---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Chicken Salad
 Categories: Salads, Poultry, Main dish
      Yield: 6 servings
 
      3 c  Cooked rice; cooled
  1 1/2 c  Shredded cooked chicken
      1 c  Torn fresh spinach
      1 md Red pepper; julienned
    1/2 c  Sliced fresh mushrooms
    1/4 c  Chopped salted peanuts
      2    Green onions; sliced
      1 tb Chopped fresh mint*
      1 tb Chopped fresh cilantro
    1/3 c  Hot water
      3 tb Rice vinegar
      2 tb Peanut butter
      2 tb Low-sodium soy sauce
      1 tb Dark sesame oil
      1    Garlic clove; minced
    1/8 ts Ground red pepper**

----------------------------------GARNISH----------------------------------
           Chopped fresh cilantro
           Chopped unsalted peanuts
 
  Combine rice, chicken, spinach, red pepper, mushrooms, peanuts, green
  onions, mint and cilantro in large bowl.  Combine water, rice vinegar,
  peanut butter, soy sauce, sesame oil, garlic and ground red pepper in
  small bowl.  Just before serving pour dressing over salad; toss.  Garnish
  with cilantro and peanuts.
  
  *1 teaspoon dried mint may be substituted for fresh mint, if desired
  
  **1 Thai Pepper, minced, may be substituted, if desired
  
  Each serving provides:
  * 229 calories
  * 14.4 g. protein
  * 9.2 g. fat
  * 22.7 g. carbohydrate
  * 1.7 g. dietary fiber
  * 24 mg. cholesterol
  * 219 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Curry Rice Salad
 Categories: Salads, Main dish, Poultry
      Yield: 4 servings
 
    1/2 c  Plain yogurt
      3 tb Curry powder; divided
      1    Garlic clove; minced
    1/2 ts Salt
    1/4 ts Ground red pepper
      4    Chicken breasts
           -- (boneless, skinless)
      3 c  Cooked rice; cooled
           -- (cooked in chicken broth)
      1 md Red pepper; julienned
    1/2 md Red onion; sliced
      1 c  Snow peas, julienned
      2    Green onions; sliced
    1/3 c  Raisins
    1/4 c  Unsalted peanuts, chopped
    1/4 c  Light Italian dressing
 
  Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
  pepper in medium bowl; mix well.  Place chicken in mixture; stir to coat.
  Cover and marinate 4 to 6 hours in refrigerator.  Grill or broil chicken
  and cut into strips; refrigerate.  Combine rice, remaining 1 tablespoon
  curry powder, red pepper, red onion, snow peas, green onions, raisins and
  peanuts; mix well.  Cover and refrigerate one hour.  Pour dressing over
  salad; toss.  To serve, place chicken strips over salad.
  
  Each serving provides:
  * 463 calories
  * 40.2 g. protein
  * 11.2 g. fat
  * 50.7 g. carbohydrate
  * 4.8 g. dietary fiber
  * 78 mg. cholesterol
  * 1378 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Pork Stir-Fry
 Categories: Meats, Main dish
      Yield: 4 servings
 
    1/2 c  Orange juice
      2 tb Sesame oil; divided
      2 tb Soy sauce
      1    Garlic clove; minced
      1 tb Sherry
      2 ts Minced fresh ginger
      1 ts Fresh grated orange peel
    3/4 lb Pork tenderloin
           -- cut into strips
      3 c  Mixed fresh vegetables
           -Choose from the following:
           -green pepper, red pepper,
           -snow peas, carrots,
           -green onions, mushrooms,
           -or onions
      1 tb Cornstarch
    1/2 c  Unsalted cashew bits
           -- or cashew halves
      3 c  Hot cooked rice
 
  Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry,
  ginger and orange peel in small bowl.  Add pork; marinate one hour.  Drain
  pork; reserve marinade.  Heat remaining 1 tablespoon oil in large skillet
  or wok over medium-high heat.  Add pork; stir-fry 3 minutes, or until pork
  is lightly browned.  Add vegetables; stir-fry 3 to 5 minutes until
  vegetables are tender-crisp.  Combine cornstarch with marinade; add to
  pan, stir until thickened.  Add cashews, cook 1 minute longer.  Serve
  immediately over rice.
  
  *1 pound package frozen stir-fry vegetables, thawed, may be substituted
  for fresh vegetables, if desired.
  
  Each serving provides:
  * 463 calories
  * 40.2 g. protein
  * 11.2 g. fat
  * 50.7 g. carbohydrate
  * 4.8 g. dietary fiber
  * 78 mg. cholesterol
  * 1378 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mid-East Pilaf
 Categories: Side dish
      Yield: 6 servings
 
      1 tb Vegetable oil
      1 md Onion; chopped
      1 tb Brown sugar
    2/3 c  Cashew bits or halves
    1/3 c  Raisins
      3 c  Hot cooked rice
      1 c  Chopped dried apricots
    1/4 ts Salt
    1/4 ts Ground cinnamon
    1/4 ts Turmeric
    1/4 ts Cracked black pepper
    1/8 ts Cardamom
    1/8 ts Ground cloves
    1/3 c  Apple juice
 
  Heat oil in large skillet over medium-high heat.  Saute onion with brown
  sugar 3 to 5 minutes or until onion is golden brown.  Add cashews and
  raisins; saute 2 to 3 minutes until nuts begin to brown and raisins plump.
  Add rice, apricots, salt, cinnamon, turmeric, pepper, cardamom and cloves.
  Stir in apple juice.  Heat thoroughly and serve.
  
  Each serving provides:
  * 284 calories
  * 5.2 g. protein
  * 9.5 g. fat
  * 47.5 g. carbohydrate
  * 3.6 g. dietary fiber
  * 0 mg. cholesterol
  * 106 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Prosciutto & Green Pea Risotto
 Categories: Main dish, Side dish
      Yield: 6 servings
 
      1 c  Thinly sliced green onions
    1/4 c  Butter or margarine
    1/2 c  Prosciutto or ham, julienned
      1 c  Uncooked medium grain rice
    1/2 c  Dry white wine
      2 c  Hot chicken broth
      3 c  Hot water
      1 c  Frozen green peas; thawed
    1/2 c  Heavy cream
    1/2 c  Grated Parmesan cheese
      2 tb Chopped fresh basil leaves
           -OR-
      1 ts -Dried basil
    1/4 ts Ground white pepper
 
  Cook green onions in butter 2 or 3 minutes or until soft in large skillet
  over medium heat. Add prosciutto; cook 1 to 2 minutes more.  Add rice and
  cook 2 to 3 minutes, or until rice is lightly browned.  Add wine; stir
  until absorbed.  Increase heat to medium high; stir in 1 cup broth.
  Continue stirring and adding remaining broth and water, 1 cup at a time,
  allowing each cup to be absorbed before adding another, until rice is
  tender and mixture has a creamy consistency.  It will take approximately
  25 to 30 minutes.  Remove from heat; stir in peas, cream, cheese, basil
  and pepper.  Stir until mixture is creamy.  Serve immediately.
  
  Each serving provides:
  * 348 calories
  * 11.9 g. protein
  * 18.7 g. fat
  * 26.7 g. carbohydrate
  * 1.4 g. dietary fiber
  * 58 mg. cholesterol
  * 876 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Caribbean Rice
 Categories: Side dish
      Yield: 4 servings
 
      2 c  Hot cooked rice
     11 oz Canned mandarin oranges
           -- drained, coarsely chopped
      8 oz Canned crushed pineapple
           -- drained
    1/2 c  Chopped red pepper
    1/2 c  Slivered almonds; toasted
    1/2 c  Unsweetened grated coconut
           -- toasted*
    1/3 c  Sliced green onions
      2 tb Mango chutney
    1/4 ts Ground ginger
 
  Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut,
  green onions, chutney and ginger in large skillet over medium-high heat.
  Stir and cook until ingredients are blended and thoroughly heated.  Serve
  with grilled or broiled shrimp.
  
  *To toast coconut, spread grated coconut on an ungreased baking sheet and
  toast at 300 degrees F. for 1 minute.
  
  Each serving provides:
  * 309 calories
  * 5.7 g. protein
  * 12.9 g. fat
  * 46.3 g. carbohydrate
  * 2.9 dietary fiber
  * 0 mg. cholesterol
  * 29 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Paella
 Categories: Main dish
      Yield: 4 servings
 
      1 tb Vegetable oil
    1/2 lb Smoked sausage; sliced
    1/2 lb Chicken breasts
           -- (boneless, skinless)
           -- cut into 1-inch pieces
    1/2 lb Shrimp, peeled & deveined
      1    Garlic clove; minced
      1 c  Uncooked rice
      1 md Onion; chopped
      1 md Red pepper; julienned
      1 c  Clam juice
    1/2 c  Water
    1/8 ts Ground saffron*
    1/2 c  Frozen green peas; thawed
 
  Heat oil in large skillet over medium-high heat.  Cook sausage, chicken,
  shrimp and garlic 3 to 5 minutes.  Add rice, onion and red pepper.  Cook,
  stirring, until rice is lightly browned.  Add clam juice, water and
  saffron.  Bring to a boil; reduce heat, cover and simmer 20 minutes, or
  until rice is tender and liquid is absorbed.  Stir in peas and serve.
  
  *1/4 teaspoon ground turmeric may be substituted for saffron, if desired.
  
  NOTE: Quick cooking method: Omit clam juice, water and saffron in above
  recipe.  Substitute one (6 ounce) package prepared yellow rice mix, cooking
  in clam juice for uncooked rice.  Stir in rice after onions and pepper are
  sauteed.
  
  Each serving provides:
  * 341 calories
  * 15.9 g. protein
  * 12.9 g. fat
  * 39.0 g. carbohydrate
  * 1.9 g. dietary fiber
  * 79 mg. cholesterol
  * 583 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Arroz con Pollo
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      1 tb Vegetable oil
      1 lb Chicken breasts
           -- (boneless, skinless)
           -- cut into thick strips
      1 md Onion; chopped
      1 md Green pepper; chopped
      1 md Red pepper; chopped
      1    Garlic clove; minced
      1 ts Chili powder
    1/2 ts Ground cumin
    1/2 ts Salt
    1/2 ts Ground black pepper
    1/4 ts Turmeric
      1 c  Uncooked rice
      1 md Tomato; seeded & chopped
      2 c  Chicken broth
 
  Heat oil in large skillet over medium heat.  Cook chicken 8 to 10 minutes
  or until brown on all sides.  Remove from pan.  Add onion, green pepper,
  red pepper, garlic, chili powder, cumin, salt, pepper and turmeric.  Cook
  2 to 3 minutes or until vegetables are tender.  Add rice and tomatoes;
  stir until rice is lightly browned.  Add broth; bring mixture to a boil,
  place chicken pieces on top of mixture.  Cover and simmer 20 minutes.  To
  serve, fluff with fork stirring in chicken pieces.
  
  Each serving provides:
  * 358 calories
  * 35.8 g. protein
  * 4.9 g. fat
  * 40.3 g. carbohydrate
  * 2.1 g. dietary fiber
  * 74 mg. cholesterol
  * 1155 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Purloo
 Categories: Main dish
      Yield: 4 servings
 
      3 sl Bacon; chopped
      1 md Onion; chopped
      1 md Green pepper; chopped
      1 c  Thinly sliced okra*
      1    Garlic clove; minced
      1 c  Cooked ham (about 3 oz.)
           -- julienned
      3 c  Cooked rice
      1 md Tomato; seeded and chopped
      1 ts Dried thyme
    1/2 ts Salt
    1/2 ts Dried basil
    1/8 ts Red pepper flakes
 
  Cook bacon over medium heat in large skillet until brown; drain fat.  Stir
  in onion, pepper, okra and garlic; saute 2 to 3 minutes or until onion is
  tender.  Add ham, continue cooking 3 minutes.  Add rice, tomato, thyme,
  salt, basil and pepper flakes.  Heat thoroughly; serve as a side dish or a
  main dish.
  
  *Thawed, frozen okra or fresh celery may be substituted for fresh okra, if
  desired.
  
  Each serving provides:
  * 353 calories
  * 12.5 g. protein
  * 5.2 g. fat
  * 62.6 g. carbohydrate
  * 1.9 g. dietary fiber
  * 17 mg. cholesterol
  * 711 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Danish Rice Pudding
 Categories: Desserts
      Yield: 8 servings
 
      2 c  Cooked rice
      2 c  Lowfat milk
    1/3 c  Sugar
      1 ts Almond extract
      1 c  Heavy cream
     10 oz Frozen sweetened raspberries
           -- thawed
      8    Whole almonds
 
  Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring
  frequently until pudding is thick and creamy, about 15 minutes.  Do not
  boil.  Remove from heat, add almond extract; cool  Beat cream in chilled
  bowl until stiff peaks form.  Fold whipped cream into cooled rice mixture.
  Blend raspberries in blender until smooth; strain.  To serve, place
  pudding in custard cups.  Dollop with 1 tablespoon raspberry sauce and top
  with almond.
  
  Each serving provides:
  * 247 calories
  * 3.8 g. protein
  * 12.4 g. fat
  * 30.9 g. carbohydrate
  * 2.7 g. dietary fiber
  * 43 mg. cholesterol
  * 43 mg. sodium
  
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: To Roast Peppers
 Categories: Information
      Yield: 1 info
 
 
  Roast peppers over gas burner, under broiler, or immerse in hot oil,
  turning until pepper's skin is blistered and charred on all sides.  Place
  in plastic bag, close and let steam 15 minutes.  Under running water,
  remove skin from pepper.  Slit pepper to open; wash out seeds and remove
  veins.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Poblano Soup
 Categories: Soups, Poultry
      Yield: 8 servings
 
      1 lb Poblano peppers, roasted
           -- peeled and seeded
      1 md Onion; coarsely chopped
      1    Garlic clove
      7 c  Chicken stock; divided
      1 tb Vegetable oil
      1 c  Uncooked rice*
      1 ts Salt
      2 c  Cooked shredded chicken
      1 c  Heavy cream
      8 oz Monterey Jack cheese; cubed
 
  Combine peppers, onion and garlic with 1/2 cup chicken stock in blender;
  process until smooth.  Heat oil in 4-quart Dutch oven over medium-high
  heat until hot.  Pour poblano mixture into hot oil and cook sauce for 5
  minutes, stirring constantly.  Add remaining chicken stock, rice, and
  salt.  Bring to a boil.  Reduce heat and simmer 15 to 20 minutes or until
  rice is tender.  Add chicken and cream; heat thoroughly.  Place heaping
  tablespoon cubed cheese in bottom of each bowl.  Ladle soup over cheese
  and serve immediately.
  
  *Recipe based on regular-milled long grain white rice.  If using other
  types of rice refer to rice cooking chart.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Cups with Guacamole and Salsa
 Categories: Appetizers, Vegetarian, Ovo-lacto
      Yield: 36 portions
 
      3 c  Hot cooked rice
      2 oz Cheddar cheese, shredded
    1/4 c  Shredded Parmesan cheese
      1 ts Ground cumin
    1/4 ts Ground red pepper
      1 ts Salt; divided
           Vegetable cooking spray
      2    Ripe avocados
      2 tb Lime juice
    1/4 c  Finely minced cilantro
    1/4 c  Finely minced onion
    1/4 c  Prepared salsa
    1/4 c  Dairy sour cream
           Cilantro leaves
 
  Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt.
  Press firmly and evenly into mini-muffin tins coated with cooking spray
  and bake at 350 degrees 15 minutes.  Remove from pans and cool to room
  temperature.  Mash avocados with fork in medium bowl.  Sprinkle with lime
  juice.  Add cilantro, onion, salsa, sour cream, and remaining salt; blend
  well.  Fill each rice cup with guacamole and top with sprig of fresh
  cilantro.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp Stuffed Poblanos
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      8 oz Queso fresco*
      1 c  Whole kernel corn
      2 c  Cooked rice
      1 c  Chopped cooked shrimp
      2 oz Cheddar cheese, shredded
      1 oz Monterey Jack cheese
           -- shredded
    1/4 c  Chopped onion
    1/4 c  Dairy sour cream
      1 ts Salt
     12    Poblano peppers
           -- (approximately 2 to 3
           -- ounces each)
           -- roasted and peeled
      2 c  Fresh bread crumbs
    1/2 c  Grated Parmesan cheese
      3 tb Butter; melted
      4    Eggs
      1 tb Water
      1 c  Flour
 
  Combine queso fresco and corn in food processor; process just until corn
  is no longer visible.  Transfer cheese mixture to large bowl.  Add rice,
  shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt;
  set aside.  Cut a small slit in one side of each poblano pepper and
  carefully remove seeds; leaving stems intact.  Pat peppers dry. Stuff each
  pepper with approximately 1/4 cup of shrimp mixture.  Secure with a wooden
  pick if necessary.  Combine bread crumbs, Parmesan cheese, and melted
  butter in medium bowl; stir until blended.  Set aside.  Beat eggs with
  water in medium bowl.  Roll stuffed peppers in flour, dip in egg mixture,
  then coat with bread crumb mixture.  Place in shallow baking dish allowing
  a little space between each pepper; bake at 350 degrees 30 minutes or
  until golden brown and thoroughly heated.  Serve immediately.
  
