Easy Fried Rice with Vegetables

A Simple Family-Favorite Side Dish Made with Leftover Rice

This fried rice with vegetables is a quick and easy dish that our family enjoys. Years ago, one of our neighbors shared this recipe with my mother, and it has been a favorite ever since.

One of the things I like best about this recipe is how flexible it is. You can use frozen broccoli and peas, a frozen peas-and-carrots mixture, or even canned peas and carrots. I have used all of these depending on what we have on hand. There is no need to make a trip to the grocery store when you can use the vegetables already in your pantry or freezer. 

You can use different vegetables in this dish as well.  We've put mushrooms, celery, corn, green beans, snap peas, and/or cauliflower in ours to make it different each time.  That way you don't get tired of the same old dish being served for supper.     

This dish comes together quickly, especially when you have leftover cooked rice in the refrigerator. The rice, colorful vegetables, scrambled eggs, and seasonings make a delicious side dish that pairs well with chicken or pork. It is a simple, practical recipe that helps you put a tasty meal on the table without spending a lot of time in the kitchen.

 Ingredients: 

4 cups cold, cooked rice
3 Tbs. butter
2 to 3 carrots, diced into 1/4-inch pieces
1 onion, diced
1 bell pepper, diced
1 (12 oz.) pkg. frozen broccoli
1 c. peas
3 cloves garlic, minced
3 to 4 Tbs. soy sauce
1/4 to 1/2 tsp. ginger
1/2 tsp. sugar or honey
3 or 4 eggs, beaten
Salt and pepper to taste

Directions:

Place the frozen broccoli in a colander and allow any excess water to drain. If the broccoli pieces are large, cut them into smaller, bite-sized pieces.

Melt the butter in a large cast-iron skillet over medium heat.  Add the diced carrots and cook for 2 to 4 minutes, stirring occasionally.

Add the diced onion and bell pepper. Sauté until the vegetables begin to soften and the onion becomes translucent.

Stir in the drained broccoli and peas. Continue cooking until the vegetables are heated through and tender.

Add the minced garlic and ground ginger. Cook for about 30 seconds, stirring constantly, until fragrant.

Add the cold, cooked rice, soy sauce, and sugar. Stir well to combine, breaking up any clumps of rice. Cook for 5 to 6 minutes, stirring occasionally, until the rice is heated through.

Push the rice and vegetables to one side of the skillet. Pour the beaten eggs into the empty side and cook, stirring gently, until the eggs are scrambled and fully cooked.

Stir the scrambled eggs into the rice and vegetables. Season with salt and pepper to taste, then serve warm.

Tips for Best Results:

• Use cold, cooked rice. Leftover rice works especially well because the grains are less sticky and easier to stir-fry.
• Drain the broccoli well. Removing excess water helps keep the fried rice from becoming soggy.
• Cut the vegetables into similar-sized pieces. This helps them cook more evenly.
• Add the garlic near the end of cooking. Garlic cooks quickly and can burn if added too early.
• Adjust the soy sauce to taste. Start with 3 tablespoons and add more if you prefer a stronger flavor. Taste before adding extra salt because soy sauce is already salty.
• Cook the eggs separately in the skillet. This allows them to scramble properly before being mixed into the rice.

Variations and Substitutions:

• Change the vegetables: Use a frozen mixed vegetable blend, diced zucchini, or chopped green onions in place of some of the vegetables.
• Add more protein: Stir in cooked chicken, diced pork, or small cooked shrimp to make the dish more substantial.
• Use a different cooking fat: Vegetable oil can be used in place of butter if preferred.
• Adjust the seasonings: Add a little more ginger or soy sauce to suit your taste. A small amount of sesame oil can also add extra flavor.
• Make it a meal: Serve the fried rice on its own or add your favorite cooked protein for an easy lunch or supper.

Serving Suggestions:

Serve this vegetable fried rice as a side dish with:

• Chicken
• Pork chops
• Shrimp
• Salmon
• Egg rolls, potstickers or dumplings
• Meatballs or meatloaf 

Storage and Reheating:

• Refrigerator:  Refrigerate leftover fried rice in a covered container within 2 hours of cooking and use within 3 to 4 days. 
• Reheating:  Reheat thoroughly until steaming hot, adding a small splash of water if the rice seems dry.

Frequently Asked Questions

Can I use leftover rice to make fried rice?

Yes! Leftover rice works especially well in this recipe. Cold rice is easier to stir into the vegetables and is less likely to become mushy. If you have freshly cooked rice, allow it to cool before using it.

Can I use frozen vegetables instead of fresh vegetables?

Absolutely! This recipe is very flexible. You can use frozen broccoli and peas, a frozen peas-and-carrots mixture, or a combination of vegetables you already have on hand.

Can I use canned peas and carrots?

Yes! Drain the liquid from the canned vegetables before adding them to the skillet. Since canned vegetables are already cooked, add them toward the end of cooking and heat them through with the rice.

Do I have to use broccoli in this recipe?

No. You can leave out the broccoli and use peas and carrots instead. Use whatever vegetables you have available, making this an easy recipe to adapt without an extra trip to the grocery store.

Can I make this fried rice without eggs?

Yes. You can leave out the eggs if you prefer. The fried rice will still be delicious with the rice, vegetables, butter, and seasonings.

How do I keep fried rice from becoming mushy?

Use cold, cooked rice whenever possible, drain your vegetables well, and avoid adding excess liquid. Stir the rice and vegetables occasionally while cooking to help everything heat evenly.

How do I store leftover vegetable fried rice?

Allow the leftovers to cool briefly and refrigerate them in a covered container within two hours of cooking. Store in the refrigerator for 3 to 4 days and reheat thoroughly until steaming hot.

Can I freeze vegetable fried rice?

Yes. Place the cooled fried rice in an airtight, freezer-safe container or freezer bag and freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat thoroughly before serving. The texture of some vegetables may soften after freezing and reheating.

Acorn Squash with Long Grain and Wild Rice Stuffing

Tender roasted squash filled with seasoned rice and vegetables for a delicious fall or winter side dish.

Some recipes are special because of the memories that come with them, and this Acorn Squash with Long Grain and Wild Rice Stuffing is one of those recipes for me. My mom had this recipe tucked away in her collection, clipped from an old newspaper. It has all the makings of a wonderful cool-weather side dish, with tender roasted acorn squash and savory rice stuffing seasoned with herbs and spices.

When I was a picky eater, I would eat the rice first and save the squash for last. Then I would mix a spoonful of brown sugar and a little extra butter into my squash before eating it. These days, I still enjoy eating the squash and rice separately, but my tastes have changed a bit. Now I add a little salt, pepper, and extra butter to the squash and mash it with a spoon.

Isn't it funny how our tastes change as we grow older? What hasn't changed is my enjoyment of this comforting dish. The combination of tender acorn squash, flavorful wild rice, celery, onion, and savory seasonings makes it a lovely addition to a fall or winter meal.

Whether you serve it alongside a Sunday dinner, a holiday meal, or a simple weeknight supper, this stuffed acorn squash brings a touch of old-fashioned comfort to the table.

Ingredients:

2 acorn squash 
1 Tbs. olive oil or brushing the squash
2 Tbs. butter
1/2 c. long grain and wild rice mix
1 1/4 c. water
2 celery ribs, chopped
1 onion, chopped
1 Tbs. minced fresh parsley
1/2 Tbs. chicken bouillon powder 
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/2 tsp. dried minced onion flakes 
1/4 to 1/2 tsp. turmeric 
1/4 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp.  ginger
1/4 to 1/2 tsp. black pepper

Directions:

Preheat your oven to 350°F. A baking sheet.

Carefully cut each acorn squash in half crosswise. Scoop out the seeds and stringy pulp with a spoon. If necessary, cut a thin slice from the bottom of each half so it sits flat without tipping over.

Place the squash halves cut-side up on a baking sheet. Brush the exposed flesh with the olive oil. Bake for 30 to 35 minutes, or until the squash is beginning to soften but is not completely tender.

