Tag Archives: rice recipes

Rice Blend Vegetable Pilaf

Rice Blend Vegetable Pilaf

If you’re looking for something a little different, I suggest you try the rice and vegetable pilaf recipe below. I used Lundberg’s Wild Blend Rice Mix; however, you can feel free to use any rice mixture or even plain rice, if preferred. Simply cook your rice according to package directions and proceed from there! (Note that I have no ties with the Lundberg company. I simply spotted their rice mixture in the grocery store and decided to give it a try.)

Below are two videos, one showing my review of Lundberg’s Wild Blend Rice Mix, where I show how to cook it according to package directions and my results. The wild rice in the mixture gives this dish an earthy flavor.

The second video is a demonstration of my cooking this recipe. There are a lot of possible variations, so it should be easy to make it to your preferences so you and your family are sure to enjoy it. Try it sometime! I hope this helps!!


Rice Blend Vegetable Pilaf
Makes about 6 Servings

1 cup Lundberg Wild Blend Rice (or any rice mixture that you prefer, cooked according to package directions)
1-3/4 cups + 2 Tbsp water or stock (use stock for a greater depth of flavor in the finished dish)
½ tsp salt, if cooking the rice in water (omit the added salt if cooking with stock)

1 Tbsp extra virgin olive oil (use stock, if preferred)
½ cup chopped yellow onion
½ cup chopped bell pepper
½ cup chopped celery
½ cup shredded carrot (or 1 small carrot, shredded)
1 (8 oz) pkg mushrooms of choice, chopped (use canned or frozen mushrooms, if preferred)
3 cloves garlic, finely chopped
1/3 cup walnuts, chopped
¼ cup dried tart cherries (or dried cranberries, raisins or currents, if preferred)
1 tsp dried thyme leaves, or to taste
Salt and pepper to taste
¼ cup water or stock, as needed
Parsley, optional garnish

Cook 1 cup of rice blend, according to package directions. If cooking the rice blend in water, add the ½ teaspoon of salt to the cooking water. If cooking the rice blend in stock, omit the added salt.

While the rice is cooking, prepare the vegetables. Toward the end of the cooking time for the rice, heat a large pot over just above medium heat. Add the olive oil (or stock, if preferred). Add the vegetables and thyme; sauté briefly until they become aromatic. Add the extra ¼ cup of water or stock if needed to prevent the vegetable mixture from burning. Cover the pot with a lid very briefly to allow the vegetables to steam. Add salt and pepper to taste, and more thyme, if desired. When the vegetables are as soft as you like them, stir in the cooked rice blend and serve. (If desired, this dish could be garnished with a sprinkle of parsley flakes.)

Easy Simple Rice Patties or Rice Cakes

Rice is a staple of many diets around the world. Now, with many Americans becoming sensitive or intolerant to gluten, rice dishes are increasing in popularity in the West. In an effort to develop something simple, like a bread substitute to have with a meal, or a ready-to-go easy snack, I developed this simple, easy to make, rice patty. The following is a video showing how to make them. See below the video for the recipe!

To make the rice patties, you will need cooked short grain rice of your choice. Leftover rice that was refrigerated, or freshly cooked rice may be used…

Simple Rice Patties
Makes about 12

1 cup short grain rice of choice (uncooked)
2 cups water (or amount needed according to package directions)
Salt and butter to taste, optional

Cook the rice according to package directions, adding salt and butter if desired. Allow the rice to cool just a little so you can work with it with your hands.

Form the patties: Measure out 1/4 to 1/3 cup of cooked rice and place the rice in a ring about 2-1/2 to 2-3/4 inches in diameter. With a spoon, compress the rice into the ring, then lift the ring away from the formed patty.

If you don’t have a ring, you could use a small can with both top and bottom removed. Alternatively, you could form the patties with your hands placing the sticky rice between two sheets of plastic wrap (it may be too sticky to form the patties with your bare hands).

With a small spatula, remove the formed patty to the appropriate tray or sheet, according to how they will be cooked. Place the formed patties either on a plate or tray (if sauteing them on the stove), on a baking sheet lined with parchment paper (if baking them in the oven), or on a fruit leather tray (if baking them in your dehydrator). Bake or saute according to directions below.

To cook them on the stove: Preheat a nonstick frying pan or cast iron skillet over medium heat. Add a little oil of your choice and briefly allow the oil to heat up. With a small spatula, carefully place the patties into the frying pan in the hot oil. Allow them to cook until the first side is golden brown. Carefully turn them over and allow the second side to brown. Then remove them to a serving tray and enjoy! If desired, they may be placed on paper towels to soak up any excess oil.

To bake them in a dehydrator: Place the formed patties on the fruit leather trays of your dehydrator. Bake at 145F for one hour, or until dry to the touch. Turn the patties over and continue cooking for another hour at the same temperature, until dry to the touch. The goal is to have them dry to the touch and easy to handle, but still moist inside. They should not be completely dried out in the process.

To bake them in your oven: Preheat your oven to its lowest temperature. Place the baking sheet with the formed patties on parchment paper on a rack in the middle of your oven. Allow them to bake until dry to the touch. Flip the patties over and continue baking them until the second side is dry to the touch. They should not be completely dried out…there should be moisture inside. The baking time will vary according to the temperature of your oven, so they will need to be monitored closely when baking these for the first time to determine the baking time needed with your specific oven.

Store your cooked patties in a covered container in the refrigerator. Enjoy them within 4 days.

Enjoy them as a bread substitute with a meal or a simple snack. They can be topped with softened butter, and eaten like that or even sprinkled with some herbs, or topped with a little nut butter and some jam or jelly, a little hummus, or eaten just plain. Use your imagination!

See also my original videos on how to make these delicious rice patties…