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Rice / Grain

  • Spanish Rice


    Cook 3 cups Long Grain Rice using broth on place of water.
    In a large skillet, add chopped onion and bell peppers and cook until soft. Add garlic powder, cumin, chili powder, tomato sauce and Tabasco sauce. Let sauce come to a simmer and add hot cooked rice. Stir to combine; salt & pepper to taste.
    *For variety, brown 1 pound of hamburger with the onion and bell peppers.

  • Cali Rolls


    While rice is cooking, mix the mayonnaise and Sriracha sauce to taste and set aside. In a large bowl, mix rice, vinegar, sugar and salt. Set aside until rice is cool enough to handle.

  • Kickin' Couscous


    Bring chicken broth to a boil in a sauce pan. Stir in couscous, cover the pot and remove from heat. Let stand for 5 minutes.

    In a large bowl, whisk together the olive oil, lime juice, vinegar, garlic, cumin and cayenne. Add the green onions, red pepper, cilantro, corn, beans, and jalapeño and toss to coat.

  • Quinoa


    In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.

    In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.

  • Summer Rice Salad


    In a large bowl, place cooked rice. In a medium sized skillet, melt butter over medium high heat and add zucchini, garlic, corn and agave. Cook until heated through.

    Add skillet contents to cooked rice. Add scallions and lemon juice. Season with salt and pepper and stir to combine.

    Serve immediately.

    Wine Pairing: Earth Pinot Noir

  • Black Bean Quinoa Salad


    In a medium sauce pan, combine the quinoa with 4 cups of water and cook according to package instructions. Let cool completely.

    In a large bowl, whisk the vinegar, soy sauce, lime juice, chipotle and garlic. Slowly add the olive oil and continue whisking until well blended. Add remaining ingredients including the quinoa and mix well.

    Refrigerate before serving.

  • Chicken & Rice


    Preheat oven to 350 degrees.

    In a large baking dish, combine the rice, cream of chicken, cream of mushroom, water and onion soup mix.

    Stir until well combined. Place chicken halves on top of rice mixture.

    Bake for 1 hour or until rice is thoroughly cooked.

    Wine Pairing: Pinot Noir or Pinot Grigio