- Dish type
- Side dish
This side dish is packed full of flavour and texture. It's made by simmering rice, orzo, mushrooms, onion hazelnuts and herbs together.
187 people made this
- 50g butter
- 90g uncooked long-grain rice
- 50g uncooked orzo pasta
- 35g sliced fresh mushrooms
- 75g chopped onion
- 4 tablespoons finely chopped celery
- 500ml chicken stock
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 60g chopped toasted hazelnuts
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Place a large frying pan over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion and celery. Stir constantly until rice is lightly browned.
- Mix in chicken stock, parsley, marjoram, pepper and hazelnuts. Bring to the boil, then reduce heat to low, cover frying pan and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.
Reviews & ratingsAverage global rating:(196)
Reviews in English (143)
Yes, Stephanie, this WAS delicious! Hubby and I both enjoyed this so much. It's clear that toasting the nuts, the orzo and the rice made all the difference in the world. This took a blend of simple ingredients over the top! Pretty and brown,with a wonderful depth of flavor. Just the right amount of seasoning too, that was neither bland nor overpowering. Thanks for sharing your recipe!-05 Jan 2008
This recipe is excellent! The first time I made it was for a dinner party for 40 people and it turned out perfectly. Everyone raved about it. I added tarragon and used almonds instead of hazelnuts. It has become mine and my family's new favorite side dish!-27 Dec 2005
Haute Cuisine: Vegetarian Hazelnut-Mushroom Pilaf
I used to be intimidated to make fancy-sounding or ethnic dishes from scratch. After all, what do I know about that? I've never been to cooking school or had any formal training.
When I got my VitaClay I realized how easy it is to make amazingly flavorful and seemingly complicated dishes, and that just an addition of a spice or different vegetable can result in an entirely new dish.
I have had a lifelong obsession with mushrooms--I'll eat them with anything, anywhere, in any shape or form. I also love hazelnuts, and I don't like spending too much valuable time cooking in the kitchen every day. (I enjoy cooking, but let's be honest: there are only so many hours). So one-pot meals in VitaClay have become my new best friend. I don't have to have a degree in cooking and I don't need to hire a personal chef to have delicious, healthy whole-food meals cooked from scratch every day!
This long-grain rice and orzo is simmered in nutrient-dense homemade broth with hazelnuts and mushrooms and seasoned with parsley and marjoram. We created this to incorporate two of our favorites: hazelnuts and mushrooms. It combines rice, orzo pasta, and lots of other goodies - very delicious! Do I deserve a Michelin Star or what?!
Weight Watchers Mushroom Rice Pilaf
Weight Watchers Mushroom Rice Pilaf with Hazelnut, butter, long-grain rice, orzo pasta, onion, celery, chicken broth, parsley, and marjoram.
A delicious side dish recipe with 256 calories.
8 WW Freestyle Points and 9 Smart Points
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The Perennial Kitchen
In The Perennial Kitchen, James Beard Award–winning author Beth Dooley provides the context of food’s origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, this book expands the definition of “local food” to embrace regenerative agriculture, the method of growing small and large crops with ecological services.
Beth's natural ability for warm and descriptive food prose is such a joy to read and experience, and it shines in The Perennial Kitchen.
Sean Sherman, author of James Beard Award–winning The Sioux Chef’s Indigenous Kitchen
Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award–winning author Beth Dooley provides the context of food’s origins, along with delicious recipes, nutrition information, and tips for smart sourcing.
More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of “local food” to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy—and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates.
Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season’s bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature’s “fast foods,” the quick-cooking egg and ever-reliable chicken how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza® and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota’s student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today’s food labels and trends.
Beth Dooley looks back into ingredients’ healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.
$27.95 ISBN 978-1-5179-0949-9
216 pages, 48 color plates, 7 x 9, May 2021
Beth Dooley is author or coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota’s Bounty, The Birchwood Cafe Cookbook, Savory Sweet: Simple Preserves from a Northern Kitchen, Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup, and The Sioux Chef’s Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter’s Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis.
Mette Nielsen’s photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty, and was a coauthor of Savory Sweet and Sweet Nature.
Beth's natural ability for warm and descriptive food prose is such a joy to read and experience, and it shines in The Perennial Kitchen.
Sean Sherman, author of James Beard Award–winning The Sioux Chef’s Indigenous Kitchen
Beth Dooley’s The Perennial Kitchen is not only a cookbook but also a guide for how to transform our food and agriculture systems. The regenerative agriculture practices described here are good for the planet—and delicious!
Danielle Nierenberg, president, Food Tank, and 2020 recipient of the Julia Child Award
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This simple 4-ingredient Coconut Rice recipe is made in a rice cooker for a super quick and perfect side dish to jerk chicken or to serve with shrimp.
Shrimp Pico Rice Skillet
A twist on a Texas favorite, made with succulent shrimp, spicy jalapeños and rice, this Shrimp Pico Rice Skillet is a homage to my South Texas roots.
This classic Mexican albondigas soup is made with ground chicken and cooked white rice simmered in broth with vegetables and tomato sauce.
Chorizo and Manchego Risotto
This flavorful Chorizo and Manchego Risotto has got the luscious creaminess and ease of Italian risotto with the bold Spanish flavors of chorizo, saffron, and aged Manchego cheese.
Spicy Lemon Garlic Skillet Rice with Shrimp and Chicken
Flavor seekers rejoice with this dish of Spicy Lemon Garlic Skillet Rice combined with marinated chicken, shrimp and vegetables!