  *Substitute a mixture of 1/2 cup cottage cheese and 1/2 cup feta cheese
  for the queso fresco, if desired.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Cooler -- Horchata
 Categories: Beverages
      Yield: 1 quart
 
      1 c  Uncooked rice
  4 1/2 c  Warm water
    3/4 c  Sugar
      1 ts Vanilla extract
 
  Place rice in a large bowl.  Pour warm water over rice.  Set aside an soak
  six hours or overnight.  Pour into blender jar; process until smooth.
  Strain mixture through a fine mesh sieve. Return to blender, process
  again.  Strain mixture into pitcher through a clean dampened dish towel or
  cheese cloth.  Rinse blender, return mixture to blender; add sugar and
  vanilla.  Process until combined.  Refrigerate until chilled.  Serve over
  cracked ice.
  
  Variations:
  CHOCOLATE -- Add 2 ounces grated Mexican chocolate to rice.  Continue as
  directed above.
  
  STRAWBERRY -- Prepare as directed above, adding 1 package (10 ounces)
  frozen strawberries with the sugar and vanilla.  Continue as directed.
  
  CINNAMON -- Add 2 (4-inch) cinnamon sticks to rice.  After soaking remove
  cinnamon sticks and discard.  Continue as directed above.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Summer Picnic Salad
 Categories: Salads
      Yield: 8 servings
 
      2 c  Cooked rice
           - cooled to room temperature
     17 oz Whole kernel corn (canned)
           -- drained
    1/2 c  Diced poblano pepper
    1/2 c  Chopped stuffed green olives
    1/3 c  Chopped green pepper
    1/3 c  Sliced green onions
      1 ts Crushed red pepper flakes
      3 tb Lime juice
      3 tb Olive oil
      1 ts Crushed garlic
      8 oz Queso fresco*
           Lettuce leaves
      2 sm Tomatoes; cut into wedges
 
  Combine rice, corn, poblano pepper, olives, green pepper, red pepper,
  green onions, and red pepper flakes; set aside.  Mix lime juice, oil, and
  garlic; add to rice mixture.  Just before serving add crumbled cheese and
  toss lightly.  Serve on lettuce leaves; garnish with tomato wedges.
  
  *Substitute a very mild feta cheese for queso fresco, if desired.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Heavenly Chocolate Delight
 Categories: Desserts
      Yield: 8 servings
 
      2 c  Water
      1 c  Uncooked rice*
      1 ts Ground Mexican cinnamon
           -- or regular cinnamon
      3 ts Vanilla extract; divided
      3 c  Milk
    1/2 c  Sugar
      4 oz Mexican chocolate
      1    Envelope gelatin
    1/4 c  Cold water
      2 c  Heavy cream
    1/2 c  Powdered sugar
      1 tb Coffee liqueur
           Chocolate sprinkles
 
  Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
  saucepan.  Bring to a boil; stir once or twice.  Reduce heat; cover and
  simmer 15 minutes or until rice is tender and liquid is absorbed.  Add
  milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
  occasionally until thickened, about 30 minutes.  Soften gelatin in cold
  water.  Add to thickened chocolate mixture.  Stir well.  Remove from heat.
  Place pan with mixture in bowl of ice water to cool. Whip cream and
  remaining vanilla at low speed until soft peaks form.  Increase speed to
  high.  Gradually add powdered sugar, continue beating until stiff but not
  dry.  Fold half of whipped cream into cooled rice mixture.  Add coffee
  liqueur to remaining whipped cream.  Spoon rice mixture into dessert
  glasses; top with remaining whipped cream and sprinkle with chocolate
  sprinkles.  Refrigerate until set.
  
  *Recipe based on regular-milled long grain white rice.  If using other
  types of rice refer to rice cooking chart.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiesta Meat Balls Piquante
 Categories: Meats, Main dish
      Yield: 36 meat balls
 
      1 lb Lean ground beef
      1 md Onion; minced and divided
      3    Garlic cloves
           -- minced and divided
      2 tb Chopped cilantro; divided
      1 tb Paprika
      1 ts Salt
    1/2 ts Ground black pepper
      2    Eggs; slightly beaten
    3/4 c  Uncooked rice
           Vegetable cooking spray
     30 oz Tomato sauce
      1 c  Beef broth
      2    Chipotle peppers, pickled
      1 tb Chili powder
 
  Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro,
  paprika, salt, pepper, eggs, and rice.  Mix well and shape into 1-1/2-inch
  meat balls.  Place in large baking dish coated with cooking spray.
  Combine tomato sauce, broth, remaining onion, peppers, chili powder, and
  remaining garlic in blender jar.  Cover and process until smooth.  Place
  tomato sauce in large skillet; cook over medium-high heat, stirring
  constantly 3 to 5 minutes.  Pour sauce over meat balls and bake covered at
  350 degrees 1 hour or until rice is tender.  Sprinkle with remaining
  cilantro.  Serve hot.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ham and Black Bean Salad
 Categories: Salads, Main dish
      Yield: 6 servings
 
      3 c  Cooked rice
           - cooled to room temperature
      2 c  Canned black beans
           -- rinsed and drained
      1 md Red onion; chopped
      1 c  Cubed jicama
           -- (cut into 1/8-inch cubes)
    1/2 c  Sliced black olives
    1/2 c  Diced red pepper
    1/2 c  Diced green pepper
    1/4 c  Olive oil; divided
      4 oz Cubed cooked ham
      3 tb Red wine vinegar
      1    Garlic clove; minced
    1/2 ts Ground cumin
    1/2 ts Chili powder
    1/2 ts Salt
    1/2 ts Ground black pepper
 
  Combine rice, onion, jicama, olives, and peppers in large bowl; set aside.
  Heat 1 tablespoon oil in large skillet over medium heat.  Add ham; cook 2
  to 3 minutes stirring constantly.  Add to rice mixture.  Combine remaining
  oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar
  with lid.  Shake to blend.  Drizzle dressing over salad.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Enchiladas in Green Mole
 Categories: Main dish, Poultry
      Yield: 6 servings
 
      3 c  Cooked rice
      2 c  Cooked chicken breast
           -- (shredded)
      2 oz Cheddar cheese, shredded
      2 oz Monterey Jack cheese
           -- shredded
    1/2 c  Dairy sour cream
  1 1/4 c  Chicken broth; divided
    1/4 c  Sliced green onions
      1 tb Paprika
    1/2 ts Salt
      4    Poblano peppers; roasted
           -- peeled, seeded & deveined
    1/3 c  Almonds; blanched
    1/4 c  Cilantro leaves
      1    Garlic clove
      2 tb Vegetable oil
    3/4 c  Heavy cream
  1 3/4 c  Milk; divided
      1 ts Ground black pepper
     12    Corn tortillas
           Vegetable cooking spray
 
  Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions,
  paprika, and salt in large bowl.  Mix thoroughly; set aside.  Combine
  remaining chicken broth, peppers, almonds, cilantro, and garlic in
  blender; process until smooth.  Heat oil in heavy skillet over medium
  heat.  Add pepper mixture and cook over medium heat until thickened,
  stirring constantly 2 to 3 minutes.  Reduce heat to low; add cream, 3/4
  cup milk, and black pepper.  Simmer uncovered 20 minutes, stirring
  occasionally until slightly thickened.  Set aside.  Dip each tortilla in
  remaining 1 cup milk.  Place small skillet coated with cooking spray over
  low heat until hot.  Heat each tortilla until warm and soft.  Remove
  tortillas and stack on plate; keep warm.  Spoon 1/4 cup rice mixture in
  center of each tortilla, folding sides over.  Place in 13 x 9 x 2-inch
  baking dish coated with cooking spray.  Top with green mole sauce, cover
  and bake at 350 degrees 25 to 30 minutes, or until bubbly.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini and Chile Corn Bake
 Categories: Main dish, Side dish, Vegetables, Ovo-lacto, Vegetarian
      Yield: 8 servings
 
      1 tb Vegetable oil
      1 lb Zucchini; grated
    1/2 c  Chopped onion
      3    Eggs
      3 c  Cooked rice
      7 oz Whole kernel corn (canned)
           -- drained
      8 oz Chopped green chilies
      2 c  Cheddar cheese, grated
      4 oz Crumbled queso fresco*
      1 ts Salt
           Vegetable cooking spray
 
  Heat oil in large skillet over medium heat until hot.  Add zucchini and
  onion; cook uncovered, stirring constantly, for 5 minutes or until
  zucchini is soft. Remove from heat; set aside.  Beat eggs in large bowl;
  stir in rice, corn chiles, cheese, zucchini mixture, and salt.  Mix well.
  Pour into 13 x 9 x 2-inch baking pan coated with cooking spray.  Bake at
  375 degrees 45 to 50 minutes or until knife inserted in center comes out
  clean.
  
  *Substitute a very mild feta cheese for queso fresco, if desired.
  
  Source: Viva Arroz!
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Stuffed Peppers
 Categories: Main dish, Wt-watchers
      Yield: 4 servings
 
      4 lg Red bell peppers
      2 ts Olive oil
      1 c  Minced onion
      5 oz Lean ground beef
      2 oz Chopped toasted Ca. walnuts
      2 ts Chili powder, mild or hot
           -- (or more, up to 3 tsp.)
      1 ts Ground cumin
    1/2 c  Tomato sauce
    1/4 c  Raisins; chopped
     10 sm Green olives with pimiento
      1 ts Dried oregano
    1/2 ts Instant beef bouillon
      2 c  Cooked long-grain rice
           -- (white or brown)
           Parsley sprigs; for garnish
 
  "Be sure to get flawless, well-shaped peppers that will stand upright in a
  baking dish to make this one-dish meal decorative, as well as delicious."
  
  With a paring knife, slice "lids" from peppers and set aside.  Carefully
  remove seeds and membranes, rinse with cold water and place peppers in
  baking dish.  Set aside.
  
  In large skillet, heat oil over medium-high heat; add onion, beef and
  walnuts and cook until beef is browned and onion is golden.  Add chili
  powder and cumin and cook, stirring constantly, for 2 minutes.  Stir in
  tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup
  water.  Simmer 5 minutes; remove from heat; and stir in rice.
  
  Preheat oven to 400 degrees F.  Spoon 1/4 rice mixture into each pepper
  and cover with reserved "lids".  Pour 1/2 cup of water into baking dish;
  cover tightly with foil and bake 50-60 minutes until peppers can be
  pierced easily with a knife. Using a slotted spoon, remove peppers to a
  platter, garnish with parsley sprigs for "stems" if desired, and serve.
  
  Each serving (1 pepper) provides:
  * 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1 B, 10 C.
  
  Per serving:
  * 430 cal, 13 g pro, 51 g car,
  * 20 g fat: 6 g poly, 7 g mono, 4 g sat;
  * 508 mg sod, 27 mg chol.
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Wild Rice Pilau
 Categories: Side dish, Wt-watchers
      Yield: 4 servings
 
      2 ts Margarine
      5 oz Chicken livers
           -- coarsely chopped
      1 c  Diced onion
      2 c  Low-sodium chicken broth
      4 oz Long-grain brown rice
      2 oz Wild rice
    1/2 c  Diced celery
      1 tb Minced parsley
      1 ts Dried thyme
    1/2 ts Dried leaf sage
    1/2 ts Pepper
 
  "Hearty, but delicate in flavor, this is an upscale version of Cajun
  'Dirty Rice'."
  
  Heat a skillet over medium heat for 1 minute.  Add margarine; heat until
  foam dies down, then add chicken livers.  Cook, turning occasionally,
  until browned, about 2 minutes.  Remove livers from skillet and set aside.
  
  In the same skillet, cook onion over medium heat until golden.  Add broth,
  brown rice, wild rice, and celery; bring to a boil.  Reduce heat, cover
  and simmer 40 minutes, stirring occasionally.
  
  Add reserved chicken livers, parsley, thyme, sage and pepper.  Cover; let
  stand 10 minutes, and serve.
  
  Each serving (1 cup) provides:
  * 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C.
  
  Per serving:
  * 252 cal, 12 g pro, 39 g car,
  * 5 g fat: 1 g poly, 2 g mono, 1 g sat;
  * 95 mg sod, 156 mg chol.
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hoppin' John
 Categories: Main dish, Southern, Holiday, Wt-watchers
      Yield: 4 servings
 
      4 oz Diced smoked turkey sausage
           -OR- ham (optional)
      1 c  Diced onion
    1/2 c  Diced celery
      2    Garlic cloves; minced
      2 c  Low-sodium chicken broth
      4 oz Black-eyed peas
           --picked over and rinsed
      1    Bay leaf
      4 oz Long-grain white rice
    1/2 ts Dried thyme
    1/2 ts Pepper
    1/4 c  Chopped scallions
      2 tb Minced parsley
 
  "This traditional Southern dish is served on New Year's Day for good luck
  throughout the year."
  
  Spray medium saucepan with nonstick cooking spray.  Add sausage, if using;
  cook over medium heat, stirring occasionally, 3 minutes, until lightly
  browned.  Add onion and celery; cook, stirring until onion is golden.  Add
  garlic; cook, stirring, 1 minute more.
  
  Add broth, black-eyed peas, bay leaf and 2 cups water; bring to a boil.
  Reduce heat, cover and simmer 1 hour, until peas are soft but not mushy.
  
  Add rice, thyme and pepper; cover and simmer 15-20 minutes until rice is
  just tender.  Remove from heat; let stand 10 minutes, covered.  Sprinkle
  with scallions and parsley and serve.
  
  Each serving (1-1/3 cup) with sausage provides:
  * 1 V, 1-1/2 P, 1 B, 10 C.
  
  Per serving (with sausage):
  * 281 cal, 17 g pro, 45 car,
  * 4 g fat: 1 g poly, 1 g mono, 1 g sat;
  * 302 mg sod, 19 mg chol.
  
  Each serving (1-1/3 cup) without sausage provides:
  * 1 V, 1/2 P, 1 B, 10 C.
  
  Per serving (without sausage):
  * 238 cal, 13 g pro, 45 g car,
  * 2 g fat: 0 g poly, 0 g mono, 0 g sat;
  * 50 mg sod, 0 mg chol.
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Nutty Stir-Fry
 Categories: Main dish, Stir-fry, Wt-watchers
      Yield: 4 servings
 
    3/4 c  Low-sodium chicken broth
      2 tb Oyster sauce
      2 ts Light soy sauce
      1 ts Cornstarch
      2 ts Light sesame oil
      2 c  Sliced mushrooms
      7    Ca. Walnuts
           - coarsely broken or chopped
    1/2 c  Diced red bell pepper
    1/2 c  Chopped scallions
      3 oz Smoked chicken or ham
           -- cut into strips
      2 c  Hot cooked rice
           -- (white or brown)
 
  "Once the chopping is out of the way, this stir-fry is lightening-quick to
  fix -- so have all the ingredients ready before you start to cook."
  
  In a small bowl, combine broth, oyster sauce, soy sauce and cornstarch.
  Set aside.
  
  Heat a nonstick large skillet or wok over high heat for 1 minute.  Add
  oil, mushrooms and walnuts; cook, tossing constantly with spatula, 1
  minute.
  
  Add bell pepper, scallions and chicken; cook, stirring constantly, for 2
  minutes.  Add broth mixture; cook until thickened, about 10 seconds.
  Serve with rice.
  
