Brown Rice And Walnuts Food

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NUTTY BROWN RICE



Nutty Brown Rice image

Provided by Andrea Albin

Categories     Nut     Side     Christmas     Thanksgiving     Quick & Easy     Dinner     Christmas Eve     Brown Rice     Nutmeg     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

4 cups water
1 1/2 cups short-grain brown rice
3 tablespoons unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 teaspoon grated nutmeg

Steps:

  • Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
  • Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
  • Add rice and nutmeg to skillet and toss to coat.

BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS



Brown Rice and Chicken Stir-Fry with Edamame and Walnuts image

Categories     Bean     Chicken     Nut     Poultry     Rice     Soy     Stir-Fry     High Fiber     Walnut     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
2/3 cup chopped green onions
*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

Steps:

  • Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
  • Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
  • Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

BLACK AND BROWN RICE STUFFING WITH WALNUTS AND PEARS



Black and Brown Rice Stuffing With Walnuts and Pears image

Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture. Make sure you don't overcook the pears; they need only a quick sear in the pan. The cooked grains will keep for 3 days in the refrigerator and can be frozen. The stuffing benefits from being made a day ahead. The optional red lentils or cranberries add some color to the mix.

Provided by Martha Rose Shulman

Categories     stuffing and dressing, side dish

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 15

1 1/2 cups black rice, like Forbidden Rice or Lundberg Black Japonica
1/2 cup brown rice
1 quart water, chicken stock or vegetable stock
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
3 ripe but firm pears, peeled, cored and cut in 1/2-inch dice
1/2 cup lightly toasted walnuts, coarsely chopped
1/4 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained, or 1/4 cup dried cranberries (optional)
2 tablespoons finely chopped sage
2 teaspoons fresh thyme leaves, roughly chopped
Freshly ground pepper

Steps:

  • Cook the black and brown rices separately in 2 parts water or stock with salt to taste, following the directions on the package for timing (brown rice should take 35 to 40 minutes). When the rice is tender, turn off the heat, place clean kitchen towels between the saucepans and their lids, and let sit for 10 to 15 minutes. Transfer to a large bowl.
  • While the rice is cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 to 60 seconds. Remove from the heat and add to the bowl with the rice.
  • Return the skillet to medium-high heat and add the butter. When the foam subsides, add the pears and cook, tossing in the pan or stirring, until lightly seared and translucent, about 3 minutes. Remove from the heat and add to the rice. Add the remaining ingredients, including the soaked red lentils or dried cranberries if desired, and gently toss together. Taste and adjust seasonings. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 359 milligrams, Sugar 4 grams, TransFat 0 grams

WALNUT RICE



Walnut Rice image

"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup chopped walnuts
1/3 cup chopped onion
1 tablespoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons butter
1-1/2 cups hot water
2 tablespoons soy sauce
1-1/2 cups frozen broccoli florets
1 cup uncooked instant rice

Steps:

  • In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

BROWN BASMATI RICE SALAD WITH CELERY, CRANBERRIES AND WALNUTS



Brown Basmati Rice Salad With Celery, Cranberries and Walnuts image

A nice salad with an oriental flavour based on my black rice salad recipe: http://www.recipezaar.com/recipe/black-rice-salad-418440

Provided by zenveg

Categories     Rice

Time 40m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 12

1 1/4 cups uncooked brown basmati rice
1/2 teaspoon salt
2 -3 stalks celery (medium size, finely chopped)
100 g dried cranberries (the sweetend kind)
1/2 cup walnuts (dry roasted for a few minutes and coarsly chopped)
2 tablespoons peanut oil
1 tablespoon walnut oil
1 1/2 tablespoons sherry wine vinegar
2 teaspoons fresh ginger (grated)
1 -2 teaspoon liquid honey
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

  • Rinse the brown basmati rice with cold water in a sieve.
  • Put the drained basmati rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite".
  • Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
  • Add the chopped walnuts, cranberries and celery.
  • Mix the ingredients for the vinaigrette and poor over the rice salad.

Nutrition Facts : Calories 279.8, Fat 14.3, SaturatedFat 1.8, Sodium 304.7, Carbohydrate 34.6, Fiber 3, Sugar 2.5, Protein 4.7

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