Recipe(tried): Rice Pilaff Gladys, Rice with Raisins, Rice and Nut Salad, Perfect White Rice - Several rice dishes for Michael

RICE PILAFF GLADYS (very easy)
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 9-4-2002

1 1/2 cup chicken stock
1 cup long grain rice
1 envelope Saz n Goya con Cilantro y Achiote (for color & flavor)
2 tbsp olive oil
1 tsp ground allspice
1 tsp ground ginger
salt & pepper to taste
1/4 cup sliced almonds
1 cup shredded cheddar cheese (Mexican Style)

Put all the ingredients (except the cheese) in a Paellera Pan or a Caldero with a good cover.

Cook uncovered at medium high until the rice is dry, and small craters form in the surface.

Lower the heat to medium Low, move the rice from the bottom up, cover and cook without moving again for 18 minutes.

Uncover, add the shredded cheddar cheese and mix well.

Cover and continue cooking in Low for 5 minutes. Now it is ready to serve.

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RICE WITH RAISINS (REPOST)
Source: The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished by Edda Servi Machlin
6 servings

Riso coll'Uvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate.

4 tbsp olive oil
1 garlic clove, finely minced
1 tbsp chopped fresh parsley
1 1/2 cups short grain rice, uncooked
1/2 cup dark seedless raisins
1/2 tsp salt
3 cups heated broth
ground black pepper

Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour.

Add raisins and salt. Add hot broth, 1/4 cup at a time and continue to cook, uncovered over high heat till rice is done - about 15 minutes in all. Taste for salt and pepper and add if necessary.

Serve hot or at room temperature.

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RICE AND NUT SALAD
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 1-18-2005

2 tbsp olive oil
2 tbsp lemon juice
salt and freshly ground black pepper
1 envelope Italian Seasoning
1/4 cup golden raisins
1/3 cup currants
1 1/4 cups cooked brown rice, well drained
3/4 cup blanched almonds, chopped
1/2 cup cashew nuts, chopped
1/2 cup shelled walnuts, chopped
1 (15 ounce) can peach slices in natural juice, drained and chopped
1/4 cup cucumber, cubed
1/4 cup cooked red kidney beans
1 tbsp chopped, pitted black olives

For the dressing, put the olive oil, lemon juice, and salt and pepper and Italian Seasoning into a screw-top jar, and shake vigorously until the mixture has thickened; set aside.

Put the golden raisins and currants into a small bowl and cover with boiling water. Leave to stand for 10 minutes, then drain the fruit; set aside.

Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans, and olives in a large mixing bowl. Pour the dressing over the salad and mix together thoroughly, ensuring all the ingredients are evenly coated.

Servings 4

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PERFECT WHITE RICE (GLADYS RECIPE)
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 8-22-2002

1 cup long grain rice
1 1/4 cup water
1 tb olive oil,
1 tsp salt or to taste

In a heavy caldero (skillet with cover might be used) heat the water with the oil and salt. The measures should be exact for perfect white rice.

After the water is boiling, add the rice and cook uncovered in medium until the surface forms craters and it is almost dry.

Then, move the rice in the pan from down to up, cover and lower the heat to medium-low.

Cook for exactly 18 minutes without uncovering or moving the rice. After the 18 minutes, the rice is ready and can be served.

This recipe can be doubled or tripled, but keep the proportions.