The second annual Rice Festival will be held at The Brunswick Riverwalk in Belville on Sept. 19 and 20. For information call 910-795-0292 or 843-902-6532. There is free parking across the street.

Here are some tasty rice recipes you might consider trying.

Enjoy!

 

Rice and Vegetable Salad

Serves 2 to 4

1 small sweet onion, chopped

2 tablespoons parsley flakes

2 tablespoons rice or red wine vinegar

Salt and fresh ground black pepper, to taste

1/3 cup EVOO, olive oil

2 cups cooked white rice, cooled

2 cups bite size pieces of assorted vegetables, such as tomatoes, peas, yellow or green squash, broccoli florets, and or shredded carrots

3 cups torn baby arugula or mixed leafy greens

In a blender pulse onion, parsley, and vinegar until combined, season with salt and pepper, to taste. With blender running slowly drizzle in olive oil. Process dressing until well blended.

In a serving bowl toss together cooled rice, vegetables, and baby arugula, drizzle with 3 tablespoons dressing and toss to coat. Add more dressing as desired.

 

Rice, Chicken and Beans One Pot Dinner

Serves 4

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

Salt and fresh ground black pepper

2 cloves garlic, minced

2 cups chicken broth

1 15-ounce can black beans, drained and rinsed, and drained

1 15-ounce can whole kernel corn, drained

2 cups instant white rice

2 Roma tomatoes, chopped

2 tablespoons dried parsley flakes

2 tablespoons fresh cilantro leaves, chopped, if desired (Optional)

Heat olive oil in a large pot or Dutch over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and sauté until golden, about 3-4 minutes. Add garlic and cook stirring frequently, about 1-2 minutes.

Stir in chicken broth, black beans, and corn. Bring to a low boil, stir in rice and cover. Remove from heat. Let it stand for 5 minutes or so until broth is absorbed. Stir in tomatoes, parsley, and cilantro, if desired. Season with salt and pepper, to taste. Serve immediately.

 

Chicken Soup with Rice

10 cups chicken broth

1 large sweet onion, chopped

2 stalks of celery, sliced into small pieces

1 ½ cups sliced carrots

¼ cup fresh parsley, chopped

Salt and fresh ground black pepper, to taste

½ teaspoon dried thyme leaves, crushed

2 bay leaves

¾ pound chicken, cut into cubes

2 cups cooked rice

¼ cup dry white wine (Optional)

1-2 tablespoons lime juice

Prepare 2 cups cooked white rice, set aside.

In a large pot or a Dutch oven combine chicken broth, onion, celery, carrots, parsley, thyme, and bay leaves; bring to a boil. Lower heat to low; simmer until the onion and celery begin to soften, about 10-15 minutes.

Stir chicken into simmering broth; cook until the chicken is no longer pink in the middle, about 8-10 minutes. Remove and discard bay leaf. Stir rice, wine and lime juice into broth; cook and stir just until rice is hot and grains separate, about 1-2 minutes. Serve hot.

 

Rice and Sausage Spaghetti Squash

1 medium spaghetti squash, about 3 pounds

Salt and fresh ground black pepper, to taste

1 15-ounce can black beans, drained and rinsed

2-3 sweet Italian sausage links, casings removed and sautéed

1 15-ounce can Mexican style tomatoes, undrained

1 cup Monterey Jack cheese or cheddar cheese, shredded

1/2 teaspoon garlic powder

¼ cup fresh cilantro, finely chopped, if desired (Optional)

Preheat oven to 350 degrees.

Cut spaghetti squash in half lengthwise. Remove seeds and discard.

Place squash, cut side down, in a greased baking an. Bake in a 350 degree oven for 45 minutes to an hour or until just tender.

Using a fork, remove spaghetti-like strands from hot squash and place strands in a large bowl.

Add tomatoes with juice, beans, sauteed sausage, ½ cup cheese, cilantro, garlic powder, salt and pepper, to taste; toss well

Spray 1 ½ quart casserole dish with nonstick cooking spray. Spoon mixture into casserole dish. Sprinkle with remaining ¼ cup cheese.

Bake uncovered, in a 350 degree oven, for 30-35 minutes or until heated through. Serve immediately.

 

Creamy Rice Pudding with Rum Raisins

Serves 4

2 cups white rice

2 cups milk, divided

1/3 cup granulated sugar

Pinch of salt

1 large egg, beaten

2/3 cup raisins

¼ cup rum

1 tablespoon butter

½ teaspoon vanilla extract

Ground cinnamon for garnish

In a small bowl combine raisins and rum, stir to mix well, set aside.

Bring 1 ½ cups water to a boil in a saucepan; stir rice into boiling water. Lower heat to low, cover, and simmer for 18 to 20 minutes.

In another saucepan, stir together 1 ½ cups cooked rice, 1 ½ cups milk, sugar, and salt. Cover over medium heat until thick and creamy, about 15-20 minutes.

Drain raisins.

Stir in remaining ½ cup milk, beaten egg, and raisins; cook for 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Let it cool, cover and refrigerate. Sprinkle with cinnamon when ready to serve.

 

Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing, and second place for her Sweet Blueberry Pepper Jelly in 2015; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.