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Brown Rice and Mushroom Risotto

	Servings : 2 - 4
	Ingredients :
	• 1.5 tablespoons olive oil, divided • 8 ounces coarsely chopped mushrooms • 1 cloves garlic, minced • 2 green onions, thinly sliced • 1 1/2 cups short grain brown rice • 3 cups broth, vegetable and/or chicken • 1/4 teaspoon dried leaf sage • 1/2 cup frozen peas, cooked • 1/4 cup finely shredded Parmesan cheese • salt and pepper, to taste
	Procedures:
	Heat 0.5 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions; continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside. To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese. Taste and add salt and pepper, to taste.

Brown Rice with Creamy Chicken

	Servings : 3
	Ingredients :
	• 1 cup Brown Rice • 9 Chicken Tenders • 1 can Cream of Mushroom Soup • 1 can Onion Soup • Broccoli Florets (As Desired) • 1 tablespoon Olive Oil • 1 tablespoon Whole Thyme (Crushed) • 1 Diced Red Pepper • Salt & Pepper To Taste
	Procedures:
	Empty the can of soup in to a measuring mug and add the water that it equals two and a half cups. Heat the oil in a saucepan and add the rice until it starts to crackle. Ensure that it does not turn brown. Mix all the soups with the required water. Add any herbs or seasonings as per your taste. Mix all the ingredients except the rice and in a crock and cook on a high flame for 5 hours. Add the vegetables during the last half hour.

Brown rice with Mix Vegetables

	Servings : 2 - 4
	Ingredients :
	• 2 cups brown rice (soak for 30 minutes) • 1 cup carrots (diced) • 1/2 cup celery (diced) • 1 cup corn • 1 med. onion (chopped) • 4 cloves garlic (minced) • 4 tablespoons olive oil • 3 cups simmering chicken stock
	Procedures:
	In a pan, heat the olive oil. Cook the garlic, onion and the vegetable. Stir in the rice. Cook for two minutes. Add the simmering stock and let boil before turning the flame to low. Cook until the rice is done. Best served with chicken or meat.

Tuna Vegetable Pasta Salad

	Servings : 6 - 8
	Ingredients :
	• 1/2 lb uncooked rotini • 1-1/2 oz can tuna, drained and flaked • 2 cups thinly sliced cucumbers • 1 tomato, chopped • 1/2 cup sliced celery • 1/4 cup chopped green pepper • 1/4 cup sliced green onions • 1 cup Italian dressing • 1/4 cup mayonnaise • 1 tablespoon prepared mustard • 1 teaspoon dill weed • 1 tealespoon salt • 1/8 tablespoon ground black pepper
	Procedures:
	1. Prepare rotini according to package directions drain 2. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper,and onions 3. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings. 4. Add to salad mixture; toss to coat. 5. Cover and chill.

Lemon-Chicken Pasta

	Servings : 2
	Ingredients :
	• 1 teaspoon olive oil • 2 cloves garlic, minced • 8 ounces boneless skinless chicken breast, sliced • 1/2 cup frozen baby peas • 1/3 cup carrot, coarsely shredded • 1/2 cup chicken broth • 2 tablespoons nonfat cream cheese • 2 cups pasta, cooked • 3 tablespoons grated Parmesan cheese • 1/2 teaspoon grated lemon rind • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper
	Procedures:
	1. Coat a large nonstick skillet with cooking spray; add oil. 2. Place over medium-high heat until hot. 3. Add garlic; saute 15 seconds. 4. Add chicken; saute 1 minute. 5. Add peas and carrot; saute 1 minute. 6. Remove from skillet; set aside. 7. Add broth and cream cheese to skillet; 8. Cook over medium-high heat 3 minutes or until cheese melts, 9. Stirring constantly with a wire whisk. 10. Stir in chicken mixture, farfalle, and next 4 ingredients; cook 1 minute.

Pasta with mushroom cream sauce

	Ingredients :
	• 250g Pasta • 1 can cream of mushroom or cream of chicken • 1 box button mushrooms • 1 pc onion (shredded) • Several slices ham(shredded) • Salt and pepper to taste
	Procedures:
	1. Boil water and cook pasta 2. Heat oil in pan, stir fry onions, ham and button mushrooms. 3. Stir in cream soup, and add extra water or stock if needed. 4. Drain cooked spaghetti and pour sauce over pasta and serve.

Baked Fusilli Pasta with mushroom and tomato

	Ingredients :
	• 200 g button mushrooms • 1 pc cucumber • 2pcs tomatoes • 40 g tomato pasta sauce • Cheddar cheese (as desired)
	Procedures:
	1. Slice cucumber and mushrooms, and slightly saute them in pan. Dice tomatoes. 2. Cook pasta according to directions on packet. Remove from water. Place in heat-proof container and place tomatoes, cucumber and mushrooms on top of pasta. 3. Spread tomato paste on top, and sprinkle cheese evenly. Bake in preheated 180℃ oven for 8 minutes.