Bay Flavored Brown Wild Rice Recipes
EASY OVEN BROWN RICE
I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!
Provided by mom2threelittleones
Categories Main Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
- Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g
GREEN BEANS WITH MUSHROOMS
I found this recipe in my Penzeys catalog. This makes a great meal with Roast Cornish Hens and Bay Flavored Brown & Wild Rice.
Provided by Scarlett516
Categories Vegetable
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 quarts of water to a rolling boil.
- Wash the green beans and trim the ends and any blemishes.
- Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
- Brush off the mushrooms, trim any dry ends of the mushroom stems.
- Melt the butter in a large sauté pan over medium heat.
- Add the mushrooms, sprinkle with garlic, pepper, and salt.
- Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
- Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
- Cook until the green beans are heated through, about five minutes.
BAY FLAVORED BROWN & WILD RICE
I found this recipe in my Penzeys catalog. It makes a great meal with Roast Cornish Hens and Green Beans with Mushrooms.
Provided by Scarlett516
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
- In a 2 quart saucepan, sauté shallots in butter until lightly browned.
- Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
- Bring to a rapid boil, cover, and reduce to a simmer.
- Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
- If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.
Nutrition Facts : Calories 257.7, Fat 4, SaturatedFat 1.3, Cholesterol 6.6, Sodium 204.1, Carbohydrate 46.8, Fiber 2.1, Sugar 2.7, Protein 8.3
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