BROWN RICE & PEPPERS PILAF
I love rice pilaf and I was excited to find this recipe for brown rice pilaf since brown rice is so much better for you. It is from Healthy Cooking.
Provided by CookingONTheSide
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 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 fork.
Nutrition Facts : Calories 182.2, Fat 3.7, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 33.4, Fiber 2.1, Sugar 1.6, Protein 4.3
BAKED BROWN RICE
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
CUMIN BEEF PEPPER STEAK AND BROWN RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
- Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
- Toast the cumin and peppercorns in small skillet then grind in a spice mill.
- Very thinly slice the meat on an angle, against the grain into bite-size pieces.
- Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.
PEPPERED CILANTRO RICE
This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. -Laura Lunardi of West Chester, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender. Add the water, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 18-22 minutes. , Remove from the heat; fluff with a fork. Stir in cilantro.
Nutrition Facts : Calories 156 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEPPERED BROWN RICE
Make and share this Peppered Brown Rice recipe from Food.com.
Provided by Carly
Categories Brown Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and bouillon to a boil.
- Stir in rice.
- Reduce heat; cover and simmer for 10 minutes or until water is absorbed.
- Meanwhile, in a large skillet, saute the vegetables in oil until tender.
- Stir in the tarragon and rice; heat through.
Nutrition Facts : Calories 178.2, Fat 5.1, SaturatedFat 0.7, Cholesterol 0.1, Sodium 250.2, Carbohydrate 29.3, Fiber 1.4, Sugar 1.6, Protein 3.6
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
GREEN PEPPER BROWN RICE
Make and share this Green Pepper Brown Rice recipe from Food.com.
Provided by Parsley
Categories Brown Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, melt butter; add green pepper and scallion and saute for about 5 minutes.
- Add broth and black pepper to saucepan; bring to a boil.
- Stir in the rice; reduce heat and cover and simmer for 5 minutes.
- Uncover, fluff w/ fork. Add salt, if needed.
- Serve.
Nutrition Facts : Calories 234.1, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 361.6, Carbohydrate 42.1, Fiber 1.8, Sugar 1.4, Protein 6.4
SWEET PEPPER RICE
This tasty, colorful side dish is a lovely complement to many entrees. The peppers and rice make a nice texture, with a sprinkling of parsley for a gourmet touch. -Betty Nickeles, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 674mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
EASY BROWN RICE WITH PEPPERS AND ZUCCHINI
Found this recipe on Prevention.com and modified it slightly... it's actually very good, healthy and simple! Also looks very nice, because of the beautiful colors.
Provided by Mrs. Delishis
Categories Brown Rice
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Prepare the rice according to package directions, using the broth instead of water and salt.
- 2. Once rice is close to done, heat the oil in a large skillet over low heat.
- 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
- 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
- 5. Serve the vegetables over the rice.
Nutrition Facts : Calories 261.7, Fat 8.5, SaturatedFat 1.3, Sodium 591.6, Carbohydrate 42.1, Fiber 3.3, Sugar 2.9, Protein 5.1
BROWN RICE WITH ANDOUILLE, CORN, AND RED PEPPERS
Raised in a Filipino household, I never knew there was such a thing as brown rice - brown? REALLY? - until I was married and on my own. I still love jasmine rice - but I really like that chewy, nutty thing going on with brown rice, too. This recipe is from Cook's Illustrated.
Provided by Pinay0618
Categories Brown Rice
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. Cook sausage in Dutch oven over medium heat until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate; set aside. Add onion and pepper and cook, stirring occasionally, until well-browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add chicken broth and water; cover and bring to boil. Remove pan from heat, stir in rice and salt. Cover pot with lid and bake rice until tender, 65 to 70 minutes.
- Remove pan from oven; uncover and discard foil. Fluff rice with dinner fork, stir in corn and reserved sausage, then replace lid. Let rice stand 5 minutes. Stir in basil and black pepper; serve, passing lemon wedges separately.
BRAZILIAN PEPPER-SCENTED RICE
Simple and delicious, this dish makes use of highly aromatic peppers, adding a level of sophistication to even the simplest of meals. When making this dish, use the habañero pepper whole if you want less heat, and dice it if you like more heat. Since habañero peppers are immensely hot, you cook with them to flavor the rice, but most palates are uncomfortable eating these peppers whole. From FoodinBrazil.com
Provided by kitty.rock
Categories Rice
Time 35m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the oil into a large saucepan and heat for a few seconds.
- Add the onion, garlic, and rice.
- Fry gently, stirring for about 4 minutes.
- Add the chili pepper, hot water, and salt. Stir well and bring to a boil.
- Simmer for 15 to 20 minutes, until the rice is soft and the water has been absorbed.
- Remove the chili pepper and serve.
Nutrition Facts : Calories 211.5, Fat 3.8, SaturatedFat 0.5, Sodium 298.4, Carbohydrate 39.9, Fiber 1.1, Sugar 1.4, Protein 3.8
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