Horchata Ice Cream
Use this homemade horchata ice cream recipe to take a classic ingredient like rice and use it in delicious and creative ways your friends and family will love!
This Cuban black beans and rice dish is made with savory hints of pork and spices. Arroz Congri is an easy rice and beans recipe and traditional Cuban rice dish that makes a great weeknight meal for any family.
Savory Rice Muffins
Bake these savory Rice Muffins in advance and keep them handy for busy days. Ready in just 15 minutes, they’re loved by kids and adults alike.
Key West Pork Chops and Rice
This mouth-watering recipe for Key West Pork Chops and savory rice is a feast of flavors for the whole family to enjoy again and again.
Creamy Arroz Verde
A creamy rice dish made with fresh tomatillos, cilantro, lime juice and plenty of shredded cheese, baked until bubbly is a household favorite.
Rice Crust Pizza
Gluten Free pizza is possible and delicious with this Rice Crust Pizza made with Carolina® White Rice, Alfredo sauce, mozzarella, bacon, and parmesan.
Arroz con Habichuelas Guisadas
Have Puerto Rican for dinner tonight with this delicious Arroz Habichuelas Guisadas rice and beans dish made with Carolina® Jasmine Rice, veggies, beans, bacon, and flavorful seasonings
Enjoy a sweet and fragrant drink with any of your favorite meals with this Mexican-style Horchata made with Carolina® White Rice, cinnamon, vanilla, and sugar.
Try a spin on a breakfast classic with these quick, easy, and tasty Rice Pancakes made with Carolina® White or Brown Rice, applesauce, and flour.
Banana Horchata Smoothie
Treat your family to a cool, sweet treat on a hot summer day or as a tasty after-dinner dessert with this quick and easy Banana Horchata Smoothie made with Carolina® White Rice.
Green Mole with Roasted Grouper
Savor this homemade green mole blended together with a rich combination of spices, herbs and vegetables served with white rice and flaky roasted grouper.
Rice and Peas Puree
Brighten up your family meals and try making your own rice and pea puree at home, which is tasty and easily digestible for all ages.
Rice and Carrots Puree
Prepare your own homemade rice puree made with quality Carolina® White Rice blended together with nutritious carrots for all ages.
Rice and Fruit Puree
Sweeten up your plain rice puree by adding in a bit of fresh or frozen fruit such as apple or pear, perfect for even the littlest family member.
Brown Rice Puree
Enjoy the benefits of making your own homemade rice puree with whole grain organic brown rice and apple juice to feed all of your family members.
Canned Tuna and Rice Salad
This versatile Rice and Tuna Salad with zesty flavors and creamy dressing can be served as a refreshing summer main or side dish.
Try your hand at making a homemade rice puree for your family with pantry ingredients like Carolina® Rice and filtered water.
Canned Tuna Rice Puff
Try a fluffy and delicious spin on a classic oven-baked casserole with this Canned Tuna Rice Puff dish made with Carolina® Jasmine Rice and pantry staples.
Enchiladas with Salsa Verde
Made with store-bought salsa verde and sour cream, these irresistible saucy chicken enchiladas are served over a hearty rice base.
Rice with Tomato and Canned Tuna
Quick and easy, this rice and tuna dish is tossed in a simple tomato sauce accented with a little cayenne for a spicy kick.
Traditional Mexican Rice
With both tomato paste and optional fresh tomatoes, this classic recipe for Mexican Rice is rich in tomato flavor. Try it today with Carolina® Jasmine Rice.
Ropa Vieja with Rice
Try your hand at a traditional Cuban-style Ropa Vieja with Rice dish made with flank steak, bell peppers, and a tangy tomato-based sauce.
Arroz con Gandules
Serve your family this colorful and flavorful Arroz con Gandules for dinner tonight: a traditional Puerto Rican dish made with Carolina® Jasmine Rice.
Pozole with Fish and White Rice
This green Pozole is made with fish instead of chicken and served with fragrant Jasmine Rice for a satisfying hearty stew.
Grilled Veggie Burrito Bowls with Hatch Green Chile Rice
Enjoy your favorite Mexican flavors with these easy, colorful, and delicious Veggie Burrito Bowls with Hatch Green Chile Rice made with Carolina® Rice.
Use this Jollof Rice recipe to bring the taste of Africa to your kitchen with its spicy Habanero pepper flavors and vibrant red color.
Sticky Rice Tuna Poke Bowl with Sesame
Made with tuna, carrots, and asparagus, these Poke Bowl toppings are served over short-grain sticky rice and sprinkled with sesame seeds.
Turmeric Breakfast Rice Bowl
Make yourself a breakfast to look forward and try this Turmeric Breakfast Rice Bowl with coconut simmered jasmine and wild rice, avocado, spinach and eggs.
Jasmine Rice Greek Power Bowl
Loaded with delicious and flavorful ingredients, this Greek chicken, rice, quinoa power bowl makes a nutrient-dense meal to keep you going throughout the day!
Ginger Pork Fried Rice
With both fresh minced ginger and pickled ginger, this pork and vegetable fried rice is layered with bright flavors. Try it today!
Tuna and Artichoke Paella
With rich tuna and artichoke, this savory paella makes for a tasty dinner. Remember! The secret to a perfect paella is choosing the right rice.
Green Rice Salad with Chicken
Made with cooked frozen broccoli and peas, this simple Jasmine Rice and chicken salad is ready in minutes. Serve as a grab-and-go lunch or a speedy dinner.
Pumpkin Coconut Rice Soup
This warm and soothing pumpkin soup with fragrant Jasmine Rice, coconut milk and curry makes for a quick and easy lunch. Try it today!
Cheesy BBQ Chicken and Rice Quesadillas
Made with whole wheat tortillas, these gooey and delicious BBQ Chicken Quesadillas with Jasmine Rice are a satisfying afterschool snack.
Spanish Brown Rice
This 100% whole grain Spanish Brown Rice is cooked with fresh ingredients like stewed tomatoes, onion, pepper and butter. Perfect for burritos and taco bowls.
Moroccan Style Basmati Rice with Chicken
Bring the bold flavors of Morocco to your table tonight! Try this one-pot chicken with basmati rice cooked in garlic, ginger root and all spice recipe.
Authentic Spanish Paella with Seafood
Some say true Authentic Spanish Paella is made with seafood caught in the Mediterranean. We say, try out our recipe with what you’ve got anyway– ¡olé!
Key Lime Pie Rice Pudding
Key Lime Rice Pudding Pie with the tart flavor of lime juice, sweetened condensed milk and white rice topped with a delicious meringue.
Pork Fried Rice with Bean Sprouts
Try our recipe of sliced and tender pork roast mixed into your favorite fried rice dish cooked in soy sauce, green onions and bean sprouts.
Chow Fan Fried Rice with Chicken
Use your leftover rice for this Chicken Chow Fan, or Chinese Fried Rice recipe to give it that classic texture flavored with soy sauce, mushrooms and eggs.
Bacon and Shrimp Fried Brown Rice
We’ve taken your favorite take out Shrimp Fried Rice to a whole new level by infusing the 100% whole grain brown rice and vegetables with bacon drippings.
Coconut, Hazelnut & Dark Chocolate Quinoa Energy Bites
Ditch your afternoon chocolate bar for these Nuts & Dark Chocolate Quinoa Energy Bites and enjoy a new on the go snack or office pick me up.
Peanut Butter, Berry, and Rice Breakfast Smoothie
Start your morning right with this Peanut Butter, Berry, and Rice Breakfast Smoothie. Make it your own by adding your favorite fruits, veggies, nuts, or chia seeds.
Coconut Rice Pudding Milkshake
Shake things up and make your next rice pudding into a delicious milkshake to take with you! Blend in fruits like banana along with cinnamon and vanilla.
Chicken Biryani with Jasmine Rice & Greek Yogurt
Try this chicken biryani recipe made with jasmine rice, spiced with turmeric and garam masala, and topped with fresh greek yogurt, slivered almonds, raisins, and fresh cilantro.
Asian Chicken & Jasmine Rice Salad
Get your sweet, salty, and tangy fix with this jasmine rice and chicken salad. The array of flavors and textures will quickly turn this simple dish into your “go-to” meal.
Rice and Chickpea Salad Bowl
This fresh rice and chickpea salad bowl is loaded with color and packed with flavor to keep you full and energized throughout the day.
Creamy Rice Mac and Cheese
Serve yourself a nice big bowl of nostalgia with your own version of homemade rice mac and cheese and maybe even a few slices of hotdog mixed in.
Rice and Beans Skillet Dinner
This one-pan Creole-inspired rice and beans skillet is made with Cajun seasoning and the holy trinity including onions, celery and pepper.
Tomato & Rice Soup
This tasty version of your childhood favorite tomato soup combines naturally flavored rice, vegetables and Parmesan cheese for a great comforting dish.
Spiralized Veggie & Jasmine Rice Bowl
What’s our favorite meat-free lunch? This Asian-inspired spiralized veggie and jasmine rice bowl with edamame, roasted cashews, and homemade Ginger Sesame Dressing.
Shrimp Fried Rice with Egg & Pineapple
This better-than-takeout Shrimp Fried Rice recipe combines the sweet flavor of pineapple with savory shrimp, eggs and soy sauce!
Mexican Huevos Rancheros Rice Bowl
Our Mexican-Style Huevos Rancheros Rice Bowl recipe is made with our Ready to Heat Jasmine Rice, blended cheese, avocado, crunchy tortilla chips, tomato sauce, and pinto beans.
Chicken Burrito Rice Bowl
This Chicken & Ranch Burrito Rice Bowl Recipe is made with our Ready to Heat Carolina® Jasmine Rice, cherry tomatoes, Cheddar cheese, lettuce and guacamole.
Southwest Chicken and Rice Casserole
This Southwest style chicken and Rice casserole brings together the best flavors of your favorite Tex-Mex dishes in one easy meal.
Jalapeño and Cheese Quinoa Cakes with Aioli
These jalapeño and fontina cheese rice cakes are made with our Jasmine Rice with Quinoa blend and paired with a delicious, homemade roasted garlic and lemon aioli.
Baked Jambalaya Risotto with Andouille & Kale
This baked Jambalaya recipe combines the traditional flavor of Andouille sausage alongside kale for a new twist on a Lousiana favorite.
Wild Rice & Sausage Stuffed Portobello Mushrooms
These Sausage and Wild Rice Stuffed Portabella Mushrooms, made with breadcrumbs and Parmesan, are the perfect bite-sized appetizer for any event.
Vegetarian Quinoa Cakes
These Jasmine & Quinoa Rice Cakes are packed with veggies and are the ideal meat-free snack for vegetarians. Made with our delicious grains blend.
Veggie Rolls with Sushi Rice
Our Vegetarian Sushi Rolls recipe is quick, easy, and delicious. With an authentic Japanese sushi rice, they bring your lunch, dinner or weekend snack to the next level!
This Vegetarian Paella is made to perfection with a wide variety of vegetables for you to get your daily servings in and enjoy a wonderful meal.
