Rice Pilaf Recipe

2 tablespoons butter

1/4 cup minced onion

3 garlic cloves, minced

1 1/4 cups basmati rice, uncooked (or jasmine rice)

2 ounces uncooked spaghetti, broken up

3 cups vegetable broth

2 chicken bouillon cubes

1/8 teaspoon pepper

1 pound asparagus, trimmed and
chopped into 2 inch pieces

2 tablespoons olive oil

2 teaspoons garlic powder

1 cup cashews

In a medium saucepan melt the butter over medium-low heat. Saute the onion and garlic until tender. Increase heat to medium and add the rice. Stir until lightly browned. Add the spaghetti and stir until it is lightly browned (about 2 minutes).

Stir in the vegetable broth, bouillon, and pepper. Bring to a boil, stirring occasionally. Then reduce heat, cover, and simmer for 20 minutes or until the liquid is absorbed and the rice is tender.

Meanwhile, add asparagus, olive oil, and garlic powder to a sealable, plastic bag. Seal bag and shake to coat asparagus. Line broiler pan with foil. Place asparagus on one half of the pan. Broil for 4 minutes. Place cashews on the other half of the pan and broil an additional minute. Set aside.

Once the rice mixture is done, mix-in the roasted asparagus and cashews. Serve warm.

3 cups chicken broth

1/4 teaspoon salt

3 tablespoons butter

1/2 cup chopped green onions, divided

3 garlic cloves, minced

1 medium carrot, grated

1 1/2 cups uncooked, long-grain brown rice
(or basmati rice)

2 teaspoons curry powder

1/2 cup craisins

1/2 cup almonds, toasted and chopped

In a medium saucepan, heat chicken broth and salt over medium heat.

Meanwhile, in a large frying pan, melt butter over medium heat. Saute 1/4 cup onions, garlic, and carrot until tender. Stir in rice and curry powder and saute until rice is lightly browned (about 3 minutes).

Stir heated broth into rice mixture. Bring to a boil then reduce heat, cover, and simmer for 35 minutes or until liquid is absorbed and rice is tender. Remove from the heat and stir in craisins, almonds, and remaining green onion. Serve warm.

1 tablespoon vegetable oil

1 onion, chopped

3 garlic cloves, minced

1 1/2 cups vegetable broth

1 can tomatoes with diced chiles (recommend Rotel)

1 1/2 cups instant rice (recommend brown rice)

2 1/4 teaspoons chili powder

1 jalapeno pepper, seeded and minced

1/2 teaspoon ground cumin

1 red bell pepper, chopped

1 cup Monterey Jack cheese, shredded (optional)

In a large saucepan, warm oil over medium-high heat. Saute onion and garlic until tender. Stir in broth, tomatoes, rice, chili powder, jalapeno peppers, and cumin. Bring to a boil then reduce heat, cover, and simmer 5 minutes.

Stir in red bell pepper, cover, and continue to simmer until liquid is absorbed and rice is tender (about 5 minutes).

Remove from heat. Stir in cheese. Serve warm.