Be sure to also check out Brown Rice Recipes and some "non-recipe" ideas for making Rice.

Fried Rice

Yield: 8 (1/2 cup) servings; 2 points per serving

4 cups cooked rice, cold

¼ cup green onions, thinly sliced

½ cup frozen peas

¼ cup carrots, minced

½ tsp ginger

½ tsp. granulated garlic

¼ cup Egg beaters

2 Tbsp. low sodium soy sauce

½ tsp. Splenda

Spray a wok or skillet with PAM. Add the onions, peas, and carrots. Cook, stirring, until tender crisp. Add the rice and heat.

Make a hole in the center of the rice mixture. Add the Egg Beaters and fry in the hole until the eggs are set. Chop up the eggs and mix the eggs into the rice mixture.

Mix the soy sauce, seasonings, and Splenda. Add to the rice mixture and stir until mixed well.

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Seasoned Rice Mix (Rice-A-Roni)

2 cups uncooked rice

2 Tablespoons FF butter or Butter Buds

3 cups chicken stock

1 tsp. onion powder

1/4 tsp. garlic powder

1 tsp. poultry seasoning

Brown rice in 2 tablespoons butter. Add chicken stock and seasonings. Bring to boil, cover, reduce heat and simmer 15 minutes or until rice is tender.

To more closely resemble rice a roni, substitute 1 cup broken pieces spaghetti for 1 cup of rice

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Risotto Primavera

Yield: 6 servings; 4 points per serving

4 oz canned mushrooms

1/2 cup shredded carrots

1/2 cup frozen chopped onions

2 clove garlic clove(s)

2 Tbsp olive oil

1 cup uncooked arborio rice

3 cup water

1 cube chicken broth or bouillon, dry

1/2 cup shredded fat-free mozzarella cheese

1/4 cup grated Parmesan cheese

Cook mushrooms, carrots, garlic and onions in olive oil until soft. Add raw rice and saute til brown, about 2 minutes.

Meanwhile, bring water and boullion cube to boil in separate pan. Add to rice mixture 1 cup at at time, stirring until all liquid is absorbed and rice is cooked, about 20 minutes.

Stir in cheeses and top with fresh parsley, chopped.

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Summer Orzo Salad

Yield: 8 servings; 3 points per serving

1/2 cup Newman's Own Light Italian Salad Dressing

5 leaves basil

2 Tbsp chives

1/2 medium onion(s)

1 cup frozen green peas

1 medium zucchini

1 cup tomato(es)

1/2 large sweet red pepper(s)

1/4 cup sun-dried tomatoes, without oil

1 cup uncooked orzo

2/3 cup shredded carrots

2 oz crumbled feta cheese

1/2 cup English cucumber

6 pitted Kalamata Olives

Cook orzo according to package directions. Drain and rinse under cold water. Chop or dice the veggies. Pit and slice olives. Toss the veggies and orzo together. Season with salt & pepper & lemon juice, then add dressing and feta.

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Mexican Red Rice

Yield: 5 servings; 4 points per serving

1 medium onion(s)

1 small green pepper(s)

1 tsp minced garlic

8 oz canned tomato sauce

10 1/2 oz canned condensed beef broth bouillon and consomme (I use Campbells Beef broth in a can)

3/4 tsp ground cumin

3/4 tsp chili powder

2 1/4 cup dry instant long-grain white rice

Chop onion and green pepper.

In saucepan, over medium heat, cook onion, green pepper and garlic, stirring occasionally, until vegetables are tender. Stir in broth, tomato sauce, cumin, and chili powder.

Heat to boiling; stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed. Fluff with fork.

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