Tuscany Rice & Bean Soup
You don’t need to travel to Italy to taste the flavors of this Tuscany Rice and Beans Soup with Italian Sausage from the comfort of your own kitchen.
Chicken Tortilla Rice Soup
This Mexican-style chicken tortilla soup with rice is exactly what you need for your next family gathering. Top with lime juice, cilantro and avocado!
Thai Coconut Curry Jasmine and Chicken Burritos
These Thai-inspired burritos bring new flavors like coconut Jasmine rice with red curry paste and vegetables topped with lime and cilantro to a classic.
Sushi from Authentic Grains with Avocado & Tuna
Want to learn how to make homemade sushi with tuna and avocado? Follow our step by step guide and you’ll be impressing your friends in no time!
Simple Wild Rice Stuffed Mushrooms
These delicious 4 ingredient stuffed mushrooms are made with long grain and wild rice, Parmesan, pimientos and chives for easy mouth popping action.
Stir Fried Chicken & Jasmine with Quinoa
Try your hand at this Asian-Style Chicken stir fried rice recipe with Jasmine Rice and Quinoa and veggies tossed in soy sauce and sesame oil.
Sriracha & Ranch Rice Dip
The winning combination of hot sriracha sauce with cool ranch in this rice dip with veggies is a great idea for your tailgate party!
Spicy Salmon and Jasmine Rice Avocado Towers
Upgrade your next dinner party with this exquisite Spicy Salmon and Jasmine Rice Avocado Tower. Layer your choice of salmon, rice, avocado, onion, cilantro and done. That easy!
Spicy Rice Croquettes with Avocado Cream & Chorizo
These deep fried rice balls made with chorizo, jalapeño, cilantro and adobo seasoning filled with queso fresco are perfect for dipping in a creamy avocado sauce.
Spicy Chicken Salad with Jasmine Rice
Chicken and Rice Salad with a spicy twist. This dish combines jasmine rice, grilled chicken, coleslaw, and Thai peanut sauce. Have it as is, in a lettuce wrap, or on fresh greens.
Rice Cooker Spicy Cajun Jambalaya
This Cajun-style Rice Cooker Jambalaya recipe combines chicken, sausage and the holy trinity of creole cooking onion, pepper and celery.
Spicy Chimichurri Beef & Rice Dip
This savory and homemade Chimichurri and Beef Rice Dip is perfect for your next event! Serve it as a garnish or dip with your favorite plantain chips.
Spanish Inspired Shrimp Onigiri
These Japanese Onigiri rice balls are flavored with traditional Spanish flavors like saffron to make this your next favorite homemade sushi rice meal.
Spanish Rice with Jasmine
This Spanish Rice is ready for any fiesta! Made with Jasmine Rice cooked in cumin, garlic, onion, chili powder and chicken broth topped with fresh cilantro.
Southwest Style Chicken & Rice Soup
This Southwest style Chicken and Rice Soup with lime juice, avocado and cilantro is exactly what the doctored ordered to kick that cold weather out the door.
Shrimp with Coconut Rice
Our Shrimp with Coconut Jasmine Rice recipe is sure to please. This tasty Thai dish combines coconut rice, sautéed shrimp, red curry, and spinach. It’s a must-try!
Savory Shrimp & Rice Bowl
These grilled shrimp rice bowls are light, delicious and loaded with great flavors! Use them at your next Barbecue or for weeknight dinners.
Chicken and Yellow Rice
This colorful chicken and rice dish is packed with flavor using Carolina® Seasoned Yellow Rice Mix with seasonings and vegetables.
Creamy Risotto with Pears and Blue Cheese
This creamy risotto made with arborio rice, blue cheese and sauteed pears enriched with butter, will quickly become your new favorite!
Rice Stuffed Poblano Peppers
These stuffed poblano peppers are an excellent meal or appetizer idea filled with white rice, cheese, sour cream and corn served alongside a delicious pico de gallo.
Savory Rice Migas
This Spanish inspired variation of Migas is made with crispy tortilla chips, rice and beans, salsa, eggs, Mexican seasonings and melted cheese!
Rice & Turkey Stuffed Peppers
This stuffed bell pepper recipe combines the basics like brown rice, cheese and tomato with a twist of salsa and Southwestern-inspired seasonings.
Sweet Rice and Raisin Mini Pies
These bite sized mini pies have a crisp flaky crust filled with a rice pudding like mixture of cinnamon, rice, milk, sugar and raisins for you to enjoy!
Pumpkin Spice Latte Rice Pudding
Inspired by your favorite fall drink, our kitchens have created the perfect recipe combining the flavors of Pumpkin Spice Latte and Rice Pudding.
Prosciutto and Green Pea Risotto
This creamy Prosciutto and Green Pea Risotto uses a rice cooker as an innovative new way to make a great meal and at the same time making your life easier.
Pineapple, Pork and Salami Fried Rice
This Thai-inspired Fried Rice recipe uses pineapple, genoa salami and pork tenderloin cooked in hoisin sauce, rice wine vinegar, soy sauce and fresh ginger.
Pilaf Rice Mix
This Rice Pilaf uses a blend of Jasmine with red and wild rice cooked in chicken broth and seasoned to perfection with parsley, thyme, pepper and salt.
A surprising twist on a traditional Spanish rice dish–this Paella salad is made with chicken breast, shrimp, saffron, and served over crisp lettuce leaves.
Traditional Paella with Chorizo & Shrimp
Try your hand at a true traditional Spanish Paella made with shrimp, mussels, chorizo and rice seasoned with broth, saffron and smoked paprika.
