Seasoned Brown Rice Food

SEASONED BROWN & WILD RICE

Steps:

• In small bowl, blend all seasoning ingredients. Set aside.
• In medium saucepan, bring water to a boil.
• Add margarine, brown rice & wild rice, and reduce heat. Cover & simmer 30 minutes.
• Water should be about half absorbed and brown rice beginning to soften.
• Stir in seasoning mix. Simmer additional 20-30 minutes.
• Let sit, still covered, 10 minutes.
• Mix in fresh parsley and fluff with fork before serving.

SEASONED BROWN RICE

Steps:

• In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 35-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients.

HOW TO SEASON BROWN RICE | BROWN RICE RECIPES - WIKIHOW

Steps:

• Combine your rice with cooking oil or melted butter in a pan. Put 1 cup (175-185 grams) of rice into a pan and pour enough cooking oil or butter in to evenly coat it, usually 1 tablespoon (15 mL). Toast the rice in the oil over medium heat. You'll know it's starting to toast once you smell a nutty aroma. Avoid grapeseed and canola oil. Instead, use fattier oils like sesame oil, coconut oil, or olive oil to get more flavor.
• Mix in the herbs and spices of your choice. Your choice of herbs and spices will depend on the specific flavor profile or ethnic cuisine you're interested in making. Regardless of what seasonings you choose, sprinkle them over your toasting rice a little bit at a time until they are at the strength you like based on your own tastes. Seasonings like oregano, pepper, parsley and turmeric go well with brown rice, usually in amounts between ¼ teaspoon (1 gram) and 1 teaspoon (4 grams) depending on your tastes. Adding aromatic seasonings in small amounts (a single shallot, a clove of garlic, or 1 tablespoon (14 grams) of chopped ginger) will give your rice tons of flavor.
• Add 2.5 cups (590 mL) of boiling water to the pan. While your rice is toasting, boil water separately in a pot or kettle. When it has reached a boil, pour it over your seasoned rice in the pan.
• Simmer the rice for 20 minutes. After adding the boiling water, stir the contents of your pan and then cover it with a lid. Cook the mixture on low for 20 minutes. Once the rice is cooked, let it stand for 5 minutes, then uncover it and fluff it with a fork.

SEASONED INSTANT BROWN RICE

Steps:

• Combine the broth with the herbs and spices.
• Bring to a boil, stir in the rice.
• Reduce heat, and cover.
• Simmer for 10 minutes or until rice is cooked through.

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.

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.