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1
Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
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2
Prepare recipe as directed. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat; add 1/2 cup chopped pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add 1 large seeded and minced jalapeno pepper, and saute 1 minute. Stir in hot cooked rice, 1 large peeled and diced fresh peach, 1 Tbsp. chopped fresh chives, 1/4 tsp. salt, and 1/4 tsp. pepper. Hands-on time: 10 min.; Total time: 25 min.
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3
Prepare recipe as directed. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat; add 1 diced, large sweet onion, and saute 20 minutes or until caramel colored. Stir in 1 Tbsp. balsamic vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in hot cooked rice. Hands-on time: 25 min.; Total time: 25 min.
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4
Prepare recipe as directed. Transfer rice to a large bowl, and let cool completely (about 30 minutes). Stir in 2 seeded and diced plum tomatoes, 3 thinly sliced green onions, 1/3 cup chopped fresh parsley, 2 Tbsp. chopped fresh mint, 3 Tbsp. olive oil, 2 tsp. lemon zest, 1/3 cup fresh lemon juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Cover and chill 1 hour. Hands-on time: 10 min.; Total time: 2 hr.
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5
Prepare recipe as directed. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium-high heat; add 2 minced large shallots, and saute 1 minute. Add 1 peeled and diced large pear, 2 tsp. grated fresh ginger, 1/2 tsp. pepper, and 1/4 tsp. salt, and saute 5 minutes or until pear is tender. Stir in hot cooked rice. Hands-on time: 10 min.; Total time: 25 min.