Pad Thai Fried Rice & Japanese Style Omelet
This Pad Thai inspired fried rice recipe with chicken is cooked in a delicious sweet and savory sauce, bean sprouts and topped with a Japanese style omelet.
Sticky Rice Poke Bowl with Sesame Salmon
Want the ultimate poke bowl recipe? This Orange Miso & Salmon Poke Bowl with Sticky Rice Recipe is an easy and umami-filled delight. Try it for your next lunch!
Middle Eastern Wild Rice Salad with Roasted Sweet Potato and Cauliflower
This savory and citric wild rice recipe mixes roasted sweet potatoes, cauliflower, and sweet pomegranate seeds with a zesty homemade vinaigrette and Middle Eastern spices.
Mexican Beef Stir Fry
This Mexican beef stir fry is marinated in oil, cumin, garlic and oregano and served over a plate of steaming and fluffy white rice.
Veggie-Packed Mediterranean Rice Bowl Salad
Skip the lettuce and swap for brown rice with our Mediterranean Rice Salad Bowl with Broccoli. Enjoy tasty cooked broccoli, red pepper, mushrooms, tomatoes, and green peas.
Mango Chicken Rice Salad
Step outside your comfort zone and try this delicious and filling mango and chicken rice salad drizzled with a honey, lime and ginger vinaigrette.
Madras Curry Spanish Rice with Lentils
This Spanish Rice and lentils dish combines the savory flavors of Spain with spicy madras curry sauce and ginger all topped with a fried egg.
Loaded Nacho Rice Dip
This loaded beef nacho rice dip shot right up to the top of the ultimate appetizer list! Taco seasoned beef with rice, jalapeños, tomatoes and melted Cheddar.
Cilantro Lime and Saffron Basmati Rice
Make your own homemade fresh Cilantro and Lime Rice with saffron and fragrant basmati rice in just two simple steps! Perfect over the stove or in your rice cooker.
Chorizo and Lentils Brown Rice
Try this whole grains recipe with chorizo, lentils, and our Carolina® Whole Grain Brown Rice. Start with a classic mirepoix of carrots, onions, and celery and add in fresh cilantro.
Lemon Velvet Chicken Rice Soup
The velvety smooth texture of this Lemon Chicken and Rice soup will keep you warm with a bit of Mediterranean sunshine when you need it most.
Layered Caprese Rice Salad
Turn your favorite Caprese Salad into a show-stopping layered tower of fresh mozzarella, sliced tomatoes, rice and basil drizzled with a balsamic vinaigrette.
Wild Rice, Goat Cheese & Spinach Stuffed Portobellos
Cook up this recipe and enjoy these portobellos with a savory filling of our jasmine with red and wild rice, goat cheese, spinach, parmesan, and fresh herbs.
Gazpacho Soup with Jasmine & Red Wild Rice
This fast and easy Gazpacho Soup is made with our red wild and jasmine rice blend, fresh vegetables, red wine vinegar, paprika, and hot sauce. Try it today!
Tabbouleh with Jasmine Rice & Quinoa
Our authentic Tabbouleh Recipe with Jasmine Rice & Quinoa includes fresh herbs, ground spices and lentils. Try it for a tasty twist on a classic!
Rice & Beans Taco Bowl with Quinoa
Make these fast and easy taco bowls with our Carolina® Jasmine Rice with Quinoa, black beans, cheddar, lettuce, tomatoes, avocado and much, much more.
Saucy Meatball Sliders with Jasmine Rice & Quinoa
Make these Meatball Parm Sliders with Marinara Sauce and our Carolina® Jasmine Rice and Quinoa. They are saucy, cheesy, and satisfying!
Brown Rice and Black Bean Cakes
Make these homemade and whole grain Brown Rice and Black Bean Cakes at home and pair with your own avocado, corn and cilantro salsa!
Sweet Potato, Jasmine Rice & Quinoa Breakfast Bowls
Try these rice bowls with sweet potato, poached eggs, baby spinach, sliced avocado, and jasmine rice with quinoa. This is a new way to start your day!
Italian Sushi with Arborio Rice
Need a fast, whimsical appetizer? Try our sushi with arborio rice, romano cheese, prosciutto, and red peppers and enjoy a unique Asian/Italian fusion!
Italian-Style Paella with Marsala
Try this Italian-Spanish Paella fusion and enjoy our Carolina® Parboiled Rice with prosciutto, tomatoes, dry Marsala wine, sage, and garlic.
Israeli Fusion Rice Balls
Corned beef, swiss, and sauerkraut risotto add a Reuben twist on the classic Italian rice balls and makes the perfect finger food for your next party.
Mexican Horchata with Cinnamon
This rice-based Horchata is a traditional and refreshing Mexican drink made with sugar, cinnamon and rice flour. Serve with ice and enjoy during hot summer nights.
Homemade Chicken and Rice Soup
Ditch the noodles! Our Homestyle Chicken and Rice Soup is a classic sure to warm you up on those cold days with its blend of fresh veggies, shredded chicken, and low-sodium broth.
Creamy Guacamole Mango & Lime Rice Dip
Enjoy the ultimate Guacamole Rice Dip, with fresh mango, lime, jalapeños, and diced tomatoes. Try it with homemade pita chips, fried tortillas, or as a taco topping!
Mexican Rice Casserole with Green Chili
This Mexican Casserole recipe with Jasmine Rice & Green Chili is an excellent vegetarian dish or add your choice of shredded meat such as chicken, pork, or beef.
