Best Garden Rice Recipes

PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD

Steps:

• Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
• Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
• Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
• To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
• Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
• Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
• Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
• Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
• Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

GARDEN VEGETABLE RICE SOUP

Steps:

• In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

DIJON CHICKEN, RICE AND GARDEN VEGETABLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Pour broth in 4-cup glass measuring cup. Add rice and rosemary; stir and let stand about 8 minutes or until most of liquid is absorbed.
• In small bowl, stir together mustard, 2 tablespoons of the olive oil, the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
• In large bowl, mix zucchini, carrots, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Divide rice mixture among foil sheets. Brush both sides of chicken with Dijon mixture; place 1 on top of each mound of rice. Divide vegetables among foil sheets, placing them next to chicken breasts.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

GARDEN VEGETABLE RICE

Steps:

• In a large saucepan, heat all ingredients together over medium-high until heated through. Serve while hot.

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES

Steps:

• Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
• Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
• Serve warm garnished with almonds and parsley.

WILD RICE QUINOA GARDEN SALAD

Steps:

• Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
• Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
• Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
• Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
• Remove from heat; fluff with a fork.
• Place quinoa and wild rice in a large bowl.
• Stir in green onions, bell pepper and cucumber.
• Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
• Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

RICE PILAF GARDEN STYLE

Steps:

• In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

GARDEN HERB RICE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. Whisk together oil, lemon juice, salt and pepper; pour over salad and toss well. Chill for 30 minutes.

HEARTY GARDEN CHICKEN AND RICE

Steps:

• In a pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• In a pot with enough water to cover, boil the chicken breast halves 20 minutes, or until juices run clear. Drain, cool, and cut into chunks.
• Melt the butter in a large skillet over medium heat, and saute the onion, green bell pepper, jalapeno pepper, carrot, okra, and garlic until tender. Mix in the cooked chicken and red wine vinegar. Continue to cook and stir 5 minutes.
• Mix the cooked rice into the skillet. Season the mixture with chili powder, garlic salt, paprika, seasoned salt, cayenne pepper, and black pepper. Continue cooking until heated through.

SPANISH GARDEN RICE

Steps:

• Saute rice in olive oil for 3 minutes.
• Add onion, peppers, tomato, garlic,& chicken broth.
• Bring to a boil.
• Season with salt, pepper, chili pepper,& cumin.
• Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.

ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
• Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
• Mix the avocados, herbs, shredded lettuce and lemon juice.
• Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.

GARDEN TACO RICE

Steps:

• Brown meat with onion; drain.
• Stir in remaining ingredients except rice and cheese.
• Bring to a boil.
• Stir in rice, reduce heat to low, cover, simmer for 5 to 7 minutes or until all the liquid is absorded, stirring occasionally.
• Remove from heat.
• Sprinkle with cheese.
• Cover and let stand 3 minutes or until cheese is melted.

GARDEN RICE

Steps:

• Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
• Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
• Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
• Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
• Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.

GARDEN RICE

Steps:

• melt butter in pan and add garlic and rice cook for 1 minute on medium high heat stir all the time add chives,parsley and cilantro stir to blend well add all of water or broth bring to a full boil then turn to low and cover and cook 20 minutes fluff with fork and serve

PORK CHOPS WITH GARDEN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
• In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
• Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

GARDEN RICE SALAD

Steps:

• Combine the rice, peas, green pepper, celery, green onions, radishes and garlic in a large bowl. Toss well.
• Combine mayonnaise, honey, burry powder, nutmeg, and salt in a small bowl, stirring with a whisk until blended.
• Pour the dressing mixture over the rice mixture, and toss gently. Cover salad, and chill at least 3 hours.