Time 25m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Using the chicken broth for liquid, cook the rice according to directions. Stir in the vegetables and the paprika. Serve warm or at room temperature.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Brown the rice, onion and garlic in the olive oil and butter over high heat. Deeply browning the rice gives the rice its distinct flavor. You must use the butter so it will brown. Do not use margarine, it will not work. This will take about 5 minutes. Add water, and rest of ingredients, cover the pot and simmer on low heat until all water is absorbed (about 20 minutes).
Time 20m Yield 6 , 6 serving(s) Number Of Ingredients 12 Steps:
Bring water to a boil, add rice, garlic, and artichokes, cook covered for 5 minutes. Add rest of ingredients, let sit, covered, for 5-7 minutes, to heat everything through. Notes: make sure not to leave the top off the pot for too long while adding ingredients. The mixture needs its steam to “cook” the rice.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Cook rice according to package instructions (for 3 cups of rice, put 2 cups of water in a saucepan with a tight-fitting lid, add kosher salt and bring to a boil. Add rice, stir; cover with lid, reduce heat to low and simmer for 20 minutes). In a skillet, saute sliced onion in 1 tablespoon of butter and olive oil for 5 minutes. Add sliced mushrooms. Saute mixture for 10 minutes or until mushrooms have softened. Season with salt and pepper to taste. To rice, add onion/mushroom mixture, poultry seasoning, chicken broth and 1 tablesoon butter. Combine and serve.
