Bangkok Rice And Shrimp Salad

• Yield: Makes 6 servings.
• 
  
• 1/2 cup canned coconut milk
• 1/4 cup rice vinegar
• 1 tablespoon oil
• 1/2 teaspoon salt
• 3 tablespoons chopped basil, plus additional basil leaves for garnish
• 3 cups cooked Jasmati® Rice
• 1 pound frozen cooked shrimp, peeled, deveined, thawed
• 1/2 cup chopped salted peanuts

Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside. Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.

Brown Rice Black Bean Burrito

• Yield: Makes 6 servings.
• 
  
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 3 cups cooked Texmati® Brown Rice
• 1 15- to 16-ounce can black beans, drained and rinsed
• 1 11-ounce can corn, drained
• 6 8-inch flour tortillas
• 3/4 cup (6 ounces) shredded reduced-fat Cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup plain low-fat yogurt
• 1/4 cup prepared salsa

Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn; cook, stirring 2 to 3 minutes until mixture is thoroughly heated. Remove from heat.

Spoon 1/2 cup rice mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt; roll up, top with 1 tablespoon salsa.

Summertime Shrimp And Rice Bowls

• Yield: Makes 4 servings.
• 
  
• 1 pound medium shrimp, peeled and deveined
• 3 cups hot cooked Texmati® Rice
• 1 11-ounce can corn, drained
• 1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
• 1 cup shredded Italian cheese blend
• 1/4 cup plus 1 tablespoon slivered fresh basil leaves
• 1/2 teaspoon salt

Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil 4 to 5 inches from heat 4 minutes.

To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional oil. Grill 4 to 5 minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Spoon into individual bowls. Top rice with shrimp.

Brown Rice And Shiitake Pilaf

• Yield: Makes 6 servings.
• 
  
• 1 tablespoon olive oil
• 1 cup (about 2 ounces) sliced fresh shiitake mushrooms
• 1 cup asparagus spears, cut into 1-inch pieces
• 1 clove garlic, minced
• 3 cups cooked Texmati® Brown Rice
• 1/4 cup pine nuts, toasted*
• 1/4 cup sliced green onions
• 1 tablespoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
Baked chicken (optional)

Heat oil in large skillet over medium-high heat until hot. Add mushrooms, asparagus and garlic; cook and stir 1 to 2 minutes or until tender. Add rice, nuts, onions, lemon peel, salt and pepper. Stir until well blended; heat thoroughly. Serve with chicken.

Fresh Asparagus Risotto

• Yield: Makes 6 servings.
• 
  
• 1/4 teaspoon ground white pepper
• 3 cups water
• 2 cups chicken broth
• 3 tablespoons butter or margarine, divided
• 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
• 1/2 cup chopped onion
• 1 cup uncooked RiceSelect® Risotto Rice
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Cilantro Cream Risotto With Shrimp

• Yield: Makes 4 servings.
• 
  
• 3 cups water
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup minced cilantro
• 1/3 cup butter or margarine, divided
• 3/4 pound shrimp, peeled, deveined, and chopped
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup uncooked RiceSelect® Risotto Rice
• 2 medium tomatoes, chopped and seeded
• 1/3 cup grated Parmesan cheese
• 1/2 cup chopped green onions
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon salt

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.

Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.