these 2 are ones I have tired that are worth the trouble.

Wild Rice with Pine Nuts and Fresh Rosemary

1 1/2 cups wild rice
4 cups vegetable stock
1 small sprig rosemary
1 bay leaf
salt
pepper
3 1/4 oz pine nuts
2 sprig mint
2 tbsp olive oil
3/4 tbsp champagne vinegar

Put the wild rice and the vegetable stock in a medium sized saucepan and bring the liquid to a boil. Reduce the heat to low, add the bay leaf, the rosemary and simmer for 20 minutes or until the rice is cooked.
In the meantime, roast the pine nuts on a non-stick baking tray in a 350 degree oven for 3 minutes or until they become golden brown.
When the rice is cooked, set it aside to cool.
When cooled, combine rice in a bowl with the vinegar, the oil and the chopped mint. Add the roasted pine nuts, season to taste.
Serve this salad with fish or by itself.
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Mozzarella, Tomato and Basil Rice Casserole

2 tablespoons olive oil
2 cups uncooked rice
1/4 teaspoon ground white pepper
5 1/2 cups chicken broth
3 tomatoes, chopped
1 pound mozzarella, cubed
1/2 cup chopped fresh basil
vegetable cooking spray
1/4 cup butter

Heat oil in large saucepan over medium-high heat. Add rice; cook and stir 3 to 5 minutes, or until golden brown.
Add pepper and broth. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
In a large bowl, combine rice, tomatoes, cheese and basil.
Coat 13x9x2-inch baking dish with cooking spray. Pour rice mixture into baking dish; dot with butter.
Cover with foil and bake at 375 degrees for 25 minutes, or until heated through.
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Cheesy Spanish Omelette

1 tbsp olive oil
2 tbsp butter
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, seeded, and diced
3/4 cup finely shredded green SAVOY cabbage
4 slices turkey bacon, chopped
1 tsp fenugreek
1/2 tsp ground coriander
4 eggs, beaten
1 tbsp cold water
salt to taste
fresh ground pepper to taste
1/2 cup grated cheddar cheese
red bell pepper strips (optional)
fresh Italian parsley (or cilantrillo)

Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well.
Preheat broiler.
Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath.
Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted.
Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.
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