Brown Rice Pilaf With Vegetables Food

BROWN RICE PILAF

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
• Add rice and sauté for 1 minute.
• Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
• Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
• Uncover and let rice stand for 5 minutes before serving.

BROWN RICE AND VEGETABLE PILAF

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.

BROWN RICE PILAF WITH VEGETABLES

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.

SESAME BROWN RICE PILAF WITH GARLIC AND VEGETABLES

Steps:

• Combine the onion and oil in a large shallow saucepan (with a tight fitting lid).
• Cook over low heat, stirring frequently, for 10 minutes or until onion is golden.
• Stir in the rice and cook 1 minute.
• Add in the garlic; cook, stirring, for 1 minute.
• Add the water; bring to a boil; add in the salt, stir thoroughly, cover and cook 35-40 minutes or until almost all the liquid is absorbed (do not stir).
• Uncover the pot and while it is still on the heat, sprinkle the broccoli, green beans, squash, carrot, and red bell pepper evenly over the surface of the rice.
• Cover and cook for 6-8 minutes or until the vegetables are crisp-tender and the rice is cooked.
• Sprinkle with the sesame seeds and drizzle with the sesame oil.
• Spoon into a serving dish and serve immediately.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

VEGETABLE BROWN RICE

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.

BAKED VEGETABLE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

HOME-STYLE BROWN RICE PILAF

Steps:

• Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
• Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
• Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
• When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
• Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

BROWN RICE PILAF

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

FAVORITE BROWN RICE PILAF

Steps:

• saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning.
• Add carrot and let saute 3 more minutes.
• Add brown rice and stir until rice is coated with the olive oil.
• Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano.
• Let it come to a boil and then let it simmer until ready. Stir occasionally to prevent the bottom from sticking to the pot.