Casserole of Turkey with Rice

2 medium onions, chopped
Butter
1/2 pound sliced mushrooms
2 cups diced cold turkey
1/2 cup diced ham
1 cup crumbled leftover stuffing
2 tablespoons chopped parsley
Pinch of thyme
Salt, freshly ground black pepper to taste
1 tablespoon curry powder
1 cup rice
2 cups hot turkey or chicken broth

Sauté the onions in butter until just tender. Add the mushrooms, and sauté for 2 minutes or so. Combine in a casserole with the turkey, ham, stuffing, parsley, thyme, salt, and pepper.

Add an additional tablespoon of fat and the curry powder to the skillet used for sautéing the onions and lightly sauté the rice. Add to the casserole and pour in the hot broth. Place in a preheated 375°F. oven to cook until rice is tender and the liquid is absorbed. Add more heated broth if necessary to finish cooking the rice.

Wild Rice and Turkey Salad with Tarragon
Recipe from: Bon Appétit, March, 1992.

1 14 1/2-ounce can chicken broth
1/2 cup wild rice (about 3 ounces)

2 cups diced cooked chicken or turkey (about 9 ounces)
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Pinch of sugar

Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.

Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

Rice Salad Italienne

3 cups cooked rice
3 pimientos, cut in strips
1 green pepper, cut in strips
12 green onions, finely chopped or 2/3 cup chopped red Italian onions
1 1/2 cups chicken or turkey breast, cut in julienne strips
18 large stuffed olives, sliced
18 large black olives, sliced
18 anchovy fillets, coarsely cut
1 teaspoon dried or 2 tablespoons chopped fresh basil
Garlic-flavored French dressing
Tomato wedges, quartered hard-cooked eggs, capers

Combine first 9 ingredients and toss with French dressing. Garnish with the tomato wedges and quartered hard-cooked eggs. Sprinkle with capers.

Quick Turkey Curry
Recipe from: Bon Appétit, November, 2000.

2 tablespoons (1/4 stick) unsalted butter
1 1/2 cups chopped onion
2 tablespoons chopped peeled fresh ginger
2 garlic cloves, minced
1 tart green apple, cored, peeled, chopped
3 tablespoons all purpose flour
2 1/2 tablespoons curry powder
1 1/2 teaspoons ground cumin
3 cups canned low-salt chicken broth
1 cup apple cider
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 tablespoon tomato paste
4 cups coarsely chopped cooked turkey
Steamed white or brown rice

Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.

Mexican Chocolate Rice Pudding

4-1/2 cups milk (do not use low-fat or nonfat)
2/3 cup long-grain white rice
3 tablespoons sugar
2 cinnamon sticks, broken in half
4 large egg yolks
3.1 ounces Ibarra Mexican chocolate (1 round), finely chopped
2 teaspoons vanilla extract

Mix 4 cups milk, rice, sugar and cinnamon sticks in heavy large saucepan. Cook over medium-low heat until rice is tender and mixture is very thick, stirring often, about 45 minutes. Remove from heat. Discard cinnamon sticks.

Whisk egg yolks and remaining 1/2 cup milk in medium bowl. Whisk in some of hot rice mixture. Return egg mixture to remaining rice mixture. Stir over medium-low heat until the thermometer registers 160°F., about 3 minutes (do not boil). Remove from heat. Add chocolate and stir until melted and smooth. Stir in vanilla. Transfer pudding to large bowl. Cover and refrigerate until well chilled, at least 4 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.) Serve cold.

