September is National Rice Month, a most fitting time to hold the annual Rice Fest at Ward Village; this year, it happens from 11 a.m. to 5 p.m. Sept. 25. Enjoy a “Riceipe” cooking competition and cooking demonstrations, plus keiki activities and cultural performances. Take a break from festivities with a meal from food trucks and vendors who will be cooking their favorite rice dishes.

Don’t forget to bring a bag of brown rice or a monetary donation to benefit Lanakila Meals on Wheels.

Follow us on Facebook, Twitter and Instagram for more on the Rice Fest, and follow us that day, when our social media team will be on hand at the event.

This week’s recipes are reprinted with permission from “The Hawai‘i Book of Rice.” The cookbooks are available for purchase where books are sold and online at bookshawaii.net/hawaii-book-of-rice.html.

Creamy Mushroom Rice and Sausage

Courtesy Tish Buhr

• 2 cups long-grain rice
• 1/4 cup wild rice
• 3 cups water
• 1 pound breakfast sausage
• 1/2 cup butter
• 1 medium onion, diced
• 1 cup sliced mushrooms
• 2/3 cup flour
• 2-1/2 cups low-sodium chicken broth
• 1/2 teaspoon pepper
• 1/2 cup whipping cream

Cook long-grain and wild rice in water.

In skillet, cook sausage, breaking it into pieces. Drain oil and set aside.

In skillet, melt butter and cook onion until tender. Add mushrooms and cook 1 minute. Sprinkle with flour and mix well.

Cook about 3 minutes or until flour is lightly browned. Add chicken broth and pepper. Stir until thickened. Add cream.

Remove from heat. Fold sausage and mushroom mixture into rice. Let stand 30 minutes before serving. Serves 6.

Approximate nutritional information, per serving: 780 calories, 42 g fat, 21 g saturated fat, 105 mg cholesterol, greater than 700 mg sodium, 74 g carbohydrate, 2 g fiber, 2 g sugar, 23 g protein

Chinese Pea and Jasmine Tea Rice Salad

Courtesy Patricia Rea

• 1/4 pound Chinese peas (snow peas), ends trimmed
• 6 tablespoons slivered green onions, divided
• 1/4 cup shredded carrot
• 1 teaspoon toasted sesame seeds

>> Tea and rice mixture:

• 1-1/2 cups water
• 2 teaspoons loose jasmine tea or 1 jasmine tea bag
• 1 cup uncooked jasmine rice
• 1/2 teaspoon Hawaiian salt

>> Dressing:

• 1/3 cup vegetable oil
• 3 tablespoons Japanese rice vinegar
• 1 teaspoon finely grated ginger root
• 1/2 teaspoon salt

Make tea and rice mixture: In small pot, bring water to a boil. Add tea and steep about 5 minutes. Strain tea leaves and put tea in medium saucepan. Stir in rice and salt. Cover and bring to a boil. Lower heat and cook 12-15 minutes or until all liquid is absorbed and rice is cooked. Uncover and cool rice. Set aside.

Make dressing: Whisk oil, vinegar, ginger and salt together. Set aside.

Bring small saucepan of water to a boil. Add peas and blanch about 30 seconds. Remove peas and immediately place in ice water. Drain.

Combine rice, peas, 4 tablespoons of green onions and shredded carrot. Add dressing and toss. Sprinkle with sesame seeds and garnish with remaining green onions. Serves 4.

Approximate nutritional information, per serving: 350 calories, 19 g fat, 2 g saturated fat, no cholesterol, 300 mg sodium, 42 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein

Macadamia Nut Rice

Courtesy Chef Goran Streng, Tango Contemporary Cafe

• 2 tablespoons olive oil
• 1/4 cup diced fresh shiitake mushrooms
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1/4 cup diced carrot
• 1/4 cup diced long eggplant
• 1 teaspoon minced ginger root
• 1 teaspoon minced garlic
• 1/4 cup cooked wild rice
• 2 cups hot cooked basmati rice
• 1/4 cup toasted and diced macadamia nuts
• 1 tablespoon mirin
• 1/2 tablespoon hot bean paste (available in Asian section of markets)
• 3 tablespoons chopped fresh thyme and parsley, or other herbs
• Salt and pepper, to taste
• 2 tablespoons butter

In large pan over high, add oil and diced vegetables, ginger and garlic; saute for a few minutes.

Add wild rice and saute until heated through. Mix in hot basmati rice, macadamia nuts, mirin, hot bean paste and herbs. Season to taste. Fold in butter before serving. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 330 calories, 19 g fat, 6 g saturated fat, 15 mg cholesterol, 65 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g sugar, 4 g protein

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More Hawaiian Electric Co. recipes are available at hawaiianelectric.com