Brown Rice Vegetable Loaf Recipes

VEGETABLE BROWN RICE

Steps:

• In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

BROWN RICE VEGETABLE CASSEROLE

Steps:

• In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

BROWN RICE WITH VEGETABLES

Steps:

• Heat four Minute® Ready to Serve Brown Rice cups, microwaving two at a time for 90 seconds with the top peeled off.
• As the rice is heating up in the microwave, heat up a nonstick pan on the stovetop to a medium-high heat. Once hot, add a drizzle of olive oil followed by the minced garlic and followed immediately by the frozen vegetables. Sprinkle with salt and ground pepper. Give the vegetables a toss in the pan frequently for 5 minutes. Remove from heat.
• Add the vegetables to the rice and stir together in a mixing bowl.
• Add a parsley garnish.
• Serve immediately or place in four containers to reheat for meal prep.

SUPER EASY BROWN RICE AND VEGGIE MEAT LOAF

Steps:

• Preheat the oven to 350 F and grease a 9"x5" loaf pan. Put the beef in a large mixing bowl and break it up. Add all of the remaining ingredients and mix together until well combined. Put the beef mixture into the prepared loaf pan and pack down gently. Bake in the oven for about 45 minutes, or until cooked through.

BROWN RICE VEGETABLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
• Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
• Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

BROWN RICE PILAF WITH VEGETABLES

Steps:

• In a 2-1/2 quart saucepan sauté garlic and onions in oil over medium heat until onions are translucent.
• Add brown rice, toast, stirring constantly for about 4 minutes.
• Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed.
• Meanwhile, in a bit of oil, sauté zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste.
• When rice is cooked, add corn, zucchini, and carrots and mix well.

BROWN RICE VEGETABLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
• Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
• Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

VEGETABLE BROWN RICE

Steps:

• In a medium size saucepan, bring the water to a boil.
• Add the rice and basil stirring well.
• Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
• In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
• Add peas and salt; cook for 1 minute or until vegetables are tender.
• Stir in pecans, raisins and rice; heat through.
• Please note: If serving as a main dish the serving size yield will be less.