Rice On The Grill Food

HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS

Steps:

• Prepare a grill for medium heat.
• Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
• Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
• Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.

GRILLED RICE BALLS

Steps:

• For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter.
• When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap.
• Preheat the grill to medium.
• Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives.

GRILLED CHICKEN & VEGGIES OVER RICE

Steps:

• Blend Spread with Italian seasoning in small bowl.
• Brush chicken and vegetables with seasoning mixture.
• Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

RICE ON THE GRILL

Steps:

• In a 9-in. round disposable foil pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. , Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork.

GRILLED-PINEAPPLE RICE

Steps:

• Prepare grill for direct-heat cooking.
• Combine sugar, chile pepper and salt; sprinkle over both sides of pineapple slices.
• Grill, turning once, until browned, 3 minutes per side. Cool slightly; cut into chunks.
• In large nonstick skillet heat oil over medium heat; add scallions.
• Cook, stirring, until golden, 3 minutes.
• Stir in garlic; cook 1 minute. Add rice, salt and pineapple; cook, stirring, until heated.

BROWN RICE AND GRILLED VEGETABLE SALAD

Steps:

• Prepare the rice according to directions. Set aside.
• Grill the vegetables until done (I marinate them in lf italian dressing first).
• In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
• Dice the grilled vegetables and add to rice after slightly cooled.
• Stir in chopped herbs and top with the crumbled feta.

FOIL-PAN GRILLED SEAFOOD & RICE

Steps:

• Heat grill to medium heat.
• Combine dressing and onions in deep 13x9-inch disposable foil pan; place on grill grate. Cook and stir 4 min. or until onions are crisp-tender.
• Stir in tomatoes, broth and rice. Bring to boil. Cover pan with foil. Reduce heat to low. Close lid. Grill 20 min. or until almost all the liquid is absorbed, stirring every 5 min.
• Meanwhile, use pulsing action to process parsley, garlic and lemon zest in food processor just until blended.
• Add cod to rice mixture; cook 5 min. Stir in shrimp; cook 4 to 6 min. or until cod flakes easily with fork, shrimp turn pink and rice is tender. Remove from grill. Stir in parsley mixture; top with cheese.