  Each serving (1/2 cup rice) provides:
  * 1 FA, 1-1/2 V, 1 P, 1 B, 6 C.
  
  Per serving:
  * 274 cal, 12 g pro, 36 g car,
  * 9 g fat: 4 g poly, 3 g mono, 1 g sat
  * 689 mg sod, 19 mg chol.
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Walnut Loaf
 Categories: Main dish, Wt-watchers
      Yield: 4 servings
 
      1 c  Minced onion
    1/2 c  Minced green bell pepper
      1 c  Finely diced fresh pumpkin
    1/4 c  Chicken broth
      1 c  Cooked long-grain rice
           -- (white or brown)
      6 tb Breadcrumbs
      2 oz Ca. walnuts; finely chopped
      1    Egg; beaten
      2 tb Minced parsley
    3/4 ts Salt
    1/2 ts Dried leaf sage
    1/4 ts Pepper
    3/4 oz Grated Parmesan cheese
  1 1/2 c  Stewed tomatoes
 
  "In season, use fresh, small pumpkins*; out of season use canned."
  
  Preheat oven to 375 degrees F.  Spray a large non-stick skillet with
  nonstick cooking spray.  Cook onion and bell peppers over medium heat,
  stirring often, until onion is pale gold, about 5 minutes.
  
  Add pumpkin and broth, cover and cook over low heat until pumpkin is soft,
  about 7 minutes.
  
  Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage
  and pepper; mix well.
  
  Spray a 4-cup baking dish with nonstick cooking spray.  Pack rice mixture
  into dish; sprinkle with Parmesan and bake 25 minutes.  Run under broiler
  for 1-2 minutes until lightly browned on top.
  
  Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over
  high heat, stirring frequently.  Cook, uncovered, until reduced to 1 cup.
  Serve as is or puree in blender or food processor.  Serve loaf with sauce
  on the side.
  
  Each serving (1/4 loaf with 1/4 cup sauce) provides:
  * 1 FA, 2 V, 1 B, 1 C.
  
  Per serving:
  * 299 cal, 10 g pro, 38 g car,
  * 13 g fat: 6 g poly, 3 g mono, 2 g sat
  * 362 mg sod, 57 mg chol
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Walnut Pilaf
 Categories: Side dish, Wt-watchers
      Yield: 4 servings
 
      2 oz Ca. walnuts, chopped
           - (reserve 4 halves
           - for garnish)
      4 c  Sliced mushrooms
    1/4 c  Minced onion
      4 oz Brown rice
  1 1/2 c  Low-sodium beef broth
           -OR- vegetable broth
      1 tb Balsamic vinegar
      2 ts Aromatic bitters
    1/2 ts Crushed dried rosemary
    1/2 ts Pepper
      2 tb Minced parsley
 
  Preheat oven to 350 F.  Spread walnuts evenly on a cookie sheet; bake
  10-12 minutes until fragrant and lightly toasted.  Set aside.
  
  Heat a large nonstick skillet over medium-high heat for 1 minute.  Add
  mushrooms and onion; cook, stirring often for about 10 minutes, until
  mushroom liquid has evaporated and onion is golden brown.
  
  Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil.
  Reduce heat, cover and simmer 40 minutes until rice is tender and liquid
  is absorbed.
  
  Add reserved walnuts; toss to combine.  Sprinkle with parsley, garnish
  with walnut halves and serve.
  
  Each serving (1 cup) provides:
  * 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C.
  
  Per serving:
  * 231 cal, 6 g pro, 30 g car,
  * 10 g fat: 6 g poly, 2 g mono, 1 g sat
  * 10 g sod, 0 mg chol
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Surprise-Crust Pizza
 Categories: Main dish, Wt-watchers
      Yield: 4 servings
 
      3 c  Cooked rice
    1/4 c  Parmesan cheese
      1    Egg; beaten
      1 md Onion; sliced into rings
    1/2 md Green bell pepper; sliced
      2 c  Sliced mushrooms
      2    Garlic cloves; minced
      1 c  Low-sodium tomato sauce
      2 ts Oregano
      1 ts Fennel seeds (optional)
  4 1/2 oz Part-skim mozzarella cheese
           -- shredded
 
  Preheat oven to 425 F.  Spray a 12" round pizza pan with nonstick cooking
  spray.
  
  In large bowl, stir together rice, Parmesan cheese and egg.  Press firmly
  into prepared pizza pan to form a "crust".  Bake 20 minutes.
  
  Spray large nonstick skillet with nonstick cooking spray.  Add onion and
  pepper and stir-fry until tender, about 5 minutes.  Stir in sliced
  mushrooms and minced garlic and cook until mushrooms are browned, 5-8
  minutes.
  
  Arrange vegetable mixture over baked rice "crust"; spread tomato sauce
  evenly over pie.  Sprinkle with oregano, fennel seeds if desired, and
  mozzarella cheese.
  
  Bake 10-15 minutes or until cheese is bubbling and browned.  Cut into 8
  wedges.
  
  Each serving (2 wedges) provides:
  * 2-1/2 V, 2 P, 1/2 B, 10 C
  
  Per serving:
  * 369 cal, 17 g pro, 54 g car,
  * 9 g fat: 1 g poly, 2 g mono, 5 g sat
  * 275 mg sod, 76 mg chol
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Beans and Rice
 Categories: Main dish, Wt-watchers
      Yield: 4 servings
 
      2 ts Vegetable oil
      4 oz Low-salt diced ham
           -- (optional)
      1 c  Diced onion
    1/2 c  Diced green bell pepper
    1/2 c  Diced celery
      2 ts Minced garlic
      1 ts -Minced jalapeno pepper
           -OR up to...
      3 ts Minced jalapeno pepper
      8 oz Canned red kidney beans
           -- rinsed and drained
    1/2 c  Tomato juice
           -OR- mixed vegetable juice
    1/2 ts Dried oregano
      2 c  Cooked white rice; hot
      2 tb Chopped scallions
      2 tb Minced parsley
 
  "A lightening-quick version of the classic, this cooks in the time it
  takes to boil the rice.  Hot sauce, please?"
  
  In a medium nonstick skillet, heat oil over medium heat; add ham (if
  using), onion, bell pepper, celery, garlic and jalapeno pepper.  Cook,
  stirring constantly, until vegetables are soft, about 5 minutes.  Add
  beans, tomato juice, oregano and 1/4 cup of water.  Bring to a boil;
  reduce heat to low and simmer uncovered for 10 minutes.
  
  Spoon bean mixture over hot cooked rice, sprinkle with scallions and
  parsley to garnish, and serve.
  
  Each serving (generous 1/2 cup bean mixture with ham and 1/2 cup rice)
  provides:
  * 1/2 FA, 1-1/4 V, 2 P, 1 B
  
  Per serving (with ham):
  * 281 cal, 14 g pro, 47 g car
  * 4 g fat: 2 g poly, 1 g mono, 1 g sat
  * 480 mg sod, 14 mg chol
  
  Each serving (1/2 cup) without ham provides:
  * 1/2 FA, 1-1/4 V, 1 P, 1 B
  
  Per serving (without ham):
  * 250 cal, 9 g pro, 46 g car
  * 3 g fat: 2 g poly, 1 g mono, 0 g sat
  * 247 mg sod, 0 mg chol
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sancocho
 Categories: Main dish, Soup/stews, Poultry, Wt-watchers
      Yield: 4 servings
 
      1 ts Corn oil
      3 oz Chicken breast; diced
      3 oz Chicken thigh; diced
      1 c  Chopped onion
    1/2 c  Chopped celery
    1/2 c  Diced red bell pepper
      1 ts -Minced jalapeno, or up to..
      3 ts Minced jalapeno
      2 ts Ground cumin
      3 c  Chicken broth
      1 c  Chopped plum tomatoes
      1 c  Fresh pumpkin* (or rutabaga)
      4 oz Diced, pared sweet potato
    1/2 c  Corn kernels
           -- fresh or frozen
      2 tb Minced cilantro or parsley
      2 c  Cooked white rice
 
  "There are many versions of this stew-soup in Central and South America.
  Scented with cumin, it makes a hearty supper on a chilly winter night."
  
  In a medium nonstick saucepan, heat the oil over medium high heat.  Add
  chicken; cook, turning frequently, until lightly browned on all sides.
  Remove chicken; set aside.
  
  Add onion; cook until golden. Add celery, bell pepper, jalapeno and cumin;
  cook, stirring, for 3 minutes.
  
  Add broth, tomatoes, pumpkin and sweet potato; bring to a boil, reduce
  heat, cover and simmer until sweet potato is tender.  Add reserved chicken
  and corn; simmer 10 minutes longer.
  
  Sprinkle with cilantro and serve with rice.
  
  Each serving provides:
  * 1/4 FA, 2 V, 1 P, 1-1/2 B, 15 C
  
  Per serving:
  * 305 cal, 16 g pro, 50 g car,
  * 4 g fat: 1 g poly, 1 g mono, 1 g sat
  * 102 mg sod, 30 mg chol
  
  *Note: For best flavor, use small sugar pumpkins (about 2-3 pounds).  Cut
  in half, remove seeds and string with a large spoon, peel and dice.  Or
  you can bake the pumpkin whole in a roasting pan at 375 F for about 1
  hour, or until it can be easily pierced with a knife. Allow to cool;
  remove seeds and string, and scoop out flesh with a spoon.  You may use
  prebaked or canned pumpkin in this recipe too.
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken and Rice Avgolemono
 Categories: Poultry, Main dish, Wt-watchers
      Yield: 6 servings
 
      1 tb Vegetable oil
      1 c  Chopped onion
     12 ea 3-ounce skinned drumsticks
      3 c  Low-sodium chicken broth
      6 oz Long grain white rice
    1/2 c  Egg substitute
      2 tb Flour
      2    Lemons; juiced  OR...
      3 oz -Reconstituted lemon juice
     20 oz Frozen chopped spinach
           - thawed, thoroughly drained
           -- and squeezed dry
      6    Sprigs fresh dill; chopped
           -OR-
      2 ts -Dried dill

--------------------------------FOR GARNISH--------------------------------
           Lemon slices (optional)
 
  In large nonstick saucepan, heat oil.  Add chopped onions and cook,
  stirring occasionally, until tender.  Add drumsticks and brown on all
  sides; remove drumsticks to a plate.
  
  Add chicken broth and rice to saucepan and stir until rice grains are
  separated.  Return chicken to pan; cover and simmer until chicken is
  cooked through, about 15 minutes.
  
  While chicken and rice are simmering, whisk together egg substitute, flour
  and lemon juice in a small bowl; set aside.
  
  With slotted spoon, remove cooked drumsticks to a plate and keep warm.
  Add spinach and dill to rice mixture and cook over medium heat; stirring
  frequently, until rice has absorbed all the liquid in the pan, about 5
  minutes.  Pour in egg mixture and stir until just heated through, about 1
  minute.
  
  To serve, spoon rice mixture onto serving platter; top with chicken and
  garnish with lemon slices.
  
  Each serving (2 drumsticks plus a scant cup of rice mixture) provides:
  * 1/2 FA, 1 3/4 V, 3-1/4 P, 1 B, 25 C,
  
  Per serving:
  * 340 cal, 32 g prot, 33 g car,
  * 8 g fat: 3 g poly, 2 g mono, 2 g sat
  * 207 mg sod, 79 mg chol
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Curried Rice with Chicken and Walnuts
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      2 ts Canola oil
      2 oz Coarsely chopped Ca. walnuts
      1 tb Curry powder
      1 tb All-purpose flour
      1 ts Ground ginger
    1/2 ts Ground allspice
      1 c  Low-sodium chicken broth
      5 oz Chicken breast; cubed
           -- (skinless, boneless)
      1 c  Unsweetened applesauce
      4 oz Aromatic rice
    1/2 c  Plain nonfat yogurt
 
  In medium nonstick skillet, heat oil.  Add next 5 ingredients and stir-fry
  2 minutes.  Add chicken broth, stirring until smooth.  Add chicken and
  applesauce; cook 3 minutes more.
  
  Add rice and 1 cup water to pan; simmer, covered, 15 minutes; stir 2-3
  times, until rice is cooked.  Remove from heat; stir in yogurt.
  
  Each serving provides:
  * 1 FA, 1/2 FR, 1-1/2 P, 1 B, 25 C
  
  Per serving:
  * 317 cal, 15 g pro, 38 g car,
  * 12 g fat: 6 g poly, 4 g mono, 1 g sat
  * 63 mg sod, 21 mg chol
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet 'N Sour Tuna Rice Salad
 Categories: Salads, Main dish, Fish, Wt-watchers, Low-fat
      Yield: 4 servings
 
      3 tb Red wine vinegar
      2 ts Granulated sugar
    1/4 ts Salt
    1/4 ts Pepper (or up to 1/2 tsp.)
      8 oz Water-packed tuna
           -- drained (reserve liquid)
           -- broken into chunks
      2 c  Cooked long grain rice
           -- (white or brown)
      2 c  Chopped peeled tomatoes
           -- (fresh)
      1 c  Finely diced red onion
      1 c  Finely diced celery
    1/2 c  Chopped scallions
    1/2 c  Frozen peas; thawed
 
  In a small bowl, combine vinegar, sugar, salt, pepper and 1 tablespoon of
  reserved tuna liquid.
  
  In a large bowl combine remaining ingredients; add vinegar mixture and
  toss.  Let stand for 10 minutes; toss again and serve.
  
  Each serving (1-1/2 cups) provides:
  * 2-1/4 V, 1 P, 1-1/4 B, 10 C
  
  Per serving:
  * 274 cal, 22 g pro, 4 g car,
  * 1 g fat: 0 g poly, 0 g mono, 0 g sat
  * 538 mg sod, 24 mg chol
  
  Source: Wonderful World of Walnuts & Rice
  (Weight Watchers Magazine in association with The Rice Council
    and The Walnut Marketing Board)
  
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tropical Stuffed Cornish Hens
 Categories: Main dish, Poultry
      Yield: 6 servings
 
      4    Cornish hens (12-16 oz. ea.)
           -- thawed
      8 oz Pineapple tidbits (in juice)
     12 oz Red pepper jelly*
      1 tb Butter or margarine
      1 c  Chopped onions
      4 c  Cooked brown rice
    3/4 c  Currants
    3/4 c  Chopped macadamia nuts
    1/2 c  Chicken broth
      1 tb Diced crystallized ginger
           --OR up to double amount
 
  Remove giblet packet from hens; rinse hens with cool water.  Drain; set
  aside.  Drain pineapple well reserving juice.  Place juice in small
  saucepan with jelly.  Heat over low heat until jelly melts, stirring
  occasionally.  Cook onions in butter in large skillet over medium-high
  heat until tender.  Add rice, reserved pineapple, currants, nuts, broth,
  and ginger; heat thoroughly.
  
  Spoon about 2/3 cup mixture into cavity of each hen.  Use wooden picks,
  soaked in water, to enclose filling.  Place hens breast side up in
  roasting pan on rack coated with cooking spray.  Baste with jelly mixture.
  Roast at 400 degrees F. for 10 minutes; reduce oven temperature to 350
  degrees F. [and] continue roasting for 1 hour or until internal
  temperature registers 180 to 185 degrees F., basting every 30 minutes with
  jelly mixture.  Cover remaining stuffing and bake during last 30 minutes
  with remaining rice.
  
  Makes 6 to 8 servings.
  
