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	<title>Dawn&#039;s Recipes &#187; rice</title>
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	<link>http://www.dawnsrecipes.com</link>
	<description>Recipes I&#039;ve collected, written and modified over the years.</description>
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		<title>Wild Rice Stuffing with Hazelnuts and Dried Cranberries</title>
		<link>http://www.dawnsrecipes.com/wild-rice-stuffing-with-hazelnuts-and-dried-cranberries-26.htm</link>
		<comments>http://www.dawnsrecipes.com/wild-rice-stuffing-with-hazelnuts-and-dried-cranberries-26.htm#comments</comments>
		<pubDate>Sun, 15 Feb 2009 12:33:15 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[rice]]></category>
		<category><![CDATA[stuffing]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=26</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/wild-rice-stuffing-with-hazelnuts-and-dried-cranberries-26.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2009/02/dsc_0384-150x150.jpg" class="alignleft wp-post-image tfe" alt="Wild Rice Stuffing with Hazelnuts and Dried Cranberries" title="Wild Rice Stuffing with Hazelnuts and Dried Cranberries" /></a>&#160;&#160;&#160;&#160;&#160; I&#8217;ve been making this &#8220;stuffing&#8221; since I first got the November issue of Bon Appétit in 1999. I use quotes because, while this makes a wonderful stuffing, it works just as well as a side dish. It&#8217;s really just a fancy pilaf. Just skip the baking portion if you&#8217;re serving it as a side dish. Essentially all the baking does is reheat it. What I really love about this recipe, aside from the wonderful flavor of course, is the bright color of the cranberries and the green onions.  It makes it look so festive. I find that this recipe &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/wild-rice-stuffing-with-hazelnuts-and-dried-cranberries-26.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Easy Chicken and Rice Soup</title>
		<link>http://www.dawnsrecipes.com/easy-chicken-and-rice-soup-228.htm</link>
		<comments>http://www.dawnsrecipes.com/easy-chicken-and-rice-soup-228.htm#comments</comments>
		<pubDate>Mon, 24 Dec 2007 11:39:45 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[diet friendly]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[soups & stews]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://www.dawnsrecipes.com/easy-chicken-and-rice-soup-228.htm</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/easy-chicken-and-rice-soup-228.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/12/pict1951-150x150.jpg" class="alignleft wp-post-image tfe" alt="Easy Chicken and Rice Soup" title="" /></a>I had a craving for chicken and rice soup the other day and was looking for an easy way to make broth without resorting to canned broth. Allrecipes.com has a recipe that&#8217;s a compromise between canned and homemade broth. It uses a pre-cooked, store bought chicken and simmers the skin and bones in a mixture of water and canned broth. Sure, it&#8217;s cheating a bit, but you&#8217;d never know! Store bought rotisserie chicken comes in a variety of flavors now. I used one with cracked pepper and sea salt, so I didn&#8217;t need to add additional salt and pepper to &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/easy-chicken-and-rice-soup-228.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Spicy Wok Shrimp with Coconut Rice</title>
		<link>http://www.dawnsrecipes.com/spicy-wok-shrimp-with-coconut-rice-21.htm</link>
		<comments>http://www.dawnsrecipes.com/spicy-wok-shrimp-with-coconut-rice-21.htm#comments</comments>
		<pubDate>Fri, 21 Dec 2007 22:44:33 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[diet friendly]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[broccolini]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[sriracha]]></category>
		<category><![CDATA[stir fry]]></category>
		<category><![CDATA[stirfry]]></category>
		<category><![CDATA[wok]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=21</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/spicy-wok-shrimp-with-coconut-rice-21.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/12/pict1948-150x150.jpg" class="alignleft wp-post-image tfe" alt="Spicy Wok Shrimp with Coconut Rice" title="" /></a>Updated I love fish with coconut flavors, so I fell in love with this recipe as soon as I saw it in  the July 2006 issue of Gourmet magazine. I made it again last night and decided it was about time to get a picture of it up on this site! Sriracha, if you&#8217;ve never had it, is a wonderfully spicy chili sauce that can be found in the Asian section of many grocery stores. It&#8217;s thicker and more flavorful than American pepper sauces and has a wonderful aroma. The heat of the sauce is nicely balanced by the coconut &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/spicy-wok-shrimp-with-coconut-rice-21.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Terriyaki Scallop Stir Fry</title>
