EASY BROWN RICE
Here's the only recipe you need to make perfect brown rice every time! This healthy whole grain is great on its own as a side dish, or use it in your favorite recipes calling for cooked brown rice.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Rice Recipes
Time 1h
Number Of Ingredients 2
Steps:
- Combine water (or broth) and rice in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 23.5 g, Fat 1 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 0.2 g
GOAT CHEESE, LENTIL AND BROWN RICE ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside. Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside. For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper. Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll. Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.
BROWN RICE & GOAT CHEESE CAKES
From Eating Well Magazine - I love goat cheese and pecans, so I had to try this! They have a nice flavor.
Provided by ranch-girl
Categories Brown Rice
Time 1h
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring rice and water to boil in medium saucepan. Reduce heat to low, cover, and simmer undil water is absorbed and the rice is tender, 30 - 50 minute Remove from heat and let stand covered for 10 minutes.
- Meanwhile, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add shallots and cook until soft, stirring often. Add carrots, reduce heat to low, and cook stirring often until carrots have softened and shallots are lightly browned. Remove from heat.
- Preheat oven to 400 degrees F.
- Transfer the cooked vegetables and rice to a large food processor. Add remaining ingredients. Pulse until well blended but still a little coarse. Scrape into a bowl, and with wet hands form the mixture into six 3 inch patties (about 1/2 cup each).
- Heat remaining 2 teaspoons of oil in large skillet over medium heat. Add patties and cook until well browned, 3 to 4 min per side. Transfer to a baking sheet and bake until an instant read thermometer inserted into the middle registers at least 160 degrees, 10 to 15 minutes.
- My family likes them best topped with a bit of fruit sauce made from jam (raspberry, apricot, cherry) thinned with a bit of balsamic vinegar and maybe a hint of dijon mustard depending on your tastes. Sounds a bit odd but it is good. But they are also good on their own.
Nutrition Facts : Calories 245.6, Fat 14.5, SaturatedFat 4, Cholesterol 11.2, Sodium 294.2, Carbohydrate 23.3, Fiber 2.3, Sugar 1.9, Protein 6.8
GOAT CHEESE CAKES (TO TOP YOUR SALAD)
These are wonderful little cakes to top off a good salad. They also work well as a side to grilled veggies. Super easy to make!
Provided by januarybride
Categories Cheese
Time 9m
Yield 2 cakes, 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees and position your cooking rack on the upper 1/3 of the oven.
- Slice the goat cheese (crossways) into 8-10 rounds.
- Place the ground almonds on a plate (if you like ground pepper, you can add some to the almonds).
- Pour olive oil onto another plate.
- Roll the cheese rounds around in the oil.
- Then gently turn the cheese around in the almonds, making sure it's completely coated.
- Place cheese rounds onto a baking sheet and bake 3-4 minutes until lightly toasted.
Nutrition Facts : Calories 446.4, Fat 39.1, SaturatedFat 17.7, Cholesterol 61.6, Sodium 460.1, Carbohydrate 5.3, Fiber 2, Sugar 2.8, Protein 20.6
BROWN RICE AND GOAT CHEESE CAKES
Number Of Ingredients 11
Steps:
- Bring rice and water to a boil in a medium saucepan.
- Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 50 minutes.
- Remove from the heat and let stand, covered, for 10 minutes.
- Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat.
- Add shallots; cook, stirring often, until soft, 2 to 3 minutes.
- dd carrots, reduce the heat to low and cook, stirring often, until softened and the shallots are lightly browned, about 4 minutes. Remove from the heat.
- Preheat oven to 400 degrees F.
- Transfer the cooked vegetables and rice to a large food processor. Add pecans, goat cheese, egg white, thyme, salt and pepper. Pulse until well blended but still a little coarse. Scrape into a large bowl. With wet hands, form the mixture into six 3-inch patties (about 1/2 cup each).
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the patties and cook until well browned, 3 to 4 minutes per side. Transfer to a baking sheet and bake until an instant-read thermometer inserted into the middle registers at least 160 degrees F, 10 to 15 minutes.
BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES
With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.
Provided by Martha Rose Shulman
Categories weekday, appetizer, side dish
Time 30m
Yield 16 pancakes
Number Of Ingredients 14
Steps:
- Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
- In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
- Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
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