While the squash bakes, melt the butter in a large saucepan over medium heat. Add the chopped celery and onion. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the water, long grain and wild rice mix, parsley, chicken bouillon powder, rubbed sage, thyme, dried onion flakes, turmeric, cumin, onion powder, garlic powder, ginger, and black pepper.

Bring the mixture to a boil. Reduce the heat to low, cover, and simmer according to the rice package directions until the rice is tender and most of the liquid has been absorbed. Check occasionally to make sure the rice does not stick or become too dry. Add a little extra water if needed.

Remove the partially baked squash from the oven. Divide the rice mixture evenly among the four squash halves, spooning it into the hollowed centers.

Return the stuffed squash to the oven and bake for another 12 to 15 minutes, or until the squash is fork-tender and the filling is heated through. 

Carefully transfer the stuffed squash to a serving platter. Serve warm and enjoy!

Tips for Best Success:

• Choose squash that sit securely. Look for medium-sized acorn squash with firm skin and no soft spots. If a squash half wobbles, trim a thin slice from the bottom to help it sit flat.
• Be careful when cutting the squash. Acorn squash can be tough to cut. Use a sturdy, sharp knife and a stable cutting board. If needed, microwave the whole squash briefly to soften it slightly before cutting, taking care when handling it.
• Don't overbake the squash during the first bake. The squash will return to the oven after it is stuffed, so bake it just until it begins to soften.
• Check your rice package. Different long grain and wild rice blends require different amounts of water and cooking times. Follow the package instructions if they differ from the recipe.
• Taste the filling before stuffing. Chicken bouillon can be salty, so taste the cooked rice mixture before adding any extra salt.
• Adjust the seasonings to your taste. Start with the smaller amount of turmeric and black pepper if you prefer a milder flavor.
• Make the squash easy to serve. Place the halves close together on the baking sheet to help keep them upright while the filling heats through.

Variations and Substitutions:

• Use vegetable bouillon. Replace the chicken bouillon powder with vegetable bouillon for a vegetarian-friendly version. Check that your rice mix and bouillon are also vegetarian.
• Try brown rice or another rice blend. Brown rice, wild rice, or another rice blend can work, but the cooking time and liquid requirements may change.
• Add mushrooms. Sauté sliced mushrooms with the celery and onion for an earthier flavor.
• Include nuts. Stir chopped pecans or walnuts into the cooked rice for extra crunch. If preparing the dish for guests, check for nut allergies.
• Add dried cranberries. A small handful of dried cranberries adds a sweet-tart flavor that pairs nicely with the squash.
• Make it a little sweeter. For a touch of sweetness, stir a small amount of brown sugar into the squash before adding the filling, or serve brown sugar and butter on the side, just as I enjoyed it as a child.
• Use fresh herbs. Fresh thyme or sage can be substituted for dried herbs, adjusting the amounts to taste.
• Make it dairy-free. Use olive oil or a plant-based butter alternative in place of the butter.

Serving Suggestions:

This stuffed acorn squash makes a wonderful side dish for fall and winter meals. Its savory rice filling and tender squash pair especially well with roasted meats and hearty vegetable dishes.

• Roasted chicken or turkey
• Pork chops or pork tenderloin
• Roast beef
• Green beans
• A crisp green salad
• A holiday dinner

You can serve each stuffed half as an individual portion, or scoop the squash and rice into smaller servings for a buffet-style meal.

How to Store:

• Refrigerator: Allow the stuffed squash to cool, then place it in an airtight container. Refrigerate within two hours of cooking and enjoy within 3–4 days.
• Freezer: You can freeze the cooked stuffed squash, although the texture of the squash may become softer after thawing. Store individual portions in freezer-safe containers for up to 2–3 months for best quality.
• Reheating: Reheat leftovers in a covered oven-safe dish at 350°F until the filling and squash are heated through. Add a small splash of water if the rice seems dry. Individual portions can also be reheated in the microwave, stirring or checking the filling as needed to ensure even heating.
• Make-ahead tip: You can prepare the rice filling ahead of time and refrigerate it separately. For best results, partially bake the squash and prepare the filling in advance, then stuff and finish baking closer to serving time. Refrigerate cooked rice promptly, and don't leave the filling at room temperature for extended periods.

Frequently Asked Questions:

Do you eat the skin of acorn squash?

The skin of acorn squash is edible when cooked until tender. However, it can remain firmer than the flesh, so many people prefer to scoop out the soft interior with a spoon.

Can I prepare stuffed acorn squash ahead of time?

Yes. You can prepare the rice filling and partially bake the squash in advance. Store them separately in the refrigerator, then assemble and finish baking when you're ready to serve. If the components are cold, allow extra time for the dish to heat through.

How do I know when the acorn squash is done?

The squash is ready when a fork or knife slides easily into the flesh. It should be tender enough to scoop with a spoon but still hold its shape.

Can I use a different kind of rice?

Yes. Brown rice, wild rice, or another rice blend can be substituted. Keep in mind that different varieties need different amounts of liquid and cooking time, so adjust the preparation accordingly.

Can I make this recipe vegetarian?

Yes. Replace the chicken bouillon powder with vegetable bouillon and check the ingredients in your rice mix. The remaining ingredients can be used as written, with butter or a plant-based alternative.

What if I prefer sweeter acorn squash?

Try adding a little brown sugar and butter to the cooked squash before eating it. That is how I enjoyed it when I was younger! You can also add a small amount of maple syrup for a different sweet flavor.

Can I serve the squash without the rice stuffing?

Absolutely. The squash is delicious on its own with butter, salt, and pepper. You can also serve the rice as a separate side dish, just as I still enjoy eating this recipe today.

Can I double the recipe?

Yes. Double the ingredients to make eight stuffed squash halves, provided you have enough baking sheet and oven space. You may need to bake the squash in batches, and the rice may be easier to prepare in a larger saucepan.

Old-Fashioned Homemade Bread Stuffing

A Nostalgic Bread Stuffing Recipe with Celery, Onion, and Savory Herbs.

Stuffing has always been one of my favorite Thanksgiving dishes. In fact, it was the one dish I looked forward to almost every year. When I was growing up, we used to buy seasoned stuffing cubes that needed only a few simple additions, such as onions, celery, and a little extra seasoning. I can still remember how delicious that stuffing was, although the brand we used to buy has been discontinued for many years.

I have never found another boxed or bagged stuffing mix that tastes quite the same. Over the years, ingredients and flavors have changed, and sometimes the foods we remember from childhood are almost impossible to duplicate.

Thankfully, my mom had her own way of making delicious holiday stuffing. She would take day-old bread that she had baked herself and turn it into a comforting side dish filled with tender vegetables, savory herbs, and rich flavor.

This homemade bread stuffing is inspired by those holiday memories. Made with simple ingredients like celery, onion, garlic, parsley, sage, and poultry seasoning, it is a wonderful addition to your Thanksgiving or Christmas dinner. The bread absorbs the flavorful broth while the top turns lightly golden in the oven.

Whether you serve it alongside roast turkey or enjoy it as part of a special holiday meal, this old-fashioned stuffing is a delicious reminder that sometimes the best recipes are the ones passed down through the family.

Ingredients:

12 c. day-old bread, cubed
2 Tbs. parsley
1/2 Tbs. rubbed sage
3/4 tsp. poultry seasoning
3/4 tsp. salt
1/4 tsp. pepper
1 onion, chopped
3 celery ribs, chopped
1/4 c. butter, cubed
1 to 2 garlic cloves, minced
2-1/4 c. chicken or vegetable broth 

Directions:

To dry out the bread cubes:  Preheat your oven to 275°F. You will need a baking sheet.  
To bake the stuffing: Preheat oven to 350°. Grease a 13 × 9-inch baking dish and set it aside.

Slice the bread into uniform 1/2-inch to 1-inch cubes. Spread the cubes in a single layer on a large baking sheet.

