Buttered Brown Rice Recipes

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BROWN RICE



Brown Rice image

Easy enough for people who can't make rice at all, and everyone will love it!

Provided by MONICA RODRIGUEZ

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 6

1 ½ cups uncooked long-grain white rice
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
¼ cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon dried basil leaves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
  • Bake covered for 1 hour, stirring once after 30 minutes.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.2 g, Cholesterol 33.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 7.8 g, Sodium 1091 mg, Sugar 3.5 g

BAKED BROWN RICE



Baked Brown Rice image

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the rice into an 8-inch square glass baking dish.
  • Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

GARLIC BUTTER RICE



Garlic Butter Rice image

I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,

Provided by AuntWoofieWoof

Categories     Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine)
1/2 cup white rice (or jasmine)
1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
1 1/2 cups water or 1 1/2 cups chicken broth
2 -3 tablespoons chopped garlic (or minced)

Steps:

  • Melt the butter or margarine in a 10" skillet over med-high heat.
  • Add the rice and stir.
  • Add the bouillon cube(s) and stir until softened or dissolved.
  • I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
  • Watch closely so that the rice does not start to brown.
  • You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
  • Add the water and stir.
  • Cover with a lid and bring it to a boil.
  • Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
  • This comes out better if it is "slow cooked".
  • Add the garlic and stir.
  • Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
  • There may still be some melted butter at the bottom of the skillet, but that is okay.
  • Stir well and turn the burner off.
  • Let the skillet sit on the burner until you are ready to serve the rice.

HOW TO COOK BROWN RICE



How to Cook Brown Rice image

Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 2h15m

Yield Makes about 3 cups

Number Of Ingredients 3

1 cup short-grain brown rice
Pinch of kosher salt
Extra-virgin olive oil (optional)

Steps:

  • Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

BUTTERED BROWN RICE



Buttered Brown Rice image

Easy and delicious side dish passed down from my great-aunt. Goes great with pork tenderloin! Note: Butter & onion quantities can be adjusted to taste - this is the closest to what I use on a regular basis, which is lighter on both the onion and butter than the original version.

Provided by EllenMoran

Categories     Brown Rice

Time 1h10m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 5

1 cup brown rice
1 (10 1/2 ounce) can beef consomme
1 (10 1/2 ounce) can water
1/2 medium onion, diced
3 tablespoons butter

Steps:

  • Preheat oven to 350°F.
  • Dice onion, and put into casserole dish with rice.
  • Pour beef consomme & water over rice & onion.
  • Cut butter into pats and layer on top of mixture.
  • Bake, covered, for 60 minutes or until rice is done.

Nutrition Facts : Calories 180.8, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 302.3, Carbohydrate 25.5, Fiber 1.2, Sugar 0.7, Protein 4.8

BUTTERED WILD RICE



Buttered Wild Rice image

Provided by Craig Claiborne

Categories     easy, side dish

Time 1h10m

Yield About 4 cups

Number Of Ingredients 4

1 cup wild rice
2 1/2 cups cold water
Salt to taste, if desired
3 tablespoons butter, optional

Steps:

  • Run cold water over the rice until the water is clear. Drain.
  • Put the rice in a saucepan and add the water and salt to taste.
  • Bring to a boil and simmer uncovered one hour. At this point the rice grains should be puffed open. If not, remove from the heat and let the rice stand in the hot cooking water until puffed. Drain well. Return the rice to the saucepan and cover tightly. If desired, the rice may be served by stirring in three tablespoons of butter.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 437 milligrams, Sugar 1 gram

QUICK BROWN RICE AND ONIONS



Quick Brown Rice and Onions image

With only four ingredients and 15 minutes, you can put together a dish that outshines plain ol' rice.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 4

1 tablespoon butter or margarine
1 small onion, chopped (1/4 cup)
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups uncooked instant brown rice

Steps:

  • Heat butter in 1 1/2-quart saucepan over medium heat.
  • Cook onion in butter 2 to 3 minutes or until tender. Add broth; heat to boiling. Stir in rice. Heat to boiling; reduce heat.
  • Cover and simmer 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff rice lightly with fork.

Nutrition Facts : Calories 190, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

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