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

Rec. Curried Rice, Beans and Vegetable Pilaf

Curried Rice, Beans and Vegetable Pilaf

1 cn (14.5 oz) chicken broth
1/3 c mango chutney
1 tbsp olive oil
4 cloves garlic, minced
1 c Lundberg white California basmati rice
1 tbsp curry powder
4 c chopped, loosely packed greens (bok choy, collard greens or spinach)
1 can (15 oz) cannelloni beans (or small white beans), rainsed and drained
1-1/2 cups ½” cubes peeled orange flesh sweet potato
1 c ½” cubes unpeeled eggplant
½ c seedless raisins or currants
Plain yogurt (opt)

Place broth and chutney in blender. Puree and set aside.

Heat oil in heavy 4qt saucepan over med heat; Add garlic. Sauté 30 seconds.

Add rice and curry powder; cook, stirring 1 minute.
Add green beans, sweet potato, eggplant and raisins.
Stir in broth mixture, bring to a boil.
Reduce heat to low, cover and simmer 20 minutes,
Or until rice and vegetables are tender and liquid is absorbed.
Remove from heat. Let stand, covered, 10 minutes.

Mound pilaf in lg serving bowl. Serve with yogurt, if desired. Serves 3-4

 
Rec. Summer Time Shrimp & Rice Bowls

Summer Time Shrimp & Rice Bowls

1# medium shrimp, peeled and deveined
3 c hot cooked Lundberg white California basmati rice
2 c corn kernels
1/4 c drained and chopped sun-dried tomatoes in oil, reserving oil
1 c shredded Italian cheese blend
1/4 c plus 1 tbsp slivered fresh basil leaves
1/2 tsp salt

Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil 4 to 5 inches from heat 4 minutes.

To cook on an outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional oil.

Grill 4 to 5 minutes or until done.

In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp mixture. Serves 4

Note: they served this in square bowls…gave a pleasing look for serving, a more oriental look.

 
Rec. Seafood Gumbo

Seafood Gumbo

1/2 c chopped onion
1/2 c chopped green bell pepper
1/2 c (about 2 oz) sliced fresh mushrooms
1 clove garlic, minced
2 tbsp butter
1 28oz can whole tomatoes, undrained
2 c chicken broth
1/2 to 3/4 tsp ground red pepper
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
1 10oz pkg frozen cut okra, thawed
3/4# white fish, cut into 1” pieces
1/2# peeled, deveined shrimp
3 c hot cooked Lundberg long grain white rice

Cook onion, green pepper, mushrooms and garlic in butter in lg saucepan or Dutch oven over med-hi heat until tender crisp. Stir in tomatoes and juice, broth, red pepper, thyme and basil. Bring to a boil. Reduce heat, simmer, uncovered 10-15 minutes.

Stir in okra, fish and shrimp, simmer until fish flakes with a fork, 5-8 minutes.
Serve rice on top of gumbo. Serves 6

 
Rec. Turkey Rice Quiche

Turkey Rice Quiche

3 c cooked Lundberg Golden Rose brown rice, cooled to room temp.
1-1/2 c cooked turkey cubes
3/4 c finely diced fresh tomatoes
1/4 c sliced green onions
1/4 c finely diced green pepper
1 tbsp chopped fresh basil
1/2 tsp seasoned salt
1/8 to 1/4 tsp ground red pepper
4 eggs, beaten
1/2 c milk
3/4 c (3oz) shredded cheddar cheese
3/4 c (3oz) shredded mozzarella cheese

Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in greased 9 x 13 pan. Top with cheeses.
Bake at 350, 20-25 mins. Or until knife inserted near center comes out clean.

To serve, cut quiche into 8 squares. Serves 6 to 8.

 
Rec. Shrimp Fried Rice

Shrimp Fried Rice

1 tbsp veg oil
1 c (about 4 oz) sliced fresh mushrooms
1/3 c sliced green onions
1 tsp minced fresh gingerroot
1 egg, beaten
2 c cooked Lundberg brown California basmati rice, cooled
1-1/2 c. cooked shrimp, cut into small pieces
1 tbsp soy sauce

Heat oil in lg skillet or wok over med-hi heat. Add mushrooms, onions and gingerroot; stir-fry 1 minute. Push vegetables aside. Pour egg into skillet and scramble. Stir in rice, gently separating grains.

Add shrimp and soy sauce; stir until thoroughly heated. Serves 4.

