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Pasta

Smoked Chicken Spaghetti  
Home Made Pasta V
Baked Ziti Casserole V
Spinach Ravioli with Smoked Chicken  
Turkey & Swiss Chard Pasta Sauce  
Spaghetti with Sausage Q
Baked Ziti Q
Spinach Cheese Pasta V,E
Slom Gooey E
Grandma Helgren's Slom Gooey E
Swedish American Spaghetti E
Vegetable Lasagna V
Penne with Prosciutto  
Salmon Casserole  
Tuna Casserole  
Macaroni & Goat Cheese V
Puttanesca My Way  
Vegetable Bechamel Lasagna V
Baked Manicotti V
Baked Canneloni  

Rice

Rice on the Side Q
Spanish Rice  
Green Chile Rice E
Easy Risotto V,E
Traditional Risotto V
Traditional Spanish Paella  

Other Grains

Barley Veggie Loaf V
Cheese Polenta V
Creamy Polenta V,E
Lemon Basil Couscous V,O


Rice on the Side

Contributed by: Melinda

Follow package cooking directions for proportions. Typically white basmati rice requires 1 1/2 cups liquid to 1 cup rice, while brown basmati requires 2 cups liquid to 1 cup rice.

White or Brown Basmati Rice
Chicken or Beef broth (chicken for chicken, fish or pork dishes; beef for beef, lamb or game dishes)
1 pinch Spanish Saffron
1 tsp Sweet Paprika
1/2 tsp each garlic and onion powder or granules
Salt & Fresh black pepper to taste
  • Combine broth, saffron, paprika, garlic and onion powder in a saucepan and bring to a boil over med-high heat.
  • Stir and add rice. Return to the boil, reduce heat to low and cover.
  • Cook according to package directions, turning off heat about 5-10 minutes before end of cooking period. Leave pan on burner and allow to 'rest' and continue to absorb the liquid slowly.
  • Serve as a side dish.

    Serves 4-6. This is sooo much better than plain rice!

    Questions about this recipe?

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