Norwegian Rice Pudding

ingredients:
1/2 c water
2 envelopes unflavored gelatin
1/2 c sugar
1/2 tsp salt
2 c. milk (whole best, skim fine)
1.5 c cooked white rice
2 tsp vanilla extract
1/4 c chopped almonds (I used sliced and chopped them myself by beating on the bag)
1 c chilled whipping cream

1. in a saucepan heat water, gelatin, sugar and salt. stir constantly until gelatin is dissolved, about 1 minute.
2. stir in milk, rice, vanilla, and almonds
3. place the saucepan in a bowl of ice water, stirring occasionally, for about 15 min. (mixture should form a slight lump when dropped from a spoon? not sure what that means!)
4. beat whipping cream until stiff and fold into rice mixture.
5. pour into an ungreased mold (I only had pyrex) cover and chill until set about 3 hours.
6. turn out and serve cold with raspberry sauce (I used strawberry syrup)

chicken and wild rice casserole

from supper with southern living
casserole

butternut squash risotto

I'm hoping to grow more butternut squash this year, this sounds like a yummy way to cook it!
risotto

stuffed bell peppers

from not my mamas meals
bell peppers

garlic cilantro lime rice

from pioneer woman
rice

mexican rice casserole

from pioneer woman
rice

chicken with olives and carrots

from real simple
chicken

lamb kebabs with cucumber-feta relish

from real simple
I wonder if I can make this with beef or chicken? I read that this relish would go well with beef too

bibimbop with bulgogi

a conglomeration of 4 different cooking light recipes
hang on tight!

for the meat (bulgogi)
1 pound tip sirloin steak, trimmed (I got thin sliced)
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon rice vineagar
1 teaspoon minced peeled fresh ginger
1 teaspoon sesame oil
3+ cloves garlic minced

3 cups hot cooked rice
1 tablespoon sesame oil
4 eggs
butter for pan frying eggs
hot asian sauce (optional)

for vegetables:
1/3 cup water
1/4 cup apple cider vinegar
2 teaspoons sugar divided
1 teaspoon minced garlic divided
1 teaspoon minced peeled fresh ginger divided
1 cup julienne cut cucumber peeled and seeded
1/2 teaspoon sesame seeds
12 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 cup fresh bean sprouts (or 1/2 can bean sprouts drained)
2 10 ounce packages fresh spinach
1/4 cups finely chopped green onions


1. wrap beef in plastic wrap, freeze 1 hour or until firm. remove plastic wrap, cut beef diagonally across grain into 1/16 inch slices. Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip top plastic bag. seal and marinate in fridge 1 hour turning bag occasionally.
2. Combine 1/3 cup water, vinegar, 1 teaspoon sugar, 1/2 teaspoon garlic, 1/2 teaspoon ginger, and crushed red pepper in a small saucepan. Bring to a boil. Add carrot, and remove from heat, let stand 30 minutes. Drain.
3. combine cucumber and next 5 ingredients (cuke through 1 garlic clove). set aside.
4. Heat a large skillet over high heat for 4 minutes. Add 1 tablespoon sesame oil. swirl to coat. add rice to pan in a single layer. cook for 1 minute (do not stir) remove from heat and let stand 20 minutes.
5. combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk.
6. heat a large nonstick skillet over medium high heat. add 1 teaspoon oil, swirl to coat. add 1 1/2 teaspoon soy sauce mixture and bean sprouts to pan. saute 1 minute. remove sprouts from pan. keep warm.
7. add 1 teaspoon oil to pan, swirl to coat. add 1 teaspoon garlic and remaining soy sauce mixture. add spinach and onions to pan, saute 1-2 minutes or until spinach wilts. (I had to add half, cook it down, then add the rest for it all to fit in the pan). remove spinach from pan, keep warm.
8.Heat a small nonstick skillet and add beef mixture, stir fry 3 minutes or until done. remove from pan. cover and keep warm.
9. melt butter in pan. break 1 egg into hot skillet. cook eeg 1 minute, carefully turn over. sprinkle with dash of salt. cook and additional minute or until desired degree of doneness. remove from pan. cover and keep warm. repeat procedure with remaining eggs and salt.
10. spoon 3/4 cup rice into each of 4 bowls. arrange 1/4 cup each of beef, carrot, cucumber mixture, bean sprouts and spinach over each serving. top each serving with 1 egg and 1 teaspoon hot sauce if desired.

all of these steps took about 1 1/2 hours to complete...but they were worth it!
I served with mondu (potstickers) and edamame.

spanish style rice and beans

from rachael rays 30 minute meals
rice and beans
I think rachael ray is cute and all, I used to love to watch her shows, but once I got one of her cookbooks, I got a bit disillusioned....her recipes use like a GAZILLION ingredients, some of which are a little challenging (or expensive) to find, and she uses a TON of bowls/pans/utensils....so her 30 minutes DEFINITELY does NOT include shopping time OR clean up....regardless...I am looking for more ways to make inexpensive tasty meals, surely I can use this recipe as a base to make a slightly easier version

sausage and spinach risotto

from cooking light
risotto

avgolemono

from cooking light
soup

mexican rice and pinto bean salad

from cheapskate cook
rice and bean salad

cuban beans and rice

from cheapskate cook
cuban beans and rice

Better beans and rice

from cheapskate cook
better beans and rice

beans, rice and some spice

cheap easy meal!
from cheapskate cook
rice and beans, beans and rice

cilantro rice with chicken

from cooking light
one dish meal

herbed rice

from food.com
rice

chicken pineapple stirfry

tweaked from a Mr. Food Cookbook
2 servings
INGREDIENTS
1 large onion cut into wedges
1 large red bell pepper cut into 1 inch chunks
2/3 pound boneless skinless chicken breasts cut into 1 inch chunks
1 teaspoon garlic salt
1/4 teaspoon ground ginger
1 8 ounce can pineapple chunks, drained (or fresh pineapple)
2 servings steamed rice

Coat large skillet with non stick cooking spray and heat over high heat. Add the onion and red pepper. Cook for 3-4 minutes or until browned stirring occasionally. Season the chicken with the garlic salt and ginger. Add to the skillet and cook for 3-4 minutes or until the chicken is browned, stirring occasionally. Add the pinaeapple chunks and mix well. Cook for 2-3 minutes or until heated through and the chicken is no longer pink inside. Serve immediately.

Speedy Sweet and Sour Chicken

INGREDIENTS:
1 1/2 cups cooked rice and water needed for cooking
1 package stir fry vegetables
1 jar sweet and sour sauce
1 package breaded cooked chicken nuggets
1 can of pineapple tidbits

1. Cooke rice as directed on package.
2. Meanwhile, cook chicken as directed on package until thoroughly heated.
3. In 10 inch skillet, cook stir fry vegetables according to directions. Stir in cooked chicken, sweet and sour sauce, and pineapple. Cook until heated through.
4. Serve over rice.