8 ounces imitation crabmeat, diced
1/4 cup cajun marinade(or use a liberal amount of dry cajun seasoning)
1 tablespoon oil
1 cup onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small tomato, diced
1/8 teaspoon red peppers (optional)
1 cup instant rice
1 cup water

Directions

1. In a large skillet, heat oil to medium high.
2. Add onions and peppers and cook for 5 minutes until tender.
3. Stir in all other ingredients and bring to a boil.
4. Cover and remove from heat, let stand 5 minutes.

2 tablespoons peanut oil, divided
1 egg, lightly beaten
1 garlic clove, minced
1 onion, chopped
1 cup broccoli florets, and stems
1 red bell pepper, diced
3/4 cup chicken broth
1(7ounce)can tuna
2 teaspoons sesame oil
2 cups cooked white rice
2 tablespoons soy sauce

Directions

1. In a skillet, heat 1 tablespoon of the oil and cook the egg until it forms a pancake. Take it out of the skillet and cut it into strips.
2. Add the rest of the oil to the pan and stir-fry the garlic, onion, broccoli and red pepper for 3-4 minutes. Add the chicken broth and cook, covered, until the broccoli is tender.
3. Remove the cover, add the tuna, sesame oil, rice and cooked egg. Raise the heat and stir-fry for 3 minutes.
4. Add the soy sauce and cook, stirring, 2 minutes more

1/2 lb crab, meat*
2 cups water, boiling
1 teaspoon salt
1 cup rice, uncooked
2 onions, peeled and chopped
2 small carrots, peeled and chopped
1 tablespoon butter
2 bay leaves
2 whole cloves
8 drops Tabasco sauce
salt and pepper, to taste

Directions

1. Add rice to boiling water along with any juice from the crab meat; cover and cook for 15 minutes or until done.
2. Cook chopped onion, carrots, bay leaves and cloves in butter until slightly golden; add crab meat.
3. Season with Tabasco, salt and pepper; add rice and cook together for three minutes.
4. Serve hot.
5. *If you have access to fresh crabs, this recipe will take approximately 15 small ones. Wash well and cook for 20 minutes, or until done. Use crab liquor with water to make the two cups of liquid when cooking rice. Pick meat from shell and follow recipe.

1 cup rice
1/2 cup frozen peas
2 green onions
1 green pepper
1(8ounce)can shrimp
1/2 cup vegetable oil or olive oil
1/4 cup wine vinegar
1/4 cup soya sauce
2 teaspoons sugar

Directions

1. Cook 1 cup of rice as usual.
2. Add frozen peas into rice while it’s still hot. (I’ve never really measured, just sprinkle them in as you see fit).
3. Chop onions and green pepper and drain the can of shrimp.
4. Mix and shake dressing very well.
5. Pour over rice mixture and toss.
6. Refrigerate 2 – 24 hours.

2 cups arborio rice
400 g raw tiger shrimp, shells on
1 liter chicken stock
250 ml dry white wine
6 vine ripened tomatoes, deseeded, peeled and roughly chopped
2 birds eye chiles, finely sliced
1 large onion, finely diced
3 garlic cloves, finely chopped
4 tablespoons olive oil
75 g butter
1 cup fresh basil, torn

Directions

1. Peel the prawns, leaving the tails on. Retain the head but discard the rest of the shell.
2. Place stock and prawn heads in a pan and simmer for a few minutes, until heads are cooked. Add prawn meat and cook for 1 minute, until colour starts to turn opaque.
3. Remove prawns from stock, set aside, and discard heads.
4. Add oil and half the butter to a large pan. When hot, add the onion, garlic and chili and saute until translucent.
5. Add tomato and rice, sir until well coated in oil, then add the wine and stir until totally absorbed.
6. Add stock, a ladle at a time, stirring until fully absorbed before adding the next, until the rice is creamy. You may not need all the stock. Taste and season if required.
7. Immediately before serving, add the prawns back to the rice and stir until warmed through. Stir through the torn basil and the remainder of the butter.

125 g butter
5 tablespoons worcestershire sauce
4 garlic cloves, crushed
1 teaspoon cayenne pepper
1 tablespoon thyme
1 tablespoon oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 chicken breasts, diced
125 g prawns or shrimp
1 green pepper, sliced
1 red pepper, sliced
1 green onion, sliced
1 red onion, sliced
1 whole chorizo sausage, sliced
500 g pasta sauce
1 dash white wine
500 g microwave Mexican rice

Directions

1. In a pan, melt the butter and add the Worcestershire sauce, garlic, cayenne pepper, thyme, oregano, salt, pepper and paprika. Dice the chicken and add to pan. Cook until it starts to brown. Chop onions and peppers and add to pan. Slice chorizo sausage, add to pan and cook until the vegetables soften.
2. Add the prawns/shrimp, the pasta sauce, the wine, and the rice. Stir and cover. Simmer for 20 minutes, stirring occasionally.

2 1/2 cups wild rice
2 (10.75 ounce) cans beef consomme
2 cups water
1/2 cup butter, softened
2 quarts shucked oysters
salt to taste
ground black pepper to taste
4 dashes hot pepper sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup half-and-half
1 1/2 teaspoons onion powder
3/4 teaspoon dried thyme
1 1/2 tablespoons curry powder
1/2 cup chopped fresh parsley

DIRECTIONS

In a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter.
Preheat oven to 325 degrees F (165 degrees C).

Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice.

Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture.

Bake in the preheated oven for 45 minutes. Garnish with parsley.

2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
2 stalks diced celery
1 pint unopened, fresh, live medium oysters
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
2 pinches paprika

DIRECTIONS

Open and quarter the oysters. Reserve the liquid.

Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.

Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.

Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 – 10 minutes, until oysters curl on edges.
Drain this mixture in a colander.

Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.

Bake at 350 degrees F (175 degrees C) till heated through.

2 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio rice
1/2 cup white wine
1 quart reduced-sodium chicken broth, warmed
1/4 cup chile-garlic flavored butter
12 ounces medium shrimp, peeled and deveined, tails left on
1 carrot, cut into thin strips
1/3 cup pine nuts
1/4 cup sliced black olives
1 large red chile pepper, minced
ground black pepper to taste

DIRECTIONS

Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.

Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.

Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.

At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

1 lb fresh shrimp or frozen shrimp, peeled & deveined(medium size)
2 tablespoons fresh lime juice(not the bottled stuff, please!)
4 teaspoons low sodium soy sauce(we use low-sodium Tamari)
1 fresh jalapeno pepper, seeded and finely chopped*(less if you choose)
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon cooking oil
1 lb asparagus spears, bias-sliced into 1-inch pieces
1 small sweet red pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts
chopped fresh flat leaf parsley, for garnish

Directions

1. Thaw shrimp, if frozen.
2. Rinse shrimp; pat dry.
3. Place shrimp in medium bowl.
4. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic.
5. Pour over shrimp; toss to coat.
6. Marinate at room temperature for 15 minutes, stirring occasionally.
7. Drain shrimp well, reserving marinade.
8. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
9. Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
10. Remove from wok; cover and keep warm.
11. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
12. Add reserved marinade to wok and bring just to boiling.
13. Stir in cooked rice and peanuts.
14. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
15. Spoon shrimp on top with a sprinkling of parsely.
16. Enjoy!
17*Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible