover, then sprinkle with Parmesan cheese, then bake 10 minutes longer or until rice is tender.

You will also find this recipe on Recipezazz.com