pineapple fried rice

2c white rice
1c raw cashews
1tsp yellow curry powder
1/3c oil
1 20oz can pineapple tidbits in juice
salt and pepper

mix oil, rice, cashews, and curry powder in large stock pot. Stir continuously over high heat until rice just begins to brown. Stir in pineapple and juice and 3 1/2c water. Cover and cook on low heat 20-25 minutes until water is evaporated. Salt and pepper to taste, fluff with spoon and serve. Serves 6-8.

Safron rice

1 c white rice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp saffron threads

Mix all ingredients in large saucepan with 2c water. Bring to a boil. Reduce head to low and cook, covered, for 22 minutes. Fluff with fork and serve.

Mushroom Risotto

1/3c oil
4 cloves garlic, minced
1 medium onion, finely chopped
8+oz mushrooms, sliced
2c white rice
2c vegetable broth
1tsp pepper
water
salt to taste

Cook garlic, onion and mushrooms in oil until onion is clear. Add rice, broth and 3c water. Add pepper and bring to boil. Reduce heat and cover, simmer 25 minutes. Remove lid and increase heat to medium high. Add additional water a bit at a time, and stir constantly until rice is soft and begins to loose its shape (about 5 min, make take 1-2c water). Salt to taste.