• 4 cups cooked, white long grain rice
• 1/4 cup cotton seed oil
• 1 tsp salt
•  1/4 cup Black olive slices
• 1/2 cup green onion
• 1 cup toasted pecans
• 3/4 cup rice wine vinegar
• 3 Tbs sugar
• 1 tsp pepper
• 1/4 cup pimento
• 1 cup whole kernel corn

Mix rice wine vinegar with sugar and oil. Pour over rice and other ingredients. Toss well. Adjust seasonings to taste.

• 3 cups of rice
• 1 1/2 Tbs powder cinnamon
• 1 1/2 cups of evaporated milk (carnation)
• 12 cups of water
• Sugar

Wash and soak the rice in the water. Blend the rice in the same soaking water, keep blending and add sugar and milk. Strain and serve with crushed ice and cinnamon powder. (Serves 12)

• 2 Tablespoons olive oil
• 1 Cup uncooked brown rice
• 2-1/4 Cups boiling beef broth
• 1/2 Teaspoon ground black pepper

• 1 Large onion, chopped
• 2 Cloves garlic, minced
• 1/2 Cup chopped fresh parsley
• 1/4 Cup shredded Parmesan

Preheat oven to 350F. Heat oil in medium skillet over medium heat; stir in onion, rice and garlic. Cook, stirring occasionally, until onion is tender, about 7 minutes. Spoon into 2-1/2 quart casserole. Stir in broth, parsley and pepper. Cover and bake until liquid is absorbed, 50-55 minutes. Fluff with fork. Sprinkle with cheese. Makes 6 servings.

Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more.

• 3 Tablespoons olive oil
• 3 Carrots, peeled and thinly sliced
• 4 Green onions, sliced
• 2 Large apples, unpeeled, cored and diced
• 3 Cups cooked brown rice
• 1/2 Cup craisins or raisins
• 12-ounce package slivered almonds, toasted Salt and pepper

Heat oil in large skillet over medium heat; add carrots and cook 5 minutes. Add onions and apples; cook 5 minutes. Stir in rice, craisins and almonds. Add salt and pepper to taste. Cook, stirring frequently, until rice is heated through. Makes 6 servings.

• 1/2 lb bacon
• 1 lbground chicken livers
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/4 cup parsley, minced

• 1/2 lb ground pork
• 1 large onion, finely diced
• 2 ribs celery, finely diced
• 2 cups chicken broth
• 1/2 tsp ground thyme
• 1/2 tsp salt
• 5 cupscooked rice, at room temperature
• 4 green onions, including tops, minced

In a heavy Dutch oven, saute bacon, pork and livers until very brown. Let the meat stick to the skillet a bit before stirring. Add onion, bell pepper, celery and garlic and cook until they are wilted.

Add chicken broth, bay leaf, thyme, cayenne pepper, salt and pepper. Simmer for 30 minutes. Remove bay leaf. Add rice and toss the mixture until rice is hot. Stir in green onions and parsley. Adjust seasonings. (Serves 8 to 10)

This rice pudding is tasty and a very easy to make for breakfast or dessert. It is also gluten-free.

• 3 Cups cooked white rice
• 3 Cups whole milk*
• 1/2 Cup sugar
• 2 Cinnamon sticks
• 1 Teaspoon vanilla
• 4 Tablespoons butter
• Ground cinnamon (optional)

In large saucepan combine rice, milk, sugar, butter and cinnamon sticks. Cook, over medium heat until thick and creamy, about 20 to 25 minutes, stirring frequently. Remove from heat; discard cinnamon sticks; stir in vanilla. Sprinkle top with ground cinnamon, if desired. Serve warm or cold. Makes 6 servings. *low-fat milk may be used.