BROWN RICE BOWLS WITH STEWED PEPPERS
I always include at least three elements in my grain bowls: the grains, the topping and something to garnish the topping, usually a protein, often a poached egg. I wanted some contrasting crunch as well as some cheese, so I made Parmesan crisps, also known as frico, one of the easiest, best-kept secrets in the Italian repertoire.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
- Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and, if using, chiles. Cook, stirring often, until peppers have softened slightly, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
- Add tomatoes, sugar, basil sprig and black pepper. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
- Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
- Make Parmesan crisps: Heat oven to 350 degrees. Line 1 or 2 baking sheets with silicon mats or parchment. Spoon heaped tablespoons (about 1/2 ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4 1/2 inches in diameter and very thin. They should be about 2 inches apart. Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy. Remove from heat and allow the rounds to cool. Once cooled, they should be crisp all the way through.
- Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil and a Parmesan crisp.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 18 grams
SWEET PEPPER RICE
This tasty, colorful side dish is a lovely complement to many entrees. The peppers and rice make a nice texture, with a sprinkling of parsley for a gourmet touch. -Betty Nickeles, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 674mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
GREEN RICE III
I have changed this recipe off and on during the years, but generally it has remained the same wonderful dish. Add red bell pepper for additional color if you wish!
Provided by Kimber
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
- Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
- Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.
Nutrition Facts : Calories 319 calories, Carbohydrate 59.7 g, Cholesterol 1.7 mg, Fat 5.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 370.4 mg, Sugar 2.4 g
BROWN RICE STUFFED PEPPERS
For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. -Hope Huggins, Santa Cruz, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. , Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 424mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
GREEN PEPPER BROWN RICE
Make and share this Green Pepper Brown Rice recipe from Food.com.
Provided by Parsley
Categories Brown Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, melt butter; add green pepper and scallion and saute for about 5 minutes.
- Add broth and black pepper to saucepan; bring to a boil.
- Stir in the rice; reduce heat and cover and simmer for 5 minutes.
- Uncover, fluff w/ fork. Add salt, if needed.
- Serve.
Nutrition Facts : Calories 234.1, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 361.6, Carbohydrate 42.1, Fiber 1.8, Sugar 1.4, Protein 6.4
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
COLLARD GREEN RICE
It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
- Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
EASY BROWN RICE WITH PEPPERS AND ZUCCHINI
Found this recipe on Prevention.com and modified it slightly... it's actually very good, healthy and simple! Also looks very nice, because of the beautiful colors.
Provided by Mrs. Delishis
Categories Brown Rice
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Prepare the rice according to package directions, using the broth instead of water and salt.
- 2. Once rice is close to done, heat the oil in a large skillet over low heat.
- 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
- 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
- 5. Serve the vegetables over the rice.
Nutrition Facts : Calories 261.7, Fat 8.5, SaturatedFat 1.3, Sodium 591.6, Carbohydrate 42.1, Fiber 3.3, Sugar 2.9, Protein 5.1
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