BROCCOLI CHEESE & RICE MUFFINS

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1 cup cooked 4Sisters brown rice (white rice can be substituted, if you prefer)

4 large eggs, beaten

3 cups chopped fresh broccoli florets

½ cup chopped yellow onion

½-¾ cup sharp shredded cheddar cheese

¾ cups cottage cheese

1 teaspoon sea salt

½ teaspoon black pepper

1-2 tablespoons unsalted butter

¼ teaspoon garlic powder

DIRECTIONS:

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Preheat oven to 350 degrees. 

Grease a muffin tin or use muffin liners.  

Cook the rice first according to package directions with 1 teaspoon salt, 1-2 tablespoons of butter. 

Beat your eggs in large mixing bowl. Stir in cooked brown rice, cottage cheese, cheddar cheese, garlic powder, onion, and salt & pepper to taste.  Gently mix the broccoli into the cheesy rice mixture.

Spoon the broccoli rice mixture evenly into each muffin tin.  

Bake at 350 degrees for about 25 minutes or until firm to touch in the center.

*Makes about 12 muffins.

**These can be frozen after baking.

***These make a great easy make ahead snack!

CASHEW CHICKEN & WHITE RICE BOWL 

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1 lb. chicken breasts

4Sisters White Rice

1 zucchini, diced

1 red bell pepper, diced 

Cashews 

2 tbsp. olive oil 

Salt & pepper to taste

3 green onions chopped for garnish

Sauce:

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¼ cup Sweet red chili sauce 

¼ cup low sodium soy sauce 

3 tbsp sesame sauce

1 tbsp siracha 

1 tbsp minced garlic

Cook 4Sisters white rice according to package instructions. 

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Drizzle olive oil in skillet, add diced zucchini and bell pepper. Season with salt & pepper to taste. Dice chicken breasts and stir into to vegetable mixture. Cook for at least 10 minutes or until chicken is cooked all the way through. 

While chicken & vegetable mixture is cooking, make the sauce. Pour sauce over chicken & vegetable mixture. Stir in cashews. 

Add 4Sisters white rice to bowl, top with cashew chicken mixture. Garnish with green onions & serve!

Serves about 4 

JALAPENO SHRIMP WITH PINEAPLE SALSA

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4Sisters White Rice

1 lb. boiled, peeled shrimp

1 tbsp. olive oil

1 tbsp. minced garlic

1 tsp. soy sauce 

1 tsp. chili powder

1 tsp. honey

Black bean mixture:

Olive oil

1 fresh jalapeno, seeded & minced

1 tbsp. minced garlic

1 can black beans, drained

1 tbsp. cumin 

Pineapple Relish:

1 20 oz. can of diced pineapple, drained 

½ red onion, diced

1 fresh jalapeno, seeded & minced

2 tbsp. fresh cilantro, chopped

Cook 4Sisters white rice according to package instructions. 

Add shrimp to a large bowl. Mix in olive oil, garlic, soy sauce, chili powder & honey. Set aside. 

Heat saucepan of olive oil over medium high heat. Add in minced jalapeno and garlic. Let sauté for a few minutes until jalapeno is tender. Once tender, stir in black beans. Cook for a few minutes, just until warm.

In a large bowl add pineapple, red onion, jalapeno, and fresh cilantro together in a large bowl

Ready to serve! Add cooked 4Sisters white rice to bowl. Add black bean mixture, pineapple relish, & shrimp. 

Serves about 4

PORCUPINE MEATBALLS

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1 lb. lean ground beef

½ cup uncooked 4Sisters white rice

½ cups water

1/3 cup chopped yellow onion

1 teaspoon season salt

½ teaspoon garlic powder

½ teaspoon black pepper

¼ teaspoon celery salt

1 (28 oz.) can tomato sauce

2 tablespoons light brown sugar

1 teaspoon Worcestershire sauce

Directions:

Preheat oven to 350 degrees.  Grease a casserole square baking dish or baking pan.

In a large bowl, combine the ground beef, raw rice, water, onion, seasoned salt, garlic powder, black pepper, and celery salt.  Mix well and shape into meatballs of your preferred size (size will effect cook time), about 10 regular size meatballs are usually what this recipe makes.

In a separate bowl, stir together the tomato sauce, brown sugar, and Worcestershire.  Pour this sauce over the meatballs.  Cover the meatballs and sauce with foil.

Bake, covered, for about 40 minutes.  Uncover and bake an additional 15 minutes.

So good, serve hot! 

*These make a great high protein snack.

**These also make a nice entrée to accompany a salad and/or a vegetable for a complete meal.

***The meatballs can be frozen 

BEEF TACO BOWL

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4Sisters Organic Brown Rice

1 lb. lean ground beef*

1/2 cup diced yellow onion

2 tsp. minced garlic

1.25 oz. taco seasoning***

shredded lettuce

1 can corn, drained

1 can black beans, drained

2 tomatoes, diced

cheddar cheese

your favorite dressing**

Cook 4Sisters Organic Brown Rice according to package instructions. 

In a large skillet over medium-high heat, brown ground beef. Stir in diced onion, minced garlic, and taco seasoning. Reduce heat to medium and let simmer for a few minutes. 

Time to assemble your taco bowls! Start with rice as your base, add ground beef, black beans, lettuce, corn, tomatoes, cheese, and fresh lime juice if you like! Drizzle with your favorite dressing - we like cilantro lime or sour cream + taco seasoning. 

*Any protein will work with this bowl! Ground beef, chicken, shrimp, turkey or meatless with black beans. 

**We like cilantro lime dressing (store bought or make your own) or mix sour cream with taco seasoning + fresh squeeze of lemon or lime. 

***Taco seasoning if homemade (garlic powder, onion powder, paprika, red pepper flakes, salt, pepper, cumin, chili powder) 

CREAMY SPINACH & TOMATOES

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Olive oil 

1 tablespoon fresh minced garlic (or prepared minced garlic) 

1 (28 oz.) can petit diced tomatoes, drained  

4-5 cups fresh baby spinach leaves 

½ cup heavy whipping cream or half & half 

1 cup uncooked, 4Sisters brown rice 

Salt & pepper, to taste 

Shaved parmesan, if desired 

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Cook 4Sisters brown rice according to package instructions.  

Coat a large skillet with olive oil over medium to medium high heat. Add the drained tomatoes, mix in garlic with the tomatoes, and add salt & pepper to taste. Let the tomatoes cook down, stirring occasionally, until liquid is reduced. 

Add the baby spinach and cover until spinach is wilted, stirring occasionally, do not overcook, you just want it wilted and bright green.  Add more spinach at this time, if desired, cover and wilt additional spinach, stirring often. 

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Once desired amount of spinach is wilted, add the heavy cream or half & half, & desired amount of salt & pepper & mix well.  Heat about 1-2 minutes until cream is warm and remove from heat. 

Serve over 4Sisters brown rice! 

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Top with shaved parmesan if desired. 

This is an easy, delicious side dish to any protein like steak or fish or add sliced grilled or rotisserie chicken, shrimp, or fish for an easy, tasty protein bowl. 

Serves about 2-4. 

Cook time, about 15 minutes. 

TORTILLA SOUP

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4Sisters white rice, cooked according to package directions (can use brown rice, if you prefer)

1 cup chopped yellow onion

2 fresh garlic cloves, minced or 2 tablespoons prepared fresh minced garlic

2 tablespoons olive oil

1 (4 oz.) can chopped green chilies

1 (14 ½ oz.) can diced tomatoes, can substitute Rotel tomatoes or petite diced tomatoes

2 cups chicken broth

2 cups beef broth

1 ½ cups tomato juice or V8 juice

1 tablespoon ground cumin

1 tablespoon ground chili powder

1 tablespoon Worcestershire sauce

Dash of cayenne pepper, (1/8 teaspoon or less)

Optional Toppings:  Shredded cheese of your choice, tortilla chips, fresh avocado, sour cream, jalapeños

Directions:

In a large soup pot, sauté the yellow onions in the olive oil with garlic until onions are tender or translucent, about 5-7 minutes on medium high heat.

Add all other ingredients, except the optional toppings.  

Simmer for about 30 minutes, uncovered.

Serve soup over a scoop of white or brown cooked 4Sisters rice and top with desired, suggested toppings.

*Add protein if desired: chicken, ground beef, or beans

*Super-fast and easy recipe to freeze for later.

**Perfect for leftover rice.

CHICKEN SCAMPI WITH PARMESAN RICE – FAMILY STYLE 

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1 lb. chicken tenders 

salt & pepper, to taste 

½ teaspoon garlic powder 

2 tablespoons olive oil 

1 stick, unsalted butter (1/2 cup) 

2 tablespoons minced garlic, fresh or prepared 

¼ teaspoon red pepper flakes 

1 ½ teaspoons salt, divided 

½ cup dry white wine 

1 ½ cups uncooked 4Sisters white rice (can use leftover cooked white rice) 

3 cups chicken broth 

½ cup grated or shaved parmesan cheese 

3 green onion tops, chopped for garnish 

Pat chicken with paper towels to absorb moisture a crisp sear.  Season chicken with salt & pepper, to taste, and garlic powder.  Heat olive oil over medium heat in a large skillet (we like a cast iron to give it a good crunch).  Sauté the chicken tenders until browned and cooked (about 3-4 minutes per side).  Remove from the skillet and set aside, covered.  

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Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the skillet and sauté the garlic for a few minutes, do not brown.  

Increase to medium high heat and add 3 cups of chicken broth & white wine.  Stir with a wooden spoon to blend the butter, chicken broth, & wine.  Cook & stir about 3 minutes or until reduced by half, bringing to a boil.  Remove from heat and save 2 tablespoons of the sauce for later.  

Add the uncooked rice to the skillet, reduce heat to low, cover and cook about 15-20 minutes. Remove from heat and let rice mixture rest for 5 minutes.  

Sprinkle parmesan cheese over the rice mixture in the skillet.  Top with cooked chicken tenders.  Drizzle with 2 tablespoons of reserved sauce.   

Serve, topped with green onions & more parmesan cheese, right from the pan!  

Serve 4-6  

Cook time, about 40 minutes.   

MUSHROOM RICE RISIOTTO 

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2 tablespoons, unsalted butter  

¼-½ cup yellow onion, diced (or frozen diced onion)  

2 cloves minced garlic, (or 2 tsp. prepared minced garlic)  

2 cups sliced mushrooms  

2 teaspoons dried thyme  

1 teaspoon salt  

½ teaspoon ground black pepper 

2 cups cooked 4Sisters white rice  

½ cup chicken broth  

1-2 cups shredded mozzarella, if desired 

In a large skillet, melt butter and sauté onion with garlic over medium to medium high heat, stirring until translucent and tender.  Do not burn. 

Add the mushrooms, dried thyme, salt and cook, stirring occasionally about 5-7 minutes. 

Add the chicken broth, scraping yummy bits from the bottom of the pan with a spoon.   

Cook until the broth is reduced by half. 

Stir in the cooked rice, and mozzarella, if desired.  Cook until rice is heated, and cheese is melted, if adding cheese, about 2 minutes. 

A great side dish to any protein & green salad or vegetable! 

Serves 2-4 

Cook time, about 15-20 minutes. 

BBQ CHICKEN & RICE BOWL

4 tablespoons olive oil, divided 

½ cup chopped yellow onion 

2 tablespoons minced garlic, divided 

2 teaspoons ground cumin, divided 

1 teaspoon chili powder, divided 

2 cups 4Sisters white rice 

4 cups chicken broth 

1 cup can black beans, drained 

4 boneless, skinless chicken breasts 

2 tablespoons lime juice 

1 teaspoon sea salt 

½ teaspoon black pepper 

Chipotle mayonnaise dressing, store bought or homemade (recipe below) 

Toppings of your choice: lettuce, cherry tomatoes, Monterey jack cheese, corn, avocado, & lime wedge for garnish 

For the Chicken: 

4 boneless, skinless chicken breasts 

2 tablespoons lime juice 

2 tablespoons olive oil 

1 tablespoon minced garlic 

1 teaspoon ground cumin 

½ teaspoon chili powder 

1 teaspoon sea salt 

½ teaspoon black pepper 

In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, chili powder, salt & pepper.  Add this mixture to a gallon zip lock bag, add the chicken breasts & let marinate 30 minutes or overnight. 

Grill the marinated chicken on medium high until chicken reaches 160 degrees, about 7 minutes per side.  Cool and slice or cube.  Set aside. 

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For the Rice Mixture: 

1-2 tablespoons olive oil 

½ cup chopped yellow onion 

1 tablespoon minced garlic 

1 teaspoon ground cumin 

½ teaspoon chili powder 

2 cups 4Sisters white rice 

4 cups chicken broth 

1 cup can black beans, drained 

Heat the olive oil in a medium saucepan over medium-high heat, add the onion and sauté until tender and translucent, about 3 minutes.  Stir in the garlic, cumin, and chili powder.  Add the uncooked rice, chicken broth and black beans and bring to a boil.  Cover, reduce heat to low, simmering for 15-20 minutes, until liquid is absorbed.  Let rice rest for 5 minutes, covered. 

For the Chipotle Mayo: 

¾ cup mayonnaise  

2 tablespoons olive oil 

2 tablespoons lime juice 

1 chipotle pepper in adobo sauce (canned) 

1 teaspoon adobo sauce  

¼ cup chopped fresh parsley 

¼ teaspoon ground cumin 

¼ teaspoon sea salt 

In a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin, and salt, blending until smooth and creamy. Cover and refrigerate until ready to assemble.  

To assemble:  Divide the rice mixture between bowls, top with chicken & other toppings of your choice with a squeeze of lime juice. 

Serves 4 

BEEF & BROCCOLI STIR FRY

2 teaspoons sesame oil, divided 

2 garlic cloves, minced (or 2 teaspoons prepared minced garlic) 

2 teaspoons ginger, minced (or 2 teaspoons prepared minced ginger) 

1 lb. 98% lean ground beef 

4 cups fresh broccoli florets 

¼ cup reduced sodium soy sauce, divided 

2 cups cooked 4Sisters brown rice (leftover rice best) 

2 large eggs, beaten 

2 tablespoons oyster sauce, if desired 

2 green onions, sliced 

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In a large skillet, heat one teaspoon of the sesame oil on medium high heat, add the garlic and ginger and cook about 1 minute.  

Add the ground beef and cook until done.  

Add the broccoli florets & half of the soy sauce, cover and cook about 3-4 minutes or until just tender, do not overcook.  

Add the cooked rice and the remaining sesame oil & soy sauce to the skillet and then spread into a single layer to slightly crisp and brown the rice, about 3-5 minutes.   

Push the beef, rice, & broccoli mixture to one side of the skillet or make a well in the center of the rice in the skillet.  Add the beaten eggs, stirring with a spatula to scramble the eggs. 

Mix in oyster sauce, if desired, and stir all ingredients together until well combined.  Season with salt & pepper, if needed. 

Top with sliced green onions & serve! 

Serves about 4. 

Cook time, about 25 minutes.

NELLY'S COLOMBIAN RICE

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2 cups water

1 chicken bouillon cube

1 cup uncooked 4Sisters white rice

1 whole green onion

Bring 2 cups of water to a boil, add chicken bouillon, and stir in 1 cup of 4Sisters White Rice. No need to cover. Trim the tops and bottoms off the green onion and add to the pot of rice.

