More American Heart Association Recipes

Try this rice recipe from the American Heart Association

Oriental Rice

11/2 C water
1 C chicken stock or broth, fat skimmed from top
11/3 C long grain white rice, uncooked
2 tsp vegetable oil
2 Tbsp onion, finely chopped
1 C celery, finely chopped
2 Tbsp green pepper, finely chopped
1/2 C pecans, chopped
1/4 tsp ground sage
1/2 C water chestnuts, sliced
1/4 tsp nutmeg to taste
black pepper

1. Bring water and stock to boil inmedium-size saucepan.
2. Add rice and stir. Cover and simmerfor 20 minutes.
3. Remove pan from heat. Let stand,covered, for 5 minutes or until allliquid is absorbed. Reserve.
4. Heat oil in large nonstick skillet.
5. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

Parmesan Rice and Pasta Pilaf

2 Tbsp olive oil
1/2 C vermicelli, finely broken, uncooked
2 Tbsp onion, diced
1 C long grain white rice, uncooked
1 1/4 C chicken stock, hot
1 1/4 C water, hot
1/4 tsp ground white pepper
1 bay leaf
2 Tbsp Parmesan cheese, grated

1. In large skillet, heat oil. Sauté vermicelli and onion until golden brown (about 2–4 minutes) over medium-high heat. Drain off oil.
2. Add rice, stock, water, pepper, and bay leaf. Cover and simmerfor 15–20 minutes. Fluff with fork. Cover and let stand for5–20 minutes. Remove bay leaf.
3. Sprinkle with cheese, and serve immediately.

Sunshine Rice

11/2 Tbsp vegetable oil
11/4 C celery, finely chopped, with leaves
11/2 C onion, finely chopped
1 C water
1/2 C orange juice
2 Tbsp lemon juice
dash hot sauce
1 C long grain white rice, uncooked
1/4 C slivered almonds

1. Heat oil in medium saucepan.Add celery and onions, and sautéuntil tender (about 10 minutes).
2. Add water, juices, and hot sauce.Bring to boil. Stir in rice and bringback to boil. Let stand covered untilrice is tender and liquid is absorbed.
3. Stir in almonds. Serve immediately.

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