Rec. Brunch Rice...more Lundberg rice recipes from the brochures they sent me

M

marsha-tbay

Well-known member
Brunch Rice

1 tsp butter

3/4 c shredded carrots

3/4 c diced green pepper

3/4 c sliced fresh mushrooms

6 egg whites, beaten

2 eggs, beaten

1/2 c skim milk

1/2 tsp salt

1/4 tsp ground black pepper

3 c cooked Lundberg Long Grain Brown Rice

1/2 c shredded cheese

Heat butter in large skillet over medium-high heat until hot. Add carrots, green pepper and mushrooms, cook 2 minutes. Combine egg whites, eggs, milk, salt and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring 1-1/2 to 2 minutes. Add rice and cheese; stir to gently separate grains. Heat 2 minutes. Serve immediately. Serves 6.

 
Rec. Lemon Rice

Lemon Rice

1 c Lundberg Royal
1 tsp butter
1 clove garlic, minced
1 tsp grated lemon peel
1/3 tsp ground black pepper
2-1/4 c chicken broth
2 tbsp snipped parsley

Combine rice, butter, garlic, lemon peel, pepper and broth in a 3 qt saucepan. Bring to a boil. Stir twice. Reduce heat; cover and simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in parsley. Serves 6

 
Rec. Wild Blend with Pine Nuts

Wild Blend with Pine Nuts

3 slices bacon
½ c chopped onion
1 celery stalk, chopped
1 clove garlic, minced
1 c Lundberg Wild Blend
2-1/4 c. pine nuts
1 tbsp butter

Cut bacon into 1/8” strips and sauté in a large skillet until almost cooked. Add the onion, celery and garlic. Cook for 5 minutes or until onion is soft. Add the rice and water. Season with salt as desired. Cover and simmer for 45 minutes, or until the rice has absorbed the water. Uncover and remove from heat. In a small pan sauté pine nuts in the butter. Add to rice and toss. Serves 6

 
Rec. Mushroom and Wild Blend Soup

Mushroom and Wild Blend Soup
(they have a similar soup to this on their website)

2 c sliced fresh mushrooms
1 c chopped fresh mushrooms
1 c small whole mushrooms
1 c sliced green onions
2 tbsp olive oil
6 c chicken broth
1 c water
¾ tsp cracked black pepper
¾ tsp dried thyme leaves
3 c cooked Lundberg Wild Blend
1 tbsp dry sherry

Saute mushrooms and onion in oil in dutch oven over medium-high heat for 5 minutes. Add broth, water, pepper and thyme. Reduce heat. Simmer, uncovered, 5 to 7 minutes. Stir in rice and sherry, simmer 2 minutes. Serves 10

 
Rice Salad Milano

Rice Salad Milano

3 c hot cooked Lundberg Royal
2 tbsp veg oil
2 tbsp lemon juice
1 clove garlic, minced
½ tsp salt
½ tsp dried rosemary leaves
½ tsp dried oregano leaves
½ tsp ground black pepper
1 small zucchini, julienned
1 med tomato, seeded and chopped
2 tbsp grated Parmesan cheese

Place rice in a large bowl. Combine oil, lemon juice, garlic, salt, rosemary, oregano and pepper in a small jar with lid. Stir in remaining ingredients. Serves 6.

 
Rec. Paella Salad

Paella Salad

1 c Lundberg Wehani
2-1/4 c chicken broth
1/8 tsp turmeric
1/4 tsp dried tarragon
1 c cooked chicken breast, cubed
1 c peeled de-veined cooked shrimp
1 med tomato, seeded & chopped
1/2 c chopped onion
1/3 c cooked green peas
1/3 c sliced ripe olives
3 tbsp white wine vinegar
1 tbsp olive oil
1 clove garlic, minced
½ tsp salt
½ tsp ground white pepper
Lettuce leaves

Cook rice in broth, turmeric and tarragon. Combine rice, chicken, shrimp, tomato, onion, peas and olives in large bowl. Combine vinegar, oil, garlic, salt and pepper in a jar with a lid. Shake well and pour over rice mixture, toss lightly. Serve on lettuce leaves. Serves 4.