Banana Gluten Free Rice Waffles
Our Gluten Free Rice Waffles with Tapioca Flour, vanilla, cinnamon, salt and coconut sugar are easy-to-make, done in seconds, and deliciously fluffy.
Authentic Costa Rican Gallo Pinto
Try this Gallo Pinto for breakfast, lunch or dinner! A classic Costa Rican rice and bean dish with onions, peppers, Worcestershire, and hot sauce garnished with crumbled bacon.
Mango, Pecan & Brown Rice Salad
Fresh Mango, Toasted Pecan & Brown Rice Salad is our go-to lunch for the week. Use our Carolina® Whole Grain Brown Rice and stay full, satisfied and energized throughout the week!
Authentic Chicken Fried Rice
Add some Asian flavor to your Chicken Fried Rice with our Authentic Carolina® Long Grain and Jasmine Blend, tasty veggies, fresh ginger, and a dash of soy sauce.
Fried Rice Bowl with Falafel & Tahini
This fried rice bowl combines the delicious flavors of kale, pomegranate seeds, avocado and crunchy falafel all drizzled with a tahini sauce.
Eggs Benedict Risotto with Easy Hollandaise
Creamy Benedict risotto recipe with our handcrafted arborio rice, onions, garlic, and Parmigiano-Reggiano cheese. Top with poached eggs and homemade hollandaise.
Easy Paella with Sausage & Shrimp
Sausage, shrimp, peas, and our saffron rice mix make this the easiest paella you’ll ever make. Better yet, it can also be made in a rice cooker. See more on this one-of-a-kind recipe!
Mango & Curry Salmon Stacks with Sushi Rice
Can you taste the curry from here? We certainly can! These sweet and spicy salmon curry stacks are layered with a mango, red onion, avocado and our Carolina® Short Grain Rice.
Curried Veggie Jasmine Rice with Quinoa Soup
Garam masala is the star of this spiced veggie soup. Enjoy all the things that make this recipe great including our Carolina® Jasmine with Quinoa.
Pistachio, Cream and Pancetta Brown Rice
Enjoy this creamy concoction of pistachios, pancetta, and creamy brown rice come together with the perfect balance of flavor. Add sweet dried cranberries for the ultimate combo.
Classic Creamy Mushroom Risotto
This classic Creamy Mushroom Risotto has everything we love–arborio rice, onions, earthy mushrooms, and cheese. Try it with our Carolina® Arborio Rice and enjoy a risotto with all the classic tastes.
Chicken & Broccoli Brown Rice Soup
This creamy Chicken & Broccoli soup recipe with whole grain brown rice is a flavorful work of art. It’s the perfect comforting and warm dish to cozy up with.
Basmati Rice Crab Cakes with Curried Mango Sauce
Learn how to make homemade crab cakes using basmati rice, creole seasoning and a special curry mango sauce for dipping on the side.
Creamy Risotto with Cilantro & Shrimp
A creamy risotto recipe with fresh cilantro, succulent shrimp and our authentic arborio rice. Main ingredients include heavy cream, chicken broth, tomatoes, and sliced green onions.
Breakfast Scramble with Chorizo & Rice
Mexican-style breakfast scramble with mouth-watering chorizo, white rice, diced tomatoes, and cheddar cheese. Wow the crowd and make it in your next Sunday brunch!
Chocolate Rice Pudding
Want to take dessert to the next level? Try out our rich and creamy Chocolate Rice Pudding made topped with whipped cream and chocolate shavings.
Creamy Chicken & Wild Rice Soup
Try this recipe for creamy chicken soup with wild rice and corn and enjoy the combination of toasty rice, velvety broth, corn, and tender chicken. Add bacon for a savory touch.
Tomato Basil Chicken & Rice Soup
This Tomato Basil Chicken and Rice Soup is a flavorsome homemade recipe of chicken breast, fresh herbs, vegetables, garlic, fluffy white rice, and a tomato broth.
Chicken Enchilada Rice Soup
Easy Mexican-Style enchilada and rice soup made with simple ingredients and almost no cleanup. Made with whole grain brown rice, chicken, tomato sauce, and mild red enchilada sauce.
Chicken and Smoked Sausage Jambalaya
Our irresistible recipe for Louisiana-Style Jambalaya with Chicken and Smoked Sausage is made with our Carolina® White Rice, cajun seasonings, and the holy trinity of sofritos.
Citrus, Kale & Wild Rice Salad with Chicken
Freshly chopped kale with shredded chicken, our wild rice and jasmine blend, and a homemade citrus orange dressing. It’s sweet, tangy, savory, and perfectly balanced.
Creamy Spinach and Rice Dip
This hearty spinach and rice dip recipe includes creamy rice, combined with tangy sharp cheddar, cream cheese, loads of spinach and a touch of nutmeg. Pair with salty pita chips!
Roasted Butternut Squash Risotto
Flavors of homemade butternut squash, fresh sage, nutmeg, and cayenne pepper come together in this classic fall risotto recipe made with our Carolina® Arborio Rice.
Enchiladas with Brown Rice
Brown rice and cheddar cheese enchiladas made with veggies including bell pepper, onions, carrots, pinto beans, and tons of spice. Best part is, they’re 100% vegetarian and easy to make!
Brown Rice & Shiitake Pilaf
Whip up this savory Shiitake Mushroom and Asparagus Brown Rice Pilaf recipe with our Carolina® Whole Grain Brown Rice, pine nuts, lemon zest, onions and garlic.