  *Substitute red currant jelly for red pepper jelly, if desired.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Stuffed Squash
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      2    Acorn squash
           -- halved and seeded
      1 tb Melted butter or margarine
    1/4 ts Salt
    1/4 ts Ground cinnamon
      2 c  Cooked white or brown rice
           -(cooked in chicken broth)
      1 c  Unsweetened applesauce
    1/2 c  Chopped celery
    1/2 c  Chopped toasted pecans
    1/4 c  Packed brown sugar
    1/2 ts Onion powder
    1/2 ts Ground ginger
      4 sm Apple wedges
 
  Place squash cut-side down in shallow baking pan.  Bake at 350 F for 30
  minutes.  Turn squash cut-side up; brush with butter.  Sprinkle with salt
  and cinnamon.  Combine rice, applesauce, celery, pecans, brown sugar,
  onion powder, and ginger.  Fill squash evenly with rice stuffing.  Bake,
  uncovered, 20 to 30 minutes.  Garnish with apple wedges.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Pear Crisp
 Categories: Desserts, Holiday
      Yield: 8 servings
 
      3 c  Cooked brown rice
      2 c  Diced peeled pears
      1 c  Chopped cranberries
           --(fresh or frozen)
    1/2 c  Brown sugar, firmly packed
           -- divided
           Vegetable cooking spray
    1/4 c  Rolled oats
      3 tb Butter or margarine
    1/4 c  Chopped pecans
    1/4 c  Flaked coconut
 
  Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tablespoons flour.
  Place rice mixture in 2-quart baking dish coated with cooking spray; set
  aside.  Combine remaining flour, remaining sugar, and oats in bowl.  Cut
  in butter with pastry blender until mixture resembles coarse meal.  Add
  pecans and coconut; blend well.  Sprinkle over rice mixture.  Bake at 375
  degrees F. for 25 minutes or until thoroughly heated.  Serve warm.
  
  Microwave Oven Instructions:  Prepare as directed using 2-quart microproof
  baking dish.  Cook on HIGH 4 to 5 minutes, rotating dish once during
  cooking time.  Let stand 5 minutes.  Serve warm.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Kugel
 Categories: Side dish, Holiday
      Yield: 8 servings
 
      1 c  Milk
      8 oz Cream cheese; cut up
     12 oz Cottage cheese
    1/2 c  Butter or margarine; divided
    1/3 c  Sugar
      1 ts Grated lemon peel
      1 ts Grated orange peel
      4    Eggs
      3 c  Cooked rice
  1 1/2 c  Crisp rice cereal
    1/4 c  Brown sugar
 
  Heat milk in 2-quart saucepan; add cream cheese, cottage cheese, and 1/4
  cup butter.  Stir until smooth; cool slightly.  Add sugar, orange and
  lemon peel; mix well.  Beat eggs and stir into cream sauce.  Stir in rice;
  pour into greased 8x8x2-inch baking dish.  Combine rice cereal and brown
  sugar; sprinkle over rice mixture.  Pour remaining 1/4 cup melted butter
  over top.  Bake at 350 degrees F. for 30 minutes, or until center is
  barely set.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Stuffed Pork Roast
 Categories: Main dish, Meats, Holiday
      Yield: 6 servings
 
    3/4 c  Slivered almonds
      2 tb Butter or margarine
    3/4 c  Sliced green onions
    3/4 c  Chopped celery
      4 c  Cooked brown rice
    3/4 c  Orange juice; divided
      2 tb Grated orange peel
      1 tb Diced crystallized ginger
           -- divided
    1/2 ts Salt
      1    Boneless pork loin roast
           -(3-1/2 lbs.), rolled & tied
      1 ts Dried rosemary; crushed
    1/4 ts Cracked black pepper
     16 oz Cranberry sauce (canned)
      1    Orange; peeled & sectioned
 
  Cook almonds in butter in large skillet over medium-high heat until brown.
  Add onions and celery; cook until vegetables are tender crisp.  Stir in
  rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set
  aside.  Untie roast, and spoon rice mixture lengthwise between loins.
  Retie roast securely with string at 2- to 3-inch intervals; place, fat
  side down, on rack in shallow roasting pan.  Combine rosemary and pepper;
  sprinkle over roast.  Insert meat thermometer does not touch stuffing or
  fat.  Bake at 325 F. for 1-1/2 hours.  Combine cranberry sauce, remaining
  orange juice, remaining ginger, and orange in small saucepan; stir well.
  Simmer over medium heat 25 minutes, stirring occasionally.  Brush about
  1/2 cup cranberry mixture over pork.  Bake an additional 15 minutes or
  until meat thermometer registers 170 F.  Let roast stand 10 minutes.
  Remove string and slice roast.  Serve with remaining cranberry sauce.
  
  Makes 6 to 8 servings
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Bean Almond Rice
 Categories: Side dish, Vegetables
      Yield: 8 servings
 
      1 tb Butter or margarine
    1/2 c  Slivered almonds
    1/2 c  Chopped onion
    1/3 c  Chopped red pepper
      3 c  Cooked brown rice
           -- (cooked in beef broth)
     10 oz French-style green beans
           -- (frozen), thawed
    1/8 ts Ground white pepper
           -OR more to taste
    1/4 ts Tarragon
 
  Melt butter in large skillet over medium-high heat.  Add almonds; stir
  until lightly browned.  Add onions and red pepper; cook for 2 minutes or
  until tender.  Add rice, green beans, white pepper, and tarragon. Stir
  until thoroughly heated.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peppermint Cloud
 Categories: Desserts
      Yield: 6 servings
 
      2 c  Cooked rice
  1 1/2 c  Miniature marshmallows
      1 c  Milk
    1/3 c  Crushed peppermint candy
      1 ts Vanilla extract
      1 c  Whipping cream; whipped
      1    (6 oz) chocolate crumb crust
           --(prepared)
    1/4 c  Fudge sauce
 
  Combine rice, marshmallows, milk, and candy in 2-quart saucepan.  Cook
  over medium heat until thick and creamy, 6 to 8 minutes, stirring
  constantly.  Remove from heat and stir in vanilla; cool.  Fold in whipped
  cream.  Spoon into chocolate crust.  Chill at least 3 hours.  Drizzle with
  warm fudge sauce before serving.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Pudding Pear Tart
 Categories: Desserts
      Yield: 1 10" tart
 
      1    Sheet prepared pie crust
      2 c  Dry red wine
      1 ts Ground cinnamon
      2 lg Pears
           -- peeled, halved and cored
      2 c  Cooked rice
      2 c  Half-and-half
    1/2 c  Sugar
      2 tb Butter or margarine
    1/4 ts Salt
      2    Eggs; beaten
      1 ts Vanilla extract
      1 tb Sugar
 
  Prepare pie crust according to package directions.  Place in 10-inch tart
  pan.  Bake at 450 F. for 8 to 10 minutes or until lightly browned; set
  aside.  Place wine and cinnamon in 10-inch skillet; bring to a boil.  Add
  pears; reduce heat, cover and poach 10 minutes.  Turn pears in liquid and
  continue to poach 5 to 10 minutes or until pears are tender.  Remove from
  wine; set aside.  Combine rice, half-and-half, sugar, butter and salt in
  3-quart saucepan.  Cook over medium heat 12 to 15 minutes or until
  slightly thickened.  Gradually stir one-fourth hot pudding mixture into
  eggs; return egg mixture to saucepan, stirring constantly.  Continue to
  cook 1 to 2 minutes.  Stir in vanilla.  Pour pudding mixture into
  pre-baked crust.  Place pears, cut-side down, on cutting surface.  Cut
  thin lengthwise slits in each pear, one-third down from stem end.  Fan
  pears over pudding mixture.  Reduce oven temperature to 350 F.; bake 30
  minutes or until pudding is set.  Remove from oven; sprinkle with 1
  tablespoon sugar.  Place tart in oven about 4 to 5 inches from heat
  source, broil 1 to 2 minutes or until top is browned.  Cool before
  serving.  Tart can be made ahead, if desired.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Cheese Stuffed Mushrooms
 Categories: Appetizers
      Yield: 20 appetizers
 
     20 lg Fresh mushrooms
      2 tb Butter or margarine
    1/4 c  Finely chopped red pepper
    1/2 c  Heavy cream
    1/3 c  Crumbled blue cheese
  1 1/2 c  Cooked rice
      1 tb Minced fresh basil
    1/8 ts Ground white pepper
 
  Clean mushrooms with damp paper towel.  Remove mushroom stems; finely chop
  stems and set aside.  Saute mushroom caps in butter in skillet until
  almost tender; drain on paper towels.  Saute mushroom stems and red pepper
  in skillet.  Add cream; bring to a boil.  Reduce heat and add cheese; cook
  until melted.  Stir in rice, basil, and pepper; cook until thoroughly
  heated.  Spoon rice mixture into mushroom caps.  Place mushroom caps in
  greased shallow baking pan.  Cover and bake at 350 F for 10 minutes or
  until tender.  Drain on paper towels.  Garnish stuffed mushrooms with
  basil.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sherried Turkey Casserole
 Categories: Main dish, Poultry, Casseroles
      Yield: 6 servings
 
      1 cn Cream of celery soup*
           -- (condensed), 10-3/4 oz.
      1 c  Milk
    1/4 c  Grated Parmesan cheese
      3 tb Dry sherry
      3 c  Hot cooked rice
      1 c  Diced cooked turkey
    1/2 c  Chopped green pepper
      2 oz Diced pimientos; drained
           Paprika
 
  Combine soup, milk, cheese, and sherry in large skillet.  Cook over medium
  heat 2 to 3 minutes.  Add rice, turkey, pepper, and pimientos.  Continue
  to cook until thoroughly heated.  Sprinkle with paprika before serving.
  
  *Substitute homemade white sauce or cream of chicken soup.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Artichoke Rice Salad
 Categories: Salads, Main dish
      Yield: 6 servings
 
      3 c  Hot cooked rice
     12 oz Marinated artichoke hearts
           -- drained, and
           -- coarsely chopped,
           -- reserving liquid
      4 oz Sliced fresh mushrooms
    1/2 c  Sliced green onions
    1/2 c  Chopped red or yellow pepper
    1/4 c  Grated Parmesan cheese
    1/8 ts Ground white pepper
  1 1/2 tb White wine vinegar
           Lettuce leaves
 
  Combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper.
  Combine reserved liquid from artichokes and vinegar; shake to combine.
  Drizzle over salad.  Spoon into individual lettuce-lined salad plates.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Hoppin' John Salad
 Categories: Salads, Main dish
      Yield: 6 servings
 
      1 c  Coarsely chopped ham
      1 c  Chopped onion; divided
      2    Garlic cloves; minced
      1 tb Vegetable oil
      3 c  Hot cooked rice
           -- (cooked in chicken broth)
     16 oz Canned black-eyed peas
           -- rinsed and drained
      1 ts Hot pepper sauce
    1/2 ts Cracked black pepper
    1/4 ts Salt
      2 sl Bacon
      4 c  Very finely shredded cabbage
           -- (green)
 
  Cook ham, 1/2 cup onion, and garlic in oil until lightly browned.  Stir in
  rice, peas, hot sauce, pepper and salt.  Cook until thoroughly heated.
  Place bacon in large skillet; cook until crisp; set aside.  Drain all but
  1 tablespoon drippings.  Add cabbage and remaining onion; stir-fry until
  tender-crisp.  Spoon onto large platter.  Ladle rice mixture into center
  of cabbage; crumble bacon over top of salad.  Serve hot or at room
  temperature.
  
  Source: Seasonal Inspirations for Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gazpacho Salad
 Categories: Salads, Vegetables
      Yield: 4 servings
 
  1 1/2 c  Cooked rice
           - cooled to room temperature
      2 lg Tomatoes; cut in wedges
      1 c  Sliced fresh mushrooms
    1/4 c  Green pepper strips
    1/4 c  Sliced green onions
           -- including tops
      1 tb Snipped fresh parsley
           -OR- cilantro
      2 tb Vegetable oil
      2 tb White vinegar
      1    Garlic clove; minced
    1/4 ts Basil leaves
    1/8 ts Salt
    1/8 ts Ground black pepper
           Lettuce leaves
 
  Combine rice, vegetables, and parsley in large bowl.  Combine oil,
  vinegar, garlic, basil, salt, and pepper in small bowl.  Pour over rice
  mixture and toss lightly.  Serve on lettuce leaves.
  
  Each serving provides:
  * 149 calories
  * 2.4 grams protein
  * 7.4 grams fat
  * 18.9 grams carbohydrate
  * 77 milligrams sodium
  * 0 milligrams cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pepperoni Mushroom Pizza
 Categories: Main dish
      Yield: 4 servings
 
  1 1/2 c  Cooked rice
      1    Egg; beaten
      2 oz Shredded Cheddar cheese
    1/2 c  -Tomato sauce, or up to...
    3/4 c  Tomato sauce
    1/4 ts Basil leaves
    1/4 ts Garlic powder
    1/4 ts Ground oregano
      1 tb Grated Parmesan cheese
      1 c  Shredded mozzarella cheese
           -- divided
      2 oz Pepperoni, thinly sliced
    1/2 c  Sliced mushrooms
      1 tb Snipped fresh parsley
 
  Microwave Oven Instructions:
  ============================
  Combine rice, egg, and Cheddar cheese.  Press into buttered microproof
  12-inch pizza pan or 10-inch pie pan. Cook uncovered on MEDIUM (50% power)
  2 minutes.  Combine tomato sauce, basil, garlic powder, and oregano.
  Spread over rice crust.  Sprinkle with Parmesan cheese and parsley.  Cook
  uncovered on MEDIUM 7 minutes.  Let stand 5 minutes.
  
  Conventional Oven Instructions:
  ===============================
  Combine rice, egg, and Cheddar cheese.  Press into buttered 12-inch pizza
  pan or 10-inch pie pan.  Bake at 400 degrees 4 minutes.  Combine tomato
  sauce, basil, garlic powder, and oregano.  Spread over rice crust.
  Sprinkle with Parmesan cheese.  Layer 1/2 cup mozzarella cheese,
  pepperoni, and mushrooms.  Top with remaining 1/2 cup mozzarella cheese
  and parsley.  Bake at 400 degrees 8 to 10 minutes.
  
  Each serving provides:
  * 312 calories
  * 18.4 grams protein
  * 17.9 grams fat
  * 18.7 grams carbohydrate
  * 848 milligrams sodium
  * 110 milligrams cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Rice Cakes
 Categories: Snacks
      Yield: 4 servings
 
      4    Rice cakes
    1/4 c  Picante sauce
    1/4 c  Refried beans
    1/3 c  Shredded Cheddar cheese
    1/4 c  Sliced jalapeno peppers
 
  Place rice cakes on baking sheet.  Spread refried beans evenly on each
  rice cake; top with picante sauce, cheese, then with peppers.  Bake at 400
  degrees 10 minutes.  Serve immediately.
  
  Microwave Oven Instructions:
  ============================
  Prepare rice cakes as directed on microproof baking sheet.  Cook uncovered
  on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute.  Serve
  immediately.
  
  Each serving provides:
  * 87 calories
  * 3.7 grams protein
  * 3.4 grams fat
  * 9.4 grams carbohydrate
  * 310 milligrams sodium
  * 10 milligrams cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Trail Mix
 Categories: Snacks
      Yield: 10 cups
 
      2 c  Crispy rice & corn squares
           -- (bite-size)
      2 c  Puffed rice
      2 c  Crispy rice squares
           -- (bite-size)
      1 c  Dried banana chips
      1 c  Dry roasted peanuts
      1 c  Chocolate candies
      1 c  Seedless raisins
 
  Combine all ingredients.  Store in tightly covered container.
  
  Each 1/2-cup serving provides:
  * 153 calories
  * 3.3 grams protein
  * 5.6 grams fat
  * 24.7 grams carbohydrate
  * 83 milligrams sodium
  * 1 milligram cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza Rice Cakes
 Categories: Snacks
      Yield: 4 servings
 
      4    Rice cakes
    1/3 c  Pizza sauce
    1/4 c  Sliced ripe olives
    1/4 c  Diced green pepper
    1/4 c  Sliced mushrooms
    1/3 c  Shredded mozzarella cheese
 
  Place rice cakes on baking sheet.  Spread pizza sauce evenly on rice cake;
  top with remaining ingredients.  Bake at 400 degrees 10 minutes.  Serve
  immediately.
  
  Each serving provides:
  * 86 calories
  * 4.1 grams protein
  * 3.2 grams fat
  * 9.5 grams carbohydrate
  * 249 milligrams sodium
  * 5 milligrams cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef and Vegetable Medley
 Categories: Main dish
      Yield: 4 servings
 
      1 pk Long grain & wild rice mix
           -- (4 to 6-1/2 ounces)
      1 lb Boneless beef sirloin steak
           -- cut in strips
    3/4 ts Salt
    3/4 ts Ground black pepper
      1 tb Vegetable oil
      1 c  Red pepper strips
      1 c  Sliced fresh mushrooms
      1 c  Sliced zucchini squash
      1 c  Sliced yellow squash
    1/3 c  Sliced green onions
           -- including tops
      1    Garlic clove; minced
 
  Prepare rice mix as directed on package.  Season beef with salt and black
  pepper; brown in oil in large skillet over high heat.  Stir in remaining
  ingredients except rice; stir-fry 3 to 4 minutes or until vegetables are
  tender crisp.  Stir in rice; heat thoroughly.
  