 
Rec. Chinese Chicken Salad

Chinese Chicken Salad

3 c cooked Lundberg California Basmati Brown Rice
1 c cooked chicken breast, cubed
1 c sliced celery
1 can (8oz) sliced water chestnuts, drained
1 c fresh bean sprouts
1/2 c sliced fresh mushrooms
1/4 c sliced green onions
1/4 c diced red pepper
3 tbsp lemon juice
2 tbsp reduced sodium soy sauce
2 tbsp sesame oil
2 tsp grated fresh ginger
1/4 tsp ground white pepper
Lettuce leaves

Combine rice, chicken, celery, water chestnuts, bean sprouts, mushrooms, onions and red pepper in large bowl. Combine lemon juice, soy sauce, oil, ginger and white pepper in small jar with lid. Pour over rice mixture, toss lightly. Serve on lettuce leaves. Serves 6

 
Rec. Sesame Pork Salad

Sesame Pork Salad

3 c hot cooked Lundberg Countrywild
1-1/2 c slivered cooked pork
1/4 # fresh snow peas, trimmed and julienned
1 med cucumber, peeled, seeded and julienned
1 med red pepper julienned
1/2 c sliced green onions
2 tbsp sesame seeds, toasted
1/4 c chicken broth
3 tbsp rice or white wine vinegar
3 tbsp soy sauce
1 tbsp peanut oil
1 tbsp sesame oil

Combine rice, snow peas, cucumber, pepper, onions and sesame seeds in large bowl. Combine broth, vinegar, soy sauce and oils in small jar with lid. Pour over rice mixture, toss lightly. Serve at room temperature or slightly chilled. Serves 6

 
Yum, this looks excellent. Is Lundberg Royal white rice, or brown, or basmati, or...?

 
Rec. Turkey & Rice Quiche

Turkey & Rice Quiche

3 c cooked Lundberg Jubilee
1-1/2 c chopped cooked turkey
1 med tomato, seeded and diced
1/4 c sliced green onions
1/4 c finely diced green pepper
1 tbsp chopped fresh basil (or 1 tsp dry)
1/2 tsp seasoned salt
1/8 tsp ground red pepper
1/2 c skim milk
3 eggs, beaten
Veg cooking spray
1/2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese

Combine rice, turkey, tomato, onions, green pepper, basil, salt, red pepper, milk, and eggs in a 13 x 9” pan coated with cooking spray. Top with cheeses. Bake at 375 for 30 mins. Or until knife inserted near center comes out clean. Serves 8

 
Erin, I have no clue....there's no picture of it in the booklet. (more inside)

Beside the name Royal they have a "TM". I don't know that means, perhaps someone here does.

 
Rcp. Rio Bravo Stuffed Poblanos from the last Lundberg booklet.

Rio Bravo Stuffed Poblanos

6 large poblano peppers
Cooking oil
3 c cooked Lundberg Jasmine Rice
2/3 c sour cream
1-1/2 c shredded smoked Gouda or Cheddar cheese, divided
1 c frozen corn kernels, thawed
1/3 c chopped cilantro leaves plus additional for garnish
Salt and pepper to taste

Preheat oven to 400. Slit ea. Pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet.

Combine rice, sour cream, 1 c cheese, corn and cilantro in a medium bowl. Season with salt and pepper.

Divide mixture to stuff ea. Pepper.
Sprinkle with remaining cheese.
Bake in preheated oven 20-25 mins. Or until peppers are crisp-tender and filling is heated through.
Garnish with cilantro. Serves 6.

 
Rec (2_ Bangkok Shrimp and Rice Salad and Wild Thyme Summer Salad

Bangkok Shrimp and Rice Salad

½ c canned coconut milk
¼ c rice vinegar
1 tbsp oil
½ tsp salt
3 tbsp chopped basil plus additional basil leaves for garnish
3 c cooked Lundberg Jasmine Rice
1# frozen cooked shrimp, peeled, deveined, thawed.
½ c chopped salted peanuts

Whisk milk, vinegar and oil together in a small bowl. Add salt and basil, set aside. Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl. Sprinkle with peanuts and basil to garnish. Serves 6

Wild Thyme Summer Salad

3 c cooked Lundberg Jubilee Wild Blend Rice
2 boneless skinless chicken breasts, cooked & cut into 1” cubes
1 8-1/2oz jar sundried tomatoes, drained and chopped
1/3 c chopped Kalamata olives
1/2 c prepared vinaigrette
1/4 c thyme leaves

In a large bowl combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well. Serves 4.

