White

• 1). Melt 1/4 cup margarine in a saucepan over medium heat. Add 1 chopped small white onion and 1 cup Riceland Gold Perfected Rice and cook until the onion is translucent and the rice is golden.
  
  
• 2). Add 4 oz. mushroom stems and pieces, 1/4 tsp. fresh thyme, 1 tsp. kosher salt and 2 cups chicken broth to the saucepan.
  
  
• 3). Bring the rice to a boil, reduce heat to low and simmer for approximately 20 minutes or until it absorbs the liquid.
  
  

Brown

• 1). Add 3 cups Riceland brown rice, 4 1/2 cups of water and 1 tsp. kosher salt to a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  
  
• 2). Remove the rice from heat and steam for 10 minutes. Allow the rice to cool on its own accord and serve.
  
  
• 3). Heat 3 tbsp. olive oil in a saucepan over medium-high heat. Add 1 cup sliced button mushrooms, 1 1/2 cups chopped celery, 1 1/2 cups chopped onion and 1 lb. halved chicken livers to the pan. Cook the liver for 4 1/2 minutes each side.
  
  
• 4). Add 1 tsp. kosher salt, 1 tsp. chopped basil and cook for 1 minute. Add 3 cups cooked Riceland brown rice, mix thoroughly and cook until heated through.
  
  

Wild

• 1). Melt 2 tbsp. whole butter in a saucepan over medium heat, add 3/4 cup chopped onion, 3/4 cup chopped celery and saute until onion is soft and translucent.
  
  
• 2). Add 14.5 oz. chicken broth, 1 cup sliced button mushrooms, 3/4 cup sliced carrots, 1 tsp. freshly ground black pepper, 1/4 cup chopped parsley and the contents of one box of Riceland Seasoned Long-Grain and Wild Rice to the saucepan. Mix well.
  
  
• 3). Bring to a boil, reduce heat to low, cover and simmer for 35 minutes.