Green Seasoned Beans And Brown Rice Pilaf Food

SEASONED BROWN RICE PILAF

Steps:

• In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

15-MINUTE BROWN RICE & GREEN BEANS

Steps:

• Combine broth, beans, soy sauce and garlic powder in medium saucepan. Bring to boil on medium-high heat.
• Stir in rice. Return to boil. Reduce heat to low; cover. Simmer 5 min. Remove from heat. Let stand 5 min.
• Fluff rice mixture with fork. Sprinkle with almonds.

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.

HERBED BROWN RICE PILAF

Steps:

• Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
• Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
• Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.

GREEN RICE PILAF

Steps:

• Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
• Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

RICE PILAF WITH BEANS

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Sauté rice until golden.
• Stir in stock, water and pepper.
• Increase heat to high and bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
• Stir in beans.
• Turn on broiler.
• Transfer rice to ovenproof serving dish.
• Arrange tomato slices over beans and dot with butter.
• Broil 2-3 minutes or cook until tomato slices are cooked throughout.
• Serve pilaf sprinkled with mint.

SEASONED GREEN BEANS

Steps:

• Cook green beans (you can steam the fresh ones about 15-18 minutes; or fix frozen according to pkg directions, or heat canned).
• Saute onion in bacon fat or butter/margarine until tender and starting to turn brown.
• Mix cornstarch, salt, mustard, brown sugar, and vinegar together with 1/2 cup of the water from the green beans.
• Add this to the onions in the pan and cook, stirring, until slightly thickened.
• Drain the cooked green beans and mix into the thickened onions; adjust salt and pepper and stir, coating green beans and cooking until reheated if necessary.
• Top with crumbled bacon and serve.

CURRIED RICE, BEANS AND VEGETABLE PILAF

Steps:

• Place chutney in blender. Add broth gradually and puree. Set aside.
• Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
• Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

SEASONED GREEN BEANS

Steps:

• Place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. In a small bowl, combine the butter and seasonings. Drain beans; add butter mixture and toss to coat.