Garlicbrownricetwocookmethods Recipes

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Roasted Broccoli with Garlic and Balsamic Vinegar image

Tasty way to roast broccoli!

Provided by Alyssa Long

Categories Side Dish Vegetables Broccoli

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 clove garlic, minced
1 large head broccoli
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon balsamic vinegar

Steps:

Preheat the oven to 475 degrees F (245 degrees C).
Combine olive oil and garlic in a small bowl.
Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 6.4 g, Fat 10.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 174.4 mg, Sugar 2 g

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.

PERFECT BROWN RICE IN A STEAMER

Perfect Brown Rice in a Steamer image

We've started eating whole grains and that means we now eat brown rice instead of the starchy white rice. But it takes so long to cook it, so I was trying to find the correct formula for making it in my rice steamer. So I could cook it on the weekends and have it ready to go for the week. This "recipe" makes about 6 cups, which for my family is two dinners worth plus some. I've also included freezing instructions for the extra servings.

Provided by MsSally

Categories Low Cholesterol

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

2 cups long grain brown rice
water, to cover
2 1/2 cups water, to steam with

Steps:

Place 2 c rice in a dish with a cover. Pour enough water in to cover and let sit on the counter for at least 2 hours.
Drain in a colendar.
Fill steamer with water to the high mark. Place steamer basket on steamer. Put rice in rice bowl with 2 1/2 c clean water.
Cover steamer and steam for 65 to 70 minutes Let sit for 10 minutes.
Remove rice from steamer. If eating it right away serve as usual with butter and spices.
If you are not eating right away put rice back in colendar and rinse with cold water till rice is cooled. Place portions into zip top freezer bags, lay flat and squeeze out air and seal bags. Place in freezer till serving day.
To use frozen rice, place bag in fridge to thaw about 12 hrs before you are going to use it. Pour thawed rice into a microwave container with just a sprinkle of water. Cover and vent. Microwave about 2 to 3 mins or till warmed through. Serve as usual.

Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 6.3, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9

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