Swiss Brown Rice Food

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

BROWN RICE WITH LENTILS

Steps:

• In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

HOW TO COOK BROWN RICE

Steps:

• Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

SWISS BROWN RICE

Steps:

• Saute onion, celery and mushrooms over medium heat until onion is translucent.
• stir in parsley, garlic, paprika, salt, pepper and ginger.
• layer rice, vegetable mixture and cheese in a shallow casserole dish. repeat layers.
• bake in 350 degree oven for 25 minutes.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

SWISS STEAK AND RICE

Steps:

• Take a 6qt non stick pot.
• put 4tbls olive oil heat.
• add sliced onion,peppers,add.
• 4 dice cloves garlic.
• 1tbls oregano.
• 2tbls basil.
• salt,pepper to taste.
• saute,add all tomatoes,add 2tbls sugar,simmer.
• take large fry pan add 1/2 cup oil of choice.
• heat oil.
• 3 cups of flour in bowl add.
• 2tps garlic powder.or 4cloves.
• 2 tbls basil.
• salt,pepper,mix.
• coat steaks with flour put in hot oil.
• brown both sides,about 3min on each side.
• add to sauce,simmer for 45min to 1hour.
• until steak is tender.
• use any rice you like,minute rice is easy and fast.

SAVORY BROWN RICE

Steps:

• In a saucepan over medium heat, melt butter.
• Add in vegetables; stir/saute until slightly soft, about 6 minutes.
• Stir in rice; add broth and seasonings, except parsley; bring to a boil.
• Decrease heat to low; cook, covered, until liquid is absorbed, about 45-50 minutes.
• Stir in parsley; serve.

PERFECT BROWN RICE IN A STEAMER

Steps:

• Place 2 c rice in a dish with a cover. Pour enough water in to cover and let sit on the counter for at least 2 hours.
• Drain in a colendar.
• Fill steamer with water to the high mark. Place steamer basket on steamer. Put rice in rice bowl with 2 1/2 c clean water.
• Cover steamer and steam for 65 to 70 minutes Let sit for 10 minutes.
• Remove rice from steamer. If eating it right away serve as usual with butter and spices.
• If you are not eating right away put rice back in colendar and rinse with cold water till rice is cooled. Place portions into zip top freezer bags, lay flat and squeeze out air and seal bags. Place in freezer till serving day.
• To use frozen rice, place bag in fridge to thaw about 12 hrs before you are going to use it. Pour thawed rice into a microwave container with just a sprinkle of water. Cover and vent. Microwave about 2 to 3 mins or till warmed through. Serve as usual.

BROWN RICE WITH SWISS CHARD AND PEANUTS

Steps:

• Bring water to the boil.
• Add rice.
• Simmer for 45 minutes for regular brown rice, until most of the water is absorbed.
• Set aside.
• Heat oil in saute pan.
• Saute garlic and onion until softened.
• Stir in peanuts- keep it moving so that the peanuts do not burn.
• Turn in the rice and the swiss chard.
• Season with salt and salt substitute.
• Heat until the swiss chard is wilted and the flavours are blended and everything is heated through.
• Great with sate pork on the grill.