Brown Rice Veggie Medley Food

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.

BROWN RICE MEDLEY

Steps:

• 1. Brown rice - I recommend cooking good brown rice, which takes about 45 minutes. The flavor is much better than the minute brown rice. Another tip for more flavor is to cook the rice in half vegetable broth, half water. Mix all ingredients together in a bowl.
• 2. Prepare vinaigrette by whisking all ingredients together until well blended.
• 3. Drizzle dressing over rice, tossing gently to coat, until you achieve your desired saturation. Serve!

BROWN RICE VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350.
• In a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. Cover and bake 65-70 minutes or until rice is tender.
• In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture.
• Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.

BROWN AND WILD RICE MEDLEY

Steps:

• In skillet or saucepan add both rices, chicken broth and salt, bring to a boil. Reduce heat to low and cover. Simmer for 30 minutes.
• Meanwhile mince the shallot. Combine the spices of garlic powder, onion powder and cumin. At 30 minutes stir the spice mixture and shallot into the rice and quickly return the cover so as to not let too much steam out.
• Continue to cook for 10-15 minutes more or until the broth is mostly absorbed. Remove from heat, leave the lid on and let it continue to steam for 10 minutes.
• Fluff and add chopped toasted pecans (or pistachios), green onions (reserve some green onions to top dish at the very end, just for looks) and butter. Mix and then add salt and pepper to taste.

BROWN AND WILD RICE MEDLEY WITH BLACK BEANS

Steps:

• Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
• Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

BROWN AND WILD RICE MEDLEY

Steps:

• In a large saucepan, cook rice mix according to package directions, omitting butter., Meanwhile, in a large nonstick skillet, saute onion and green beans in oil for 2 minutes. Add the mushrooms, carrots and pepper; saute 3-5 minutes longer or until vegetables are tender. Add vegetables and almonds to cooked rice; stir until blended.

BROWN RICE ITALIAN MEDLEY

Steps:

• Prepare the rice according to the directions on the package.
• Heat oil in a large skillet over medium hear.
• Add asparagus and peppers and sauté 5 minutes or until crisp tender.
• Stir in pine nuts and rice and heat through.
• Season with salt and pepper and top with parmesan cheese is desired.