BROWN RICE AND VEGETABLE PILAF
Make and share this Brown Rice and Vegetable Pilaf recipe from Food.com.
Provided by Robb Dabbs
Categories Brown Rice
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Heat chicken broth to boiling.
- Combine broth with brown rice, butter, oregano, marjoram, and summery savory in 3 quart casserole and bake, covered, for 1-1/2 hours or until rice is tender.
- Keep hot. Melt butter in large skillet or dutch oven.
- Add celery, snow peas, broccoli, green onion, and ginger and stir fry until crisp-tender.
- Add vegetables, lemon rind, and toasted coconut to rice. Toss lightly to combine. Adjust seasonings.
Nutrition Facts : Calories 412.6, Fat 24.4, SaturatedFat 16.3, Cholesterol 40.7, Sodium 410.7, Carbohydrate 42.1, Fiber 4.4, Sugar 2.7, Protein 8.1
VEGETABLE BROWN RICE
This recipe comes for August/September 2004 Light & Tasty. It makes a wonderful side dish or with all the veggies and nuts it can stand alone as a light main dish.
Provided by PaulaG
Categories Brown Rice
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size saucepan, bring the water to a boil.
- Add the rice and basil stirring well.
- Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
- In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
- Add peas and salt; cook for 1 minute or until vegetables are tender.
- Stir in pecans, raisins and rice; heat through.
- Please note: If serving as a main dish the serving size yield will be less.
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
FRIED BROWN RICE WITH SHRIMP AND VEGETABLES
Add carrots, peas and scallion to this shrimp dish with egg and brown rice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
HERBED BROWN RICE AND CHICKEN
Steps:
- Season the chicken with the garlic powder and black pepper.
- Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
BROWN RICE AND VEGETABLE SAUTE
Make and share this Brown Rice and Vegetable Saute recipe from Food.com.
Provided by Brooke the Cook in
Categories Brown Rice
Time 20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice as directed on box using broth of your choice.
- Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
- Add broccoli and cover for 3 minutes, stirring occasionally.
- Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
- Serve over brown rice.
Nutrition Facts : Calories 74.5, Fat 3.5, SaturatedFat 0.5, Sodium 221, Carbohydrate 9.3, Fiber 1.5, Sugar 2.9, Protein 4.1
BROWN RICE AND GRILLED VEGETABLE SALAD
A wonderful light summer salad of nutty brown rice, grilled vegetables and a light lemon dressing. Makes a great BBQ or potluck dish. I like to make a big bowl for lunches during the week. A great way to use up leftovers from dinner!
Provided by healthycook26
Categories Brown Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the rice according to directions. Set aside.
- Grill the vegetables until done (I marinate them in lf italian dressing first).
- In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
- Dice the grilled vegetables and add to rice after slightly cooled.
- Stir in chopped herbs and top with the crumbled feta.
BROWN RICE PILAF WITH VEGETABLES
Make and share this Brown Rice Pilaf With Vegetables recipe from Food.com.
Provided by peasonearth
Categories Lactose Free
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 2-1/2 quart saucepan sauté garlic and onions in oil over medium heat until onions are translucent.
- Add brown rice, toast, stirring constantly for about 4 minutes.
- Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed.
- Meanwhile, in a bit of oil, sauté zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste.
- When rice is cooked, add corn, zucchini, and carrots and mix well.
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