Bestbrownricemeal Recipes

BEST BROWN RICE MEAL

Best Brown Rice Meal image

When I was a kid my dad came home form work one day and told my mom we weren't going to eat red meat anymore. This coming from a meat and potatoes type of guy was quite surprising to say the least. At that time my mom switched from white rice to brown as she feared we would need an extra nutrient boost. That change didn't make me to happy...brown rice was not at the top of my favorites list. So one day we jazzed it up a bit. Hope you like what we came up with. My family does. (Note: We eat this as a main dish, not a side that is why the serving size is more then a 1/2 cup)

Provided by Chef Buggsy Mate

Categories Brown Rice

Time 1h25m

Yield 6-8 1 cup servings, 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups cooked brown rice
1 small onion, chopped (more if desired)
2 garlic cloves, minced
3 carrots, peeled and chopped
2 celery ribs, chopped
2 tablespoons olive oil
1 -2 cup cheddar cheese, grated
2 cups lightly salted shelled sunflower seeds

Steps:

Cook brown rice according to package directions and set aside.
Chop, onion, celery, carrot and mince garlic.
Place olive oil in a large skillet and heat over medium-high. Add the onion, garlic, carrot, and celery and stir to combine. Continue to stir until vegetables are tender and aromatic; about 5 minutes.
Add the cooked brown rice to the skillet and stir well to combine all ingredients.
Continue to heat until rice is hot.
Add the grated cheese and sunflower seeds and stir until cheese is melted and everything is well mixed.

Nutrition Facts : Calories 555.6, Fat 35.7, SaturatedFat 7.3, Cholesterol 19.8, Sodium 152, Carbohydrate 44.6, Fiber 8.6, Sugar 3.5, Protein 19.2

MASTER RECIPE: BROWN RICE

Master Recipe: Brown Rice image

Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

Ingredients

1 cup brown rice
1 1/4 to 1 1/2 cups water
1/4 teaspoon kosher salt

Steps:

The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

THE BEST BROWNIES

The Best Brownies image

These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.

Provided by Juenessa

Categories Bar Cookie

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour

Steps:

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Mix oil and sugar until well blended.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl.
Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9 x 9 square pan.
Bake for 20 minutes or until sides just starts to pull away from the pan.
Cool completely before cutting.
Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

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