Huevos Riceros – Chunky salsa fresca, fried egg, sprinkled with chopped fresh coriander, crumbled feta and sliced jalapeno peppers.
Eggs Benedict – Thin slivers of Serrano ham, steamed asparagus, poached egg; topped with hollandaise sauce, sprinkled with chopped parsley.
Sushi Bowl – Wasabi whisked into seasoned rice vinegar and teriyaki, steamed edamame, slices of smoked salmon; sprinkled with toasted sesame seeds and thin strips of nori.
Pilau – Thinly sliced chicken and onions sautéed with curry paste, lentils; sprinkled with toasted cashew nuts and unsweetened coconut.
Thai Yum Yum Soup – Layer rice, slivered green onions, fresh strips of ginger, sliced chilies, cooked shrimp in bowls, top with equal parts boiling chicken stock and coconut milk, drizzle with fish sauce, coriander and sprouts.
Bistro in a Bowl – Thin strips of sirloin sautéed with pearl onions, red wine and button mushrooms, tossed with sour cream and chopped, fresh dill.
Cabbage Unrolled – Ground sausage meat sautéed with shredded savoy cabbage, caraway seeds, diced plum tomatoes; top with crème fraiche and chives.
Sweet Surprise – Prepared custard and vanilla; topped with fresh berries, toasted pecans, whipped cream and cinnamon.
Turkey Rice Burgers – In large bowl, mix together 1lb (500 g) ground turkey, 2 cups (500 mL) cooked rice, 1/4 cup (60 mL) minced onion, 1/4 cup (60 mL) chili sauce, 1 tbsp (15 mL) Worcestershire sauce, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) garlic powder and a few grinds of black pepper. Shape into patties. Cook over medium-high heat in skillet or grill pan, for about 10 minutes on each side. Serve on sesame seed buns with sliced tomatoes and lettuce leaves. This recipe is especially good made with brown rice. Makes about 8 burgers.
Out of the Wilds – In large skillet over medium heat, sauté 8 oz (250 g) wild mushrooms (such as shiitake, cremini, chanterelles) and 1/2 tsp (2 mL) dried thyme leaves in 2 tbsp (30 mL) melted butter or oil until soft and lightly browned. Stir in 1/4 cup (60 mL) chopped fresh parsley. Stir in 3 cups (750 mL) cooked rice and heat through, stirring occasionally. Serve with roast pork or chicken. Makes 4 to 6 servings.
Pesto Pizzazz – In large skillet over medium heat, warm 1/2 cup (125 mL) pesto (or to taste). Stir in 3 cups (750 mL) cooked rice, 1/3 cup (75 mL) chopped sun-dried tomatoes and 1/4 cup (60 mL) toasted pine nuts. Sprinkle with 1/4 cup (60 mL) freshly grated Parmesan cheese. Serve with grilled or roasted chicken. Makes 4 to 6 servings.
Pineapple Pilaf – In large skillet over medium heat, heat 1 tbsp (15 mL) butter or oil. Stir in 1/2 cup (125 mL) each: sliced green onions, and walnut pieces, 1 tbsp (15 mL) minced fresh ginger (or 1/2 tsp/2 mL ground ginger). Cook, stirring for about 3 or 4 minutes. Stir in 3 cups (750 mL) cooked rice and 1 cup (250 mL) drained pineapple tidbits and 1/2 cup (125 mL) raisins; heat through. Serve with ham. Makes 4 to 6 servings.
Chocolate Rice Pudding – In large saucepan mix together 2-1/2 cups (625 mL) milk, 2 cups (500 mL) cooked rice, 1/2 cup (125 mL) granulated sugar and 1/4 cup (60 mL) semi-sweet chocolate chips. Bring to boil over medium heat, stirring constantly. Simmer gently for about 20 minutes or until thick and creamy. Remove from heat; stir in 1 tsp (5 mL) vanilla. Spoon into serving dishes; let cool 10 minutes. Serve warm or cold. Makes 6 servings.