Brown Rice Florentine Food

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.

FLORENTINE RICE

Steps:

• In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

15 MINUTE CHICKEN & RICE FLORENTINE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• Add water, soup and nutmeg to skillet; stir. Bring to boil.
• Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min.

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

BROWN RICE FLORENTINE

Steps:

• Heat butter in saucepan over medium-high heat until just beginning to sizzle.
• Add onion, and saute until softened.
• Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
• Remove from heat, and gradually stir in chicken stock or water.
• Season to taste with salt and pepper, return to heat, and bring to a boil.
• Reduce heat to low, cover, and simmer for about 40 minutes.
• Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
• Serve hot.

RICE FLORENTINE

Steps:

• Add water and soup in a medium saucepan.
• Stir until well blended.
• Bring to a boil.
• Stir in the rice and spinach leaves.
• Cover.
• Remove from heat and let stand 5 minutes.
• Stir gently and serve.

DIJON RICE FLORENTINE

Steps:

• Bring broth and garlic to boil in medium saucepan on high heat.
• Add rice; stir. Reduce heat to low; cover. Cook 10 min. Add spinach and mustard; stir. Cook, uncovered, an additional 8 to 10 min. or until liquid is absorbed and rice is tender.
• Stir in cheese.

CHICKEN -RICE FLORENTINE

Steps:

• Cook bacon in a lage skillet until crisp; drain, reserving 1 tablespoon of drippings in skillet. Crumble bacon, and set aside.
• Add chicken and onion to reserved drippings; cook over medium heat, stirring constantly, until chicken is done.
• Add 3/4 cup water and next 4 ingredients.
• Bring to a boil; stir in rice. Cover and remove from heat, and let stand 5 minutes or until liquid is absorbed and rice is tender.
• Stir in bacon and cheese.

CHICKEN AND SPINACH FLORENTINE

Steps:

• heat oil in large, deep skillet; add chicken; cook 15-20 minutes, or until chicken is fully cooked through, stirring frequently.
• add spices, spinach, rice, tomatoes and broth, 4 cups to begin with, add a bit more as you see fit; mix well.
• Bring to a boil; reduce heat to low; cover. Simmer 10 minutes.
• Stir in parmesan cheese. Let stand 5 mins; Serve hot.