  Each serving provides:
  * 334 calories
  * 28.6 grams protein
  * 12.2 grams fat
  * 26.4 grams carbohydrate
  * 970 milligrams sodium
  * 74 milligrams cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Harvest Rice
 Categories: Side dish, Vegetarian
      Yield: 6 servings
 
      3 tb Vegetable oil
      1 c  Thinly sliced carrots
      1 c  Sliced green onions
           -- including tops
      2 c  Cooked brown rice
    1/2 c  Seedless raisins
      1 tb Sesame seed
    1/2 ts Salt
 
  Cook carrots in oil in large skillet over medium-high heat until tender
  crisp.  Add onions and apples; cook 5 minutes.  Stir in rice, raisins,
  sesame seed, and salt.  Cook, stirring until thoroughly heated.
  
  Each serving provides:
  * 234 calories
  * 3.1 grams protein
  * 8.3 grams fat
  * 38.8 grams carbohydrate
  * 189 milligrams sodium
  * 0 milligrams cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Festival Fried Rice
 Categories: Main dish, Side dish
      Yield: 4 servings
 
      2 sl Bacon; diced
    1/3 c  Sliced green onions
           -- including tops
    1/3 c  Sliced mushrooms
    1/4 c  Diced red or green pepper
    1/4 c  Frozen green peas; thawed
      1    Egg; beaten
      2 c  Cooked rice; chilled
      1 tb Soy sauce
 
  Cook bacon in large skillet over medium-low heat until crisp.  Increase
  heat to medium.  Add onions, mushrooms, pepper, and peas; stir-fry 1
  minute.  Push vegetables aside; pour egg into skillet and scramble.  Add
  rice and soy sauce; stir until heated, gently separating grains.
  
  Each serving provides:
  * 181 calories
  * 5.1 grams protein
  * 8.1 grams fat
  * 21.0 grams carbohydrate
  * 370 milligrams sodium
  * 76 milligrams cholesterol
  
  Source: Cooking with Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice Information
 Categories: Information
      Yield: 3 cups
 
 
  Natural Brown Rice
  ==================
  Brown rice is the whole grain which retains a natural coating of bran.
  This rice bran can be an important weapon in the fight against
  cholesterol.  Research has shown rice bran to be effective in lowering
  blood cholesterol levels.
  
  Brown rice contains 10% rice bran.  In addition to lowering cholesterol,
  the rice bran layer gives the rice a light tan color, a subtle, nut-like
  flavor and an interesting chewy texture.  Brown rice provides slightly
  more fiber, Vitamin E, protein, phosphorus, riboflavin, and calcium than
  white rice.  However, most white rice is enriched and therefore provides
  more thiamin and iron.
  
  The key to a healthy diet is eating a variety of foods... and avoiding
  foods that are high in fat, sugar, and sodium.  Consume half your calories
  ~- if not more -- from foods that are high in complex carbohydrates, such
  as grains (like rice), fruits, and vegetables.  After all, fats are
  fattening.  One gram of fat has 9 calories but one gram of carbohydrate
  has only 4.
  
  Nutrition Information Per Serving
  =================================
  Serving Size = 1/2 cup cooked unenriched brown rice
  
  Calories              89
  Protein                1.9  g.
  Carbohydrate          19.1  g.
  Fat                     .45 g.
  Sodium                 3.0* mg.
  Potassium             52.5  mg.
  Phosphorus            55.0  mg.
  Cholesterol              0  mg.
  
  *Varies with the sodium ion content of water and the addition of salt in
  cooking.
  
  NOTE: Optional ingredients are omitted from the nutritional calculations.
  When ingredient options appear in a recipe, the first ingredient choice is
  used for calculation.
  
  Cooking Brown Rice
  ==================
  When cooking brown rice, always follow package directions.  When
  directions are not available, use this easy method.
  
   +-----------------------------------------------------------------+
  |   1           cup brown rice                                    |
  |   2 to 2-1/2  cups liquid                                       |
  |   1           tablespoon butter or margarine, optional         |
  |   1           teaspoon salt, optional                           |
  +-----------------------------------------------------------------+
  | Combine ingredients in 2 to 3-quart saucepan.  Bring to a boil; |
  | stir once or twice.  Reduce heat, cover, and simmer 45 to 50    |
  | minutes, or until rice is tender and liquid is absorbed.  Fluff |
  | with fork.  Yield: 3 cups                                       |
  |                                                                 |
  | Microwave Oven Instructions: Combine all ingredients in deep    |
  | 2 to 3-quart microproof baking dish.  Cover and cook on HIGH    |
  | (maximum power) 5 minutes or until boiling.  Reduce setting to  |
  | MEDIUM (50% power) and cook 30 minutes.  Fluff with fork.       |
  +-----------------------------------------------------------------+
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Western Beans and Rice
 Categories: Main dish, Vegetarian, Vegan, Low-fat
      Yield: 6 servings
 
      1 tb Vegetable oil
      1 c  Chopped onions
      1 c  Sliced celery
      8 oz Tomato sauce
    1/2 c  Water
    1/2 ts Salt
    1/4 ts Hot pepper sauce
           - (or more, to taste)
      3 c  Cooked or canned pinto beans
           - (OR any type of bean)
           -- drained
      3 c  Hot cooked brown rice
 
  In large skillet, cook onions and celery in oil until tender.  Stir in
  tomato sauce, water, seasonings, and beans.  Heat thoroughly.  Serve over
  hot rice.
  
  Each serving provides:
  * 270 calories
  * 10.6 g. protein
  * 3.3 g. fat
  * 50.5 g. carbohydrate
  * 270 mg. sodium
  * 0 mg. cholesterol
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Rice Stuffed Sole
 Categories: Main dish, Fish
      Yield: 4 servings
 
    1/4 c  Sliced celery
      2 tb Chopped onion
      2 tb Butter or margarine; divided
      2 c  Cooked brown rice
      2 ts Grated lemon peel
    1/4 ts Salt
    1/4 ts Thyme
    1/8 ts Ground black pepper
      2 tb Fresh lemon juice
      1 lb Sole fillets*
           -- (fresh or frozen)
      1 tb Snipped fresh parsley
 
  In medium skillet cook celery and onion in 2 tablespoons butter until
  tender.  Stir in rice, seasonings, and lemon juice.  Place fillets in
  buttered shallow baking dish.  Spoon rice mixture on lower portion of each
  fillet.  Fold over to enclose rice mixture.  Fasten with wooden picks.
  Melt remaining butter.  Brush over fillets.  Sprinkle with parsley.  Bake
  at 350 degrees 20 to 30 minutes or until fish flakes easily with fork.
  
  *Or any white-fleshed fish such as haddock, turbot, or white fish.
  
  Each serving provides:
  * 321 calories
  * 23.5 g. protein
  * 15.5 g. fat
  * 20.7 g. carbohydrate
  * 261 mg. sodium
  * * 78 mg. cholesterol
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice Royal
 Categories: Side dish
      Yield: 6 servings
 
      2 c  Sliced fresh mushrooms
    1/2 c  Finely chopped green onions
           -- including tops
      1 tb Vegetable oil
      3 c  Cooked brown rice
           -- cooked in beef broth
 
  Cook mushrooms and onions in oil until tender.  Add rice.  Toss lightly.
  Heat thoroughly.
  
  Each serving provides:
  * 119 calories
  * 2.7 g. protein
  * 2.7 g. fat
  * 20.8 g. carbohydrate
  * 292 mg. sodium
  * 0 mg. cholesterol
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hawaiian Turkey Salad
 Categories: Salads, Main dish, Poultry
      Yield: 6 servings
 
      3 c  Cooked brown rice
      2 c  Cooked turkey
           -- (coarsely chopped)
      8 oz Pineapple chunks in juice
           -- drain; reserve juice
      8 oz Sliced water chestnuts
           -- drained
      1 md Apple; unpeeled
           -- cored and chopped
    1/3 c  Chopped macadamia nuts
    1/2 ts Salt
    1/2 c  Plain yogurt
           Lettuce leaves
    1/4 c  Shredded coconut; toasted
 
  Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
  Toss lightly with yogurt and 1 tablespoon pineapple juice.  Serve on
  lettuce leaves and garnish with coconut.
  
  Each serving provides:
  * 291 calories
  * 17.4 g. protein
  * 9.9 g. fat
  * 33.6 g. carbohydrate
  * 239 mg. sodium
  * 35 mg. cholesterol
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork Fried Rice
 Categories: Main dish
      Yield: 4 servings
 
  1 1/2 tb Vegetable oil; divided
      2    Eggs; beaten
      1 c  Diced fully cooked ham
           -OR- raw boneless pork
      1 c  Finely chopped mushrooms
           -- (fresh)
    1/2 c  Thinly sliced green onions
           -- including tops
      3 c  Cooked brown rice; cooled
      1 tb Soy sauce
 
  In large skillet or wok, heat 1/2 tablespoon oil over medium heat. Add
  eggs and cook without stirring until set.  Invert skillet over baking
  sheet to remove cooked eggs; cut into 1-1/2 x 1/2-inch strips.  In same
  skillet, heat remaining oil over medium-high heat.  Stir-fry ham,
  mushrooms, and green onions in oil three minutes, or until mushrooms and
  onions are tender.  Stir in cooked rice and egg strips; sprinkle with soy
  sauce.  Toss lightly; heat thoroughly.
  
  Each serving provides:
  * 278 calories
  * 14.1 g. protein
  * 10.4 g. fat
  * 31.3 g. carbohydrate
  * 719 mg. sodium
  * 156 mg. cholesterol
  
  NOTE: Optional ingredients are omitted from the nutritional calculations.
  When ingredient options appear in a recipe, the first ingredient choice is
  used for calculation.
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Rice Pancakes
 Categories: Vegetables, Side dish, Vegetarian, Ovo-lacto
      Yield: 6 servings
 
      3 c  Cooked brown rice
      1 c  Grated carrots
    1/2 c  Finely chopped onions
    1/4 c  Snipped fresh parsley
      1    Garlic clove; minced
      1 ts Salt
    1/4 ts Ground black pepper
      2    Eggs; beaten
    1/2 c  Whole wheat flour
           -OR- all-purpose flour
    1/4 c  Vegetable oil
 
  Combine all ingredients except oil.  Form into 12 thin patties, pressing
  firmly with hands.  In large skillet, cook patties in heated oil until
  brown, turning once.  Serve with dairy sour cream or yogurt, if desired.
  
  Each serving provides:
  * 243 calories
  * 5.7 g. protein
  * 11.6 g. fat
  * 29.6 g. carbohydrate
  * 390 mg. sodium
  * 91 mg. cholesterol
  
  NOTE: Optional ingredients are omitted from the nutritional calculations.
  When ingredient options appear in a recipe, the first ingredient choice is
  used for calculation.
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Breakfast Cereal
 Categories: Breakfast, Low-fat
      Yield: 6 servings
 
      1 c  Brown rice; uncooked
    1/4 ts Salt
  2 1/4 c  Water
      1 tb Butter or margarine
    1/2 c  Chopped prunes
           -OR- seedless raisins
      1 ts Cinnamon
 
  Combine all ingredients in 2 to 3-quart saucepan. Bring to a boil; stir
  once or twice.  Reduce heat, cover, and simmer 45 to 55 minutes, or until
  rice is tender and liquid is absorbed.  Fluff with fork.  Serve with milk
  or cream, honey or brown sugar, and fresh fruit, if desired.
  
  Microwave Oven Instructions:  Combine all ingredients in deep microproof
  baking dish.  Cover and cook on HIGH (maximum power) 5 minutes or until
  boiling.  Reduce setting to MEDIUM (50% power) and cook 30 minutes.  Fluff
  with fork.
  
  Each serving provides:
  * 166 calories
  * 2.7 g. protein
  * 2.6 g. fat
  * 33.7 g. carbohydrate
  * 114 mg. sodium
  * 5 mg. cholesterol
  
  NOTE: Optional ingredients are omitted from the nutritional calculations.
  When ingredient options appear in a recipe, the first ingredient choice is
  used for calculation.
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ginger Chicken Stir-Fry
 Categories: Poultry, Main dish, Stir-fry
      Yield: 6 servings
 
    1/4 c  Teriyaki sauce
    1/4 c  Water
      1 lb Chicken breasts
           -- (skinned and boned)
           - cut into 1-1/2 inch pieces
      2 tb Vegetable oil
      1 md Onion; cut into 8 wedges
     16 oz Broccoli/cauliflower/carrots
           - (frozen packaged mixture)*
    1/2 ts Ground ginger
    1/3 c  White wine OR chicken broth
      1 tb Cornstarch
      1 tb Water
      3 c  Hot cooked brown rice
 
  In shallow baking dish, combine teriyaki sauce and water; add chicken
  pieces, coating well.  Cover and refrigerate two hours.  Drain marinade
  from chicken pieces.  In large skillet or wok, heat oil; stir-fry chicken
  and onion until chicken is slightly browned.  Stir in vegetables, ginger,
  and wine.  Cover; simmer 4 to 5 minutes, or until vegetables are tender
  crisp.  In small bowl, combine cornstarch and water until smooth.
  Gradually add to skillet, stirring constantly, until thickened.  Serve
  over hot rice.
  
  *Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
  
  Each serving provides:
  * 279 calories
  * 18.7 g. protein
  * 7.3 g. fat
  * 34.1 g. carbohydrate
  * 515 mg. sodium
  * 37 mg. cholesterol
  
  NOTE: Optional ingredients are omitted from the nutritional calculations.
  When ingredient options appear in a recipe, the first ingredient choice is
  used for calculation.
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: California Almond Pilaf
 Categories: Side dish
      Yield: 6 servings
 
      1 c  Uncooked brown rice
    1/4 c  Seedless raisins
      1 tb Dehydrated chopped onion
      2 ts Chicken bouillon granules
      1 tb Butter or margarine
    1/4 ts Ground white pepper
      2 c  -Water, or up to...
  2 1/4 c  Water
    1/3 c  Slivered almonds; toasted
 
  Combine all ingredients except almonds in 2 to 3-quart saucepan.  Bring to
  a boil; stir once or twice.  Reduce heat, cover, and simmer 45 to 50
  minutes, or until rice is tender and liquid is absorbed.  Remove from
  heat.  Add almonds and fluff with fork.
  
  Microwave Oven Instructions: Combine all ingredients except almonds in
  deep microproof baking dish.  Cover and cook on HIGH (maximum power) 5
  minutes or until boiling.  Reduce setting to MEDIUM (50% power) and cook
  30 minutes.  Add almonds and fluff with fork.
  
  Each serving provides:
  * 198 calories
  * 4.3 g. protein
  * 6.7 g. fat
  * 31.3 g. carbohydrate
  * 409 mg. sodium
  * 6 mg. cholesterol
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Harvest Rice
 Categories: Side dish, Vegetarian
      Yield: 6 servings
 
      1 c  Sliced carrots
      1 tb Vegetable oil
      1 c  Sliced green onions
           -- including tops
      2 c  Cored, chopped apples
           -- (unpeeled)
      3 c  Cooked brown rice
    1/2 ts Salt
    1/2 c  Seedless raisins
      1 tb Sesame seed
 
  In large skillet, cook carrots in oil about 5 minutes over medium heat.
  Add onions and apples.  Cook 3 to 5 minutes longer. Stir in remaining
  ingredients.  Cook until thoroughly heated.
  
