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Yellow Rice with Chicken

  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 to 1 1/4 lbs boneless chicken, cut into 1-inch chunks
  • 1 (7-ounce) package R.M. Quiggs Yellow Rice
  • 2 1/2 cups chicken broth or water
  • 1/2 tsp dried oregano leaves, crumbled
  • 1 cup fresh or frozen green peas
  • 1 (2-ounce) jar sliced pimentos, drained

Combine salt and pepper in a small bowl and sprinkle half over chicken; toss to mix well. Heat olive oil in a large skillet over medium heat; add chicken and cook until brown on all sides, about 5 to 10 minutes. Remove chicken from skillet with a slotted spoon.

Add yellow rice mix to skillet; cook and stir 1 minute. Stir in chicken broth, oregano and remaining salt and pepper. Bring to a boil; cover, reduce heat and cook 10 minutes.

Stir in chicken; cook 10 minutes. Stir in peas and pimentos and cook 5 minutes longer, or until rice is tender and liquid is absorbed.

Makes 4 servings.

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Shrimp Jambalaya Salad

  • 1 (14 1/2-ounce) can chicken broth
  • 1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
  • 4 tablespoons olive oil, divided
  • 1/2 pound medium shrimp, peeled and deveined (about 1 cup)
  • 2/3 cup chopped onion
  • 2/3 cup chopped red and yellow bell pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1 cup diced tomato
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • 3 tablespoons lemon juice

Bring chicken broth to a boil in a large saucepan; stir in rice. Cover, reduce heat and cook 20 minutes or until broth is absorbed and rice is tender. When rice is done, spoon into large mixing bowl and set aside to cool.

Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat and add shrimp; cook and stir 2 minutes or until shrimp turn pink. Add onion, bell pepper, salt, red pepper, black pepper and thyme; cook and stir 2 to 3 minutes or until shrimp are done and vegetables are tender.

Cool shrimp mixture slightly and add to rice along with tomato, green onion and parsley. In a small bowl combine the remaining 3 tablespoons olive oil with lemon juice; mix well and pour over salad. Toss gently until well mixed. Serve warm or chilled.

Makes 6 servings.

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Shrimp and Okra Pilaf

  • 1 pound unpeeled small to medium shrimp
  • 2 slices bacon, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup chopped red or green bell pepper
  • 1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 cup fresh or frozen okra, sliced
  • 2 tablespoons chopped parsley

Peel shrimp and refrigerate until needed. Place shrimp shells in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer 30 to 40 minutes. Strain stock through a sieve and discard shells. Measure 2½ cups stock, adding additional water if needed.

In a large heavy saucepan over medium heat, cook bacon until crisp and brown; remove with a slotted spoon and set aside. Add onion and bell pepper to drippings in pan and cool until tender, 3 to 4 minutes. Stir in shrimp and cook 2 to 3 minutes longer or until shrimp turn pink.

Add shrimp stock and bring to a boil. Stir in rice, salt, black pepper, and red pepper. Reduce heat to simmer, cover and cook 20 minutes. Add okra and parsley to rice and cook 5 minutes longer or until rice and okra are tender and liquid is absorbed. Stir in bacon and serve.

Makes 6 servings.

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Shrimp and Eggplant Casserole

  • 2 medium eggplant (about 1 pound each)
  • 1 1/2 lbs medium fresh shrimp, peeled and deveined
  • 1/2 cup butter or margarine
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons chopped parsley
  • 1 cup plus 2 tablespoons HOL GRAIN Brown Rice Bread Crumbs, divided
  • 1/2 cup grated Parmesan cheese

Peel eggplants and cut into 1-inch cubes. Cook in boiling salted water 10 minutes or until tender. Drain. Cut each shrimp into two or three pieces.

Melt butter in a large skillet over medium heat. Add onion, bell pepper and celery; cook until tender, about 5 minutes, stirring occasionally. Add garlic and shrimp and cook until shrimp turn pink, about 3 minutes. Stir in salt, cayenne, thyme, parsley and eggplant and mix well; cook 5 minutes longer, stirring often.

Stir 1 cup brown rice bread crumbs and mix well. Spoon into greased 2-quart shallow casserole. Sprinkle top with cheese and remaining 2 tablespoons crumbs. Place under broiler until cheese melts and browns lightly, about 5 minutes

Makes 6 to 8 servings.
Note: Casserole may be made ahead and refrigerated. To reheat, bake in a 350 degree oven about 30 minutes until heated through.

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Rice Flour Muffins

  • 1 Cup HOL-GRAIN White Rice Flour
  • 1/2 Tsp. Salt
  • 2 Tsp. double-acting baking powder
  • 1 – 2 Tbsp. Sugar
  • 2 Tbsp. shortening; melted and cooled
  • 1 Beaten egg
  • 1 Cup milk

Preheat oven to 450 degrees F. Spray muffin pan with non-stick cooking spray. All ingredients should be at room temperature (about 75 degrees F). In a large bowl, mix dry ingredients well. In a separate bowl, beat egg with milk, then add shortening. With a few light strokes, add the liquid to the dry mixture (about 10 strokes). Muffins are less crumbly if you add 1/8 cup raisins or 2 tbsp orange or pineapple marmalade before the dry ingredients are completely moistened (if you add marmalade, omit sugar). Bake 12 – 15 minutes, serve at once.

