Fried Rice

 Ingredients:

3 Tbs. sesame oil
3 cups cooked rice, chilled
1 c. diced ham, or smoked turkey
4-6 scallions, white part only, minced
3 eggs
1 Tbs. sugar
soy sauce
pepper
peas (optional)

In a large skillet or wok, heat oil on med/high.  Add rice and stir fry until rice is slightly scorched.  Add ham, peas, and scallions.  Toss for 1-2 minutes.  Push all contents to one side of the skillet.  In a bowl, beat eggs with a fork.  Add eggs to cleared side of skillet.  Scramble until no longer runny.  Combine with rice mixture.  Pour soy sauce evenly along entire skillet of rice just enough to make the top layer turn brown.  Stir, add sugar and pepper to taste.  Toss 1-2 more minutes.

Company Rice

Saute 1/2 chopped onion in 1/4 c. butter until translucent. Add 1 c. rice and stir until well coated, pour into rice cooker. Cover with 2 c. chicken broth.

Hawaiian Haystacks

This is a great one for entertaining because it makes a lot, is not expensive, and picky eaters can put what they like on it.

Start with a big scoop of rice, then top with your favorite sauce. We like a chicken gravy (cream of chicken, sour cream, and diced chicken, dilluted with a little milk), but my mom and dad always like a sweet and sour sauce on theirs. When cooking for a crowd, I usually have both so there is an option.

Topping ideas:

• Diced meat (chicken, ham)
• grated cheese
• chow mein noodles
• shelled sunflower seeds
• hard boiled egg slices
• pineapple tidbits
• green onion
• corn
• peas
• sliced almonds
• tomato
• green pepper
• water chestnuts

This a great "food storage" meal, because I always have rice in the pantry, and at least several of the above ingredients. It's also a good way to use up leftovers.

Cheesy Rice and Corn Casserole

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg, lightly beaten
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

PREHEAT oven to 375°F. Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.

POUR mixture into greased 1-1/2-qt. baking dish. Sprinkle with remaining 1/4 cup shredded cheese.

BAKE 20 to 25 min. or until cheese on top is melted and lightly brown.

Spinach Casserole

Spinach Casserole (from Heather)

At least 1 cup cooked rice (more is fine)

1 10 oz pkg. spinach (thaw by peeling paper off and microwaving 4 minutes)

1/2 cup (or more) grated cheddar cheese

1/2 tsp salt

2 egg whites

graham cracker crust - crushed graham crackers with melted butter; adding a little cinnamon and sugar makes it REALLY good.

With graham cracker crust pressed to the bottom of a small round cake pan, mix all other ingredients together and put on top of crust - Bake at 350 for 35 mintues.I always double the recipe and cook it in a 9" x 13" dish.

Risotto with Parmesan

Risotto with Parmesan (found it here)

1/4 cup olive oil
2 shallots, peeled and minced
1-1/4 cup arborio rice
1/4 cup dry white wine
3-3/4 cups low-sodium chicken broth
1 tsp. salt
1/2 or 2/3 cup freshly grated Parmesan cheese

Heat the oil in a small saute pan over medium heat, and saute the shallots until they have softened. Scrape them into the insert (or bowl) of the slow cooker. If your microwave oven is large enough to hold the slow-cooker insert, place the oil and shallots in the insert, cover with the lid or a flat plate, place in the microwave and cook on high for four to five minutes.Return the insert to the slow cooker and toss in the rice to coat it with oil. Stir in wine, broth and salt. Cover and cook on high for about two hours or until all liquid is absorbed. Just before serving, stir in the cheese. Makes four generous servings.Variations: Add a teaspoon of the dried herb of your choice, along with the rice.Yield: 4 generous servings