 
Rec. Frittata Bites

Frittata Bites

1 c shredded zucchini
1/2 c finely chopped red pepper
2 cloves garlic, minced
1 tbsp butter
1 c cooked Lundberg rice
1/2 c (2oz) shredded part-skim mozzarella cheese
3 eggs beaten
1/2 c skim milk
1-1/4 tsp Italian seasoning

Cook zucchini, pepper and garlic in butter in large skillet over med-high heat. Drain well; stir in rice. Cool. Stir in cheese, press approximately 1 tbsp rice mixture into miniature muffin pans coated with cooking spray.

Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture. Bake at 350 for 25 minutes or until set. Cool in pan 5 minutes before removing.

 
Rec. Layered Rice & Pesto Bake

Layered Rice and Pesto Bake

3 c cooked Lundberg Short grain Brown rice
1-3/4 c shredded parmesan cheese, divided
Salt and ground pepper to taste
Nonstick vegetable spray
1/2 c pesto
4 oz crumbled goat cheese, divided
10 oz roasted red peppers, drained, patted dry and chopped

Preheat oven to 400
Combine rice, 1-1/2 c parmesan cheese, salt and pepper in a medium bowl.
Spray a 7” diam. Soufflé dish or springform pan with nonstick veg spray.
Place 1/2 of rice mixture in bottom of prepared dish. Pat down well.

Spread 1/2 of pesto evenly over rice and sprinkle with 1/2 of goat cheese. Layer 1/2 of red peppers over goat cheese.

Repeat above layers. Sprinkle with remaining 1/4 c parmesan cheese over top.

Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve. Serves 6

In the picture their servings are pie-shaped.

 
Thanks to you both! These ALL look good. I might be eating a lot of rice, soon. smileys/smile.gif

 
Rec. Lundberg Paella

Paella

1 clove garlic, minced
1 tbsp olive oil
1/2# hot or sweet Italian sausage links
1/2# boneless, skinless chicken breast, cut into 1” pieces
1 c uncooked Lundberg Arborio rice
1 c chopped onion
1-1/2 c chicken broth
1 8oz can chopped tomatoes, undrained
1/2 tsp paprika
1/8 to 1/4 tsp ground red pepper
1/8 tsp ground saffron
1/2 #medium shrimp, peeled and deveined
1/2 c red bell pepper strips
1/2 green bell pepper strips
1/2 c frozen green peas

Heat garlic and oil in lg skillet over paellero over med-hi heat. Remove sausage meat from casings. Add chicken and sausage to oil and stir until browned.

Spoon off all but 1 tbsp drippings from skillet. Add rice and onion. Cook, stirring until onion is transparent and rice is lightly browned. Add broth, tomatoes and tomato juice, paprika, red pepper and saffron. Bring to a boil. Reduce heat.

Cover and simmer 10 minutes. Add shrimp, pepper strips and peas. Cover and simmer 10 minutes or until rice is tender and liquid is absorbed. Serves 6

 
Rec. Vegetarian Sloppy Joes

Vegetarian Sloppy Joes

1 tablespoon vegetable oil
1 med onion, chopped
1 green pepper, chopped
3 c cooked Lundberg short grain brown rice
2 16oz cans Mexican style pinto beans
3/4 c hickory smoke BBQ sauce
4 to 6 whole grain buns

Heat oil in lg skillet over med-hi heat. Add onion and green pepper. Cook 2 to 3 mins. Heat oil in lg skillet over med hi heat. Add onion and green pepper. Cook 2 to 3 minutes.

Add rice, beans and BBQ sauce. Simmer 10-15 mins. Until heated through. Serve on buns. Serves 4-6.

 
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