Brown Rice With Onions Garlic And Pecans Food

ONION RICE PILAF

Steps:

• Heat the butter in a skillet over medium heat. Stir in the onion, and cook until soft and translucent.
• In a small saucepan, combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes. Remove from heat, let cool for several minutes, then fluff with a fork.

PECAN RICE

Steps:

• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
• When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

CURRIED BROWN RICE

Steps:

• Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
• Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

ONION RICE

Steps:

• Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

BROWN RICE WITH GARLIC AND GREEN ONIONS (VEGAN)

Steps:

• Bring the broth or water to a boil in a medium saucepan, then add the rice, loosely cover, and reduce heat.
• Simmer for 35-40 minutes or until the rice is tender and most of the water has absorbed.
• In the last 5 minutes or so of the rice cooking, heat the oil in a frying pan, add the garlic and saute until browned.
• When the rice is done cooking, add the sauteed garlic and green onions to the cooked rice, fluffing with a fork to combine.

TEXAS PECAN RICE

Steps:

• Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

GARLICKY BROWN RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add rice and sauté for 1 minute.
• Add garlic and sauté for 2 minutes.
• Stir in water, broth and salt. Bring to a boil.
• Cover, reduce heat and cook over medium-high heat for 45 minutes or until liquid is absorbed.
• Spoon into a bowl and fluff with a fork. Top with green onions.

RICE PILAF WITH CRANBERRIES AND PECANS

Steps:

• Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
• While the rice is cooking, melt the butter in a large skillet over medium heat.
• Add the onion and cook for 4-5 minutes or until softened.
• Add the apples and cook for another 3-4 minutes or until softened.
• Pour the cooked rice into the pan with the onions and apples, then stir to combine.
• Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.

BROWN RICE WITH ONIONS, GARLIC, AND PECANS

Steps:

• Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
• About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
• Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
• Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
• After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
• Garnish with the green onions.
• Makes 4 servings.
• This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.

BROWN RICE & VEGGIE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F
• Cut each squash in half crosswise.
• Scoop out and discard seeds and strings. I.
• f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
• Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
• Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
• Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
• When heated, add onion and garlic, if using, and celery.
• Cook 2 minutes and add carrots.
• Cover and cook 3 minutes.
• Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
• Add cooked brown rice and mix well.
• Remove from heat and fill center of each acorn squash half.
• Return foil over top and return to oven for 15 minutes.
• Remove and top each filled squash half with Mozzarella.
• Return uncovered to oven and bake 5 more minutes.
• Top with chopped fresh parsley, to serve.

BROWN BASMATI RICE PILAF RECIPE

Steps:

• In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes.
• Add green onions and cook for 1 minute longer.
• Add brown rice and continue to cook, stirring, for about 3 minutes.
• Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine as needed.
• Add toasted pecans and freshly ground pepper.
• Stir and cook for another minute or two.

WILD RICE AND TOASTED PECAN PILAF

Steps:

• Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
• In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

RICE WITH ONIONS, GARLIC AND HERBS

Steps:

• Combine the first 4 ingredients in a food processor and puree.
• Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
• Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
• Add the stock and bring to a boil.
• Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
• Stir in the reserved tablespoon of the onion mixture and serve.

BROWN RICE WITH ONIONS, GARLIC, AND PECANS RECIPE - FOOD.COM

Steps:

• Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
• About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
• Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
• Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
• After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
• Garnish with the green onions.
• Makes 4 servings.
• This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.