Brown Rice Dressing Recipes

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GODDESS BROWN RICE BOWL



Goddess Brown Rice Bowl image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

2 anchovy fillets
1 small clove garlic, finely grated
3/4 cup plain Greek yogurt
1/3 cup mayonnaise
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Kosher salt
1 1/2 cups short-grain brown rice
3 tablespoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 1/2 cups sugar snap peas, stringed and halved
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
1 avocado, sliced
1/3 cup roasted pepitas (hulled green pumpkin seeds) or chopped roasted cashews

Steps:

  • For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
  • Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.

RICE DRESSING



Rice Dressing image

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

4 cups chicken broth, divided
1-1/2 cups uncooked long grain rice
2 cups chopped onion
2 cups chopped celery
1/2 cup butter, cubed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

Steps:

  • In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

BROWN RICE SALAD



Brown Rice Salad image

A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.

Provided by JNS381

Categories     Beginner Cook

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups brown rice
1 red capsicum, chopped (red bell pepper)
1 green capsicum, chopped
3 spring onions, chopped
1/2 cup raisins or 1/2 cup sultana
1/2 cup cashews or 1/2 cup peanuts
1/2 cup olive oil
2 tablespoons soya sauce
1 crushed garlic clove
black pepper

Steps:

  • Cook brown rice until tender, allow to cool.
  • To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
  • In a large bowl add the rice and all other salad ingredients.
  • Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

BROWN RICE DRESSING



Brown Rice Dressing image

Make and share this Brown Rice Dressing recipe from Food.com.

Provided by Malriah

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 clove garlic, minced
1/2 cup zucchini, shredded
1/2 lb ground chicken, cooked and drained
1/3 cup fresh cherries, chopped (dried would work well too)
1 cup brown rice
1 tablespoon fresh sage, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
1 3/4 cups chicken broth
3/4 cup white wine

Steps:

  • In a large pan, heat oil over medium heat.
  • Add onion, celery, carrot, garlic and zucchini.
  • Cook until onion just starts to brown.
  • Add brown rice and cook stirring often for about 1 or 2 minutes.
  • Add all other ingredients, heat to boiling, stir, cover and reduce heat to low.
  • Allow to simmer for 45-50 minutes; NO PEEKING OR STIRRING!
  • Remove from heat and allow to stand for 10 minutes without lifting the lid.
  • Fluff with a fork and serve with chicken, turkey or whatever you prefer.

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