Fruity Rice Delight
Ingredients:
- 1 cup white rice
- 1 can of peaches in syrup, drained and chopped
- 1/2 cup frozen tart cherries, thawed
- 1/4 cup raisins
- 2 tablespoons honey or to taste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Zest of 1 orange
- 2 cups water
- Pinch of salt
Directions:
- Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add a pinch of salt and the rice. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
- Prepare the fruit: While the rice is cooking, drain the canned peaches and chop them into bite-sized pieces. Thaw the tart cherries if they are not already.
- Mix the fruits: In a large bowl, combine the cooked rice, chopped peaches, thawed cherries, and raisins. Stir gently to mix.
- Flavor the mixture: Add honey, cinnamon, nutmeg, and orange zest to the rice and fruit mixture. Stir well to combine all the ingredients.
- Serve: Serve the fruity rice warm or chilled, as a dessert or a sweet side dish.
Chicken and Bean Shepherd’s Pie
Ingredients:
- ¼ cup of milk
- 2 tablespoons of butter
- Salt and pepper to taste
- 1 can of chicken, drained
- 1 can of green beans, drained
- ¼ cup of cheese
- 1 package of potatoes
Directions:
- Preheat oven to 375 degrees and lightly grease a 9×13 baking dish.
- -In a large bowl, combine the potatoes, milk, butter, salt, and pepper. Set aside.
- In a small saucepan over medium heat, cook chicken till golden brown.
- Spread chicken and beans evenly over the bottom of the prepared baking dish.
- Spread potato mixture evenly over the meat and beans.
- Spread cheese over the top of the potato mixture.
- Bake for 25 to 30 minutes or until golden/bubbly.
- Once cooked, let sit for 5 minutes, then enjoy!