Ballet Party Rice Food

BALLET PARTY RICE

Steps:

• Cook the rice according to package directions. Cook and crumble the bacon. Mince the jalapenos. Slice the Monterey Jack cheese into thin slices.
• Layer 1/2 of the rice in the bottom of a greased 8x8 casserole dish. Dot with butter and add salt and pepper to taste.
• Cover with 1 cup of sour cream, 1/2 of the jalapenos, 1/2 of the bacon, and 1/2 of the Monterey Jack cheese.
• Repeat the layers.
• Top with grated cheddar cheese and a sprinkling of paprika.
• Bake at 350 degrees for 30 minutes.

PARTY BROWN RICE WITH PISTACHIOS AND CRANBERRIES

Steps:

• Place the rice in a large skillet and toast over a high flame for 1 minute.
• Add the 6 cups chicken stock and cardamom and bring to rolling boil.
• Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
• Set aside.
• Heat the oil in a large skillet over a high flame.
• Add the onions and brown sugar and saute for 2 minutes.
• Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
• Add the rice, pistachio nuts, cardamom, and salt, to taste.
• Cook for 30 seconds, stirring constantly.
• Remove from the heat and stir in parsley and scallions.
• Serve immediately.

PARTY RICE AND NOODLES

Steps:

• Preheat oven to 350 degrees.
• In 10" skillet over medium heat, brown rice, stirring until golden in color.
• Put rice in a 1-1/2 quart casserole.
• In skillet over medium heat melt butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
• Stir in chicken broth, water and salt; heat to boiling.
• Stir hot broth mixture and uncooked noodles into rice in casserole.
• Cover and bake 30 minutes or until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.