July Jubilee Rice Salad
Recipe from: Lundberg Family Farms

1 cup uncooked Lundberg Jubilee rice, cooked according to package directions.
1/4 cup bottled lowfat Italian vinaigrette (or 3 tbsp. olive oil and 2 tbsp. wine vinegar)
1/2 cup parsley, minced
1 large tomato, seeded and diced (1 cup)
2 stalks celery, diced (1 cup)
1 tbsp. fresh basil, chopped (or 1 tsp. dry)
salt and pepper to taste
1 bunch green onions, minced (3/4 cup)
4 oz. cheddar cheese, cut into small cubes
1 can (2.25 oz.) sliced olives, drained (1/4 cup)

Add vinaigrette, salt and pepper to cooked, cooled rice. Toss lightly. Add remainder of ingredients and toss. If desired, add more vinaigrette to taste. Chill. Serve on a bed of lettuce and garnish with parsley.

Cornish Game Hens with Sweet Potato Risotto and Cranberry Sauce
Recipe from: Bon Appétit, November, 2000.

1 cup sugar
1 cup water
1 cup cranberries
1/4 cup ruby Port
2 Cornish game hens, halved lengthwise
2 tablespoons (1/4 stick) butter
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice or medium-grain rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese*
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley
1 teaspoon grated orange peel

Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)

Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.

Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.

Rice Apple Crisp
Recipe from: Lundberg Family Farms

6 large apples
1 cup sugar
1/4 cup water
2 cups cooked sweet, short grain rice
1 Tbs lemon juice
1 cup brown sugar
1/4 cup Rice syrup
1/2 tsp cinnamon
1/4 tsp salt (optional)
3/4 cup rice flour
1 1/2 cup uncooked oats
6 Tbs margarine
1/2 cup chopped almonds or walnuts

Peel and slice 6 large cooking apples, mix with 1 cup of sugar, 1/4 cup of water and microwave on high approximately 10 minutes or until soft.

Combine the cooked rice, apples, lemon juice, rice syrup and pour into a 9" x 13" pan treated with non-stick oil spray or margarine. Mix flour, oats, brown sugar, salt and cut in margarine until crumbly. Sprinkle over rice-apple mixture. Bake at 350 for 30 minutes or until brown and bubbly.

Wehani Rice Salad
Recipe from: Lundberg Family Farms

3 cups hot cooked Wehani rice
2 tbs. olive oil
1-2 tbs. lemon juice
1-2 tbs. balsamic vinegar
1-2 clove garlic minced
1/2 tsp salt (optional)
1/2 tsp. dried rosemary leave crushed
1 cup fresh basil minced
1/2 tsp. ground black pepper
2 fresh bell peppers - 1 red 1 green washed seeded chopped fine
1/2 cup carrots diced small
1 medium tomato seeded and chopped fine
3/4 cup sliced and chopped sun-dried tomatoes
1 small can sliced olives
1/4 c. grated Parmesan cheese

Place rice in large bowl. Combine oil lemon juice vinegar garlic salt rosemary and pepper in small jar or blender with lid.  Shake well or process and pour over rice toss lightly. Cover and let cool. Add remaining ingredients. Serve at room temperature or chilled.

Wild Summer Salad
Recipe from: Lundberg Family Farms

1 cup uncooked Wild Blend rice, cooked according to package directions
1 cup cooked, boneless chicken breast, cubed
1 medium tomato, seeded and diced (3/4 cup)
1 bunch green onions, chopped (3/4 cup)
1/3 cup cooked green peas
4 tbs. rice vinegar
1 tbs. sesame oil
1 clove garlic, minced
1/2 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. black pepper

Combine cooked, cooled rice with all ingredients. Toss lightly. Chill and serve.

Acorn Squash Stuffed with Wild Rice, Hazelnuts, and Dried Cranberries
Recipe from: Bon Appétit, October, 1998.

7 cups water
2 cups wild rice (about 12 ounces)
3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
2 tablespoons (1/4 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 tablespoons fresh lemon juice
1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
1/4 cup chopped fresh parsley

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.

Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.

Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.) Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

Saffron Rice Pilaf with Apricots and Almonds
Recipe from: Bon Appétit, December 1992.

An Armenian dish that's the perfect accompaniment to roast turkey, goose or ham. This version is dressed up for the holidays with golden saffron and studded with dried fruit and nuts.

Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and sauté 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

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