Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs. Make seasoning liquid:In a small bowl stir together seasoning liquid ingredients. Spread rice in a shallow baking pan and separate grains with a fork...

Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens...

Bring water with salt to a boil in a 4-quart heavy saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes. Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice gently with a fork...

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes. Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes...

Put all ingredients into a sealable airtight container and shake until combined well...

Rinse rice well in a sieve under cold running water, then drain well. Transfer to a 2- to 3-quart heavy saucepan and add 3 cups water. Bring to a boil, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes. Remove from heat and let stand, covered, 5 minutes. Stir gently with a heatproof rubber spatula, folding from top to bottom of pan.Each serving contains about 200 calories and less than 1 gram fat...

Rinse rice in several changes of cold water until water runs clear. Drain well in a sieve. Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Discard bay leaves, then stir in butter until melted. Fluff gently with a fork...

Bring water, rice, lime juice, cilantro, and salt to boil in a small saucepan. Reduce heat to low; cover and cook 20 minutes Discard cilantro before serving...

Toast rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 5 to 7 minutes (skillet will smoke), then cool. Grind to a powder with mortar and pestle. Cooks' note:Rice powder is best when ground just before using to preserve the nutty flavor and aroma. Toasted whole rice keeps 3 weeks in an airtight container; powder keeps 4 days...

In a medium saucepan stir together the water and bouillon granules. Bring to boiling. Stir in the mushrooms, uncooked rice, carrot, snipped or dried marjoram, and pepper. Return to boiling; reduce heat. Simmer, covered, for 12 minutes. Remove from heat. Let stand, covered, for 5 minutes. Add the green onions and parsley; toss lightly with a fork. If desired, garnish with additional fresh marjoram...

1. In a large skillet stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or until rice is tender. Stir in soup; heat through. 2. Before serving, stir in almonds and sprinkle with cheese...

1. Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water, and bouillon granules; bring to boiling. Reduce heat, cover, and simmer 10 minutes. 2. Add the lemon peel, mushrooms, green onions, sweet pepper, salt, and pepper. Cover and continue cooking 10 to 15 minutes or until liquid is absorbed and rice is tender. Stir in toasted pecans. If desired, garnish with lemon slice...

1. In a medium saucepan cook 1/2 cup onion and garlic in hot oil until tender but not brown. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. 2. To serve, mound rice on individual plates; make a well in the centers. Spoon black bean mixture into centers. If desired, sprinkle with chopped onion...

1. In a small bowl combine eggs and 1 tablespoon soy sauce. Set aside. 2. Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Stir-fry chopped onion and garlic in hot oil about 2 minutes or until crisp-tender. Add egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Let wok cool. 3...

1. In a medium saucepan combine broth, uncooked rice, margarine or butter, curry powder, and pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Remove from heat. Stir in celery, green onions, ginger, and cilantro. Cover and let stand for 5 minutes. 2. Season chicken with salt and pepper. In a large skillet heat oil over medium-high heat...

1. In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. 2. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat...

1. For rub, in a food processor bowl or blender container, combine green onions, lemon grass, ginger, and the 6 cloves garlic. Cover and process or blend with a few on-off turns until mixture forms a paste. Use your fingers to rub lemon grass-ginger paste evenly onto both sides of chicken breast halves. 2...

1. In a medium bowl toss cheese with flour; set aside. In a 2-quart saucepan melt margarine or butter. Add onion. Cook and stir over medium-high heat for 4 minutes or until tender. Add 3/4 cup of the apple, the cooked rice, chicken broth, beer, and pepper. 2. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Slowly stir in cheese mixture until melted. Stir in half-and-half or light cream...

In a 12-inch ovenproof skillet, cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken. Add onion and garlic to skillet. Cook about 5 minutes or until onion is tender. Stir in rice. Cook and stir until rice is light brown. Drain clams, reserving liquid; set aside...

1. In a 3-quart saucepan cook onion in hot margarine, butter, or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed). 2...

For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36x18-inch piece of heavy foil. Fold in half to make double thickness that measures 18x18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold...

Cook onion and celery in hot margarine or butter in a large saucepan for 5 minutes, stirring often. Add wild rice and chicken broth; bring to boiling. Reduce heat; cover and simmer 20 minutes. Add long grain rice, sweet potatoes, raisins, poultry seasoning, salt, and pepper; return to boiling. Reduce heat and simmer, covered, over low heat for 20 to 25 minutes or until rice is tender and liquid is absorbed. Stir in parsley and pecans...

1. In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary. 2. Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds...

1. Stir together 1-1/2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. 2. Stir together water, wine, margarine or butter, sugar, bouillon, and salt in a medium saucepan. Heat and stir just until warm (120 degree F to 130 degree F), margarine or butter almost melts, and bouillon dissolves. Add water mixture to flour mixture...

1. For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking. 2. Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail...