Brown Rice Burgers

Not sure what to have for dinner and looking for something different? This might be the way to go. With the exception of the eggs, they are a vegetarian item. There may be a substitution you can use for the binding agent to make this a fully vegetarian item – I’m not familiar though. They could also just taste good but I haven’t tried them yet.

Brown Rice Burgers

Saute 1 large chopped onion, 3 cloves garlic, 1 cup finely chopped water chestnuts & 1/2 c diced green pepper – 10 minutes. Add 1/2 c minced parsley, 4 cups cooked brown rice, 2 c grated carrots, 2 large eggs, 1 c whole wheat flour, salt, pepper to taste. Shape into burger and fry.

Green Rice (Mexican)

There is a local restaurant that serves green rice, but I don’t think it’s this type. This particular recipe may benefit from the addition of cilantro – it’s your preference. I’d probably top it with cilantro at least. You may also want to replace the Jack cheese with asadero or queso fresco, which are equally mild Mexican cheeses. Serve this up along side a taco or enchilada (or both!) and it would be a delicious meal!

Green Rice (Mexican)

Heat 1/4 c oil, add 1 c rice & fry til gold. Add 1 chopped onion, 1 clove garlic, 3 green peppers finely chopped or poblano chili. Cook stirring often until tender but not brown. Add 2 1/2 c hot chicken stock or bullion. Cook until done. Sprinkle with 1/2 c grated Jack cheese.

Pilaf with Almonds

Pilaf is typically a rice dish – sometimes made with wheat in place of rice – typified by cooking the rice with herbs in broth. Sometimes it has meat in it, sometimes it’s just the side dish. It is known for having grains that don’t really stick together and are light and fluffy. In America, you often find browned orzo in rice pilaf. this particular recipe is called Pilaf with Almonds, but there’s no reference to almonds beyond the title. At the very end of the card it says “slivered onions” but I suspect that’s incorrect and should be almonds.

Pilaf with Almonds – 400° 30-35

1 1/2 c rice

1/2 tsp thyme

1/2 tsp pepper

1 bay leav


Boil in 3 cups chicken broth, add salt

Saute 3 green onions, minced & 1 medium green pepper in 2 Tbls butter

1/4 c slivered onions (probably almonds)


Chinese Rice

To me this looks like basic fried rice, but it was considered “Chinese” rice by the original owner of this card. I can think of many ways I would change this, including adding sesame oil, chopped carrot and sesame seeds. There’s no oven temp here, so I’d guess at 325 and check it after 10 minutes.

Chinese Rice

2 c cooked rice

Beat 3 eggs, mix with green onion tops (not sure if these should be chopped?)

Scramble 5 (eggs)

Add rice, 1-3 Tbls soy sauce, put in oven & bake

Special Herb Rice

Today’s recipe comes from Martha Randall, a Home Economist for the Ralph’s grocery store chain in California during the 60s and 70s. Ms Randall wrote some cookbooks while employed by Ralph’s and you can find some of them on eBay. Of course in this recipe it specifically calls for Ralph’s branded items and while the grocery chain still exists, you can use whatever brand you have on hand. If you use bouillon powder instead of cubes, you can use 3 teaspoons in their place.

Special Herb Rice

(Delicious with Chicken Dishes)

3 tablespoons Ralphs butter or margarine

1 cup chopped onion

1 cup uncooked white rice

1/2 teaspoon marjoram

1/2 teaspoon summer savory

1 teaspoon rosemary

1/2 teaspoon Ralphs salt

3 chicken bouillon cubes

2 cups water

Melt the butter or margarine in a 2-quart sauce pan. Add the onion and rice and cook until the onion turns yellow and the rice begins to brown. Add the marjoram, summer savory, rosemary, salt, chicken bouillon cubes and water. Bring to a vigorous boil. Stir to dissolve the bouillon cubes. Our the heat as low as possible. Cover with a lid and leave over this low heat 14 minutes. Remove the sauce pan from the heat but leave the lid on 10 minutes, or until ready to serve. Makes 6 servings.