BROWN RICE
Easy enough for people who can't make rice at all, and everyone will love it!
Provided by MONICA RODRIGUEZ
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
- Bake covered for 1 hour, stirring once after 30 minutes.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.2 g, Cholesterol 33.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 7.8 g, Sodium 1091 mg, Sugar 3.5 g
BAKED BROWN RICE
Make and share this Baked Brown Rice recipe from Food.com.
Provided by JoAnn
Categories Long Grain Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in casserole dish.
- Add rice and soups to dish and stir.
- Cover and bake at 350 degrees for 30 minutes.
- Remove from oven and sprinkle top with Parmesan cheese.
- Return to oven and cook, uncovered, for additional 30 minutes.
Nutrition Facts : Calories 274.8, Fat 7.4, SaturatedFat 4, Cholesterol 15.3, Sodium 1104.5, Carbohydrate 44, Fiber 1.6, Sugar 2.8, Protein 8.7
BROWN RICE (BAKED)
Brown rice is SO much better for you than white rice. It has more nutrients and about 3 times more fiber than white rice does. I never really cared for brown rice UNTIL I tasted this one. You can do as many variations as you like with it. Add your favorite herbs, spices or veggies to it. Make it vegetarian by using veggie cubes instead of chicken. The rice turns out perfectly fluffy and delicious. The aroma that fills your house while it's baking is wonderful and it's hard to wait until it's done to sneak a taste. As it bakes the bay leaves will rise to the top so they can be easily 'fished' out of the casserole before serving. I like to top the finished rice with freshly chopped cilantro and a twist of black pepper. For a nice crunch you can add chopped water chestnuts.
Provided by luvmybge
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.
- Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).
- In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.
- Bring to a boil.
- When rice is golden and ready, pour rice into a covered 2 quart casserole dish.
- Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.
- Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).
- Bake for 1 hour.
- Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes.
- Fluff with fork before serving.
BAKED BROWN RICE
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
BAKED BROWN RICE
A healthy and easy way to prepare perfect brown rice.
Provided by Ashley Steele
Categories Main Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes. Transfer rice to a Dutch oven or lidded casserole dish.
- Bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.
- Cover and bake in preheated oven for 1 hour and 15 minutes.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 37 g, Cholesterol 3.2 mg, Fat 3.7 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 656.5 mg, Sugar 0.8 g
CHEESY RICE CASSEROLE WITH TURKEY
Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.
Provided by Kardea Brown
Categories main-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
- Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
- Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
- Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.
BROWN RICE CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil with a teaspoon of salt in a large saucepan. Add rice, cover and lower heat. Simmer until rice is tender and water has been absorbed, about 40 minutes.
- Meanwhile, heat two tablespoons of the oil in a heavy skillet. Add the onions and cook until lightly browned. When the rice has finished cooking, add it and mix with the onions. Season with salt and pepper.
- Mix about one-fourth of the rice mixture with the ground beef and set aside. Spread the remaining rice mixture in a baking dish at least two inches deep.
- Heat the remaining oil in a skillet. Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole. Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
- Add the tomatoes and bouillon to the pan. Bring to a simmer and season with remaining cumin and salt and pepper. Spoon over the meat. Cover with shaved Parmesan cheese and bread crumbs.
- Shortly before serving, preheat oven to 350 degrees. Place the casserole in the oven and bake about 20 minutes, until heated through.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 2601 milligrams, Sugar 6 grams, TransFat 1 gram
BROWN RICE CASSEROLE
As a new bride, I knew how to make scrambled eggs and bran muffins. Unfortunately, you can only live on love for so long. My dear husband held his tongue and ate the many flops that come with being a beginning cook. Many years later, I'm secure in the kitchen, and my family enjoys my cooking. This hearty dish even passes the test for teenage boys.-Glenda Schwartz, Morden, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water, rice and peas to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and set aside., In a large skillet, saute the mushrooms, celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Combine the vegetables, rice mixture, tomatoes and seasonings., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 273 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.
CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE
Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
Provided by Cindy Ensley
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
- Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
- In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
- Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
- Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
Nutrition Facts : ServingSize 1 Serving
BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
BROWN RICE & CHICKEN BAKE
How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.
Provided by My Food and Family
Categories Chicken Casseroles
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
- Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
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