Photo courtesy of Misa

Taken from my “Favorites” folder!…

For a vegetarian option use vegetable broth instead of chicken broth

Servings 4

INGREDIENTS:

1 small carrot, peeled and finely diced

1 small onion, chopped (or use 1/2 medium onion)

1 large garlic clove, minced (garlic lovers can use more)

pinch cayenne pepper, optional

3 tablespoons butter

1 cup reduced-sodium chicken broth

1/3 cup uncooked long grain rice

1/2 teaspoon each salt and fresh ground black pepper

1 medium yellow summer squash, chopped

1 medium zucchini, chopped

INSTRUCTIONS:———————————–

In a saucepan coated with cooking spray heat butter oven medium heat.

Add on onion and diced carrot; cook until tender (about 3 minutes).

Add in garlic and cayenne pepper; cook 1-2 minutes.

Stir in the broth, rice, salt and pepper; bring to a boil,  reduce heat cover and simmer for 13 minutes.

Stir in the yellow squash and zucchini; cover and continue simmering 6-10 minutes longer or until rice and vegetables are tender.

If I’m serving these at a get together I make one batch as stated for people that do not eat meat and one batch with 1/2 pound browned and cooled spicy bulk pork sausage meat mixed into the rice mixture, or you also mix in 1-1/2 cups finely chopped cooked chicken, plan ahead the mixture must be refrigerated for 2 or more hours before shaping

Yield 16 croquettes

INGREDIENTS:

1 small onion, chopped

3 tablespoons butter

2 garlic cloves, minced (if you are not a lover of garlic you may omit)

1 cup uncooked white long grain rice

2-1/4 cups chicken broth

2 tablespoons chopped fresh parsley

1 egg, lightly beaten

1/2 cup freshly grated Parmesan cheese

1/2 to 1 teaspoon dried basil (rubbed between fingers to release the flavors)

1/2 to 1 teaspoon fresh ground black pepper

1 teaspoon seasoned salt

3/4 cup dry bread crumbs

1 egg

2 tablespoons water

canola oil, for frying

INSTRUCTIONS:———————————-

In a large saucepan saute onion in butter over medium-high heat until tender.

Add in garlic; cook stirring for 2 minutes.

Add rice; saute 3 minutes.

Stir in broth and fresh parsley; bring to a boil, reduce heat, cover and simmer until rice is tender (about 20-22 minutes).

Cool to room temperature.

Mix in 1 egg, Parmesan cheese, basil, black pepper and seasoned salt.

Refrigerate the mixture for minimum 2 hours or overnight.

Moisten hands with water or coat lightly in oil and shape 1/4 cupfuls into logs.

Whisk 1 egg with 2 tablespoons water in a shallow bowl.

In another bowl place the breadcrumbs.

Coat the croquette in the egg allowing excess to drip off,  then roll in breadcrumbs (have all the croquettes breaded and on a plate before starting to fry).

Heat oil in a heavy skillet.

Fry croquettes a few at a time for 3-4 minutes turning frequently until evenly golden brown on all sides.

Drain on paper towels.

Posted on recipezazz.com

Test Kitchen Notes; for a lighter fluffier texture use 4 eggs

Servings 6

INGREDIENTS:

1/3 cup olive oil OR butter (or oil and butter combined, a little more won’t hurt but no less!)

1 medium onion, chopped

1 medium zucchini, unpeeled and diced (about 3/4-inch cubes)

4 garlic cloves, minced

2 cups cold cooked rice (use white or brown)

2 cups shredded cheddar cheese

1 cup freshly grated Parmesan cheese, divided

3 large eggs, beaten

3/4 cup milk OR light cream

1/4 teaspoon cayenne pepper, or to taste (optional)

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

1/2 to 3/4 cup shredded mozzarella cheese

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a 11 x 7-inch baking dish.

Heat olive oil in a medium skillet over medium-high heat using no less that 1/3 cup oil or combined oil with butter.