 
Rec. Easy Mushroom Rice Pilaf

Easy Mushroom Rice Pilaf

1 c Lundberg organic short grain brown rice
2 c broth
1-1/4 c chopped fresh mushrooms (4oz)
2/3 c chopped onion
2 tbsp chopped fresh parsley
1 tbsp olive oil
2 cloves garlic, minced
1/8 tsp pepper

Combine all ingredients in 3 qt saucepan. Bring to a boil, reduce heat to low. Cover and simmer 50 minutes. Remove from heat and let stand, covered 10 minutes. Stir and serve immediately. Serves 4-6

 
Rec. Saffron Chicken Risotto

Saffron Chicken Risotto

1-1/2# boneless, skinless chicken breast
1/4 tsp salt
1/8 tsp ground white pepper
1 tbsp olive oil
1 c sliced mushrooms
1/2 c sliced green onions
1/2 c chopped red bell pepper
1/2 c chopped celery
1 tbsp butter
1 c uncooked Lundberg Arborio rice
Pinch of ground saffron
1/3 c white dry wine
2 c chicken broth, heated and kept warm
1/3 c grated parmesan cheese
1/3 c sliced black olives
1/3 c heavy cream

Cut chicken into 1” chunks; season with salt and white pepper.
Heat oil in lg. skillet over med-hi heat, add chicken, mushrooms, onions, red pepper and celery. Cook and stir until chicken is no longer pink in center.
Remove chicken and vegetables, set aside.

Melt butter in skillet until hot. Add rice and saffron, cook 2 to 3 minutes, stirring constantly. Add wine, stir until absorbed. Stir in 1 c broth, cook, uncovered until broth is absorbed, stirring frequently.

Continue stirring and adding remaining 1 c broth and water, one cup at a time; allow ea. Cup to be absorbed before adding another until rice is tender and has a creamy consistency about 25 to 30 minutes.

Stir in cheese, olives, cream and chicken mixture. Heat thoroughly. Serve immediately. Serves 4

 
Rec. Spicy Peanut Rice

Spicy Peanut Rice

1-1/2 tbsp olive oil
2 tsp whole cumin seeds
4 whole cloves
1 bay leaf
1 c chopped onion
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 c Lundberg brown Jasmine rice
2 c water or broth
1/2 tsp salt (opt)
1/3 c chopped roasted peanuts

Heat oil in hvy med. saucepan over med. heat. Stir in cumin, cloves and bay leaf. Cook briefly until cumin seeds darken slightly. Add onion, garlic and red pepper. Cook until onion is tender. Stir in rice. Add water and salt. Bring to a boil, reduce heat to low. Cover and simmer 50 minutes.

Remove from heat and let stand, covered 10 minutes. Fluff with a fork. Remove bay leaf. Stir in peanuts. Serves 4-6

 
Rec. Brown Rice & Mushroom Timbales

Brown Rice & Mushroom Timbales

2 tbsp butter
1 c sliced carrots
2 c sliced fresh mushrooms
3/4 c sliced green onions
2 c cooked Lundberg short grain brown rice
2/3 c. chopped pecans
1/2 c chopped fresh parsley
1 c (4oz) shredded sharp cheddar cheese
Salt and ground black pepper to taste
1-1/3 c low fat milk
3 eggs, beaten
1 tsp Worcestershire sauce
Vegetable cooking spray
Cooked chicken (opt)

Melt butter in lg. skillet over med-hi heat until hot. Add carrots. Cook and stir 3 minutes. Add mushrooms and onions, cook and stir 2 minutes more.

Combine rice, pecans parsley and vegetable in lg. bowl. Combine cheese, salt, pepper, milk eggs and Worcestershire sauce in small bowl. Stir into rice mixture.

Divide mixture evenly into 6 ovenproof molds, custard cups or lg muffin tins coated with cooking spray. Bake at 350, 25-30 minutes or until set.

Serve with chicken. Serves 6

 
Rec. Chocolate Chip Banana Nut Rice Pudding

Chocolate Chip Banana Nut Rice Pudding

3 c cooked Lundberg Arborio rice
2 milk
1 14oz can sweetened condensed milk
2 med bananas, sliced
1/2 c semi sweet chocolate chips
1/2 c chopped pecans

Combine rice, milk and sweetened condensed milk in 2 qt saucepan. Cook over med. heat until thick and creamy 20-25 minutes, stirring frequently.

Remove from heat. Alternate layers of bananas, chocolate chips, pecans and rice pudding in parfait glasses. Garnish with chocolate chips and pecans. Serves 8

 
Rec. Lemon Blueberry Bliss

Lemon Blueberry Bliss

1 c sugar
2 large eggs plus 2 egg yolks
2/3 c lemon juice
1 tbsp finely grated lemon zest
1/2 c butter, softened
3 c cooked Lundberg Arborio rice
2/3 c whipping cream, whipped and divided
1 c blueberries

Combine sugar, eggs, egg yolks, lemon juice and lemon zest in 2 qt saucepan. Cook over med-low heat until thick and creamy (8-10 mins.)
Stirring constantly. Remove from heat. Stir in butter and rice. Cool.

Fold in 1 c whipped cream. Alternate layers of blueberries and rice pudding in parfair glasses. Garnish with whipped cream and blueberries. Serves 8.

 
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