BROWN RICE CRISPY TREATS
It's hard not to love cocoa-flavored crispy treats. If your kid is a lunchtime food trader, this'll be a high-stakes item.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 24 bars, depending on shapes
Number Of Ingredients 5
Steps:
- Spray a 13 by 9-inch baking pan with nonstick cooking spray.
- Melt butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Remove from heat.
- Stir in cereal, and dried fruit and seeds if using, until well coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press mixture evenly into pan. Cool and cut into 2 by 2-inch squares or use cookie cutters to cut into playful shapes. Pack in an airtight container.
CRISPY BROWN RICE "KABBOULEH"
Provided by Jessica Koslow
Categories Brunch Side Kid-Friendly High Fiber Dinner Lunch Buffet Kale Healthy Kosher Vegan Brown Rice Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
- Cook rice in a large saucepan of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop.
- Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 350°. Working in 4 batches, cook rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool.
- Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a purée), adding to cauliflower as you go. Add puffed rice, currants with soaking liquid, cucumber, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.
- Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature
PICKLED RICE TABBOULEH
This recipe can work with any kind of pickling liquid, even the ordinary brine in a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn't your thing, use another grain: Try barley, farro, or freekeh.
Provided by Cortney Burns
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Cook garlic and 1/3 cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until garlic is soft enough to easily smash against the side of the pan, 12-15 minutes. Let cool.
- Meanwhile, toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
- Blend cilantro, pumpkin seeds, chile, lime juice, pumpkin seed oil (if using), and garlic oil (with garlic) until smooth. Add a big pinch of salt and blend again.
- Place rice in a sieve or colander and rinse under running water until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, kombu (if using), and 2 cups water in a medium saucepan; season with salt and let sit 20 minutes.
- Bring rice to a boil, then reduce heat to low. Cover pan and cook until rice is tender, 30-35 minutes (you can also use a rice cooker; follow instructions for correct timing). Remove pan from heat and let sit (still covered) 15 minutes; fluff rice with a fork.
- Transfer warm rice to a large bowl and stir in 1/4 cup brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 1/4 cup brine; season with salt and pepper. Serve with sauce drizzled over.
BROWN RICE TABOULI
Tabouli is a great side or light snack on a hot summer day. My version is for those that DON'T like bulgar or are gluten sensitive. I also have additions to make this a "one dish wonder" for a complete meal and/or more veggies to satisfy the pallet of vegetarians and meat-eaters alike. This recipe can also be made with bulgar or barley...it is the best the next day. I even took it to my church picnic and got rave reviews.
Provided by dlspoison
Categories Brown Rice
Time P1DT3m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the water to a boil and add the rice, cook to desired doneness or as per package directions. Add the juices and oil, stir thoroughly with a FORK! This will fluff the rice and distribute the liquids evenly to prevent sticking. Cool completely.
- As the rice is cooling, prepare the other ingredients. Add these once the rice is COMPLETELY cool.
- For best results let stand overnight.
- Optional add ins (for each 1/2 c of add in, add one serving to the total no. of servings shown): 1 cup diced FRESH mozzarella, 1/4 cup chopped green pepper, 1/4 cup chopped red pepper, 1/4 cup chopped yellow pepper, 1 sm can of white chicken breast.
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- Cook rice in a large saucepan of boiling salted water until tender, 45–50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop.
- Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2”. Heat over medium-high heat until thermometer registers 350°. Working in 4 batches, cook rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool.
- Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to a large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a purée), adding to cauliflower as you go. Add puffed rice, currants with soaking liquid, cucumber, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.
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