Classics reinvented

Brown Rice Frittata with Bacon and Edamame
Sweet Potato Rice Casserole
Honey Nut Dressing
Cranberry Pecan Multi-Grain Stuffing

When you are looking for a taste of yesteryear this holiday season, look no further than your pantry for a staple you can incorporate into holiday meals, including snacks, breakfast, the big dinner and even desserts. Instant white or brown rice and multi-grain blends provide easy ways to put a fresh twist on traditional recipes your family knows and loves.

For a delicious, modern take on classic family favorites, look for ways to integrate current or seasonal flavors that complement the original recipe. Start new family mealtime traditions with easy recipe makeovers. For example, traditional broccoli, cheese and rice casserole only gets better with bacon, and using quinoa adds a subtle new texture. You can also give your sweet potato casserole a lift with white or brown rice for an updated take on this revered dish.

Using a quick and wholesome ingredient like fluffy Minute Rice saves cooking time so you can transform your favorite recipes while spending less time in the kitchen and more time with loved ones.

These recipes demonstrate how to update recipes from a frittata and casserole to dressing and stuffing for new ways to enjoy the classics this holiday season.

Explore more recipes and preparation tips at www.minuterice.com.

Brown Rice Frittata with Bacon and Edamame

Ingredients

• 1 cup Minute® Brown Rice
• 4 thick cut bacon slices, cut into 1/2-inch pieces
• 4 scallions, thinly sliced (whites and greens divided)
• 1 cup frozen shelled edamame
• 6 eggs
• 3/4 cup sour cream, divided
• 1/2 teaspoon kosher salt

Preparation

1. Preheat oven to 400°F.
2. Prepare rice according to package directions.
3. While rice cooks, sauté bacon pieces in 10-inch ovenproof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and sauté 1 minute.
4. Add cooked rice, and sauté 1 minute. In a bowl, whisk together eggs, 1/2 cup sour cream and salt. Add egg mixture to pan, swirling gently to distribute mixture evenly throughout other ingredients. Cook undisturbed for 2–3 minutes, until edges look set. Then place pan in preheated oven until set in center, about 10 minutes.
5. Mix together scallion greens with remaining 1/4 cup sour cream. Serve frittata in wedges topped with a dollop of scallion cream.

Serves
6-8

Sweet Potato Rice Casserole

Ingredients

• 1 can (8 ounces) crushed pineapple in natural juice, drained (reserve juice)
• 1 cup Minute® White Rice or Minute® Brown Rice, uncooked
• 1 large egg, lightly beaten
• 1 can (5 ounces) evaporated skim milk
• 1 can (15 ounces) sweet potatoes, drained
• 1/2 teaspoon ground cinnamon
• 2 cups miniature marshmallows

Preparation

1. Preheat oven to 400°F.
2. Measure reserved pineapple juice and add enough water to make 1 cup. Prepare rice according to package directions using juice-water mixture.
3. In large bowl combine pineapple, rice, egg, milk, sweet potatoes and cinnamon. Mix well. Spread in 2-quart casserole dish. Top with marshmallows.
4. Bake 20 minutes, or until marshmallows begin to brown.

Serves
6

Honey Nut Dressing

Ingredients

• 1 cup Minute® Brown Rice, uncooked
• 1 tablespoon butter or margarine
• 1/4 cup chopped walnuts
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup raisins
• 2 tablespoons chopped fresh parsley (optional)
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Preparation

1. Prepare rice according to package directions.
2. Melt butter or margarine in large skillet over medium heat. Add walnuts; cook and stir until lightly toasted. Add onions and celery; cook and stir until crisp-tender.
3. Stir in rice and remaining ingredients. Heat thoroughly, stirring occasionally.

Serves
6

Cranberry Pecan Multi-Grain Stuffing

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped fresh celery
• 1/4 teaspoon poultry seasoning
• 1/2 cup dried cranberries
• 1 cup chicken broth
• 1 bag Minute® Multi-Grain Medley, uncooked
• 1/2 cup chopped pecans, toasted
• Salt and ground black pepper, optional

Preparation

1. Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 2 minutes.
2. Add poultry seasoning, cranberries and broth. Bring to boil, and stir in rice. Cover, reduce heat and simmer 5 minutes.
3. Remove from heat, and let stand 5 minutes. Stir in pecans and season with salt and pepper, if desired.

Serves
4

SOURCE:
Minute Rice