Let the rice continue to boil on medium-high heat, stirring often to prevent rice from sticking, until the water is mostly evaporated, (there will be little holes/dimples in the rice). At this point you will reduce heat to a simmer and cover tightly with a lid, cook for 5 minutes.

Let it cook for 5 minutes, then let it rest for 5 minutes covered.

After 5 minutes, stir and check to see if rice is tender, if not, cover and let it continue to cook at a simmer for 5 more minutes. Check at 5 minutes, and if it the rice is not tender enough, continue this process, checking every few minutes or so until rice is tender and cooked all the way through.

This is an easy, delicious side dish to any protein like steak, fish, shrimp or add sliced grilled or rotisserie chicken or fish for an easy, tasty protein bowl. 

Serves about 2-4.

Cook time, about 30 minutes.

SHRIMP & CUCUMBER RICE BOWL

½ cup orange juice, pulp free

2 tablespoons Sriracha sauce

1 tablespoon honey

2 teaspoons low sodium soy sauce

¼ cup, plus 2 tablespoons olive oil

1 tablespoon, plus 1 teaspoon lime juice

1 ½ lb. large shrimp, cooked, peeled & deveined

Sea salt, to taste

2 small cans mandarin oranges, drained or 2 large oranges, peeled & divided into sections

2 cucumbers, halved and sliced

4 green onions, tops & bottoms, chopped

1 cup, cooked white or brown 4Sisters Rice 

Avocado slices, for garnish, if desired

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In a medium bowl or glass measuring cup, whisk together the orange juice, Sriracha, honey, soy sauce, olive oil, and 1 tablespoon of lime juiceto make the dressing.

In another large bowl, mix the cooked shrimp, salt, orange sections, cucumbers, green onions, 1 teaspoon of the remaining lime juice and ½ of the sauce.

Divide the cooked rice among individual bowls. Top with shrimp & cucumber mixture and drizzle with remaining half of dressing. Top with avocado slices, if desired.

Makes about 4-6 servings

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KOREAN BEEF WITH 4SISTERS LONG GRAIN ORGANIC BROWN RICE:

1 LB. LEAN GROUND BEEF

3 TEASPOONS FRESH MINCED GARLIC

¼ TEASPOON FRESH MINCED GINGER

COOK THE BEEF WITH GARLIC & GINGER ON MEDIUM HEAT UNTIL BROWNED 6-8 MINUTES.

ADD TO COOKED BEEF:

¼ CUP LIGHT BROWN SUGAR

2 TEASPOONS SESAME OIL

¼ TEASPOON CRUSHED RED PEPPER FLAKES

¼ CUP LOW SODIUM SOY SAUCE

¼ TEASPOON BLACK PEPPER 

2-3 CUPS HOT COOKED 4SISTERS LONG GRAIN ORGANIC BROWN RICE

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DRAIN IF NEEDED

SERVE OVER COOKED 4SISTERS LONG GRAIN ORGANIC BROWN RICE (OR 4SISTERS LONG GRAIN ORGANIC WHITE RICE).

GARNISH WITH CHOPPED GREEN ONIONS.

*BEEF MIXTURE CAN BE FROZEN

BAKED RICE PUDDING

INGREDIENTS

1 lb white long grain rice

7 fl oz water

4 cups milk

1 pinch of salt

5 oz sugar

1 tsp vanilla flavor

Raisins

5 egg yolks

5 whipped egg whites

2 tabelspoons flour 

1 ½ oz butter

DIRECTIONS

Preparing the rice pudding is simple. First soften the rice in water.

When softened, add salt and milk.

When the rice absorbed the milk, add sugar, raisins and vanilla flavor. Let it cool down.

Stir the butter with the egg yolks.

Add to the rice.

Carefully add the egg whites.

Finally, add flour to the rice dollop.

Butter a cake pan, dust with breadcrumbs and level the dollop.

Bake in the oven for 30-40 minutes at 400 degrees F.

Serve with dressing or jam.