Bake for 8 minutes, then remove the baking sheet from the oven and stir the bread cubes. Return the pan to the oven and bake for another 8 to 17 minutes, or until the cubes are completely dry and hard to the touch, similar to croutons. Keep a close eye on them to prevent the bread from turning dark brown. Allow the cubes to cool before using.

Place the cooled bread cubes in a large mixing bowl. Sprinkle the parsley, rubbed sage, poultry seasoning, salt, and black pepper over the bread. Toss gently until the cubes are evenly coated with the seasonings.

Sprinkle the parsley, rubbed sage, poultry seasoning, salt, and black pepper over the bread. Toss gently until the cubes are evenly coated with the seasonings.

Melt the butter in a large skillet over medium heat. Add the chopped onion and celery. Sauté for several minutes, stirring occasionally, until the vegetables are tender.

Stir in the minced garlic and cook for about 1 minute, just until fragrant.

Transfer the cooked vegetables and butter to the bowl with the seasoned bread cubes. Toss gently to distribute the vegetables throughout the bread.

Pour the broth over the bread mixture a little at a time, stirring gently as you go. The bread should be moistened throughout but not swimming in liquid. Depending on how dry your bread is, you may not need every drop of broth.

Spoon the stuffing mixture into the prepared baking dish and spread it into an even layer.

Bake uncovered for 30 to 35 minutes, or until the stuffing is heated through and the top is lightly browned. If you prefer a softer stuffing, cover the dish loosely with foil if the top begins to brown too quickly.

Let the stuffing rest for a few minutes before serving. 

Tips for Best Success:

• Use day-old bread.  Slightly stale bread absorbs the broth without turning mushy. If your bread is fresh, cut it into cubes and dry it in a 250°F oven until dry to the touch, stirring occasionally. Let it cool before using.
• Cook the vegetables until tender.  Give the onion and celery enough time to soften before adding the garlic. This helps develop a savory flavor throughout the stuffing.
• Add the broth gradually.  Different breads absorb different amounts of liquid. Start by adding most of the broth, then add more as needed. The bread should feel moist but should still hold its shape.
• Bake uncovered for a golden top.  Baking uncovered helps the surface develop a lightly crisp texture while the inside stays tender. If you prefer softer stuffing, cover it for part of the baking time.
• Taste your seasonings.  Broth and poultry seasoning can vary in saltiness. If you use regular chicken broth, consider starting with a little less salt and adjusting next time to suit your taste.

Variations and Substitutions:

• Use a different bread: French bread is wonderful, but you can also use Italian bread, sourdough, or a rustic white loaf. Avoid very soft bread unless you dry it thoroughly first.
• Make it vegetarian: Use vegetable broth instead of chicken broth.
• Add mushrooms: Sauté sliced mushrooms with the onion and celery for a deeper, earthy flavor.
• Include fresh herbs: Fresh thyme or rosemary can add a lovely holiday aroma. Use them sparingly so they don't overpower the sage.
• Add apples: A chopped apple sautéed with the vegetables adds a subtle sweetness that pairs well with poultry.
• Add raisins:  My grandmother always added raisins to her stuffing. Gently mix it in with the seasoned bread cubes. 
• Add cooked sausage: Browned breakfast sausage makes the stuffing heartier. Cook the sausage thoroughly before combining it with the bread.
• Adjust the garlic: If you prefer a more traditional flavor, reduce the garlic or leave it out.
• Make it dairy-free: Replace the butter with a suitable plant-based butter or olive oil.

Serving Suggestions:

This homemade bread stuffing is right at home on a Thanksgiving or Christmas dinner table. Here are a few dishes to serve with it:

• Roast turkey with homemade gravy
• Baked or glazed ham
• Roasted chicken
• Mashed potatoes and gravy
• Green bean casserole
• Roasted carrots or Brussels sprouts
• Cranberry sauce
• Dinner rolls and butter

For a classic holiday plate, serve the stuffing alongside turkey, mashed potatoes, gravy, and cranberry sauce. The savory herbs and tender bread complement all those familiar holiday flavors.

How to Store:

• Refrigerator: Allow leftover stuffing to cool slightly, then transfer it to a shallow, airtight container and refrigerate within 2 hours of cooking. Store for 3–4 days.
• Freezer: Place completely cooled stuffing in a freezer-safe container. For best quality, use within 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Place the stuffing in an oven-safe dish, add a small splash of broth if it seems dry, and cover with foil. Heat at 350°F until it reaches 165°F in the center. Remove the foil near the end if you want to crisp the top. Individual portions can also be reheated in the microwave until steaming hot.
• Make-ahead tip: You can chop the vegetables and cut and dry the bread a day or two ahead. For the best texture and food safety, assemble and bake the stuffing on the day you plan to serve it, or refrigerate the fully assembled dish promptly and bake it within 24 hours. If baking it directly from the refrigerator, allow extra time and check that the center reaches 165°F.

Frequently Asked Questions:

What is the best bread for homemade stuffing?

French bread is an excellent choice because it has a sturdy texture and absorbs broth well. Italian bread, sourdough, and other rustic white breads also work nicely.

Can I make stuffing with fresh bread?

Yes. Cut the bread into cubes and dry them in a low oven until they are dry on the outside. This helps prevent soggy stuffing.

Why is my stuffing mushy?

The bread may have been too fresh, or the mixture may have contained too much broth. Use dried or day-old bread and add the broth gradually until the cubes are moist but not saturated.

Why is my stuffing dry?

The bread may have absorbed more liquid than expected, or it may have been dried very thoroughly. Add a little extra broth before baking, or drizzle warm broth over the stuffing before reheating.

Can I make this stuffing without chicken broth?

Absolutely! Vegetable broth is a good substitute and makes the recipe suitable for a vegetarian meal when paired with plant-based butter.

Can I prepare this stuffing the night before?

Yes, you can assemble it ahead, cover it, and refrigerate it promptly. Bake it the next day, allowing extra time if it is still cold from the refrigerator. Check that the center reaches 165°F before serving.

Is this stuffing cooked inside the turkey?

No. This recipe is designed to be baked separately in a casserole dish. That makes it easier to control the texture and ensure it cooks evenly. If you prefer stuffing cooked inside poultry, follow food-safety guidance and make sure the center of the stuffing reaches 165°F.

Can I use dried parsley instead of fresh parsley?

Yes. Dried parsley works well in this recipe. You can use the same amount specified in the ingredient list, adjusting it to your preference.

 How do I know when the stuffing is done?

The top should be lightly browned, the center should be hot, and the stuffing should reach 165°F. The baking time may vary depending on the depth of the dish and the temperature of the mixture when it goes into the oven.

Can I double this recipe for a large holiday gathering?

Yes. Double the ingredients and divide the mixture between two baking dishes rather than packing it too deeply into one pan. Check both dishes for even heating and doneness.

Easy Homemade Seasoned Brown Rice and Wild Rice

 Nutty wild rice and hearty brown rice come together with savory herbs and spices in this easy homemade side dish.

This homemade seasoned brown and wild rice is an easy, flavorful side dish that is a wonderful alternative to boxed rice mixes. The combination of nutty brown rice and wild rice gives this dish great texture, while a blend of savory herbs and warm spices adds plenty of flavor.

The rice cooks together in one saucepan, making this a simple recipe with very little hands-on preparation. Once everything is combined and simmering, the cooking time does most of the work. A final resting period allows the rice to finish steaming so it becomes tender and fluffy.

We love the combination of brown rice and wild rice, but you can easily adjust the recipe to suit your preferences. Fluff the finished rice gently with a fork before serving for the best texture.

Let's Talk Rice: Why Wild and Brown Make the Cut, and Why White Rice Sits This One Out

When you're putting together a healthy, nourishing meal, not all grains are created equal. Here is why we love using wild and brown rice, and why white rice didn't make it to the plate!

Wild Rice (The Low-Calorie Powerhouse): This isn't actually a true rice, but an aquatic grass—and it is a total superstar. It’s naturally low in calories, packed with plant-based protein, and loaded with antioxidants. Plus, it brings important minerals like magnesium, zinc, and manganese to the table to help support your metabolism and keep your heart happy.

Brown Rice (The Blood Sugar Hero): Unlike white rice, brown rice keeps its nutrient-packed bran and germ layers intact. Because of this, it has a lower glycemic index, which is a fancy way of saying it’s great for keeping your blood sugar steady.

The Dynamic Duo: Both brown and wild rice share some fantastic nutritional perks. They’re both great sources of iron, zinc, and essential B vitamins—including thiamin (B1), niacin (B3), and folic acid (B9).  Plus, it has plenty of dietary fiber that helps lower the long-term risk of type 2 diabetes and heart disease.

Why White Rice Didn't Make the Cut, and Where Does It Stand? Unfortunately, the refining process strips away almost all of its natural nutritional value by removing the bran and germ. Any vitamins or minerals you see in white rice are usually artificially sprayed on or added back in afterward, rather than coming naturally from the grain. 

Ingredients: 

Dry Spice Mix:
1 Tbs. chicken or beef bouillon powder
1 tsp. dried minced onion
1/2 tsp. dried minced parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/2 tsp. black pepper
1 1/2 seasoned salt

Rice Mixture:
3 c. water
2 Tbs. butter
1 c. uncooked brown rice
1/3 c. uncooked wild rice 

Directions:

In a medium saucepan, add the chicken or beef bouillon powder, dried minced onion, parsley, garlic powder, onion powder, turmeric, cumin, ginger, black pepper, and seasoned salt. Stir until the seasonings are evenly combined.

Stir in the uncooked brown rice and wild rice, making sure the rice is well coated with the seasoning mixture.

Place the saucepan over medium-high heat, then immediately pour in the water.  Add the butter and stir gently to combine.  Bring the mixture to a boil.

Once boiling, cover the saucepan tightly with a lid and reduce the heat to low. Simmer gently for about 45 minutes, or until the liquid has been absorbed and the rice is tender. Keep the lid on while the rice cooks so the steam stays inside.

Remove the saucepan from the heat, keeping it covered, and let the rice stand for 10 minutes. This allows the rice to finish steaming and absorb any remaining moisture.

Remove the lid and gently fluff the rice with a fork before serving.

Tips for Best Success:

Keep the lid on while cooking. The trapped steam is important for properly cooking the rice.
Use a tight-fitting lid. If your saucepan lid doesn't seal well, moisture can escape, and the rice may not cook properly.
Don't skip the resting time. Letting the rice stand covered for 10 minutes helps finish the cooking process and gives you fluffier rice.
Fluff with a fork. A fork separates the grains without making the rice overly sticky or mushy.
Watch the heat. Once the rice reaches a boil, reduce it to a gentle simmer. Too much heat can cause the liquid to evaporate before the rice is tender.
Use low-sodium bouillon if preferred. Because both bouillon and seasoned salt add sodium, a low-sodium bouillon can help reduce the overall saltiness.
Check your rice if making the recipe for the first time. Different brands and varieties of brown and wild rice can vary in cooking time. If your rice isn't tender when the liquid has been absorbed, add a small amount of hot water, cover, and continue cooking until tender.

Variations and Substitutions:

Use vegetable bouillon: Substitute vegetable bouillon for the chicken or beef bouillon to make a vegetarian-friendly version.
Use olive oil: Replace the butter with olive oil if you prefer.
Add mushrooms: Sauté sliced mushrooms before adding the rice for an earthy, savory variation.
Add vegetables: Stir in cooked peas, carrots, corn, onions, or finely diced bell peppers after the rice has finished cooking.
Add fresh herbs: Finish the rice with chopped parsley, chives, or green onions for a fresh flavor.
Adjust the seasoning: If you prefer a milder rice dish, reduce the black pepper or seasoned salt. For more warmth, add a little extra cumin.

Serving Suggestions:

This seasoned brown and wild rice makes an easy side dish for everyday meals and holiday dinners. Serve it alongside:

• Roasted or baked chicken
• Turkey
• Beef roast
• Pork chops or pork tenderloin
• Grilled steak
• Baked or roasted vegetables
• Green beans or broccoli
• A fresh garden salad

It can also be used as a base for a simple grain bowl. Add roasted vegetables, cooked chicken, beans, or your favorite protein for a more complete meal.

How to Store:

• Refrigerator:  Allow leftover rice to cool, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  To reheat, add a splash of water or broth, cover, and heat until steaming hot throughout. You can reheat individual portions in the microwave or reheat larger amounts gently on the stovetop.
• Freezer:  For longer storage, cooled rice can be frozen in an airtight freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat thoroughly before serving.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

You can, but the cooking time and amount of liquid may need to be adjusted because white rice cooks differently from brown rice. This recipe was developed with brown rice and wild rice for their texture and nutritional benefits.

Can I use all brown rice?

Yes, but the texture and cooking time will be different because wild rice has a firmer, chewier texture. The combination of brown rice and wild rice is what gives this recipe its distinctive texture.

Can I make this rice ahead of time?

Yes. Prepare the rice according to the recipe, cool it promptly, and refrigerate it in an airtight container. Reheat it with a small splash of water or broth.

Why does the rice need to rest after cooking?

The 10-minute resting period allows the remaining steam to continue cooking the rice and helps distribute moisture evenly throughout the grains.

Why shouldn't I lift the lid while the rice is cooking?

Removing the lid allows steam to escape. Since the rice cooks using both the liquid and trapped steam, keeping the saucepan covered helps the rice cook evenly.

My Mom's Garlic Parmesan Hash Browns

Crispy and golden on the outside, tender and flavorful inside, these homemade hash browns are a delicious side for breakfast or supper. 

These crispy Parmesan hash browns are a recipe that takes me right back to my mom's kitchen. She would often make hash browns for supper, and somehow she always got them perfectly crispy on the outside while keeping the inside tender and flavorful.

We often had them alongside hamburgers or chicken, but they are delicious enough to make a meal out of on their own. The Parmesan cheese adds a wonderful savory flavor, and since we almost always use garlic in our potatoes, garlic is a must in this recipe.

The shredded potatoes are combined with egg, Parmesan, garlic, and simple seasonings, shaped into patties, and chilled in the freezer before frying. That little extra step helps the hash browns hold their shape and gives them plenty of opportunity to develop that beautiful golden, crispy exterior.

Ingredients:

3 medium potatoes
1 egg
2 garlic cloves, minced
1/3 c. Parmesan cheese 
1 tsp. parsley
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 Tbs. olive oil
1 Tbs. butter
salt and pepper to taste

Directions:

Peel the potatoes and shred them using the shredding blade of a food processor or the large holes of a box grater.

Place the shredded potatoes in a bowl of cold water and let them soak for 5 to 10 minutes. This helps remove excess starch and contributes to crispier hash browns.

Drain the potatoes in a colander. Transfer them to a clean, dry kitchen towel or a piece of cheesecloth. Gather the towel around the potatoes and squeeze and twist firmly to remove as much liquid as possible. The drier the potatoes, the crispier the hash browns will be.

Place the squeezed potatoes in a large bowl. Add the beaten egg, minced garlic, Parmesan cheese, parsley, paprika, garlic powder, and onion powder. Gently mix until everything is evenly combined.

Divide the mixture into 8 portions and shape each one into a firm, flat patty about ½ inch thick. Press the patties together firmly so they hold their shape.

Place the patties on a parchment-lined tray and freeze for 1 hour. Chilling the patties helps them stay together while cooking.

Heat a cast-iron skillet over medium-high heat. Add the olive oil and butter and allow the butter to melt.

Carefully place the frozen potato patties in the hot skillet, leaving a little space between them. Season with salt and pepper, if desired. Cook them without moving them for 3 to 5 minutes, or until the bottoms are deeply golden brown and crisp.

Carefully turn the hash browns over. Season with additional salt and pepper, if desired. Cook for another 3 to 4 minutes, or until the second side is golden brown and crispy and the centers are cooked through.

Transfer the cooked hash browns to a paper towel-lined plate for a minute or two to absorb excess oil. Serve hot and crispy.

Tips for Best Success:

• Squeeze the potatoes really well. This is probably the most important step. Excess moisture will prevent the hash browns from getting wonderfully crispy.
• Don't skip the soaking step. A short soak helps remove excess starch from the potatoes.
• Freeze the patties before frying. This makes them much easier to handle and helps prevent them from falling apart in the skillet.
• Don't overcrowd the pan. Give the patties enough room so they fry rather than steam. Cook in batches if necessary.
• Let them cook undisturbed. Resist the temptation to move the hash browns around while the first side is cooking. They need time to develop that deep golden crust.
• Use medium-high heat. You want the skillet hot enough to crisp the potatoes, but not so hot that the outside burns before the inside is cooked.
• Use freshly grated Parmesan if possible. It melts into the potatoes and provides wonderful savory flavor.
• Make sure the patties are firmly packed. This helps them hold together when you flip them.

Variations and Substitutions:

• Cheddar hash browns: Substitute shredded cheddar cheese for some or all of the Parmesan.
• Cheesy garlic hash browns: Add a little extra Parmesan and another small clove of minced garlic for an even more pronounced flavor.
• Herb hash browns: Add fresh or dried chives, thyme, rosemary, or Italian seasoning.
• Spicy hash browns: Add a pinch of cayenne pepper or red pepper flakes.
• Green onion: Mix in 2 tablespoons of finely sliced green onion for a fresh, savory flavor.
• Different potatoes: Russet potatoes are especially good for crispy hash browns because they are relatively high in starch, but Yukon Gold potatoes can also be used for a slightly creamier interior.
• Cheese substitution: Pecorino Romano can be used in place of Parmesan for a saltier, more robust flavor.
• Butter substitution: You can use all olive oil instead of the combination of olive oil and butter, although the butter adds a nice flavor.

Serving Suggestions:

These crispy potato hash browns make a wonderful side dish for just about any meal.

Serve them with:

• Hamburgers or cheeseburgers
• Grilled or roasted chicken
• Steak
• Meatloaf
• Scrambled or fried eggs
• Bacon or sausage
• Breakfast sandwiches
• A fresh green salad

For breakfast or brunch, top a crispy hash brown with a fried egg and a sprinkle of Parmesan or green onions. For supper, serve them alongside your favorite burger or roasted chicken.

How to Store:

• Refrigerate: Allow the cooked hash browns to cool completely, then place them in an airtight container and refrigerate for up to 3 days.
• Reheat: For the best texture, reheat them in a skillet over medium heat, in an air fryer, or in a hot oven until warmed through and crispy again. The microwave will work, but the hash browns won't be as crisp.
• Freeze: Cooked hash browns can be frozen. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months for the best quality.

Frequently Asked Questions:

What potatoes are best for homemade hash browns?

Russet potatoes are a great choice because their higher starch content helps create crispy edges while keeping the inside tender. Yukon Gold potatoes can also be used if you prefer a slightly creamier texture.

Why do you soak the shredded potatoes in water?

Soaking helps remove some of the excess starch from the surface of the shredded potatoes. This helps the potatoes crisp up nicely when fried.

Why do my hash browns fall apart?

The potatoes may not have been squeezed dry enough, or the patties may not have been packed firmly enough. Freezing the shaped patties before cooking also helps them hold together.

Can I make the hash brown patties ahead of time?

Yes. You can shape the patties and freeze them ahead of time. Once they are frozen solid, transfer them to a freezer-safe container or bag. Cook them directly from frozen, adding a little extra cooking time if needed.

Do I have to use a cast-iron skillet?

No. A heavy-bottomed skillet will also work well. Cast iron is especially nice because it holds heat well and helps create a beautifully crisp crust.

Can I make these without Parmesan cheese?

Yes. You can leave out the Parmesan or substitute another hard cheese such as Pecorino Romano. Keep in mind that removing the cheese will slightly change the flavor and texture.

Can I make larger hash brown patties?

You can, but smaller patties are easier to flip and tend to cook more evenly. Keeping them around ½ inch thick helps give you that crispy outside and tender center.

Homemade Butter Beans With Bacon

A Simple Comfort Food Recipe Passed Down Through Our Family.

 

This old-fashioned butter bean recipe is one my parents both made when I was growing up. It is a simple, hearty dish made with dried butter beans, bacon, onion, garlic, butter, and a flavorful broth.  It tasted so good and it filled us up.  It was especially filling with a slice or two of her homemade bread. 

There is also a little family story behind this recipe. My son never cared for chili beans, pinto beans, or any kind of beans. So, when I made meals with them, I learned to mash the beans before adding them in so he wouldn't notice they were there.  

Then one day, my mom, his grandmother, served him butter beans. She somehow convinced him to try one, and we braced ourselves for the usual, "I don't like beans."  But this time it was different.  We were both shocked when he told us they were actually pretty good!  Then he asked for more. 

I still make butter beans this way today, although I sometimes turn them into bean soup like my dad used to make. My son still isn't a big fan of most beans, but he will tolerate them now, even when I leave them whole.  

This is the kind of simple, filling recipe that reminds me that some of the best family recipes aren't complicated. They're the ones that have been made and enjoyed around the family table for years.

Ingredients:

6 bacon slices, diced
1 onion, minced
3 cloves garlic, minced
1 (16-oz.) pkg. dried butterbeans, sorted and rinsed
1/4 c. butter
6 c. water 
6 tsp. beef or chicken bouillon powder
1 bay leaf
salt and pepper to taste

Directions:

Place the diced bacon in a large cast iron Dutch oven over medium heat. Cook for 5 to 7 minutes, or until the bacon is crisp.

Carefully drain the bacon grease from the Dutch oven and allow it to cool before transferring it to a jar with a tight-fitting lid. Refrigerate and save it for another recipe, if desired.

Return the bacon to the Dutch oven. Add the chopped onion, minced garlic, dried butter beans, butter, water, bouillon powder, and bay leaf.

Bring to a boil. Stir everything together and bring the mixture to a boil over medium-high heat. Boil for 2 minutes.

Reduce the heat to low and cover the Dutch oven. Simmer for 2 to 3 hours, stirring occasionally, or until the butter beans are very tender and the cooking liquid has thickened.

Check the beans occasionally while they cook. If the liquid gets too low, add enough water to keep the beans covered.

Remove the bay leaf. Taste and add salt and black pepper as needed. Serve hot with a slotted spoon, allowing some of the flavorful cooking liquid to drain off.

Tips for the Best Success:

• Sort the dried beans first. Spread them out and remove any small stones, damaged beans, or debris before rinsing.
• Keep the beans covered with liquid. Dried beans absorb quite a bit of water as they cook, so check them periodically and add more water when necessary.
• Cook them low and slow. Simmering the beans gently helps them become tender without breaking apart too much.
• Don't add too much salt at the beginning. The bacon and bouillon already provide salt, so taste the finished beans before adding more.
• Use a heavy Dutch oven if you have one. It helps maintain an even temperature during the long simmer.
• Save the bacon grease. If you don't want to throw it away, cooled bacon grease can be stored in the refrigerator and used to add flavor to other dishes.

Variations and Substitutions:

• Use ham instead of bacon. Diced ham or leftover ham can be used for a different flavor.
• Try different bouillon. Beef or chicken bouillon both work well. Use whichever you prefer.
• Make bean soup. Add additional water or broth to make a thinner, soup-like consistency. You can also add chopped vegetables or leftover ham.
• Add vegetables. Chopped carrots, celery, or additional onion can be added for a heartier dish.
• Skip the butter. The butter adds richness, but you can reduce or omit it if desired.
• Make it vegetarian. Leave out the bacon and use vegetable bouillon or vegetable broth. The flavor will be different, but the beans will still make a hearty dish.

Serving Suggestions:

• Butter beans make a comforting side dish for fried chicken, pork chops, meatloaf, ham, or roasted meats. They're also delicious with cornbread, biscuits, or a slice of crusty homemade bread to soak up the flavorful broth.
• For a simple meal, serve them alongside cooked greens, potatoes, or another favorite vegetable.
• If you prefer them as a main dish, turn them into bean soup and serve with cornbread for a filling, inexpensive meal.

How to Store:

• Refrigerator:  Allow leftover butter beans to cool and place them in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm them gently on the stovetop or in the microwave. Add a little water or broth if the beans have thickened too much in the refrigerator.
• Freezer:  Butter beans can also be frozen in an airtight freezer-safe container. Leave a little room for expansion and use within about 2 to 3 months for the best quality. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Do I need to soak the butter beans before cooking?
This recipe is written for cooking the dried beans without soaking them first. They will take several hours to become tender. If you prefer to soak them first, you can use an overnight soak and reduce the cooking time, checking the beans for tenderness as they cook.

How do I know when butter beans are done?
They should be very tender when you bite into them. If they are still firm, continue simmering and add more water as needed.

Why are my butter beans still hard?
Cooking time can vary depending on the age and storage of dried beans. Older beans can take considerably longer to soften. Continue simmering until they reach the tenderness you prefer.

Can I make these butter beans into soup?
Yes. Simply add additional water or broth and adjust the seasonings to taste. You can also add ham, vegetables, or other ingredients to make a hearty bean soup.

Can I make butter beans without bacon?
Yes. You can leave the bacon out and use vegetable bouillon or broth for a meatless version. Keep in mind that the bacon adds a lot of the traditional flavor to this recipe.

Why do you save the bacon grease?
Bacon grease can add wonderful flavor to other recipes. Once cooled, store it in a tightly covered container in the refrigerator and use it for cooking vegetables, potatoes, cornbread, or other dishes.

Can I use frozen or canned butter beans?
You can, but the cooking method will be different. This recipe was developed for dried butter beans, which need the long simmering time to become tender and develop their flavor. 

Mom's Honey Cinnamon Sweet Potatoes

 Sweet potatoes roasted with honey and cinnamon for a comforting, naturally sweet side dish that's easy to prepare.

When I think of sweet potatoes, brown sugar usually comes to mind because that’s what we traditionally use when making sweet potato pie.  But while looking through my mother's recipe box, I found an old newspaper clipping that instantly brought back childhood memories. This particular recipe used honey, a touch of cinnamon, and a splash of olive oil.

When roasted in the oven, the sweet potatoes were tender, deliciously sweet, and beautifully caramelized. This was a quick and easy side dish recipe that my mom would prepare when sweet potatoes were in season at the grocery store. For me, they tasted like dessert served right alongside the supper meal.  It was delicious!  And, shhhh, don't tell anyone, but it was incredibly nutritious, too!

Sweet potatoes provide beta-carotene, which our bodies convert into vitamin A, along with fiber, vitamin B6, vitamin C,  potassium, manganese, copper, and niacin.  They are rich in antioxidants that our bodies need to stay healthy and protect our cells from free radicals.

Honey adds its own distinct, golden sweetness and brings plenty of health benefits to the table.  The honey we buy comes from a local beekeeper, and it is raw, unfiltered, and unpasteurized. It comes straight from the hive, and I know that is is pure.  It's naturally loaded with essential nutrients like niacin, riboflavin, calcium, magnesium, manganese, potassium, phosphorous and zinc which are also important for our health.    

Plus, honey virtually never spoils! Archaeologists have actually uncovered pots of honey in ancient Egyptian tombs thousands of years old.  When they tested the honey, they found that it remained chemically preserved and it was safe to eat.   Talk about long-term shelf stability.  It truly stands the test of time. 

Combine pure honey with roasted sweet potatoes, and you get a nutrient-dense side dish that supports your body while tasting incredible. It's a simple, comforting, flavorful dish packed with flavor,  that our family enjoyed.  We hope your family will too.

Ingredients:

4 sweet potatoes
1/4 c. olive oil 
1/4 c. honey
2 tsp. cinnamon
1 tsp. lemon juice (Optional)
Salt and black pepper 

Directions:

Preheat the oven to 375°F. Lightly coat a rimmed baking sheet with olive oil or nonstick cooking spray.

Peel the sweet potatoes if desired, then cut them into approximately 1-inch cubes. Place them in a large mixing bowl.

In a small bowl, whisk together the olive oil, honey, and cinnamon. If using lemon juice, stir it in as well.

Pour the honey mixture over the sweet potatoes. Toss until the cubes are evenly coated.

Spread them in a single layer on the prepared baking sheet, leaving space between the pieces. Use two baking sheets if needed.

Bake for 20 minutes. Carefully turn the sweet potatoes, then bake for another 15–20 minutes, or until they are fork-tender and lightly caramelized around the edges.

Start checking for tenderness around the 35-minute mark, since cooking times can vary depending on the size of the cubes. Remove the sweet potatoes from the oven. Season with salt and black pepper to taste, if desired.

Tips for Best Success:

• Cut the sweet potatoes evenly. Keeping the cubes close to 1 inch helps them roast at about the same rate.
• Don't overcrowd the baking sheet. Give the cubes room so they roast instead of steaming. Use two pans if necessary.
• Turn them halfway through baking. This helps the sweet potatoes cook more evenly and develop color on multiple sides.
• Watch the honey toward the end. Honey can brown quickly, so check the sweet potatoes during the final minutes of baking.
• Use a rimmed baking sheet. The honey and olive oil mixture can spread as it heats, so a rimmed pan helps contain it.
• Taste before serving. A little salt can balance the sweetness. Black pepper adds a subtle savory touch.

Variations and Substitutions:

• Add more warm spices.  Try a pinch of nutmeg, ginger, or pumpkin pie spice along with the cinnamon for a slightly different flavor.
• Use maple syrup.  Substitute pure maple syrup for the honey if you prefer its distinctive flavor. The sweetness and browning may vary slightly.
• Add chopped nuts.  Sprinkle chopped pecans or walnuts over the sweet potatoes during the last few minutes of baking, or add them just before serving.
• Add herbs.  A little thyme or rosemary adds a savory flavor that pairs nicely with the sweetness of the honey.
• Try a citrus twist.  Add a little orange zest or use the optional lemon juice to brighten the flavor.

Serving Suggestions:

These sweet potatoes are versatile enough to serve with everyday meals or holiday dinners.

• Roasted chicken or baked chicken breasts.
• Pork chops, pork tenderloin, or glazed ham.
• Meatloaf and your favorite vegetables.
• A simple weeknight dinner with roasted vegetables.

They also make a lovely addition to a fall meal when sweet potatoes are plentiful.

How to Store:

• Refrigerator: Allow the roasted sweet potatoes to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Reheating: Reheat in a 350°F oven until warmed through. You can also use an air fryer to help bring back some of the roasted texture. The microwave works, too, although the sweet potatoes will be softer.
• Freezing: You can freeze the cooked sweet potatoes in a freezer-safe container for about 2–3 months for best quality. Keep in mind that they may become softer after thawing and reheating.

Frequently Asked Questions:

Do I have to peel the sweet potatoes?
No. You can leave the skins on if you prefer. Just scrub the sweet potatoes thoroughly before cutting them into cubes.

Can I use brown sugar instead of honey?
Yes. Brown sugar can be used if you prefer the traditional sweet potato flavor. It will change the texture and flavor of the coating, so keep an eye on the potatoes as they roast.

Why aren't my sweet potatoes getting crispy?
Overcrowding the pan can cause them to steam instead of roast. Make sure the cubes have space between them and that your oven is fully preheated.

Can I prepare these ahead of time?
You can peel and cube the sweet potatoes a day ahead and keep them covered in the refrigerator. For the best texture, toss them with the honey mixture just before roasting.

Can I make these without cinnamon?
Absolutely! The honey and sweet potatoes are delicious on their own. You can leave out the cinnamon or replace it with another spice you enjoy.

Can I use this recipe with large sweet potatoes?
Yes. Just cut them into evenly sized cubes. Larger pieces may need a little more roasting time, while smaller cubes may cook more quickly.

Is the lemon juice necessary?
No. It is optional. The lemon juice adds a little brightness to balance the sweetness of the honey.

Old-Fashioned Potato Pancakes from Grandma’s Kitchen

A treasured family recipe that’s crispy on the outside, tender inside, and full of old-fashioned flavor.

Some recipes are more than just something to cook.  They are little pieces of family history. These potato pancakes are one of those recipes for me.

My grandmother used to make potato pancakes often at her house. The recipe originally came from her mother's family, who were of German descent,  and has been passed down through the generations. Every time I make them, I think of those family meals and the recipes that have been lovingly handed down from one generation to the next.

These potato pancakes are simple, made with ingredients that are easy to find, but the results are delicious. The outside becomes golden brown and crispy while the shredded potatoes inside stay tender and flavorful. Finely chopped onion and a little garlic add just the right amount of savory flavor.

They make a wonderful side dish, breakfast, or simple meal when you want something comforting and satisfying.

Ingredients: 

6 medium russet potatoes, peeled and shredded
1 onion, finely chopped
2 eggs, beaten
2 Tbs. flour
1/2 to 1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp.baking powder
1/4 c. butter or olive oil, or as needed for frying

Directions:

Use a food processor or box grater to shred the peeled potatoes.

Place the shredded potatoes in a large bowl of ice-cold water. Let them soak for 10 to 30 minutes.

Drain the potatoes in a colander. Rinse them with fresh cold water until the water runs mostly clear.

Using your hands, gently press or squeeze out the excess water. Transfer the shredded potatoes to a clean, lint-free kitchen towel or several layers of paper towels. Wrap and squeeze or press the potatoes until they are as dry as possible.

In a large bowl, beat the eggs until light and slightly frothy. Add the flour, garlic powder, onion powder, salt, pepper, and baking powder. Stir until well combined.

Stir the shredded potatoes and finely chopped onion into the egg mixture until everything is evenly coated.
Heat the skillet. Heat a large cast-iron skillet over medium heat. Add the butter or olive oil and heat until hot but not smoking.

Drop heaping tablespoons of the potato mixture into the hot butter or oil, leaving a little space between each pancake. Flatten each one slightly with the back of a spatula.

Cook for about 3 minutes on each side, or until the pancakes are golden brown and crispy on the outside and the potatoes are tender inside. Work in batches if necessary, adding more butter or oil as needed.

Transfer the cooked potato pancakes to a paper towel-lined plate to drain briefly. Serve hot and enjoy!

Tips for Best Success:

• Dry the potatoes well. This is one of the most important steps. Excess moisture can make the pancakes difficult to crisp and may cause the oil to splatter.
• Don't overcrowd the skillet. Cooking too many pancakes at once can lower the temperature of the pan and prevent them from getting properly crispy.
• Flatten them evenly. Keeping the pancakes fairly thin helps the outside become crisp while allowing the potato mixture to cook through.
• Wait for the oil to heat. The butter or oil should be hot before adding the potato mixture, but it should not be smoking.
• Use medium heat. If the skillet is too hot, the outside can brown before the potatoes inside are tender.
• Don't flip too soon. Allow the first side to become golden and set before turning the pancakes.
• Keep cooked pancakes warm. If you're making several batches, place the finished pancakes on a baking sheet in a warm oven while you finish cooking.

Variations and Substitutions:

• Add more onion: If you love onion, increase the amount slightly for a stronger onion flavor. 
• Fresh garlic: Substitute 1 small clove of finely minced garlic for some or all of the garlic powder. 
•  Cheesy potato pancakes: Add a little shredded cheddar cheese, Parmesan, or a combination of your favorite cheeses to the mixture for a cheesy variation. 
• Green onions: Substitute chopped green onions for some of the regular onion.
• Oil instead of butter: Olive oil works well for frying. You can also use another cooking oil suitable for frying.
• Add herbs: A little chopped fresh parsley, chives, or dill can add a fresh flavor.

Serving Suggestions:

These potato pancakes are delicious served hot as a side dish alongside:

• Fried or scrambled eggs
• Bacon or sausage
• Ham
• Roast chicken
• Pork chops
• Meatloaf
• Roasted vegetables

For a classic touch, serve them with sour cream or applesauce.

They also make a tasty breakfast or light lunch with a fried egg on top.

How to Store:

• Refrigerator:  Allow leftover potato pancakes to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Freezing:  For longer storage, freeze the cooled pancakes in a single layer until firm. Transfer them to a freezer-safe container or freezer bag, placing parchment paper between layers if desired.
• Reheating:  To reheat, use a skillet, oven, toaster oven, or air fryer. Reheating them uncovered helps bring back some of their crispy texture. Avoid relying on the microwave if you want them to remain crisp.

Frequently Asked Questions:

Why do I need to soak the shredded potatoes?
Soaking helps remove some of the surface starch from the potatoes. Rinsing them afterward can help produce potato pancakes with a crispier texture.

Why are my potato pancakes falling apart?
The potatoes may contain too much moisture, or the mixture may not have enough binding. Be sure to squeeze the shredded potatoes very dry before adding them to the egg mixture.

Can I shred the potatoes ahead of time?
For the best texture, shred and prepare the potatoes shortly before cooking. If you need to prepare them ahead, keep them properly refrigerated and squeeze out excess moisture again before mixing.

Can I use another type of potato?
Russet potatoes work especially well because their higher starch content helps create crispy potato pancakes. Other potatoes can be used, but the texture may be somewhat different.

Can I make the pancakes larger?
Yes. You can make larger potato pancakes, but they may need additional cooking time. Keeping them relatively thin will help them cook evenly.

How do I keep potato pancakes crispy?
Place cooked pancakes on a wire rack rather than stacking them directly on top of one another. If you're cooking several batches, keep them warm in a low oven until ready to serve.

Can I use oil instead of butter?
Absolutely. The original recipe gives you the choice of butter or olive oil. Either can be used for frying. 

Easy Skillet Fried Rice with Vegetables

A budget-friendly fried rice recipe you can customize with what you have.

This easy fried rice is one of those recipes that can be changed to fit whatever you have on hand. It's a simple, affordable meal that makes good use of leftover rice and vegetables in the refrigerator.

You can keep it simple with vegetables and eggs or turn it into a heartier main dish by adding leftover chicken, beef, pork, or another cooked meat. My favorite thing about recipes like this is that you don't have to make a special trip to the grocery store. Look through the refrigerator and use what you already have.

A cast iron skillet works especially well for this recipe, giving the vegetables and rice plenty of room to cook while keeping everything warm and flavorful.

Ingredients:

2 Tbs. butter
1 green pepper, finely chopped
1 onion, finely chopped
2 carrots, chopped
1 c. sweet peas
2 c. raw, uncooked rice
2 Tbs. soy sauce

Directions: 

Cook the rice according to the package directions. For the best fried rice, leftover cooked rice that has been refrigerated works especially well.

Heat a cast iron skillet over medium heat and melt the butter. Add the green pepper, onion, and carrots. Sauté until the vegetables are tender, stirring occasionally.

Stir in the cooked rice and soy sauce. Cook, stirring occasionally, until the rice is heated through and everything is well combined.

Stir in the sweet peas and continue cooking for a few minutes until the peas are heated through.

Taste and add a little more soy sauce if desired. Serve hot and enjoy!