Makes about 1 dozen muffins

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Rice Flour Griddle Cakes

  • Mix, then sift 2 Cups HOL-GRAIN White Rice Flour
  • 4 1/2 Tsp. double-acting baking powder
  • 2 Tsp. maple sugar
  • 2 Tsp. salt
  • Beat the Mixture while adding
  • 2 Cups milk
  • Add and barely blend:
  • 1 Beaten egg
  • 1 Tbsp melted butter

Don’t overbeat, ignore the lumps. Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, your grill is ready. To assure a well rounded cake, pour from the top of the spoon. When bubbles appear on the upper surface, but before they break, lift the cakes with a spatula to see how well they have browned. Turn the cakes only once and continue cooking until the second side is done.

Makes about (18) 4-inch cakes

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Pork or Shrimp Fried Rice

1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
1/2 pound boneless pork cut into small cubes, or peeled medium shrimp (about 1 cup)
1 tablespoon soy sauce
2 teaspoons Asian sesame oil, divided
2 teaspoons KONRIKO® Creole Seasoning, divided
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
3 eggs
3 tablespoons peanut oil, divided
3 green onions, thinly sliced
1 cup bean sprouts
1/2 cup frozen green peas (optional)

Cook rice according to package directions, omitting butter; spread in a shallow pan and chill well.

In a small bowl combine pork or shrimp, soy sauce, 1 teaspoon sesame oil, ½ teaspoon Creole seasoning, garlic and ginger; mix well and set aside. In another bowl beat eggs with ½ teaspoon Creole seasoning and remaining 1 teaspoon sesame oil.

Heat a wok or large skillet until hot over medium-high heat. Add 1 1/2 tablespoons peanut oil and swirl around wok till hot. Add pork mixture and stir-fry 3 to 4 minutes or until pork is done; remove from wok and set aside.

Add remaining 1 1/2 tablespoons peanut oil to wok and swirl in pan till hot. Add egg mixture and stir-fry 1 minute or until egg is done. Add cold rice and stir-fry 3 to 4 minutes. Add green onion, bean sprouts, peas (if desired), remaining 1 teaspoon Creole seasoning, and cooked pork. Stir-fry 2 minutes longer and serve immediately.

Makes 6 servings.

Nutritional Data:
Per serving: 298 calories, 16 g total fat (4 g sat. fat), 129 mg cholesterol, 274 g sodium, 25 g carbohydrates, 1 g fiber, and 15 g protein.

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Orange and Wild Pecan Rice Salad

1 – 7-ounce package KONRIKO Wild Pecan aromatic rice
1/3 cup chopped celery
1/4 cup chopped green onion
1/4 cup chopped parsley
1/3 cup chopped toasted pecans
1/2 cup mayonnaise
1/2 cup plain nonfat yogurt
1 teaspoon grated orange rind
2 – 11-ounce cans mandarin orange sections, drained

Cook rice according to package directions, omitting butter. Spoon rice in a large mixing bowl and let cool. Stir celery, green onion, parsley, and pecans. In a small bowl combine mayonnaise, yogurt and orange rind; mix well and pour over rice mixture. Stir until dressing is evenly distributed. Add orange sections and toss gently. Chill until serving time. Serve on a bed of lettuce, if desired.

Makes 8 servings.

Nutritional Data:

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Mushroom Wild Rice Soup

2 tablespoons butter or margarine
1 (8-ounce) package mushrooms, sliced
6 cups chicken broth
1 (7-ounce) package R.M. Quiggs® Long Grain & Wild Rice Mix
1 teaspoon KONRIKO® Creole Seasoning

Melt butter in a large saucepan or Dutch oven over medium heat. Add mushrooms and saute 5 minutes, stirring often. Add chicken broth and bring to a boil. Stir in rice mix and Creole Seasoning. Reduce heat to simmer, cover, and cook 20 minutes or until rice is tender. Remove from heat and check seasoning.

Makes 6 to 8 servings.

Nutritional Data:

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Meatloaf – Wheat Free Gluten Free

1 tbsp butter or margarine
1 cup finely chopped onion
2 lbs lean ground beef
2 eggs, lightly beaten
1 cup- HOL GRAIN Brown Rice Bread Crumbs
1/2 cup milk
2 cloves garlic, crushed
1 tbsp Worcestershire sauce (optional)
1 1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350 degrees F. Grease a 9 X 5 X 3-inch loaf pan.

Melt butter in a small skillet over medium heat. Add onion and cook 5 minutes or until tender; cool slightly. Combine all ingredients in a large bowl and mix thoroughly. Pat into prepared pan and bake 2 hour.

Makes 8 servings.

Nutritional Data: