Brown Rice With Fruits And Vegetables 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.

VEGETABLE BROWN RICE

Steps:

• In a medium size saucepan, bring the water to a boil.
• Add the rice and basil stirring well.
• Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
• In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
• Add peas and salt; cook for 1 minute or until vegetables are tender.
• Stir in pecans, raisins and rice; heat through.
• Please note: If serving as a main dish the serving size yield will be less.

BROWN RICE AND VEGETABLE SAUTE

Steps:

• Prepare rice as directed on box using broth of your choice.
• Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
• Add broccoli and cover for 3 minutes, stirring occasionally.
• Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
• Serve over brown rice.

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.

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

BROWN RICE & VEGETABLE SOUP

Steps:

• In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile saute onions, mushrooms and garlic in olive oil.
• Add onion mixture, zucchini and seasoning to the soup.
• Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.

BROWN RICE AND GRILLED VEGETABLE SALAD

Steps:

• Prepare the rice according to directions. Set aside.
• Grill the vegetables until done (I marinate them in lf italian dressing first).
• In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
• Dice the grilled vegetables and add to rice after slightly cooled.
• Stir in chopped herbs and top with the crumbled feta.