  Each serving provides:
  * 193 calories
  * 3.1 g. protein
  * 3.6 g. fat
  * 38.8 g. carbohydrate
  * 189 mg. sodium
  * 0 mg. cholesterol
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peach Crisp
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      2 c  Cooked brown rice
  1 2/3 c  Fresh peach chunks*
    2/3 c  Brown sugar, firmly packed
           -- divided
    3/4 c  Whole wheat flour
           -OR- all-purpose flour
    1/2 ts Cinnamon
    1/8 ts Ground nutmeg
    1/4 c  Butter or margarine
    1/2 c  Chopped walnuts OR pecans
 
  Combine rice, peaches, and 1/3 cup sugar in buttered shallow 1-1/2-quart
  baking dish.  Mix flour, remaining 1/3 cup sugar, cinnamon, and nutmeg.
  Cut in butter until mixture is crumbly.  Sprinkle over rice.  Sprinkle
  nuts over flour mixture. Bake at 350 degrees 20 to 25 minutes.  Serve warm
  with whipped cream or ice cream, if desired.
  
  *Frozen unsweetened peach slices or 1 can (6 ounces) sliced peaches in
  fruit juice, drained, may be substituted.
  
  MIcrowave Oven Instructions: Prepare as directed using microproof baking
  dish.  Cook uncovered on HIGH (maximum power) 5 to 6 minutes, rotating
  dish once during cooking time.  Let stand 5 minutes.
  
  Each serving provides:
  * 354 calories
  * 5.1 g. protein
  * 14.5 g. fat
  * 54.3 g. carbohydrate
  * 89 mg. sodium
  * 21 mg. cholesterol
  
  Source: Brown Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hearty Beef and Rice
 Categories: Main dish, Economical
      Yield: 6 servings
 
      1 lb Ground beef
      1 sm Onion; chopped
      3 c  Cooked rice
 10 3/4 oz Cream of mushroom soup
           -- (condensed)
      8 oz Stewed tomatoes, chopped
           -- undrained
      7 oz Whole kernel corn
    1/2 ts Garlic powder
    1/2 ts Chili powder
      4 oz Cheddar or American cheese
           -- shredded
 
  Cook beef and onion in large skillet over medium-high heat; drain fat.
  Stir in rice, soup, tomatoes, corn, garlic powder and chili powder.  Pour
  mixture into greased 2-quart baking dish; bake at 350 degrees 20 minutes.
  Top with cheese; bake an additional 5 to 10 minutes.
  
  Each serving provides:
  * 414 calories
  * 22 g. protein
  * 21 g. fat
  * 34 g. carbohydrate
  * 2 g. dietary fiber
  * 65 mg. cholesterol
  * 665 mg. sodium
  
  Source: Stretching Your Budget With Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tuna Rice Salad
 Categories: Salads, Main dish, Seafood, Economical
      Yield: 6 servings
 
      3 c  Cooked rice
  8 1/2 oz Canned green peas; drained
  6 3/4 oz Canned tuna, packed in water
           -- drained and flaked
    3/4 c  Chopped celery
    1/4 c  Sliced green onions
    1/4 c  Lemon juice
      2 tb Vegetable oil
    1/4 ts Hot pepper sauce
 
  Combine rice and peas in large bowl; toss lightly.  Add tuna, celery and
  onions.  Combine lemon juice, oil and pepper sauce in small jar with lid.
  Pour over rice mixture; toss lightly.  Cover and chill 30 minutes.
  
  Each serving provides:
  * 195 calories
  * 12 g. protein
  * 5 g. fat
  * 25 g. carbohydrate
  * 1 g. dietary fiber
  * 10 mg. cholesterol
  * 125 mg. sodium
  
  Source: Stretching Your Budget With Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Meal-In-One Stir-Fry
 Categories: Main dish, Economical
      Yield: 6 servings
 
      1 sm Onion; chopped
      2 tb Vegetable oil
     10 oz Canned chunk chicken
           -- drained and flaked
      4 oz Canned sliced mushrooms
           -- drained
  8 1/2 oz Canned green peas; drained
      3 c  Cooked rice
      2 oz Diced pimientos (optional)
      1 ts Ground black pepper
 
  Cook onion in large skillet until transparent. Add chicken, mushrooms,
  peas, rice, pimientos and pepper; stir well and heat thoroughly.
  
  Each serving provides:
  * 250 calories
  * 18 g. protein
  * 8 g. fat
  * 25 g. carbohydrate
  * 1 g. dietary fiber
  * 42 mg. cholesterol
  * 119 mg. sodium
  
  Source: Stretching Your Budget With Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Crispies
 Categories: Cookies, Snacks
      Yield: 24 squares
 
    1/4 c  Firmly packed brown sugar
    1/3 c  Light corn syrup
    1/4 c  Peanut butter
      4 c  Crisp rice cereal

-----------------------------OPTIONAL GARNISHES-----------------------------
           Peanut butter
           Chocolate candies
 
  Combine sugar and corn syrup in 3-quart saucepan.  Cook over medium heat
  until mixture boils and syrup dissolves; remove from heat.  Stir in peanut
  butter.  Add cereal; stir until well coated.  Press mixture evenly and
  firmly into buttered 13 x 9 x 2-inch pan using buttered spatula or waxed
  paper.  Cut into 24 squares when cool.  Attach chocolate candies with
  peanut butter, if desired.
  
  Each square provides:
  * 48 calories
  * 1 g. protein
  * 8 g. carbohydrate
  * 0 g. dietary fiber
  * 0 mg. cholesterol
  * 17 mg. sodium
  
  Source: Stretching Your Budget With Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Skillet Spanish Rice
 Categories: Main dish, Economical
      Yield: 6 servings
 
      1 lb Lean ground beef
      1 md Onion; chopped
    1/2 c  Diced green pepper
      1 c  Uncooked rice
      1 ts Chili powder
    1/2 ts Salt
    1/2 ts Ground black pepper
      8 oz Tomato sauce
  1 1/2 c  Water
 
  Cook beef, onion and green pepper in large skillet over medium heat; drain
  fat.  Stir in rice, chili powder, salt, pepper, tomato sauce and water;
  bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until
  rice is tender.
  
  Each serving provides:
  * 273 calories
  * 16 g. protein
  * 11 g. fat
  * 27 g. carbohydrate
  * 2 g. dietary fiber
  * 44 mg. cholesterol
  * 462 mg. sodium
  
  Source: Stretching Your Budget With Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Western Beans and Rice
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
      1 md Onion; chopped
      1 c  Sliced celery
      1 tb Butter or margarine
     32 oz Canned pinto beans*
           -- drained and rinsed
    1/2 ts Salt
      8 oz Tomato sauce
    1/8 ts Hot pepper sauce
    1/2 c  Water
      3 c  Hot cooked rice
 
  Cook onion and celery in butter in large skillet until tender.  Stir in
  beans, salt, tomato sauce, pepper sauce and water; heat thoroughly.  Serve
  over hot rice.
  
  *Any type of bean may be substituted.
  
  Each serving provides:
  * 212 calories
  * 8 g. protein
  * 3 g. fat
  * 40 g. carbohydrate
  * 1 g. dietary fiber
  * 5 mg. cholesterol
  * 962 mg. sodium
  
  Source: Stretching Your Budget With Rice
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tex-Mix
 Categories: Main dish, Time-saver
      Yield: 4 servings
 
      1 lb Smoked beef sausage
           -OR- turkey sausage
      3 c  Cooked rice
     16 oz Red beans or pinto beans
           -- rinsed and drained
    1/2 c  Hickory-smoked BBQ sauce
 
  Brown sausage in large skillet over medium-high heat; drain and return
  sausage to skillet.  Stir in rice, beans, and sauce. Cook until thoroughly
  heated, about 2 to 3 minutes.
  
  Microwave Oven Instructions: Place sausage in microproof baking dish.
  Cover with waxed paper; cook on HIGH 3 minutes.  Add rice, beans and
  sauce.  Cook on HIGH 4 to 5 minutes or until thoroughly heated, stirring
  after 2 minutes.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chop-Chop Szechuan
 Categories: Main dish, Time-saver
      Yield: 4 servings
 
      1 lb Boneless pork
      1 tb Vegetable oil
      1 pk Chicken-flavored rice mix
           -- (4.5 to 6.9 oz.)
           -- prepared according to
           -- package directions
      6 oz Frozen snow peas
      8 oz Canned pineapple tidbits
           -- drained
    1/4 c  Slivered almonds; toasted
    1/4 ts Red pepper flakes
           -- (or more, to taste)
      2 tb Soy sauce
 
  Slice pork into 1/8-inch strips.  Heat oil in large skillet or wok over
  medium-high heat until hot.  Add pork and stir fry until lightly browned.
  Stir in rice, snow peas, pineapple, almonds, pepper, and soy sauce.  Cook
  1 to 2 minutes or until thoroughly heated.
  
  Microwave Oven Instructions: Omit vegetable oil.  Place sliced pork in 2-
  to 3-quart baking dish.  Cover with waxed paper.  Cook on HIGH 4 minutes,
  stirring after 2 minutes, or until meat is no longer pink.  Drain liquid
  from dish.  Add rice, snow peas, pineapple, almonds, pepper, and soy
  sauce.  Cook on HIGH 3 to 4 minutes, or until thoroughly heated, stirring
  after 2 minutes.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Wild Thing
 Categories: Main dish, Time-saver
      Yield: 4 servings
 
      1 lb Top round or sirloin steak
           -- sliced into 1/8" slices
      1 tb Vegetable oil
    1/2 c  Sliced green onions
      1 pk Long grain and wild rice mix
           -- (4.3 to 6.25 oz.)
           -- prepared according to
           -- package directions
      7 oz Canned whole kernel corn
           -- drained
     16 oz Canned stewed tomatoes
           -- undrained
 
  Brown beef in oil in large skillet over medium-high heat.  Add onions;
  cook 1 minute longer.  Add rice, corn, and tomatoes.  Cook until
  thoroughly heated, about 2 to 3 minutes.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ya Gotta Empanada
 Categories: Main dish, Time-saver
      Yield: 4 servings
 
      1 pk Spanish rice mix
           -- (4.4 to 6.8 oz.)
           -- prepared according to
           -- package directions
      1 cn Chunk breast of chicken
           - (6-3/4 oz) drained, flaked
      4 oz Cheddar cheese, shredded
    1/2 c  Sliced green onions
    1/4 c  Chopped ripe olives
      1 pk Refrigerated pie crust
           -- (15 oz.)
 
  Combine rice, chicken, cheese, onions, and olives.  Spoon half of rice
  mixture on half of each pie crust.  Fold crust over filling.  Seal and
  crimp edges.  Bake at 400 degrees 20 to 22 minutes or until golden brown.
  Cut each empanada in half.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quarter-Hour Sweet-n-Sour
 Categories: Main dish, Time-saver
      Yield: 4 servings
 
      2 tb Vegetable oil
     10 oz Frozen chicken breast chunks
           - (breaded)
     16 oz Frozen vegetable mixture
           -- (broccoli, red peppers,
           -- bamboo shoots, and
           -- mushrooms)
      2 c  Cooked rice
    1/2 c  Sweet and sour sauce
    1/2 ts Salt
 
  Cook chicken in hot oil in large skillet over medium-high heat 5 to 7
  minutes, turning once.  Remove from pan; drain on paper towels.  Stir in
  vegetables and cook 2 to 3 minutes.  Stir in rice, chicken, sauce, and
  salt.  Cook until thoroughly heated, about 2 to 3 minutes.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Perky Turkey
 Categories: Main dish, Poultry, Time-saver
      Yield: 6 servings
 
      3 c  Cooked rice
      2 c  Diced cooked turkey
    1/2 c  Sliced celery
      2 oz Diced pimientos; drained
    1/3 c  Dijon mustard dressing
           Lettuce leaves
 
  Combine rice, turkey, celery, pimientos, and dressing in large bowl.
  Serve over lettuce leaves.
  
  Note: For a new sandwich twist, line pita bread halves with lettuce
  leaves; fill with 2/3 cup rice salad.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fast Dish Catfish
 Categories: Fish, Main dish, Time-saver
      Yield: 4 servings
 
      4    Catfish fillets
      1 tb Butter or margarine; melted
      2 tb Lemon juice; divided
      1 ts Dill weed; divided
    1/2 ts Salt
      1 sm Zucchini; cut into
           -- ribbon-like strips*
      1    Carrot; cut into
           -- ribbon-like strips*
      1 tb Mayonnaise
      1 pk Rice pilaf mix
           -- (4.3 to 7.2 oz.)
           -- prepared according to
           -- package directions
 
  Brush catfish with butter and sprinkle with 1 tablespoon lemon juice, 1/2
  teaspoon dill weed, and salt.  Broil fillets 8 to 10 minutes or until fish
  flakes easily with fork.  Stir zucchini, carrot, mayonnaise, remaining 1
  tablespoon lemon juice, and remaining 1/2 teaspoon dill weed into hot
  rice.  Cover and let stand 5 minutes.  Serve vegetable rice with broiled
  catfish.
  
  *To make ribbon-like strips, hold vegetable vertically and cut thin strips
  using vegetable peeler.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: French Chicken
 Categories: Poultry, Main dish, Time-saver
      Yield: 4 servings
 
      4    Chicken breasts
           -- (skinless, boneless)
    1/4 ts Ground black pepper
           Vegetable cooking spray
      1 cn Cream of chicken soup
           -- (condensed)
    1/2 c  Dry white wine
      2 tb Dijon mustard
      1 pk Florentine rice mix (6.2 oz)
           -- prepared according to
           -- package directions
 
  Sprinkle chicken with pepper, set aside.  Heat large skillet coated with
  cooking spray over medium-high heat until hot. Cook chicken in skillet
  until lightly browned, turning once.  Combine soup, wine, and mustard;
  pour over chicken.  Bring to a boil; reduce heat, and simmer 15 minutes.
  Serve chicken and sauce over hot rice.
  
  Microwave Oven Instructions: Prepare chicken as directed.  Combine soup,
  wine, and mustard in 8x8x2-inch microproof baking dish.  Cover with
  plastic wrap, venting one corner to allow steam to escape.  Cook on HIGH 3
  minutes or until bubbly.  Add chicken; replace plastic wrap and continue
  to cook on HIGH 5 to 6 minutes.  Let stand 10 minutes.  Serve chicken and
  sauce over hot rice.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Paella
 Categories: Main dish, Time-saver
      Yield: 4 servings
 
    1/2 lb Smoked sausage; sliced,
           -- or coarsely chopped
    1/2 lb Medium shrimp
           -- peeled and deveined*
      1 pk Saffron/yellow rice mix
           -- (5 oz.)
           -- prepared according to
           -- package directions
      8 oz Stewed tomatoes; undrained
      1 c  Frozen peas
    1/4 ts Salt
    1/4 ts Red pepper flakes
 
  Cook sausage and shrimp in large skillet over medium-high heat until
  shrimp turns pink, about 2 to 3 minutes.  Stir in rice, tomatoes, peas,
  salt, and pepper.  Cook until thoroughly heated, about 2 to 3 minutes.
  
  Microwave Oven Instructions:  Place sausage and shrimp in 2- to 3-quart
  microproof baking dish.  Cover with waxed paper.  Cook on HIGH 3 to 4
  minutes or until shrimp are pink.  Drain; return to baking dish.  Stir in
  rice, tomatoes, peas, salt, and pepper.  Cover with waxed paper and cook
  on HIGH 3 to 4 minutes, or until mixture is thoroughly heated, stirring
  after 2 minutes.
  
  *You may purchase peeled shrimp from seafood department of your grocery
  store or use thawed frozen shrimp.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Frittata
 Categories: Main dish, Cheese/eggs, Vegetarian, Time-saver
      Yield: 4 servings
 
    1/2 c  Sliced green onions
      1 tb Butter or margarine
      6    Eggs; beaten
    1/2 c  Milk
    3/4 ts Salt
    1/4 ts Hot pepper sauce
      2 c  Cooked rice
      1 md Tomato; chopped
      1 cn Chopped green chilies (4 oz)
      4 oz Shredded Cheddar cheese
 
  Cook onions in butter until tender in 10-inch skillet over medium-high
  heat.  Beat eggs with milk, salt, and pepper sauce.  Stir in rice, tomato,
  and chilies.  Pour into skillet.  Reduce heat to medium-low.  Cover; cook
  until top is almost set, 12 to 15 minutes.  Sprinkle with cheese.  Cover,
  remove from heat, and let stand about 10 minutes.
  
  Conventional Oven: Combine eggs, milk, salt, and pepper sauce in large
  bowl; whisk to blend.  Stir in rice, tomato, cheese, chilies, and onions.
  Pour into greased 10-inch baking dish.  Bake at 375 degrees 30 minutes or
  until knife inserted in center comes out clean.
  