Black Bean & Brown Rice Burrito
Switch up your burrito game by trying our Tex-Mex Style, whole-grain recipe loaded with black beans, whole-grain brown rice, corn, cheese, sour cream, and salsa.
Cheesy Broccoli and Rice Tart
Loaded with our Broccoli and Cheese Rice Mix, fluffy eggs, melty cheese, juicy ham, onion, and celery, this hearty breakfast tart is the right way to start any morning.
Cheesy Broccoli Soup
Try our Carolina® Broccoli and Cheese Rice Mix for a creamy and delicious Cheesy Broccoli Soup that’s perfect for the whole family on those cold nights and easy to make!
Breakfast Basmati Rice and Bananas
Start your day with this energizing Basmati Rice bowl with bananas to keep you feeling full longer so you can live your best life and conquer.
Breakfast Mexican Wraps
Breakfast Wraps for home or on the go. Made with our Carolina® White Rice, your choice of luncheon meat, cheese, and salsa. Add as much, or as little, to make them your own.
New Orleans-Style Red Beans and Rice
This easy-to-make New Orleans-Style Red Beans and Rice recipe is the ideal dip for your next gathering. Made with Carolina® Red Beans and Rice Mix, it’s the perfect last-minute app.
BLT Unwich Dip
BLT…R? Yes! Our BLT Dip recipe is made with Carolina® Jasmine Rice, BLT, sour cream, and mayo. Share it at a gathering, or enjoy it as a rice bowl!
Korean-Inspired Bibimbap Rice Bowl
Korean-Inspired Bibimbap done right: pickled veggies, sticky rice, soft-boiled eggs, and gochujang sauce. Add a little Sambal Oelek to spice things up!
Risotto with Arborio Rice, Beets, and Goat Cheese
This tasty beet risotto calls for golden beets, arborio rice, fresh beet greens and goat cheese. Added parmesan makes it irresistible. Don’t forget the white wine!
Hearty Enchilada Dip
Mexican favorite turned dip: Carolina® Jasmine Rice Hearty Enchilada Dip. Cheesy enchilada flavor mixed with beef, rice, onion, and optional guac for a dip your guests will love.
Barbecue Pulled Pork Rice Dip
Be everyone’s favorite guest at the next big game by bringing this easy-to-make, perfect for sharing, deliciously sweet and spicy BBQ Pulled Pork Rice Dip.
Bacon and Kimchi Paella with Chicken
Korean and Spanish cuisine fusion! This unexpected blend of delicious bacon with kimchi and chicken in a rice paella will leave a mark in your family cookbook.
Asian Chicken and Rice Salad with Spicy Peanut Sauce
Turn up the heat with our Asian-inspired Chicken and Rice Salad with Spicy Peanut Sauce. Fresh vegetables, diced chicken, nutty brown rice, and loads of flavor.
Sesame Orange Shrimp and Asian Brown Rice Salad
Exotic Shrimp and Brown Rice Salad full of flavor featuring Asian pears, mango, avocado, bell peppers, topped with citrusy orange vinaigrette and sesame seeds.
Mexican-Style Rice: Arroz Con Pollo
Our Mexican-inspired rice recipe is a true Arroz con Pollo, combining the savory flavors of seared chicken, roma tomatoes, white rice, spices and finished with fresh cilantro.
Traditional Arroz con Leche
Prepare this Arroz con Leche, or rice pudding, recipe like your grandmother used to make with milk, cinnamon, lime zest and basmati rice with mezcal infused raisins.
Apple Cinnamon Jasmine Rice & Quinoa for Breakfast
Nothing says fall like apple cinnamon flavors. Warm-up your mornings with this hearty Apple Cinnamon Jasmine Rice and Quinoa breakfast and start your day right.
Asian Spice Chicken with Minted Rice
Treat your palate to an exotic meal with this Asian spin on a classic: Chicken and Rice. Fresh Mint and 5-spice seasoning make this recipe an instant favorite.
Jasmine Rice & Quinoa Breakfast Bowls with Tropical Fruit
This Rice power Bowl is filled with fruits like mango, banana, pineapple and coconut along with Jasmine and Quinoa to keep you full and energized!
Sausage and Cauliflower Risotto
This hearty risotto recipe using Carolina® Arborio Rice combines the savory taste of Italian sausage with vegetables like cauliflower and garlic.
BARLEY MUSHROOM BAKE
by Elaine Magee MPH, RD
This is a delicious way to introduce your family to the whole grain barley. It is worth the time it takes to bake this dish. You might want to double the recipe if you have a family of four or more, especially because leftovers taste great the next day, too.
High-viscous-fiber barley is the base of this dish. It includes some plant omega-3s and monounsaturated fat from canola oil and pine nuts, plus phytochemicals from onions and mushrooms
Makes 4 servings
• 1½ tablespoons canola oil
• 1 yellow or white onion, chopped
• 1 cup pearl barley
• 1/4 cup pine nuts
• 3 green onions, thinly sliced
• 1 cup sliced cremini mushrooms
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon ground pepper
• 2 cans (14 ounces each) vegetable broth
Heat the oil in a large ovenproof saucepan over medium-high heat. Stir in the yellow or white onion, barley, and pine nuts. Cook and stir for 3 to 4 minutes, or until the barley is lightly browned. Mix in the green onions, mushrooms, parsley, salt (if desired), pepper, and broth.
Bake uncovered for 1 hour 15 minutes, or until the liquid is absorbed and the barley is tender.
What is wild rice?
Wild rice is the seed of aquatic grass that grows naturally in shallow freshwater marshes of streams and lakes. There are four different species of wild rice. Three are native to the Great Lakes region of North America and the fourth is native to Asia.
