200181 oven baked rice pilaf mushrooms Recipes

olive oil, leek, white and green parts thinly sliced (about 1 cup), sliced mushrooms (about 3 1/2 cups), garlic cloves, minced (about 2 tsp), chopped fresh thyme, wild rice, madeira wine, low sodium soy sauce, low sodium vegetable broth, frozen peas, pine nuts

rice, sliced mushrooms, condensed beef consomme, sliced green onions, ground oregano, water, margarine

rice, uncooked, mushrooms, butter, onion, chopped parsley, dry white wine (optional), concentrated tomato puree, chicken stock, grated cheese

pine nuts, olive oil, red onion, cut into thin wedges, turmeric, boneless skinless chicken thighs, grain rice, sultanas, chicken stock, handful coriander leaves, to serve

rice pilaf, butter, softened, pineapple chunks, raisins, prepared italian salad dressing, toasted coconut , optional

water, shredded carrot, chopped celery, uncooked long grain rice, parsley, margarine, melted, chicken bouillon granule

water, shredded carrot, chopped celery, uncooked long grain rice, minced fresh parsley, chopped onion, butter, melted, chicken bouillon granules

boiling water, grain white rice, butter or 1 tsp margarine, salt

grain rice, butter, mushroom, sliced, chopped onion, chopped celery, water, beef bouillon cube, salt, thyme leaves

cooked chicken , pieces-legs and thighs, chicken broth, rice-a-roni , rice pilaf, mushroom pieces, cream of mushroom soup, water, milk, onion powder, pepper, lawrys season salt, celery tops

rice pilaf, golden raisins, chopped roasted cashews, ground cumin

baked rice dressing, ground lean pork, rice, onion soup, cream of mushroom soup, chopped green onions, chopped celery, minced parsley, chopped onions, chopped bell pepper, in a 21/2 quart casserole , mix ground meat with rice. add soups, vegetables, and creole seasoning. cover with tight-fitting, lid in serving to retain moisture., bake at 325 degrees for 1 1/2 hours.

plain rice pilaf, olive oil, onions, chopped, fresh dill, roughly chopped, pepper

olive oil, onion finely chopped, grain white rice, chicken or vegetable stock.

barley, barley is a favorite with ancient civilizations, it is mentioned in the bible 32 times, in john 6:9-11 the young boy gives the lord five barley loaves and two small fish, barley is a sweet , nutty flavored grain and lacks gluten which must be added for baking, baking in bread , 1 part barley to five parts wheat flour), barley puts new flavor appeal in soups , casseroles, pilaf, and puddings, be subsituted for rice and millet in recipes, high in minerals and protein, personal note : my mother used barley in much of her southern cooking, especially in soups, she used pearl barley, barley-rice pilaf, oil, onion, finely chopped, chopped celery, barley, uncooked (not quick ), raw brown rice, boiling water or chicken broth, chopped dried apricots, chopped almonds, raisins, cinnamon

chicken breasts, boneless, skinless (medium sized), rice pilaf mix (knorr rice sides rice pilaf), olive oil, dried garlic, minced (i use tastefully simple garlic garlic seasoning), dried onion, minced (i use tastefully simple onion onion seasoning), chicken broth (or water), sharp cheddar cheese, shredded