Sushi Di Itali

• 3 cups cooked Lundberg^® Organic Sushi Rice, cooled
• 1 cup grated Parmesan-Romano cheese blend
• 2/3 cup half and half
• 1/2 cup chopped fresh basil leaves
• 8-10 large thin slices prosciutto (cured Italian ham)
• 1 (7 oz.) jar roasted red peppers, drained and cut in strips

Combine rice, cheese, half and half, and basil in large bowl. Place 1 prosciutto slice on cutting board; spread 1/2 cup rice mixture evenly over prosciutto, pressing slightly. Arrange a few pepper strips lengthwise down center over rice; carefully roll into a log, about 8 inches long and 1 1/2 inches in diameter. Repeat with remaining prosciutto slices; refrigerate 15 minutes. Cut each roll crosswise into 1-inch pieces, placing on platter, cut side up, to resemble sushi. Serve at room temperature. Makes 16 servings (about 64 pieces).

Recipe adapted from USA Rice Federation, www.usarice.com/consumer

WHEAT FREE Dumplings/Matzo Balls for chicken noodle soup

*( recipe posted on facebook by Belinda Lacoste)

1/2 Cup Roasted Baby Rice Cereal ( Earthbest is best! lol)

Pinch Real Salt

1 Egg

1/2 tsp aluminum free Baking Powder

1 TBL oil (I use coconut and olive)

Mix all ingredients in a bowl, combining well. Cover the bowl with plate and let rest in the frige for at least 20 minutes. Bring a large pot of water to boil.

With wet or oiled hands, form the mixture in small balls and drop them into the boiling liquid.

Boil, covered, for 30-40 minutes. When done - the balls will float to the top of the pot.

Remove cooked matzo balls with a slotted spoon.

Place one to three matzo balls in each bowl, and ladle in homemade soup.

Matzo balls expand to several times their original size, do not make balls larger than walnuts, or you will have grapefruit sized matzo balls!

WHen I want to make small tiny dumplings for chicken / noodle soup, I form the raw dough into quarter or smaller sized rounds. They would need to boil 15-20 minutes

More great rice recipes, gluten free. :)

http://www.lundberg.com/recipes

Creole Rice with Shrimp & Sausage

• 1 cup Lundberg^® Short Grain Brown rice
• 2 cups low sodium chicken broth or water
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 large green bell pepper, cored, seeded and chopped
• 1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon
• 1/2 teaspoon each dried basil and dried thyme
• 1/8 -1/4 teaspoon crushed red pepper flakes (optional)
• 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds
• 1 tablespoon butter
• 3/4 pound cleaned raw shrimp
• 1 tablespoon olive oil
• Salt & pepper to taste

Combine Lundberg Short Grain Brown rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes.

Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through.

Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.

To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top
.

Chili with Rotini Pasta, Beans & Beef

Serve in bowls. Pass grated cheese, chopped onions, and sour cream for toppings.

• 12-ounce box Lundberg^® Rotini Brown Rice Pasta
• 1 pound lean ground beef
• 1 large onion, chopped
• 1-2 tablespoons garlic, minced
• 1/4-1/2 teaspoon crushed red pepper
• 1 tablespoon chili powder
• 5-6 cups low sodium beef broth
• 15-ounce can of kidney or pinto beans, drained
• 6-ounce can tomato paste
• 14-ounce can diced tomatoes

Sauté ground beef in large pot until no longer pink, breaking up large pieces. Drain fat. Add onion, garlic, and red pepper and cook until onion is tender. Stir in broth, chili powder, tomato paste and tomatoes, undrained; bring to boil. Mix in pasta. Reduce heat to medium and simmer uncovered until pasta is al dente, stirring often, about 7 minutes. Season with salt and pepper. Serve with toppings.

Spanish Rice with Beans & Cheese

• 1 tablespoon olive oil
• 1 ½ cup Lundberg Family Farms® Long Grain Brown Rice
• 1 (14.5oz) can whole tomatoes, undrained and broken up
• 1 (15 oz) can pinto beans, drained
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1 (4 oz) can chopped green chilies, undrained
• 1 cup small curd cottage cheese or ricotta cheese
• 2 ¾ cups chicken broth
• 2 cups shredded Monterey Jack or Pepper Jack cheese, divided

Heat olive oil in a large skillet over medium high heat; add rice and sauté for 1-2 minutes. Lower heat to medium and add onions and garlic; cook for 4-5 minutes until onions are translucent. Add to slow cooker. Blend cottage cheese and broth until smooth; pour into cooker. Mix in tomatoes, beans, green chilies, and one cup grated cheese. Cover and cook on high setting 4-1/2 to 5 hours, or until rice is tender. Just before serving sprinkle with reserved grated cheese. Cover with lid until cheese is melted. Serve with tortillas. Serves 8 to 10, generously.

Turkey Soup with Wild Rice

• 3 cups cooked turkey
• 8 cups chicken broth
• 1(8oz) package Lundberg Family Farms Wild Rice
• 1 onion, finely chopped
• 1 cup chopped celery
• 2 cups chopped carrots
• 2 teaspoons sage
• 2 tablespoons balsamic vinegar
• 2 cups spinach
• Salt & pepper to taste

Chop up the vegetables except spinach, and add to the slow cooker. Add wild rice, sage, turkey, chicken broth and balsamic vinegar. Stir. Add two heaping handfuls of baby spinach to the slow cooker. Cover and cook on low for 8-10 hours or on high for 4 hours. The soup is done when the vegetables and rice are tender. Serves 6 to 8.

Creamy Parmesan Risotto

A simple stir it and forget it method to make risotto

• 1-1/4 cup Lundberg Family Farms Arborio rice
• 2 tablespoons olive oil
• 1/4 cup white wine
• 3-3/4 cups chicken or vegetable broth
• 1 onion, very finely chopped
• 2 cloves finely minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper

• 2/3 cup grated parmesan cheese

Sauté Arborio rice in olive oil in a skillet over medium high heat for 1-2 minutes; lower heat to medium and stir in garlic and onion; cook until onion is translucent, about 5 minutes. Transfer to slow cooker that has been coated with non-stick cooking spray. Add broth and white wine, stirring well. Cover and cook on high for 2 hours 15 minutes, or until rice is tender. Stir in grated parmesan cheese; recover with lid until cheese has melted. Serves 8 to 10.

Southwest Salsa Rice Bites

• 3 cups Lundberg^® Long Grain Brown Rice, cooled
• 1 cup shredded pepper jack cheese
• 4 eggs
• 1 (16 oz.) jar medium (or hot) thick and chunky-style salsa
• 1/2 cup sour cream
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup crushed Lundberg Sea Salt Rice Chips
• Additional salsa and sour cream for garnish (optional)

Preheat oven to 350 degrees. Combine rice and cheese in large bowl; set aside. In medium bowl, beat eggs until well blended. Stir in salsa, sour cream, salt and pepper. Add salsa mixture to rice and cheese; mix well. Spray miniature muffin pans with vegetable cooking spray. Spoon approximately 1 1/2 tbsp. rice mixture into each cup, filling to just below the rim. Sprinkle crushed chips over filling, pressing slightly with back of spoon. Bake 15 to 20 minutes, or until lightly browned. Serve warm with additional salsa and sour cream, if desired. Makes 48 appetizers.