LOW SODIUM HERBED BROWN RICE
Make and share this Low Sodium Herbed Brown Rice recipe from Food.com.
Provided by Tarbean
Categories Brown Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the cumin and broth in a medium saucepan and bring to a boil. Add the rice, reduce the heat, cover, and simmer for 10 minutes.
- Combine the remaining ingredients and pour over the cooked rice, stirring to combine.
Nutrition Facts : Calories 169.9, Fat 7.7, SaturatedFat 1.2, Sodium 33, Carbohydrate 21.5, Fiber 0.7, Sugar 0.2, Protein 4
VEGETABLE FRIED BROWN RICE
Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.
Provided by JelsMom
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
- Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
- In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
- Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
- Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
- Stir egg into rice mixture.
- Sprinkle with light soy sauce, sesame oil, & chopped parsley.
Nutrition Facts : Calories 199.4, Fat 14, SaturatedFat 2.3, Sodium 848.9, Carbohydrate 14.9, Fiber 2.6, Sugar 3, Protein 4.8
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
HEALTHIER VEGGIE FRIED RICE RECIPE BY TASTY
Here's what you need: brown rice, vegetable broth, carrots, oil, white onion, garlic, frozen peas, salt, pepper, eggs, scallion
Provided by Tiffany Lo
Categories Lunch
Yield 2 servings
Number Of Ingredients 11
Steps:
- Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
- Close the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Turn pressure knob to "Sealing". Select Manual and reduce the time to 24 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- Once the time goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
- Select "Saute" on the Instant Pot. Once it says "Hot", add the oil.
- When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
- Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
- Add rice mixture and stir until everything is combined.
- Make a well in the middle of the rice for the eggs. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Mix everything together. Top with scallions.
- Enjoy!
Nutrition Facts : Calories 1880 calories, Carbohydrate 245 grams, Fat 81 grams, Fiber 11 grams, Protein 29 grams, Sugar 24 grams
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