Wild rice has a nice chewy texture since it’s longer, thicker, and more rigid that gives soups and casseroles substance. There’s a toasted nutty earthy flavor that’s not too overpowering but enhances a salad or dessert.
You can buy wild rice cultivated or wild-grown. To get the seeds out farmers bend the seed heads into a canoe and beat it with paddles to loosen them quickly. Since there is so much labor, it is more expensive than most other types of grains.
Wild-grown tends to be light to dark brown, or slightly greenish. It has a mild, more subtle flavor that borders on smoky. Cultivated wild rice is a deeper dark brown, almost black. It’s a bit tougher and takes longer to cook, but it still has a deep nutty flavor. Most wild rice is cultivated in farms to mimic its native growing conditions.
FRONTIER HAZELNUT VEGETABLE PIE
1 cup fresh broccoli, chopped*
1 cup fresh cauliflower, sliced*
2 cups fresh spinach, chopped*
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup cheddar cheese, grated (4 oz.)
1 cup coarsely chopped Oregon hazelnuts
1½ cups milk
1 cup Bisquick
1 teaspoon garlic salt
1/4 teaspoon pepper
Pre-cook broccoli and cauliflower until almost tender (about 5 minutes.)
Combine broccoli, cauliflower, spinach, onion, green pepper and cheese.
Divide into two well-greased 8-inch pie pans.
Top with Oregon hazelnuts.
Beat together milk, Bisquick, eggs, garlic salt and pepper pour over vegetable mixture.
Bake at 400 for 35 to 40 minutes, until golden brown.
Allow to stand for 5 minutes before cutting.
* 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook.
This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes.
Mushroom Lardons with Black-Eyed Peas & Greens
One of my favorite holiday gifts this year was the cookbook Umami Bomb, by Raquel Pelzel, ‘75 Vegetarian Recipes that Explode with Flavor’. Racquel’s inspiring take on vegetarian fare feels both fresh and creative. Her simple recipes are totally different from my own cooking style yet extremely appealing. It’s been causing me to look at the ingredients in my pantry differently and think about how to combine them to completely new effect. I have already tried several recipes like crispy cheddar cheese waffles, miso cacio e pepe, and ‘bomb’ sauce, to name a few. All have been pretty awesome and I can’t wait to keep exploring her book.
The recipe shared here for Mushroom Lardons with Black-Eyed Peas & Greens is perfect to make near New Years Day when both collard greens and black-eyed peas are traditional. Served with a simple quinoa or wild rice pilaf, this is a healthy and super flavorful way to start your New Year off right!
6 TB Extra Virgin Olive Oil
2 medium portobello mushrooms, stemmed and caps sliced into 1/4-inch cubes
2 garlic cloves, peeled and minced
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 cups cooked black-eyed peas
6 cups roughly chopped greens such as kale, collard greens, or swiss chard, stems removed
Heat 3 TB olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they start to brown, 3-4 minutes. Reduce heat to medium and continue to cook until the mushrooms are very deeply and evenly browned, about 10 minutes longer. Reduce heat to medium-low if they begin to darken and shrivel too quickly. Add the salt, tamari, and smoked paprika and stir until the pan is dry. Transfer mushrooms to a bowl and set aside.
Place the remaining 3 TB of oil in the pan with the garlic, black pepper, and crushed red chili flakes, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the black-eyed peas and once they start sizzling, add the greens. Stir and shift the greens around using a slotted spoon or tongs, and once the start to wilt, after about 2 minutes, return the mushrooms to the pan. Cook, stirring frequently, until the greens are tender, 2-3 minutes more. Turn off the heat and serve.
Almost Turkish Recipes
This is a long lost recipe for me. Although I used to love these mushroom cookies, I completely forgot about them until the other day when I was thinking about what to make for my friends who'd come over for tea. Now, having a tea party is a very important social activity. You have to serve something with Turkish tea. It might be a cake, some sort of phyllo dough pastry (puff pastry or phyllo dough), cookies, potato salad, some kind of poğaça , or tabbouleh depending on the season and what you have in the pantry. Even if your guest is an unexpected one that catches you totally unprepared, there are vital things one can do: send the youngest kid in the household (if there's none in your house, find one from the neighborhood) to the bakery to fetch simit ( sesame seed fastfood bread) or to the closest patisserie for goodies. But if it's a scheduled tea party, then you have all the time to contemplate on what to do. The social etiquette is to serve two different kinds: sweet and savory. I found the recipe at www.kekevi.com
Mushroom cookie, which, bytheway, has nothing to do with fungus other than its shape, is a perfect tea-time cookie.
2 sticks butter
1 cup powder sugar
1 cup corn starch
1 tsp vanilla extract
1 tsp baking powder
2 1/2 cup flour
-Mix well butter and sugar.
-Add eggs and beat well.
-Add in the rest of the ingredients except for coco. Mix well with a wooden spoon.
-Roll a piece of dough into a size of a golf ball (almost).
-Put 1-2 tsp coco on a flat plate. Find a small cap I used the cap of carton orange juice container. Beer cap would work, too. Wet it a little. Press it first on coco and then on the ball-shape cookie dough. You may need to repeat this with every cookie.
-If you're feeling lazy or you don't want a mushroom-shape cookie, just put a hazelnut, almond, or pistachio on your cookies.
-Bake at preheated 370F for 10-12 minutes or until they have tiny cracks on them. Do not bake them until they turn yellow or brown! Or you'll lose that melt-in-the-mouth texture.