Yield: 3 cups
Add salt and water to rice in medium sauce pan. Heat to boiling, stirring occasionally. Simmer tightly covered for 14 minutes. (Do not remove cover.) Remove from heat and fluff with fork; cover and let steam about 5 minutes.
When cooking add: chicken or beef bouillon to cooking water; chopped apple and raisins (add with rice); chopped green pepper, onion or celery (add with rice); ½ teaspoon curry powder, celery or dill seed; marjoram or basil leaves (add with salt).
After cooking add: 2 tablespoons margarine or butter; 2 tablespoons poppy seed; ½ cup crushed pineapple; 2 cups cooked peas; ¼ to ½ cup toasted slivered almonds, chopped salted peanuts or cashews; 1 to 2 tablespoons minced parsley; 1 to 2 diced fresh tomatoes and ¼ cup grated Parmesan cheese, 2 to 3 tablespoons soy sauce (omit salt), ½ cup sliced water chestnuts or 1 cup sauted mushrooms.
Serving: Allow ½ cup cooked rice per serving. Yield 1 cup uncooked regular white rice yields 3 cups cooked rice.
Source: S.H.A.R.E. Colorado Oct./Nov. 1994 Submitted By SANDRA MAY On 11-03-94