Arroz Amarillo

Ingredients	Instructions
6 c. water 2 c. long grain rice 2 tbls. oil 2 tsp. salt dash paprika or drop of yellow food coloring 1/4 c. unsalted butter 2 tbls. chopped onion 1 tsp. minced garlic 1/4 c. chopped carrots 1/4 c. frozen peas	Bring water to a boil. Add rice, oil, salt and paprika. Stir and bring to a boil again. Cook until rice is tender, then drain in a colander, shaking off excess moisture. Heat butter in separate skillet. Saute’ onion and garlic over low heat until soft. Add carrots and peas, and stir until tender. Mix vegetable mixture into drained rice. 8 servings. (Good with spiced chicken)

Connie's Rice

Ingredients	Instructions
1 c. wild rice 2 c. water 3 slices toast 1 1/4 c. chopped onion 1 1/4 c. diced celery 2 cans chicken and rice soup 8 oz. can mushrooms 1 lb. pork sausage, cooked and drained 1/2 tsp. sage salt and pepper to taste	Wash wild rice for five minutes. Add 2 c. water. Bring to a boil and simmer for 40 minutes. Cut toast into size of croutons. Brown onion lightly in butter. Par boil celery lightly and add to butter. Mix all ingredients. Pour into a lightly greased casserole with a close fitting lid or foil. Bake at 350 for 1 1/2 hours. If becomes too dry, add a little water or milk.

Curried Baked Rice

Ingredients	Instructions
1 medium onion 1/2 green pepper 1 clove garlic, minced 1/4 lb. butter 2 c. raw long grain rice 2 cans chicken broth 1 can chicken gumbo soup 1/2 c. water 1/2 tsp. curry powder	Chop onion, green pepper and garlic finely and saute’ in butter. Add rice and brown slowly until golden brown. Add broth, soup, water and curry. Pour in casserole. Cover and bake at 350 for 1 1/2 hours

Fruited Rice

Ingredients	Instructions
1 c. long grain rice 1/4 c. mixed dried fruit, chopped 1/4 c. slivered almonds 1 tbls. minced dried onion 2 tbls. light raisons 2 tsp. beef stock base 1-2 tsp. curry powder 2 1/2 c. water 1/2 tsp. salt 2 tbls. butter	Mix all and bring to a boil. Reduce heat and simmer 20 minutes. Do not lift cover while simmering.

Infallible Rice

Ingredients	Instructions
1 medium onion, minced 2 tbls. butter 1 c. long grain rice 2 c. chicken broth (hot)	Saute’ onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil and pour into casserole. Cover and bake at 325 for 20 minutes.

Kate's Rice

Ingredients	Instructions
1 stick butter 1 c. Uncle Ben’s converted rice 2 small cans mushrooms 2 cans consommé	Brown rice in butter. Add all and bake uncovered at 350 for one hour or until all liquid is absorbed.

Moroccan Couscous

Ingredients	Instructions
4 tbls (1/2stick) unsalted butter 3/4 cup chopped shallots 3 cups chicken broth 1/2 tsp kosher salt 1/2 tsp pepper 1 1/2 cups couscous 1/2 cup pine (pignoli) nuts, toasted 1/4 cup currants	Melt butter in a large saute pan, add the shallots and cook for three minutes over medium heat. Add the chicken broth, salt, and pepper. Raise the heat to high and bring the stock to a boil. Take off the heat and add the couscous. Cover the pan and let sit for 10 minutes. Add nuts and currants.

Mother's Stuffing

Ingredients	Instructions
4 c. finely chopped celery 2 c. boiling water 1/2 c. minced onion 3/4 c. butter 4 quarts lightly packed day old bread, torn up 2 tsp. sage (light) 1 tbls. salt 1 tsp. pepper 1/2 pint (1 c.) oysters, drained and finely chopped	Simmer celery, covered in boiling water for 15-20 minutes. Drain and reserve 1 cup of the liquid. Cook the minced onion in butter over low heat until tender, not brown. Add oysters and reserved celery water. Do not add dry ingredients until just before stuffing the turkey. Add the bread, sage, salt, and pepper. Stuff in turkey or chicken. Can bake at 350 for 30 to 45 minutes in a buttered dish but it is moister if stuffed in turkey.

Orzo

Ingredients	Instructions
1 lemon coarse salt ground pepper 1 cup orzo 1 tbls olive oil 2 scallions, thinly sliced	Zest the lemon avoiding the white pith. Squeeze 2 tablespoons juice; set aside. Bring a large saucepan of salted water to a boil. Add orzo. Cook unitl orzo is al dente, according to package instructions. Add lemon juice, lemon zest, oil, and scallions. Season with salt and pepper; toss to combine.

Rice Pilaf

Ingredients	Instructions
3 tbls. butter 1 chopped onion 1 1/4 c. rice 2 1/4 chicken stock 1/4 c. sauterne 1 tbls. chopped parsley salt and pepper	In a heavy sauce pan, melt 2 tbls. butter and saute’ onion until soft but not browned. Add the rice and cook about 2 minutes, stirring until the butter is absorbed and grains look transparent. Add the stock, sauterne, salt and pepper, cover and bring to a boil. Simmer on top the stove or cook in a 350 oven for 30 minutes. Remove from heat and let pilaf stand, covered, for 10 minutes to allow the rice grains to cook and contract slightly. Dot the top with remaining butter, stir with a fork to fluff up the rice, and taste for seasoning. The rice can be prepared ahead and kept for 3-4 days in the refrigerator or it can be frozen. To reheat: Cook the pilaf in a moderate oven, 350, for about 15 minutes or heat it gently on top of the stove until very hot. Optional ingredients: 1 c. chopped celery, 1/2 lb. sliced mushrooms, 1/2 c. toasted almonds. One or more of these ingredients may be added along with the onions before sautéing if desired.

Rice Pilaf With Sliced Almonds

Ingredients	Instructions
3 tbls. butter 1 1/2 c. uncooked rice 1 medium onion, finely chopped 2 1/2 c. chicken stock 1/2 c. blanched almonds, sliced	Add butter to medium skillet. Saute’ rice and onion until golden. Pour mixture into 2 quart baking dish and cover with chicken stock. Add almonds and stir. Cover and bake 30 minutes at 350 or until rice is tender and broth is absorbed.

Wild Rice Casserole

Ingredients	Instructions
1 c. wild rice 2 c. water 3 slices toast 1 1/4 c. chopped onion 4 tbls. butter 1 1/4 c. diced celery 2 cans chicken and rice soup 8 oz. can mushrooms 1 lb. pork sausage, cooked and drained 1/2 tsp. sage salt and pepper	Wash wild rice for five minutes. Add water. Bring to a boil and simmer for 40 minutes. Cut toast into size of croutons. Brown onion lightly in butter. Par boil celery lightly and add to butter. Mix all ingredients. Pour into a lightly greased casserole with a close fitting lid or foil. Bake at 350 for 1 1/2 hours. If becomes too dry, add a little water or milk.