Kimmy's Mushroom and Veggie Rice

4 c water
1 c wild rice (can be purchased at Kitchen Kneads on Redwood Road)
1 tsp butter
1 1/2 tsp salt
1/2 c brown rice
8 strips bacon
2 c fresh sliced mushrooms
1 med onion, chopped
1 med green pepper, chopped
1 med red pepper, chopped
1 celery rib, sliced
1 14 oz can beef broth
2 T corn starch
1/2 c slivered almonds

In a large sauce pan bring water, wild rice, butter and 1/2 tsp salt to boil. Reduce heat, cover and simmer for 40 minutes. Then add brown rice and cover and simmer for another 25-30 minutes until tender. Cook bacon in a large frying pan until crisp. Remove from heat and crumble. Saute onion and peppers and celery in bacon grease until tender. Add broth and remaining salt to veggies and bring to a boil. Combine corn starch with 1/4 c cold water until smooth and add to mushroom mixture. Cook until thickened. Remove from heat and add bacon and almonds. Add rice until combined. Pour into a greased 9x13 casserole dish, cover with foil and bake at 350 for 25 minutes. Uncover and bake another 5 minutes.

Spanish Rice

2 tablespoons olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
2 14 oz cans chicken broth (or vegetable stock if vegetarian)
1 14 oz can diced tomatoes
Pinch of oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 - 1/2 tsp chili powder
OPTIONAL: small can tomato sauce and 1/2 can drained corn kernels.

Pour all ingredients into your rice cooker and press start.

OR:

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomatoes, oregano, salt, pepper and chili powder. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes. Turn off heat and let sit for 5 minutes.

Rice Pilaf

2 3/4 c water
1/4 c butter
4 tsp instant chicken bouillon granules
1/4 tsp salt
pinch of pepper
1/4 tsp minced fresh garlic
1 1/4 c uncooked rice (not minute rice)
1/2 c finely chopped carrots
1/4 c chopped fresh or dried parsley
2 Tbls sliced green onion

In a rice cooker, add all of your ingredients and set rice cooker to cook white rice.

Optional cooking method:

In a saucepan, bring water, butter, chicken buillon, salt, pepper and garlic to a full boil. Add rice and simmer until rice is tender. Stir in remaining ingredients.