  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Broccoli Quiche
 Categories: Main dish, Cheese/eggs, Vegetarian, Microwave
      Yield: 8 servings
 
      2 c  Fresh broccoli florets
    1/2 c  Chopped onions
    1/2 c  Sliced fresh mushrooms
      4    Eggs; beaten
    1/2 c  Half and half
      2 c  Cooked rice
      4 oz Swiss cheese, shredded
      4 oz Cheddar cheese, shredded
    1/4 ts Seasoned salt
    1/8 ts Cayenne pepper
           Tomato rose for garnish
           -- (optional)
 
  Combine broccoli, onions, and mushrooms in greased 10-inch microproof
  quiche dish or pie plate.  Cover and cook on HIGH (maximum power) 5
  minutes.  Blend eggs and half and half in medium bowl.  Add rice, cheeses,
  salt, and pepper; stir.  Pour mixture over vegetables; stir gently.  Cook
  uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set.
  Let stand 10 minutes.  Garnish with tomato rose.
  
  Each serving provides:
  * 221 calories
  * 12.6 g. protein
  * 13.2 g. fat
  * 12.8 g. carbohydrate
  * 239 mg. sodium
  * 171 mg. cholesterol
  
  Source: MICROCOOKING WITH RICE
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Green Peppers
 Categories: Main dish, Microwave
      Yield: 6 servings
 
      3 lg Green peppers
           -- cut in half lengthwise
      1 lb Lean ground beef
      2 c  Cooked rice
      1 ts Onion powder
      1 ts Ground thyme
    1/2 ts Salt
    1/4 ts Garlic powder
    1/4 ts Ground black pepper
      1    Egg; lightly beaten
     15 oz Tomato sauce; divided
      2 ts Beef bouillon granules

------------------------------OPTIONAL GARNISH------------------------------
           Grated Parmesan cheese
 
  Place pepper halves in shallow 3-quart microproof baking dish.  Cover and
  cook on HIGH (maximum power) 4 minutes.  Combine beef, rice, seasonings,
  egg, and 1/2 cup tomato sauce in large mixing bowl.  Mound beef mixture in
  pepper halves.  Cover and cook on HIGH 10 minutes, rotating once.  Combine
  remaining tomato sauce and bouillon granules.  Pour over stuffed peppers.
  Cook uncovered on HIGH 5 minutes.  Let stand 5 minutes.  Garnish with
  Parmesan cheese, if desired.
  
  Each serving provides:
  * 325 calories
  * 22.0 g. protein
  * 16.7 g. fat
  * 21.2 g. carbohydrate
  * 994 mg. sodium
  * 117 mg. cholesterol
  
  Source: MICROCOOKING WITH RICE
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Beans and Rice
 Categories: Main dish, Microwave
      Yield: 6 servings
 
      2 c  Chopped onions
      2    Garlic cloves; minced
      1    Bay leaf
    1/4 ts Cayenne pepper
      8 oz Tomato sauce
      1 ts Worcestershire sauce
    1/4 ts Hot pepper sauce
    1/4 lb Kielbasa sausage
           -- (fully cooked),
           -- cut into 1/4-inch slices
     30 oz Canned pinto beans*; drained
      3 c  Hot cooked rice
 
  Combine onions, garlic, bay leaf, cayenne pepper, tomato sauce,
  Worcestershire, and hot pepper sauce in 3-quart microproof baking dish.
  Cover and cook on HIGH (maximum power) 6 minutes.  Add sausage and beans;
  stir.  Reduce setting to MEDIUM (50% power) and cook, covered, 10 minutes,
  stirring after 5 minutes.  Let stand 5 minutes.  Remove bay leaf.  Serve
  over hot rice.  Serve with hot pepper sauce, if desired.
  
  *Any type of bean may be substituted.  [Karen suggests a *red* bean.
  <grin> -K.M.]
  
  Each serving provides:
  * 337 calories
  * 16.8 g. protein
  * 16.2 g. fat
  * 31.9 g. carbohydrate
  * 871 mg. sodium
  * 38 mg. cholesterol
  
  Source: MICROCOOKING WITH RICE
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Ole'
 Categories: Side dish, Microwave
      Yield: 6 servings
 
      1 c  Chopped onions
      1 c  Chopped green peppers
      1 tb Butter or margarine
      1 ts Chili powder
      1 ts Garlic salt
 14 1/2 oz Can peeled whole tomatoes
           -- chopped
      3 c  Cooked rice
 
  Combine onions, peppers, celery, and butter in 2-1/2-quart microproof
  baking dish.  Cover and cook on HIGH (maximum power) 6 minutes.  Add
  seasonings, tomatoes, and rice; stir.  Cover and cook on HIGH 4 minutes.
  Let stand 5 minutes.
  
  Each serving provides:
  * 128 calories
  * 2.6 g. protein
  * 2.4 g. fat
  * 24.1 g. carbohydrate
  * 489 mg. sodium
  * 5 mg. cholesterol
  
  Source: MICROCOOKING WITH RICE
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Coronado Casserole
 Categories: Main dish, Microwave, Casserole
      Yield: 6 servings
 
      1 c  Chopped onion
     14 oz Canned chopped green chiles
           -- drained
    1/2 ts Ground cumin
    1/2 ts Oregano
     15 oz Tomato sauce
    1/2 c  Chicken broth
      2 c  Cooked chicken breast chunks
      3 c  Cooked rice
      1 c  Dairy sour cream
      8 oz Cheddar cheese, shredded
           -- (divided)
  1 1/2 c  Crushed corn chips
 
  Combine onions, chiles, oregano, tomato sauce, and broth in 1-1/2-quart
  microproof baking dish.  Cover and cook on HIGH (maximum power) 10
  minutes; stir after 5 minutes.  Add chicken; stir.  Set aside.  Combine
  rice and sour cream in shallow greased 2-1/2-quart microproof baking dish.
  Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top
  with remaining 1 cup Cheddar cheese.  Cook uncovered on HIGH 5 minutes.
  
  Each serving provides:
  * 499 calories
  * 23.9 g. protein
  * 28.8 g. fat
  * 37.3 g. carbohydrate
  * 1012 mg. sodium
  * 82 mg. cholesterol
  
  Source: MICROCOOKING WITH RICE
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pepperoni Mushroom Pizza
 Categories: Main dish, Microwave
      Yield: 4 servings
 
  1 1/2 c  Cooked rice
      1    Egg; beaten
    1/2 c  Shredded Cheddar cheese
    1/2 c  Tomato sauce
    1/4 ts Basil leaves
    1/4 ts Garlic powder
    1/4 ts Ground oregano
      1 tb Grated Parmesan cheese
      1 c  Shredded mozzarella cheese
           -- divided
      2 oz Pepperoni, thinly sliced
    1/2 c  Sliced fresh mushrooms
      1 tb Snipped fresh parsley
 
  Combine rice, egg, and Cheddar cheese.  Press into greased microproof
  12-inch pizza pan or 10-inch pie pan.  Cook uncovered on MEDIUM (50%
  power) 2 minutes.  Combine tomato sauce, basil, garlic powder, and
  oregano.  Spread over rice crust.  Sprinkle with Parmesan cheese. Layer
  1/2 cup mozzarella cheese, pepperoni, and mushrooms.  Top with remaining
  1/2 cup mozzarella cheese and parsley.  Cook uncovered on MEDIUM 7
  minutes.  Let stand 5 minutes.
  
  Each serving provides:
  * 303 calories
  * 17.7 g. protein
  * 17.8 g. fat
  * 17.4 g. carbohydrate
  * 691 mg. sodium
  * 111 mg. cholesterol
  
  Source: MICROCOOKING WITH RICE
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Festival Shrimp and Saffron Rice
 Categories: Seafood, Main dish, For two
      Yield: 2 servings
 
    1/3 c  Diced red pepper
    1/4 c  Sliced green onions
           -- including tops
      1    Garlic clove; minced
      1 ts Butter or margarine
    1/2 lb Peeled & deveined shrimp
           -- (medium size)
    1/2 ts Seafood seasoning blend
  1 1/2 c  Cooked rice; cooked with...
   1/16 ts Ground saffron or turmeric
      1 tb Grated Parmesan cheese
 
  Cook pepper, onions and garlic in butter in medium skillet over medium
  heat 1 to 2 minutes.  Add shrimp and seasoning blend; cook, stirring, 3 to
  4 minutes.  Stir in rice and cheese; cook and stir until thoroughly heated
  (about 2 to 3 minutes).
  
  Microwave Oven Instructions
  ===========================
  Combine pepper, onions, garlic and butter in 1-quart microproof baking
  dish.  Cover and cook on HIGH (maximum power) 2 minutes.  Add shrimp and
  seasoning blend.  Reduce setting to MEDIUM HIGH (70% power); cover and
  cook 3 to 4 minutes or until shrimp are opaque.  Stir in rice and cheese;
  cover and cook on MEDIUM HIGH 1 to 2 minutes, or until thoroughly heated.
  Let stand 2 minutes.
  
  Each serving provides:
  * 265 calories
  * 24.3 g. protein
  * 3.7 g. fat
  * 31.2 g. carbohydrate
  * 493 mg. sodium
  * 175 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey Waldorf Salad
 Categories: Salads, Poultry, Main dish
      Yield: 2 servings
 
      1 c  Cooked rice; cooled
           - (cooked in chicken broth)
      1 c  Cooked turkey breast strips
    3/4 c  Diced unpeeled apple
    1/2 c  Sliced celery
      2 tb Slivered almonds; toasted
      3 tb Poppy seed salad dressing
           Lettuce leaves
 
  Combine all ingredients except lettuce in medium bowl.  Serve on lettuce
  leaves.
  
  Each serving provides:
  * 380 calories
  * 25.1 g. protein
  * 15.7 g. fat
  * 33.8 g. carbohydrate
  * 657 mg. sodium
  * 49 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Santa Fe Salad
 Categories: Salads, Main dish, Side dish, Vegetarian
      Yield: 2 servings
 
      1 c  Cooked brown rice; cooled
      1 c  Canned black beans
           -OR- canned pinto beans
           -- rinsed and drained
  8 3/4 oz Canned whole kernel corn
           -- drained
      2 tb Minced onion
      2 tb Vinegar
      1 tb Vegetable oil
      1 tb Snipped fresh cilantro
      1    Jalapeno pepper; minced
      1 ts Chili powder
    1/2 ts Salt
 
  Combine rice, beans, corn and onion in medium bowl.  Whisk remaining
  ingredients in small bowl; pour over rice mixture.  Chill 2 to 3 hours so
  flavors will blend.  Stir before serving.
  
  Each serving provides:
  * 316 calories
  * 11.1 g. protein
  * 8.0 g. fat
  * 53.4 g. carbohydrate
  * 697 mg. sodium
  * 0 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Sweet and Sour Chicken
 Categories: Main dish, Poultry
      Yield: 2 servings
 
    1/2 pk Breaded chicken chunks
           -- (frozen), 5-6 ounces
  8 3/4 oz Apricot halves in syrup
           -- drained
      8 oz Frozen sugar snap peas
      2 tb Bottled sweet and sour sauce
      1 ts Soy sauce
      1 c  Hot cooked rice
 
  Bake chicken chunks according to package directions. Meanwhile, heat
  apricots, snap peas, sweet and sour sauce, and soy sauce in medium
  saucepan over medium heat until peas are tender crisp.  Stir chicken into
  apricot mixture.  Serve chicken mixture over rice.
  
  Microwave Oven Instructions
  ===========================
  Microwave chicken chunks according to package directions; keep warm.
  Combine apricots, snap peas, sweet and sour sauce, and soy sauce in medium
  microproof baking dish.  Cover and cook on HIGH (maximum power) 2 minutes;
  stir.  Cook on HIGH an additional 1 to 2 minutes, or until thoroughly
  heated.  Stir chicken into apricot mixture.  Serve chicken mixture over
  rice.
  
  Each serving provides:
  * 422 calories
  * 16.5 g. protein
  * 14.3 g. fat
  * 57.4 g. carbohydrate
  * 704 mg. sodium
  * 43 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Pork and Apples
 Categories: Main dish, Meats
      Yield: 2 servings
 
    1/3 lb Boneless pork tenderloin
    1/4 ts Garlic powder
    1/4 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground nutmeg
    1/4 ts Ground white pepper
    1/4 c  Unsweetened apple juice
      1 ts Soy sauce
      1 ts Cider vinegar
      1 ts Cornstarch
      1 ts Vegetable oil
      1    Apple; unpeeled
           -- cored and sliced
      1 c  Hot cooked rice
 
  Cut pork across grain into very thin slices.  Blend spices and sprinkle
  over pork; set aside.  Blend apple juice, soy sauce, vinegar and
  cornstarch in small bowl; set aside.  Heat oil in medium skillet over
  medium-high heat.  Add pork and cook, stirring constantly, 4 minutes or
  until browned.  Remove pork from skillet.  Add apple to skillet; stir and
  cook until apple is lightly browned.  Return pork to skillet; add apple
  juice mixture and cook, stirring, until sauce is thickened.  Serve over
  rice.
  
  Microwave Oven Instructions: Follow first three lines of conventional
  method.  Combine oil and pork in medium microproof baking dish.  Cover and
  cook on HIGH (maximum power) 1 minute. Stir and cook on HIGH one more
  minute.  Add apples; cover and cook 2 minutes.  Add apple juice mixture,
  stir, and cook uncovered on HIGH power 1 minute.  Pour liquid into 1-cup
  glass measuring cup.  Cook uncovered on HIGH 1 minute; pour over pork
  mixture.  Let stand 2 minutes.  Serve over rice.
  
  Each serving provides:
  * 323 calories
  * 24.1 g. protein
  * 6.3 g. fat
  * 41.4 g. carbohydrate
  * 222 mg. sodium
  * 70 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Kabobs Over Lemon Rice
 Categories: Main dish, Meats
      Yield: 2 servings
 
    1/2 lb Boneless beef sirloin steak
           -- cut in 1-inch cubes
      1 sm Zucchini; cut in chunks
      1 sm Yellow squash; cut in chunks
      1 sm Red pepper; cut in squares
      1 sm Onion; cut in chunks
    1/4 c  Italian salad dressing
      1 c  Hot cooked rice
      2 ts Fresh lemon juice
      1 tb Snipped fresh parsley
    1/4 ts Seasoned salt
 
  Combine beef and vegetables in plastic bag with zippered closing.  Add
  salad dressing and marinate 4 to 6 hours in refrigerator.  Alternate beef
  and vegetables on 4 skewers.  Grill or broil, turning and basting with
  remaining marinade, 5 to 7 minutes, or to desired doneness.  To prepare
  Lemon Rice, combine rice and remaining ingredients.  Serve kabobs over
  Lemon Rice.
  
  Each serving provides:
  * 412 calories
  * 28.5 g. protein
  * 16.3 g. fat
  * 36.8 g. carbohydrate
  * 477 mg. sodium
  * 74 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Salad Ole'
 Categories: Salads, Vegetarian
      Yield: 2 servings
 
      1 c  Cooked rice; cooled
           - (cooked in chicken broth)
    1/2 c  Chopped fresh tomatoes
      2    Jalapeno peppers; minced
      2 tb Red wine vinegar
      1 tb Vegetable oil
      1 ts Snipped fresh cilantro
           -OR- parsley
      1    Garlic clove; minced
    1/2 ts Basil
    1/4 ts Crushed thyme
 
  Combine rice, tomatoes and peppers in medium bowl.  Whisk remaining
  ingredients in small bowl; pour over rice mixture.  Chill 2 to 3 hours so
  flavors will blend.  Stir before serving.
  
