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's fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Kalamazoo, Michigan
This is one of my favorite low-fat dishes—it's delicious! Rosemary, garlic, almonds and sunflower kernels flavor the broccoli and rice. Sometimes I add cooked cubed chicken for a complete meal.
—Mari Condit of Brooklyn Center, Minnesota
“Rice doesn’t have to be a boring side dish,” declares Aurora, Colorado’s Janice Mitchell. “Beef consomme and a dash of hot sauce really warm up this recipe for a moist, savory pilaf. It goes well with pork, beef or chicken.”
"Over the years, I’ve made this chilled salad countless times," says Darlene Gibbon of Milnor, North Dakota. "Using leftover rice really cuts down kitchen work and helps clean out the refrigerator, too."
"After searching through cookbooks without finding a brown rice recipe I liked, I decided to create my own," relates Orien Major of Hinton, Alberta. Pretty red, yellow and green peppers peek through this versatile side dish.
Here are three savory items from one recipe. It's my typical Friday dinner when a quick delicious meal is the order of the day. The herbed rice perfectly complements the colorful veggie stir-fry and tender fish fillets. -Mary Ann Palestino of Brooklyn of New York
In a nonstick skillet, saute onion in oil until tender. Add ginger and garlic; saute 1 minute longer. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.