Add in onion and chopped zucchini; cook stirring for about 3 minutes.

Add in garlic; cook stirring for about 1-1/2 minutes; transfer the mixture to a large bowl along with the oil from the skillet.

Mix in all remaining ingredients with 1/2 cup Parmesan cheese but omitting the shredded mozzarella cheese.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with remaining  1/2 cup Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

Top with mozzarella cheese the last 5 minutes of baking and allow to melt.

Taken from my “Favorites” folder!

Test Kitchen Notes; fresh sauteed mushrooms or chopped cooked chicken are a great addition, the complete casserole may be assembled and refrigerated until ready to bake, you may omit the fresh garlic and add in 1 teaspoon garlic powder after adding in the condensed soups, although fresh broccoli is better you can use two 10-ounce boxes frozen thawed, well drained

Servings 6

INGREDIENTS:

1/3 cup butter

1 medium onion, chopped

1 small celery rib, diced (can omit)

3 large garlic cloves, minced

1/4 teaspoon cayenne pepper, or adjust to taste

1 medium fresh broccoli head, cut into small florets then blanched for about 3 minutes

2 cups cooked white or brown rice

2-1/4 cups shredded old cheddar cheese, divided

2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted (or can use 1 can each condensed cream of chicken and condensed cream of mushroom but flavor will be reduced)

1 teaspoon fresh ground black pepper, or to taste

seasoned salt, optional and to taste

INSTRUCTIONS:———————————

Using paper towels remove as much excess moisture as possible from the steamed or frozen broccoli.

Preheat oven to 350 degrees F

Grease a 13 x 9-inch baking pan or a 2-quart casserole dish.

In a large skillet oook onion and celery in butter over medium-high heat until softened (about 3 minutes).

Add in garlic and cayenne; cook stirring for 1 minute.

Stir in steamed broccoli, rice, 1-1/4 cups shredded cheese and two cans condensed soup and black pepper; bring just to a simmer stirring constantly (season with salt if desired).

Transfer to baking dish.

Bake uncovered for about 22-25 minutes or until bubbly.

Sprinkle the top with remaining 1 cup shredded cheddar cheese.

Taken from my “Favorites” folder!….

Taste Tester Notes; adding in some fresh sauteed sliced mushrooms is a great addition

Servings 6

INGREDIENTS:

1 (8.8 ounces) package ready-to-serve long grain and wild rice (such as Uncle Ben’s Long Grain And Wild Rice)

1 (16 ounces) package frozen French-style green beans, thawed

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

1 (8 ounce) can sliced water chestnuts, drained

1 small cup chopped onion(about 1/3 to 1/2 cup)

1 (4 ounce) jar sliced pimientos, drained

1/2 cup mayonnaise

1/2 teaspoon garlic powder (garlic lovers can increase up to 1-1/2 teaspoons)

1 teaspoon fresh ground black pepper, or to taste

1/2 cup milk or light cream

3 cups cubed cooked chicken

salt, optional and to taste

1/3  cup slivered almonds

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking pan.

Using paper towels pat all the thawed green beans dry to remove as much excess moisture as possible.

Heat rice according to package directions.

Meanwhile in a saucepan combine the green beans with condensed soup, water chestnuts, onion, pimientos, mayonnaise, garlic powder, black pepper and milk; bring to a boil.

Reduce heat; cover and simmer for 5-7 minutes stirring constantly.

Stir in chicken and wild rice; cook 3-4 minutes longer or until chicken is heated through.

Season with salt to taste.

Transfer/spread the mixture into baking pan.

Sprinkle the almonds over top (can use more).

Cover with foil and bake 40-45 minutes.

Notes from our test kitchen; for best results use only Italian aborio rice, for extra crunch add in 1 diced celery rib and cook with the onion, for some heat add in 1/4 teaspoon cayenne pepper or to taste, 1/2 cup frozen thawed peas may be replaced for the mushrooms…

This is best when served right away