A colorful stir-fry shared by Gloria Warczak comes together in no time with leftover long grain rice. "This is one of our family favorites,” Gloria relates from Cedarburg, Wisconsin. "It's quick and easy and takes just minutes to prepare."
I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. —Stephanie Campbell, Elk Grove, California
Once a week, I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Kalamazoo, Michigan
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. "My husband and two adult children love this delicious side dish," comments Joyce Bodle, Enumclaw, Washington. "It's convenient, too, because you can make it a day ahead."
I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I’ve altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.—Amanda Cable, Boxford, Massachusetts
Kathy Rairigh dresses up fresh mushrooms with mild seasonings that let their flavor shine through. "I've prepared this side dish often-mushroom lovers always come back for more," reports the Milford, Indiana cook.