Easy Nutty Rice Recipes

NUTTY HERBED RICE

Steps:

• Heat ready rice in microwave per package directions; set aside.
• In a medium skillet, over medium heat, melt butter. Add nuts and toast for 1 to 2 minutes. Stir in rice and herbs. Serve immediately.

NUTTY WILD RICE

Steps:

• In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.

NUTTY RICE

Steps:

• Bring 2 cups water to a boil in a medium saucepan.
• Add brown rice and wheat berries and return to a boil.
• Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.

NUTTY RICE KRISPIE COOKIES

Steps:

• In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

NUTTY BROWN RICE

Steps:

• Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
• Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
• Add rice and nutmeg to skillet and toss to coat.

EASY SALMON SUSHI RICE BOWL

Steps:

• Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.
• After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked - it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.
• Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.
• Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.
• Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.
• With your hands, break the salmon into small pieces - look out for any bones and throw these away.
• Divide the warm rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, and add a few pieces of sushi ginger, if using.

NUTTY BROWN RICE SALAD

Steps:

• Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
• Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
• Chill for at least one hour before serving.

NUTTY WILD RICE

Steps:

• In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
• Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.