Lab Food Recipes

Rice

Black Bean and Rice Salad (From USA Rice)

Ingredients

    2 cups cooked rice, cooled to room temperature

    1 cup cooked black beans

    1 cup chopped fresh tomato

    1 cup (4 ounces) shredded Cheddar cheese (optional)

    1 tablespoon chopped fresh parsley

    1/4 cup prepared Italian dressing*

    Lettuce leaves

Directions:  Combine rice, beans, tomato, cheese and parsley in large bowl. Pour dressing over rice mixture; toss lightly. Serve on lettuce leaves.  Makes 4 servings.  *Any type of salad dressing may be used

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Green Bean and Almond Rice (From USA Rice)

Ingredients

    1 tablespoon butter or margarine

    1/2 cup slivered almonds

    1/2 cup chopped onion

    1/3 cup chopped red pepper

    3 cups cooked brown rice (cooked in chicken broth)

    1 package (10 ounces) frozen French-style green beans, thawed

    1/8 to 1/4teaspoon ground white pepper

    1/4 teaspoon tarragon

Directions:  Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onion and red pepper; cook 2 minutes or until tender. Add rice, green beans, white pepper and tarragon. Stir until thoroughly heated. Makes 8 servings.

Tex-Mex Rice Salad (courtesy of ARI employee, Mavis Townsley)
Ingredients
    3 cups Blue Ribbon Golden Parboiled Rice, cooked and cooled
    1 can sweet corn, drained
    1 can ranch style black beans, drained
    1 can stewed tomatoes, drained and chopped
    1/4 cup green pepper, chopped
    1/4 cup onions, chopped (optional)
    1 pkg. Old El Pasto Taco seasoning (dry) 
    a handful of olives

Directions:  Mix and chill. . . that's it! Enjoy!

Spicy Sausage Wrap (SOURCE: Riviana Foods Inc)
Ingredients
    1 cup white rice 
    vegetable cooking spray 
    1 pound bulk turkey sausage 
    1/2 cup chopped onion 
    1 can (10 ounce) tomatoes with green chilies, drained 
    1 tablespoon chili powder 
    6 large (burrito size) flour tortillas 
    1-1/2 cups (6 ounces) shredded reduced fat Monterrey Jack cheese
Directions:  Prepare rice according to package directions. Lightly spray large skillet with cooking spray. Crumble sausage into prepared skillet. Cook over medium heat until lightly browned, stirring occasionally. Add onion and cook until tender. Stir in tomatoes and chili powder; simmer 2 minutes. Fold in rice.  Lay tortilla on flat surface. Equally divide rice-sausage mixture on each tortilla. Sprinkle with cheese. Roll tortilla. Wrap tortilla in butcher paper or foil.   Serves 6 .

Baked Brown Rice

Ingredients

    3 cups white rice

    3 11oz cans Beef Consumme

    3 11oz cans French onion soup

    2 8oz. cans sliced mushrooms

    1 stick of butter

Rice-Cheese Pilaf
Ingredients
    2 Tbsp. butter
    1 c. uncooked rice
    1 Tbsp. cooking oil
    2 c. chicken bouillon
    2 cloves garlic
    1/4 c. Parmesan cheese

Preheat oven to 350.  Heat butter and oil: add garlic, crushed fine with a little salt, and the rice. Saute until rice begins to color. Pour into a baking dish; add bouillon; cover and cook for 25 to 30 minutes or until liquid is absorbed.  Remove from the oven; add cheese; stir until cheese has melted and is mixed well with the rice.  Serves 4

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