  Each serving provides:
  * 164 calories
  * 2.6 g. protein
  * 6.8 g. fat
  * 23.5 g. carbohydrate
  * 392 mg. sodium
  * 1 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Paprika
 Categories: Poultry, Main dish
      Yield: 2 servings
 
    3/4 c  Vegetable juice
  1 1/2 ts Flour
      2 ts Paprika
    1/2 ts Seasoned salt
      1 ts Olive oil
    1/4 c  Sliced green onions
           -- including tops
      1    Garlic clove; minced
    1/2 lb Chicken breasts
           -- cut in 2-inch strips
      2 tb Dairy sour cream
      1 c  Hot cooked rice

----------------------------------GARNISH----------------------------------
           Snipped fresh parsley
 
  Combine vegetable juice, flour, paprika, and salt in small bowl; set
  aside.  Heat oil in medium skillet over medium heat.  Add onions and
  garlic; cook 1 minute.  Add chicken strips and cook until chicken is
  lightly browned.  Add vegetable juice mixture.  Cook until mixture boils,
  stirring often.  Reduce heat to low; cover and simmer 15 minutes.  Remove
  from heat and stir in sour cream.  Serve over rice.  Sprinkle with
  parsley.
  
  Microwave Oven Instructions:
  ============================
  Combine vegetable juice, flour, paprika, and salt in small bowl; set
  aside.  Combine oil, onions and garlic in medium microproof baking dish.
  Cover and cook on HIGH (maximum power) 1 minute.  Add chicken strips and
  cook on HIGH 1 minute.  Stir and cook 1 additional minute or until chicken
  loses its pink color.  Add vegetable juice mixture, cover and cook on HIGH
  2 to 3 minutes, or until mixture boils.  Stir, cover, and cook on
  MEDIUM-LOW (30% power) 15 minutes.  Remove from oven and stir in sour
  cream.  Serve over rice.  Sprinkle with parsley.
  
  Each serving provides:
  * 335 calories
  * 29.2 g. protein
  * 8.6 g. fat
  * 33.4 g. carbohydrate
  * 914 mg. sodium
  * 76 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingered Beef Stir-Fry
 Categories: Main dish, Meats, Stir-fry
      Yield: 2 servings
 
    1/2 lb Boneless beef sirloin steak
           -- cut 1/2-inch thick
      1 ts Vegetable oil
    1/8 ts Salt
    1/8 ts Ground white pepper
    1/2 c  Sliced fresh mushrooms
    1/2 c  Snow peas
    1/2 c  Diagonally sliced celery
    1/4 c  Sliced green onions
    1/4 c  Red pepper strips
      1 ts Minced fresh ginger
      1 ts Cornstarch
      1 tb Soy sauce
      1 c  Hot cooked rice
 
  Cut beef diagonally across grain into 1/8-inch slices.  Heat oil in wok or
  medium skillet over medium-high heat.  Add beef and seasonings and
  stir-fry until beef is browned.  Add vegetables and stir-fry until
  vegetables are tender crisp.  Blend ginger, cornstarch, soy sauce, and 1
  tablespoon water in small bowl; add to beef and cook, stirring, until
  sauce is thickened. Serve over rice.
  
  Microwave Oven Instructions
  ===========================
  Cut beef diagonally across grain into 1/8-inch slices. Combine beef, salt,
  pepper and oil in 1-quart baking dish.  Cover with waxed paper and cook on
  HIGH (maximum power) 1 minute.  Stir and cook an additional 1 to 2 minutes
  on HIGH.  Remove beef and set aside.  Add vegetables and cook on HIGH 2 to
  3 minutes or until vegetables are tender crisp.  Blend ginger, cornstarch,
  soy sauce and 1 teaspoon water in small bowl.  Add beef and cornstarch
  mixture to vegetables.  Cover and cook on HIGH power 1 minute; stir and
  cook 1 minute longer.  Let stand 2 minutes.  Serve over rice.
  
  Each serving provides:
  * 359 calories
  * 29.3 g. protein
  * 11.0 g. fat
  * 33.6 g. carbohydrate
  * 768 mg. sodium
  * 74 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Five-Spice Fried Rice
 Categories: Main dish
      Yield: 2 servings
 
    1/3 lb Boneless beef sirloin
      1 ts Sugar
    1/2 ts Chinese five-spice powder
    1/4 ts Red pepper flakes
      1 ts Oriental roasted sesame oil
      1    Garlic clove; minced
  1 1/2 c  Cooked rice; chilled
      2 tb Chopped dry roasted peanuts
      2 ts Soy sauce
 
  Cut beef in 1/2-inch cubes.  Combine sugar, five-spice powder and pepper
  flakes; coat beef cubes with spice mixture.  Heat oil and garlic in medium
  skillet over medium-high heat.  Brown beef in oil.  Add remaining
  ingredients; stir-fry until thoroughly heated.
  
  Microwave Oven Instructions
  ===========================
  Combine oil and garlic in medium microproof baking dish.  Cook, uncovered
  on HIGH (maximum power) 30 seconds.  Add beef and cook on HIGH 1 to 2
  minutes or until meat loses most of its pink color.  Add remaining
  ingredients; stir and cook on HIGH 1 to 2 minutes, or until thoroughly
  heated.
  
  Each serving provides:
  * 357 calories
  * 22.5 g. protein
  * 14.6 g. fat
  * 33.2 g. carbohydrate
  * 462 mg. sodium
  * 49 mg. cholesterol
  
  Source: Cooking for Two or a Few
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Sloppy Joes
 Categories: Main dish, Poultry
      Yield: 6 servings
 
      1 tb Vegetable oil
      1 lb Ground chicken
      1    Green bell pepper; chopped
      1 md Onion; chopped
     30 oz Canned sloppy joe sauce
      3 c  Cooked rice
      6    Hamburger buns
           -OR- English muffins
           -OR- other bread
 
  Heat oil in large skillet over medium-high heat until hot.  Add chicken;
  cook and stir 4 to 6 minutes or until no longer pink.  Stir in pepper and
  onion; cook 1 to 3 minutes.  Add sloppy joe sauce. Cook over medium heat
  about 8 to 10 minutes; stirring occasionally.  Stir in rice; cook until
  thoroughly heated.  Spoon over hamburger buns.
  
  Each serving provides:
  * 439 calories
  * 24 g. protein
  * 13 g. fat
  * 3 g. saturated fat
  * 56 g. carbohydrate
  * 2 g. dietary fiber
  * 64 mg. cholesterol
  * 900 mg sodium
  
  Source: Rice & Chicken - New Ideas for Old Favorites
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Chicken Stir-Fry
 Categories: Main dish, Stir-fry, Poultry
      Yield: 6 servings
 
    1/2 c  Orange juice
      2 tb Sesame oil; divided
      2 tb Soy sauce
      1 tb Dry sherry
      2 ts Grated fresh ginger
      1 ts Grated orange peel
      1    Garlic clove; minced
  1 1/2 lb Chicken breast
           -- (boneless, skinless)
           -- cut into strips
      3 c  Mixed fresh vegetables
           - such as green bell pepper,
           - red bell pepper, snow peas
           - carrots, green onions,
           - mushrooms, and/or onions
      1 tb Cornstarch
    1/2 c  Unsalted cashew bits
           -OR- cashew halves
      3 c  Hot cooked rice
 
  Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel
  and garlic in large glass bowl. Add chicken, marinate in refrigerator 1
  hour. Drain chicken; reserve marinade.  Heat remaining 1 tablespoon oil in
  large skillet or wok over medium-high heat.  Add chicken; stir-fry 3
  minutes or until chicken is light brown.  Add vegetables; stir-fry 3-5
  minutes or until vegetables are crisp-tender.  Combine cornstarch and
  reserved marinade; add to skillet and stir until thickened.  Stir in
  cashews, cook 1 minute more.  Serve over hot rice.
  
  Each serving provides:
  * 590 calories
  * 48 g. protein
  * 20 g. fat
  * 4 g. saturated fat
  * 53 g. carbohydrate
  * 4 g. dietary fiber
  * 109 mg. cholesterol
  * 822 mg. sodium
  
  Source: Rice & Chicken - New Ideas for Old Favorites
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Italian Asparagus Rice Salad
 Categories: Salads, Main dish, Side dish
      Yield: 6 servings
 
    1/4 c  Parmesan cheese
    1/4 c  Italian-style breadcrumbs
      4    Chicken breast halves
           -- (boneless, skinless)
      1 tb Olive oil
      6 c  Torn spinach leaves
           -- stems removed
      3 c  Cooked rice; cooled
           -- (cooked in chicken broth)
      1 lb Asparagus; blanched
           -- and cut into 1" pieces
      2    Plum tomatoes; sliced
    1/2 c  Sliced red onion
    1/3 c  Walnuts; toasted
      2 tb Chopped fresh basil
    2/3 c  Vinaigrette salad dressing
 
  Combine cheese and breadcrumbs in a medium bowl.  Coat each chicken breast
  with breadcrumb mixture.  Heat olive oil in skillet over medium-high heat
  until hot.  Add chicken; cook and stir about 5 minutes until brown.
  Remove chicken; place in large bowl.  Add spinach, rice, asparagus,
  tomatoes, onion, walnuts, and basil; toss well.  Just before serving pour
  dressing over salad; toss to coat.
  
  Each serving provides:
  * 493 calories
  * 28 g. protein
  * 27 g. fat
  * 4 g. saturated fat
  * 37 g. carbohydrate
  * 4 g. dietary fiber
  * 51 mg. cholesterol
  * 781 mg. sodium
  
  Source: Rice & Chicken - New Ideas for Old Favorites
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chinese Chicken Salad
 Categories: Salads, Main dish, Poultry
      Yield: 4 servings
 
      3 c  Cooked rice; cooled
  1 1/2 c  Cooked chicken breast cubes
           -- (about 1 whole breast)
      1 c  Sliced celery
      8 oz Sliced water chestnuts
           -- drained
    1/2 c  Sliced fresh mushrooms
    1/4 c  Sliced green onion
    1/4 c  Diced red bell pepper
    1/4 c  Sliced black olives
      2 tb Vegetable oil
      2 tb Lemon juice
      1 tb Soy sauce
    1/2 ts Ground ginger
    1/4 ts -To...
    1/2 ts Ground white pepper
           Lettuce leaves
 
  Combine rice, chicken, celery, water chestnuts, mushrooms, onions, red
  pepper and olives in large bowl.  Place oil, lemon juice, soy sauce,
  ginger and white pepper in small jar with tight fitting lid; shake well.
  Pour over rice mixture.  Toss gently.  Serve on lettuce leaves.
  
  Each serving provides:
  * 350 calories
  * 20 g. protein
  * 10 g. fat
  * 0 g. saturated fat
  * 45 g. carbohydrate
  * 2 g. dietary fiber
  * 41 mg. cholesterol
  * 644 mg. sodium
  
  Source: Rice & Chicken - New Ideas for Old Favorites
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crunchy Curried Chicken Salad
 Categories: Salads, Main dish, Poultry
      Yield: 6 servings
 
      3 c  Cooked chicken cubes
      3 c  Cooked rice
     22 oz Canned mandarin oranges
           -- drained
    1/2 md Red onion; sliced
      1    Celery rib; thinly sliced
    3/4 c  Nonfat plain yogurt
    1/4 c  Honey
      2 tb Lemon juice
      1 ts Curry powder
    1/4 ts Salt
    1/3 c  Chopped dry-roasted peanuts
           -- (unsalted)
 
  Combine chicken, rice, oranges, onion and celery in large bowl; cover and
  refrigerate until chilled.  Combine yogurt, honey, lemon juice, curry and
  salt in small bowl; stir until well combined.  Cover and refrigerate until
  chilled.  To serve, pour dressing over salad; toss gently until well
  combined.  Sprinkle with peanuts.
  
  Each serving provides:
  * 376 calories
  * 25 g. protein
  * 9 g. fat
  * 2 g. saturated fat
  * 50 g. carbohydrate
  * 1 g. dietary fiber
  * 57 mg. cholesterol
  * 383 mg. sodium
  
  Source: Rice & Chicken - New Ideas for Old Favorites
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice and Lentil Stew
 Categories: Main dish, Low-fat
      Yield: 4 servings
 
    3/4 c  Uncooked brown rice
    1/2 c  Dry lentils; rinsed
    1/2 c  Chopped onions
    1/2 c  Sliced celery
    1/2 c  Sliced carrots
    1/4 c  Snipped fresh parsley
      1 ts Italian seasoning
      1    Garlic clove; minced
      1    Bay leaf
  2 1/2 c  Chicken broth
 14 1/2 oz Canned peeled whole tomatoes
           -- undrained, chopped
      1 tb Cider vinegar
 
  Combine all ingredients and 2 cups water in Dutch oven or large saucepan;
  bring to a boil.  Reduce heat and simmer, uncovered, stirring
  occasionally, for 55 minutes to 1 hour, or until rice is tender.  Remove
  and discard bay leaf.
  
  Each serving provides:
  * 252 calories
  * 10.5 g. protein
  * 1.4 g. fat
  * 50.7 g. carbohydrate
  * 917 mg. sodium
  * 1 mg. cholesterol
  
  Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Summer Fruit Salad
 Categories: Salads, Fruits, Low-fat
      Yield: 4 servings
 
      2 c  Cooked rice
           - cooled to room temperature
    1/2 c  Quartered strawberries
    1/2 c  Grape halves
    1/2 c  Quartered kiwifruit slices
    1/2 c  Pineapple tidbits
    1/2 c  Banana slices
    1/4 c  Pineapple juice
      2 tb Plain yogurt
      1 tb Honey
           Lettuce leaves
 
  Combine rice and fruits in large bowl.  Blend pineapple juice, yogurt, and
  honey in small bowl; pour over rice mixture.  Toss lightly.  Serve on
  lettuce leaves.
  
  Each serving provides:
  * 161 calories
  * 2.6 g. protein
  * 0.5 g. fat
  * 37.6 g. carbohydrate
  * 8 mg. sodium
  * 1 mg. cholesterol
  
  Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Vegetables and Rice
 Categories: Side dish, Main dish, Low-fat
      Yield: 4 servings
 
      2 ts Sesame oil
      1 ts Vegetable oil
     16 oz Frozen vegetable mixture
           -(broccoli, red sweet
           - pepper, bamboo shoots,
           - and straw mushrooms)
      2 c  Cooked rice
           Reduced-sodium soy sauce
 
  Heat oils in large skillet over medium-high heat. Add vegetables; stir-fry
  several minutes.  Add rice and 1 tablespoon soy sauce; cook and stir until
  rice is heated, gently separating grains.  Serve with additional soy
  sauce, if desired.
  
  Each serving provides:
  * 145 calories
  * 4.4 g. protein
  * 3.3 g. fat
  * 24.8 g. carbohydrate
  * 170 mg. sodium
  * 0 mg. cholesterol
  
  Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Herbed Rice Cake Snacks
 Categories: Snacks
      Yield: 4 servings
 
     24    Unsalted mini rice cakes
    1/4 c  Softened cream cheese
    1/4 c  Reduced-calorie sour cream
      1 ts Dried minced onion
    1/4 ts Dried tarragon leaves
    1/4 ts Dried rosemary leaves
    1/4 ts Dried oregano leaves
    1/4 ts Garlic salt
    1/8 ts Dried dill weed
 
  Place rice cakes on baking sheet.  Blend remaining ingredients; spread
  evenly on rice cakes.  Bake at 350 degrees for 3 to 5 minutes.
  
  Each serving provides:
  * 122 calories
  * 3.3 g. protein
  * 6.4 g. fat
  * 13.2 g. carbohydrate
  * 183 mg. sodium
  * 16 mg. cholesterol
  
  Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Chicken and Rice
 Categories: Main dish, Poultry, Low-fat
      Yield: 4 servings
 
      1 lb Boneless chicken breast
           -- cut into chunks
           Salt
           Ground black pepper
           Paprika
      1 tb Vegetable oil
      1 c  Uncooked rice
    1/2 ts Dried oregano leaves
    1/2 ts Grated lemon peel
  1 3/4 c  Chicken broth
      1    Lemon; juiced

----------------------------------GARNISH----------------------------------
           Snipped fresh parsley
 
  Season chicken with salt, pepper, and paprika.  Brown chicken in oil in
  large non-stick skillet over high heat.  Add remaining ingredients except
  parsley; bring to a boil.  Reduce heat, cover, and simmer 20 to 25
  minutes, or until rice is tender and liquid is absorbed.  Fluff with fork.
  Garnish with parsley.
  
  Each serving provides:
  * 339 calories
  * 28.7 g. protein
  * 6.4 g. fat
  * 38.5 g. carbohydrate
  * 567 mg. sodium
  * 70 mg. cholesterol
  
  Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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