Maha's Indian Rice (Emlyn)

1 cup rice--long grain or basmatti
2 cups water
1 cup (or to taste) red and green pepper (or whatever color you have), chopped
green onions to taste chopped
1 cup grated fresh coconut
1 cup chopped cilantro
1/2 lime

Cook rice. Spread on plate. Squeeze lime juice over rice. Sprinkle withs alt (?sea salt). Mix in coconut and cilantro. Saute veggies. Mix into rice. She didn't really measure her veggies, etc. I'm just guessing how muchthey looked like mounded on a plate. Sometimes she browns the rice before she cooks it to make her version of fried rice. Sometimes she adds veggies with the rice in the cooker. She adds some of their Indian seasonings sometimes.

Curried Wild Rice and Pork (Shalene)

Rice:
2 ½ cups water
1 cup wild rice
3 teaspoons curry powder
1 teaspoon salt

Combine all ingredients and cook until rice is tender

Pork:
½ lb pork cuts
1 Tablespoon oil
¼ teaspoon black pepper
1 large green onion
1 can mandarin oranges (juice reserved for 1 cup liquid)
1 Tablespoon cornstarch
8 oz sugar peas

Directions:
Cook pork with oil, salt, and pepper for about 8 minutes. Place remaining ingredients including the rice into a skillet and heat through.

2-Point Baked Mushroom Rice (Emlyn)

This delicious side is just 2 Weight Watchers Points per serving (when made with 1 tablespoon butter).

1 c. Uncle Ben's long grain converted rice
3 c. water
3 bouillon cubes or 3 tsp bouillon granules (I used chicken)
Saute chopped onion and fresh mushrooms in 1/3 c. (I used 1 tablespoon plus a little chicken stock) butter

Mix all together. Bake at 325 degrees for 1 hr. Serves about 6

If using instant rice, decrease water.