Ingredients:

• 1/3 cup/75g/2 ½ oz Riso, cooked.
• 1 small apple cored and chopped.
• 2 tablespoons sultanas.
• ¼ green pepper, chopped.
• 2 tablespoons sunflower seeds.
• 2 teaspoons finely chopped fresh coriander or parsley.

Ingredients of Orange Dressing:

• ¼ cup/60ml/2fl oz freshly squeezed orange juice.
• 1 teaspoon finely grated orange rind.
• ½ teaspoon finely chopped fresh ginger.
• 1 teaspoon honey, warmed.

Instruction:

• Place Hana Riso, apple, sultanas, green pepper, sunflower seeds and coriander or parsley in a
bowl and toss to combine.

Instruction of the Dressing:

• Place orange juices, orange rind, ginger and honey in a screwtop jar and shake to combine.
• Pour dressing over Riso salad.
• Serve immediately.

Ingredients:

• 375g/12oz Hana Riso.
• 600ml/ 1 pint fresh mussels.
• 4 tablespoons olive oil.
• 1 onion, chopped.
• 2 garlic cloves, crushed.
• 1.8 litres/3 pints fish stock.
• Few stands of saffron.
• 350g/12oz peeled cooked prawns.
• 250g/8oz prepared scallops.
• 250g/8oz prepared squid.
• Salt and ground black pepper.

To Garnish:

• 2 tablespoon chopped fresh parsley.
• Sprigs of fresh oregano.

Instruction:

To prepare the Mussels:

• Cover with cold water and discard any that are cracked or open, or rise to the surface.
• Scrub well to remove any barnacles, remove the bears and soak in fresh cold water until
ready to cook.
• Place in a large saucepan with a little water and oil, covered, until they open.
• Shake the pan occasionally.
• Drain and set aside, reserving the cooking liquid.
• Heat the oil in a large deep frying pan, add the onion and garlic and fry gently until they are
soft and golden, stirring occasionally.
• Stir in the Hana Riso and cook over low heat for 1-2 minutes, stirring until the grains are
glistening with oil and almost translucent.
• Pour in some of the fish stock and the reserved mussel liquid and bring to the boil.
• Meanwhile, soak the saffron in a little boiling water and add to the Hana Riso with the
prepared prawns, scallops and squid.
• Reduce the heat to a simmer and cook gently, adding more fish stock as necessary until the
Hana Riso is tender and creamy and all the liquid has been absorbed.
• Garnish with chopped parsley and sprigs of oregano.

Ingredients:

• 500g/1 Ib Hana Riso.
• 125g/4oz butter 1 onion, finely chopped.
• 375g/12oz wild mushrooms or oyster mushrooms, thinly sliced.
• 1.2 litres/2 pints boiling chicken stock.
• 1/8 teaspoon powdered saffron or saffron threads.
• 40g/ 1 ½ oz grated Parmesan cheese, plus a little extra to serve.
• Salt and freshly ground black pepper.

Instruction:

• Heat half of the butter in a large heavy- based frying pan, add the onion and fry gently until
it is soft and translucent.
• Take care that it does not become too coloured.
• Add the sliced mushrooms and cook for 2-3 minutes, stirring occasionally.
• Add the Hana Riso and stir over a moderately low heat until all the grains are glistening and
beginning to turn translucent around the edges.
• Stir in a ladleful of boiling stock and simmer very gently until it has been absorbed.
• Continue adding more stock in this manner until the Hana Riso is thoroughly cooked and
tender and all liquid has been absorbed.
• This will take about 15-20 minutes.
• Stir in the saffron halfway thorough cooking.
• Stir frequently to prevent the Hana Riso sticking to the base of the pan, and season with salt
and pepper.
• When the Hana Riso is ready, gently mix in the remaining butter and the Parmesan.
• The Hana Riso should not be too dry, in fact, it should be quite moist.
• Serve with extra grated Parmesan.

Ingredients:

• 425g/14oz Hana Riso.
• 50g/2oz butter.
• 2 tablespoon olive oil.
• 1 large onion, finely chopped.
• 2 garlic cloves, crushed.
• 125g/4 oz fresh shelled or frozen peas.
• 125g/4 oz small fresh asparagus tips.
• 175-250g/6-8 oz small courgettes, sliced.
• 500g/ 1 Ib tomatoes, skinned, deseeded and chopped or 1x425g/14 oz can whole tomatoes,
drained, deseeded and chopped.
• 1.25 litres/2 ¼ pints chicken stock.
• 2-3 tablespoons grated Parmesan cheese.
• Salt and pepper.
• Fresh basil leaves, to garnish.

Instruction:

• Heat the butter and oil in a heavy-based pan and cook the onion and garlic until soft and
lightly coloured.
• Add the fresh peas now if using, also the asparagus and courgettes and cook for 2-3 minutes.
• Stir in the Hana Riso and mix well.
• Add the tomatoes and the stock a little at a time.
• Season to taste with salt and pepper.
• Mix well and cook gently for about 18 minutes, adding more hot stock or water if necessary
to keep the Hana Riso moist.
• If you are using frozen peas add them 5 minutes before the end of the cooking time.
• When the Hana Riso is tender, check the seasoning and stir in the Parmesan to taste.
• Transfer to a serving dish and sprinkle with the basil just before serving.
• Serve hot.

Ingredients:

• 250g(9oz) Hana Riso.
• 1 large onion.
• 4 pieces lamb.
• 50g butter.
• 1 stick celery, chopped into small pieces.
• 2 litres (8 cups) chicken stock.
• 155g (1 cup) frozen peas.
• 2 tablespoons chopped fresh parsley.

Instruction:

• Peel the lamb and chop finely.
• Trim the rind and excess fat from the lamb, then chop the lamb into small pieces.
• Place the lamb, butter, onion and celery in large heavy-based pan.
• Cook for 5 minutes over low heat, stirring occasionally.
• Add the stock and peas, and simmer, covered, for 5 minutes.
• Increase the heat and add Hana Riso.
• Cook, uncovered, stirring occasionally, for 5 minutes.
• Add the chopped parsley and season with ground black pepper just before serving.

Ingredients:

• 400g Hana Riso.
• 440g can corn kernels, drained.
• 440g can pineapple pieces in natural juice drained.
• 1 medium red pepper chopped.
• 1 medium green pepper chopped.
• 125g cooked peas.
• 4 green shallots chopped.
• ½ cup chopped fresh parsley.
• ¾ cup bottled Italian dressing.
• 1 piece of cooked turkey.

Instruction:

• Add Hana Riso to large pan of boiling water, boil, uncovered, until just tender; drain, rinse
under cold water, drain.
• Combine Hana Riso with remaining ingredients and 1 piece of cooked turkey in bowl; mix
well.
• Serve immediately.