Brown Rice and Broccoli Casserole

1 1/2  brown rice
4 cwater
1 head boccoli cut into florets and stem chopped too
1 can cream mushsoup
1 can cream of chix soup
1/2 c. water
1/2 onion chopped
1 tsp garlic
1 1/4 c water (or one can)
8 oz of shredded cheese, colby jack and cheddar mixed.

Cook brown rice in 4 c water until tender and beginning to split. Saute chopped broccoli and onion in 1tbsp butter and 1/2 c of water until bright green and softened/crisp. add the soups and 1 1/4 c water to a large bowl with the shredded cheeses. Stir to combine. Add the brown rice and the broccoli and onion mix and stir thoroughly. pour into a greased 9x13 dish and back for 30-35 minutes on 350. serves our family with no leftovers, or 7.

Fried Rice

4 c. leftover rice well chilled and dried some
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten

In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.

Brown Rice Porridge

1 c brown rice cooked to package directions
1 c milk
1/3 c brown sugar
1/2 tsp vanilla
2 tbsp butter or margarine

After rice is cooked (leftover brown rice works great too) heat the milk, sugar vanilla and butter/marg in a med sauce pan of med heat until it is mixed well. Add rice. Be careful not to over heat the milk or it will spoil. Heat until it becomes thick and creamy. Serve warm.

My kids loved this, could be a great breakfast or a dessert, which is what I served it as this afternoon. They seriously gobbled it up!

When New Recipes Are A Hit

Whenever I made something new I always wonder "Will this be good?" "Will they all (and I mean all) like it?" and it warms a momma's heart when it makes a HIT!

I made Sweet and Sour Chicken this week as a trial recipe, it needs some tweaking, but the kids all loved it!

Fiesta Rice With Queso

about 4 c. prepared rice
1 lb ground beef or sausage
1 can seasoned pinto beans (dont drain)
1 can 10 oz mild diced tomatoes and chilis (don't drain)
8 oz american cheese product with mild jalapenos

In a med skillet brown beef or sausage. Drain fat. Then fold in beans, tomatoes, and cheese. Simmer 10 minutes. Fold in rice and heat through. Can add cilantro for garnish if you want.

Peanut Chicken Wraps

Chicken cooked, sliced thin or shredded
rice
flour tortillas (I make homemade, they are so much better!)
Shredded cabbage
cilantro, chopped
green onions chopped
Peanut sauce

You just pile them on and enjoy! Our family was visiting some friends from seminary when they served this meal (well she did) and I loved how easy and fresh it was. I started making my own tortillas and it made this all the better. You really cannot mess this one up! We don't give the kids this with the peanut sauce, unless they like spicy, we use terriaki for them!

Fiesta Salad

1 1/2 c. cooked rice
1 1/2 c cooked chicken chopped
1/2 c chopped celery
1/4 c chopped green onion
1/2 tbsp lemon juice
1/8 c chopped onion
1 tbsp chili powder
1 tsp seasoned salt (I use MUCH less)
1 tsp garlic salt (Never use this much!)
1/4 tsp cumin
1/4 tsp oregano
1/2 c sour cream

combine the last 6 ingredients in a large mixing bowl. Stir until well incorporated. Add the other chopped chicken, rice and veggies and lemon juice and mix well. Serve with corn chips if you desire, or can serve as a salad, or rolled up in a tortilla.