Brown Rice And Bulgur Food
BROWN RICE, TOMATOES AND BASIL
Steps:
- Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
- Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
BROWN RICE BREAKFAST PORRIDGE
Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.
Provided by CHERRY007
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g
BROWN RICE AND BULGUR
I don't remember where I found this, but it's a staple around our house now. It's chewy, kind of nutty, and very filling. It's also very easy (as long as I think about it at least an hour before I need it!) It's an easy side dish as is, upgrades easily to a pilaf (see directions below), works well under meats and sauces, leftovers go great in soup, and it is even good with a little sugar, cinnamon, and cream over it for breakfast or dessert! So many possibilities with so few ingredients. ;o)
Provided by winkki
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine in med saucepan, bring to boil for 3-4 minutes.
- Cover, reduce heat to low; steam approx 40 min.
- Turn off heat, let stand 5-10 min, covered.
- Fluff with a fork; serve hot or cool and store.
- For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.
WILD RICE AND BULGUR WITH BRAISED VEGETABLES
Categories Rice Vegetable Side Braise Christmas Vegetarian Low/No Sugar Winter Christmas Eve Bulgur Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 9
Steps:
- Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
- Drain bulgur and wild rice together in a large colander.
- Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
- Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.
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