		<link>http://www.dawnsrecipes.com/terriyaki-scallop-stir-fry-152.htm</link>
		<comments>http://www.dawnsrecipes.com/terriyaki-scallop-stir-fry-152.htm#comments</comments>
		<pubDate>Thu, 26 Jul 2007 00:52:00 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.dawnsrecipes.com/terriyaki-scallop-stir-fry-152.htm</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/terriyaki-scallop-stir-fry-152.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/07/terriyaki-scallop-stir-fry-150x150.jpg" class="alignleft wp-post-image tfe" alt="Terriyaki Scallop Stir Fry" title="" /></a>Stir fries are great. They&#8217;re easy, filling, and you can substitute so many of the ingredients if you just want to use what&#8217;s on hand. I had a craving for scallops the other night and came up with this concoction. Ingredients: 2 tablespoons peanut oil 3/4 pound sea scallops 8 ounces sliced crimini mushrooms 1 red bell pepper, cut into 1&#8243; pieces 1 zucchini, quartered lengthwise and cut into 1/2&#8243; pieces 1 summer squash, quartered lengthwise and cut into 1/2&#8243; pieces 1 small onion cut into 1&#8243; pieces 1/4 teaspoon cayenne pepper 1/2 cup terriyaki sauce 2 cups steamed or &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/terriyaki-scallop-stir-fry-152.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lemon-Pistachio Pilaf</title>
		<link>http://www.dawnsrecipes.com/lemon-pistachio-pilaf-71.htm</link>
		<comments>http://www.dawnsrecipes.com/lemon-pistachio-pilaf-71.htm#comments</comments>
		<pubDate>Thu, 24 May 2007 11:42:17 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[fruit]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=71</guid>
		<description><![CDATA[Source: Bon Appétit &#8211; June 2002 Ingredients 4 teaspoons extra-virgin olive oil 2 large shallots, minced 1 ½ cups long-grain white rice 8 tablespoons chopped unsalted pistachios 14 ounces (or more) low-salt chicken broth ½ cup fresh lemon juice ½ teaspoon salt 2 ½ tablespoons 1 x ?-inch strips lemon peel, yellow part only Directions Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/lemon-pistachio-pilaf-71.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		</item>
		<item>
		<title>Stuffed Peppers</title>
		<link>http://www.dawnsrecipes.com/stuffed-peppers-40.htm</link>
		<comments>http://www.dawnsrecipes.com/stuffed-peppers-40.htm#comments</comments>
		<pubDate>Thu, 24 May 2007 02:25:15 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=40</guid>
		<description><![CDATA[Recipe: Stuffed Peppers Prep time: 10 minutes Cook time: 35 minutes Serves: 4 Ingredients 1 pound hamburger 1 cup cooked rice 1 cup tomato sauce 1 small onion, chopped 4 green bell peppers Instructions Cook onion in butter till brown. Add hamburger. Cook till done. Drain off fat. Add rice to hamburger. Boil peppers about 10 minutes. Fill peppers with filling. Put stuffed peppers in a covered pan. Put sauce over peppers. Bake at 350°F for 1/2 hour. Source: family member Find more recipes like this one at Dawn&#8217;s Recipes.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spring Pilaf with Salmon and Asparagus</title>
		<link>http://www.dawnsrecipes.com/spring-pilaf-with-salmon-and-asparagus-24.htm</link>
		<comments>http://www.dawnsrecipes.com/spring-pilaf-with-salmon-and-asparagus-24.htm#comments</comments>
		<pubDate>Thu, 24 May 2007 01:56:53 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[diet friendly]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=24</guid>
		<description><![CDATA[Recipe: Spring Pilaf with Salmon and Asparagus Prep time: 10 minutes Cook time: 20 minutes Serves: 6 Ingredients 4 cups water 4 (6-ounce) salmon fillets, about 1-inch thick 1 tablespoon butter 2 cups asparagus, diagonally cut into 1-inch pieces 3 cups hot cooked long-grain rice 1 cup fresh or frozen peas, thawed 1/2 cup vegetable broth 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh chives 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions Bring water to a boil in a large skillet; add salmon (skin side up). Return to a boil. &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/spring-pilaf-with-salmon-and-asparagus-24.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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