Tips for Best Success:

• Use cold leftover rice when possible. Refrigerated rice is less moist and tends to work better for fried rice than freshly cooked rice.
• Don't overcrowd the skillet. If you're making a larger batch, use a large skillet or cook in batches so the rice can heat evenly.
• Cut the vegetables fairly small. Smaller pieces cook more quickly and make it easier to get a little of everything in each bite.
• Add soy sauce gradually. Different brands vary in saltiness, so you can always add more, but it's difficult to take it back out.
• Keep the heat at medium. This gives the vegetables enough time to become tender without burning the butter or vegetables.
• Use leftover vegetables. Fried rice is a great way to use small amounts of vegetables that might otherwise go to waste.

Variations and Substitutions:

This recipe is meant to be flexible, so don't be afraid to change it according to what you have available.

• Vegetables: Try broccoli, corn, green beans, mushrooms, cabbage, celery, zucchini, or chopped spinach. You can also use a frozen mixed vegetable blend.
• Protein: Add cooked chicken, beef, pork, ham, shrimp, or even leftover roast meat to make this a more filling main dish.
• Rice: White rice, brown rice, jasmine rice, or basmati rice can all work well.
• Butter: Substitute vegetable oil, olive oil, or another cooking oil if preferred.
• Soy sauce: Use low-sodium soy sauce if you want to reduce the salt. You can also add a small amount of garlic, ginger, or sesame oil for additional flavor.

Serving Suggestions:

• Serve this fried rice as a simple main dish or as a side with chicken, pork, beef, or another favorite entrée.
• It's also a good lunch for using up leftovers from another meal. Add a little extra protein and vegetables, and you have an easy one-skillet meal.
• For a simple dinner, serve it with fresh fruit or a small green salad.

How to Store:

• Refrigerator:  Allow leftover fried rice to cool and place it in an airtight container. Refrigerate promptly and use within 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat the rice in a skillet over medium heat until steaming hot throughout. Add a small splash of water if the rice seems dry.
• Freezer:  For longer storage, fried rice can also be frozen in airtight freezer-safe containers or bags for up to about 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I use freshly cooked rice?
Yes, but leftover refrigerated rice usually gives the best texture. Freshly cooked rice contains more moisture and can make fried rice softer. If using fresh rice, spread it out on a baking sheet and allow it to cool before adding it to the skillet.

Can I add meat to this fried rice?
Absolutely. Cooked chicken, beef, pork, ham, or shrimp are all good choices. This is a particularly useful recipe for using small amounts of leftover meat.

What other vegetables can I use?
Almost any vegetables you have available can work. Try broccoli, corn, mushrooms, cabbage, green beans, celery, zucchini, or a frozen mixed vegetable blend.

Can I make this with brown rice?
Yes. Brown rice works well and gives the dish a slightly heartier texture and flavor.

How can I keep fried rice from becoming soggy?
Using cold, refrigerated cooked rice is one of the best ways to avoid soggy fried rice. Also, don't add too much sauce and avoid overcrowding the skillet.

Homemade Wild Rice and Seasoned Rice Mix

Skip the boxed mix and make this flavorful homemade rice side dish with ingredients you know and love. 

Those boxes of seasoned rice mix can certainly be convenient, but making your own is easier than you might think—and you get to choose exactly what goes into it.

We especially enjoy wild rice combined with Jasmine rice because Jasmine rice has such a wonderful flavor. However, this recipe is flexible enough that you can use your favorite white rice instead.

My mom would often make this seasoned rice as a side dish instead of potatoes. It was filling, flavorful, and, in our opinion, even better than the boxed mixes. The combination of herbs and warm spices gives the rice plenty of flavor without requiring a long list of complicated ingredients.

It's a simple homemade side dish that works beautifully with everything from roasted chicken and pork to meatloaf and beef.

Ingredients:

1 Tbs. chicken bouillon granules or powder
1 tsp. dried onion
1/2 tsp. parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. turmeric
1/2 tsp. cumin
1/4 tsp. ginger
1/2 tsp. pepper
1 1/2 tsp. seasoned salt
2 1/2 c. water
2 Tbs. butter or margarine
1 c. uncooked white rice, such as Jasmine
1/3 c. uncooked wild rice 

 Directions:

In a medium saucepan, combine the chicken bouillon, dried minced onion, parsley, garlic powder, onion powder, turmeric, cumin, ginger, black pepper, and seasoned salt. Stir until all of the seasonings are evenly combined.

Add the water, butter, white rice, and wild rice to the saucepan.  Stir well to combine.

Place the saucepan over medium-high heat and bring the mixture to a boil.

Once it reaches a boil, cover the saucepan tightly with a lid. Reduce the heat to low and let the rice simmer gently for 25 to 30 minutes.

Cook until the liquid has been absorbed and both the white rice and wild rice are tender.

Remove the saucepan from the heat and let the rice stand, covered, for about 5 minutes. Fluff gently with a fork before serving.

Tips for Best Success:

• Use the rice you enjoy. Jasmine rice is our favorite white rice, but you can substitute another long-grain white rice.
• Keep the heat low. Once the rice reaches a boil, reduce the heat to low. A gentle simmer helps prevent the rice from scorching on the bottom.
• Keep the lid on while cooking. Removing the lid too often allows steam to escape and can affect the cooking time.
• Let it rest before serving. Allowing the cooked rice to sit covered for about 5 minutes gives the remaining moisture time to distribute throughout the rice.
• Fluff gently. Use a fork rather than vigorously stirring the rice, so the grains stay separate.
• Watch the liquid. If the rice is not tender when the liquid has been absorbed, add a small amount of hot water, cover, and continue cooking until tender.
• Taste before adding extra salt. Chicken bouillon and seasoned salt can both contain quite a bit of sodium, so additional salt may not be necessary.

Variations and Substitutions:

• Jasmine rice is our family favorite, but long-grain white rice, basmati rice, or another preferred variety can be used.
• For a heartier side dish, stir in finely diced carrots, peas, corn, or mushrooms.
• A little fresh parsley stirred in just before serving adds a fresh flavor and brightens the dish.
• Sauté a little finely chopped onion and garlic in the butter before adding the remaining ingredients.
• Sliced mushrooms make a delicious addition and pair especially well with wild rice.
• For a vegetarian version, substitute vegetable bouillon for the chicken bouillon. Check the label to make sure the bouillon is vegetarian.

Serving Suggestions:

This homemade seasoned rice makes an excellent side dish for:

• Roast chicken
• Baked or grilled pork chops
• Meatloaf
• Roast beef
• Turkey
• Fried chicken
• Beef stew
• Grilled chicken
• Pork loin
• Roasted vegetables

It is hearty enough to serve in place of potatoes, just as Mom did.

How to Store:

• Refrigerator:  Allow leftover rice to cool and transfer it to an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Add a tablespoon or two of water or broth, cover, and heat gently in the microwave or on the stovetop until hot.
• Freezer:  The cooked rice can also be frozen in an airtight freezer-safe container for up to 2 to 3 months. Thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions:

Can I use all white rice instead of wild rice?
Yes. You can replace the wild rice with additional white rice. Keep in mind that changing the rice can change the cooking time and the amount of liquid needed, so check the rice as it cooks.

Can I use brown rice?
You can, but brown rice generally requires a longer cooking time and more liquid than white rice. For the most reliable results, use the rice varieties specified in the recipe.

Can I make the seasoning mix ahead of time?
Absolutely. The dry seasoning ingredients can be mixed together ahead of time and stored in an airtight container until you're ready to make the rice.

Is this recipe similar to boxed seasoned rice mixes?
Yes. The homemade seasoning gives you a flavorful seasoned rice dish without relying on a boxed mix. You also have complete control over the rice, seasonings, and ingredients.

Can I make this without chicken bouillon?
Yes. You can substitute vegetable bouillon or use broth in place of some or all of the water. If using broth, keep in mind that you may want to reduce the seasoned salt.

Why is my wild rice still chewy?
Wild rice naturally has more texture than white rice and can take longer to become tender. If the liquid has been absorbed, but the wild rice is still too firm, add a little hot water, cover the pan, and continue simmering until it reaches the texture you prefer.