Garlic Brown Rice Two Cook Methods Recipes

GARLIC BROWN RICE (TWO COOK METHODS)

Garlic Brown Rice (Two Cook Methods) image

This is a simple side that can be made on the stove top when it is hot out or in the oven on cold winters day. While it is best made with chicken stock it can also be made with vegetable stock for vegetarians or those on restricted diets.

Provided by Debbwl

Categories Brown Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup long grain brown rice
2 tablespoons olive oil
2 cups chicken broth or 2 cups vegetable broth
1/2 cup white wine
2 -6 garlic cloves, peeled and minced

Steps:

Heat oil in medium pan and saute the garlic just till it begins to color (careful not to overcook the garlic or it will be bitter), add the rice and saute one to two minutes.
*For stove top add chicken broth and wine and bring to a boil. Cover and simmer for 60 minutes. Let stand for 5 minutes.
Fluff with fork and serve.
**For oven method preheat oven to 375°F while you saute garlic and oil (as above in step one).
Place sauted rice in an 8" casserole dish.
Bring stock to boil, add wine and pour over rice.
Cover with foil and bake in middle of oven for 1 hour.
Fluff with fork and serve.

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

Ingredients

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.

Nutrition Facts : Calories 453.6, Fat 30.5, SaturatedFat 6.3, Sodium 364.2, Carbohydrate 40.9, Fiber 1.5, Sugar 0.1, Protein 4

NO-FUSS PERFECT BAKED BROWN RICE

No-Fuss Perfect Baked Brown Rice image

Nothing exotic here except perfect brown rice every time. I was surprised that there was no recipe for this already. I hated making brown rice on the stove top, so I have used this for almost 20 years. Smells like popcorn when it is baking. Be creative! Add spices to match any meal. Make a double recipe and you have the beginnings for a breakfast frittata or stir fried rice.

Provided by MATHGOD

Categories Side Dish Rice Side Dish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 4

Ingredients

1 ⅔ cups uncooked brown rice
½ teaspoon salt
2 ½ cups boiling water
2 teaspoons canola oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
Bake in center of preheated oven until water is absorbed, about 1 hour.
Remove rice from oven, uncover, and fluff with fork.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 40.2 g, Fat 3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 198.9 mg, Sugar 0.4 g

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