Green Seasoned Beans And Brown Rice Pilaf Recipes

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HERBED BROWN RICE PILAF



Herbed Brown Rice Pilaf image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h7m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 shallot, chopped
1 cup long-grain brown rice
Kosher salt and freshly ground pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
3 green onions, thinly sliced

Steps:

  • Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
  • Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
  • Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.

RICE AND BLACK BEAN PILAF



Rice and Black Bean Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 cup brown rice, uncooked
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
2 teaspoons finely chopped parsley leaves

Steps:

  • Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
  • Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
  • Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
  • Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
  • Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

Nutrition Facts : Calories 308 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 155 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 11 grams, Sugar 5 grams

SEASONED BROWN RICE PILAF



Seasoned Brown Rice Pilaf image

For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. -Amy Berry, Poland, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

1 tablespoon olive oil
2 cups uncooked brown rice
1 small onion, finely chopped
5 cups reduced-sodium beef broth
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/2 cup uncooked whole wheat orzo pasta

Steps:

  • In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 380mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

15-MINUTE BROWN RICE & GREEN BEANS



15-Minute Brown Rice & Green Beans image

Simmer brown rice and green beans in broth, soy sauce and spices to infuse this Healthy Living Side Dish with savory flavor. 15-Minute Brown Rice & Green Beans is great for any day of the week.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings, about 1/2 cup each.

Number Of Ingredients 6

1 can (10-1/2 oz.) chicken broth
1 cup frozen cut green beans
1 Tbsp. soy sauce
1/2 tsp. garlic powder
1-1/2 cups instant brown rice, uncooked
2 Tbsp. sliced almonds, toasted

Steps:

  • Combine broth, beans, soy sauce and garlic powder in medium saucepan. Bring to boil on medium-high heat.
  • Stir in rice. Return to boil. Reduce heat to low; cover. Simmer 5 min. Remove from heat. Let stand 5 min.
  • Fluff rice mixture with fork. Sprinkle with almonds.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

GREEN RICE PILAF



Green Rice Pilaf image

This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.

Provided by Mark Bittman

Categories     easy, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons neutral oil (like grapeseed or corn)
1 medium onion, chopped
1 tablespoon minced garlic
1 1/2 cups rice, preferably basmati
2 1/2 cups vegetable or chicken stock or water, or more as needed
Salt
black pepper
1 1/2 cups chopped fresh parsley
1 1/2 cups chopped fresh cilantro
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint
Zest of 1 lemon
Soy sauce for serving

Steps:

  • Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
  • Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
  • Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN SEASONED BEANS AND BROWN RICE PILAF



Green Seasoned Beans and Brown Rice Pilaf image

This is a very nice bean and rice dish. You can serve it alone or as a side dish.

Provided by RockingJuliaCooks

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h22m

Yield 4

Number Of Ingredients 13

1 onion, chopped
1 cup broccoli florets
2 stalks celery, chopped
2 cloves garlic
¼ cup water
1 teaspoon ground ginger
1 teaspoon dried dill
salt to taste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 teaspoon butter
1 tablespoon olive oil
1 cup quick-cooking brown rice (such as Trader Joe's®)

Steps:

  • Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
  • Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
  • Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
  • Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 58.6 g, Cholesterol 2.7 mg, Fat 5.8 g, Fiber 16.7 g, Protein 15.6 g, SaturatedFat 1.2 g, Sodium 709.6 mg, Sugar 3.1 g

CURRIED RICE, BEANS AND VEGETABLE PILAF



Curried Rice, Beans and Vegetable Pilaf image

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

GREEN BEANS WITH BROWN RICE AND GARLIC



Green Beans With Brown Rice and Garlic image

Make and share this Green Beans With Brown Rice and Garlic recipe from Food.com.

Provided by ilt3food

Categories     Rice

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

8 ounces green beans, ends removed
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 cup cooked brown rice
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Boil salted water. Add green beans. Cook until tender crisp. Drain and set aside.
  • Saute butter, olive oil, and garlic in large sauce pan for two minutes. Add rice, beans, salt, and pepper. Saute until heated through.

Nutrition Facts : Calories 86.7, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 404.1, Carbohydrate 10.7, Fiber 1.9, Sugar 0.5, Protein 1.5

LOADED BROWN AND WILD RICE PILAF



Loaded Brown and Wild Rice Pilaf image

I came up with this recipe after viewing several braon and wild rice recipes. I try to incorporate as much healthy ingredients into everything I create. (I used sodium free chicken broth seasoning, light margarine, Mrs. Dash Seasoning and Low Sodium Beans that were drained and rinsed)

Provided by chef lisae

Categories     < 4 Hours

Time 1h20m

Yield 1/2 cup per serving, 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons light margarine
1/2 small onion, finely chopped
3 garlic cloves, finely chopped
1/4 cup red bell pepper, finely chopped
1 small carrot, peeled and finely, chopped
1 cup green beans, chopped into bite size pieces
1/4 cup flat leaf parsley, chopped
3/4 cup brown rice
1/4 cup wild rice
3/4 cup of low sodium black beans, drained and rinsed
3/4 cup of low sodium pigeon peas, drained and rinsed
1 tablespoon of sodium free chicken broth seasoning
1/4 teaspoon Mrs. Dash table blend seasoning
1 1/2 cups boiling water

Steps:

  • Preheat oven to 350 degrees.
  • Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
  • Add onion and garlic and saute for 3 minutes, stirring occasionally.
  • Add the rice and stir to coat.
  • Add the boiling water, Mrs Dash and Broth Seasoning. Stir to combine.
  • Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
  • Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
  • Cover tightlyh with 2 pieces of foil.
  • Place the dish in oven on the middle rack.
  • Bake for 1 hour or until all liquid has evaporated.
  • remove the dish from the oven and allow to sit for 5 minutes. Fluff with a fork.
  • For the Vegetables.
  • While the rice is cooking, steam the carrots and green beans and saute the red peppers.
  • combine the green beans, carrots, red peppers and both beans. Set aside.
  • Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley. Enjoy.

Nutrition Facts : Calories 241.6, Fat 1.4, SaturatedFat 0.3, Sodium 17.3, Carbohydrate 47.6, Fiber 8, Sugar 1.9, Protein 11

BLACK BEANS WITH BROWN RICE



Black Beans with Brown Rice image

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tablespoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2-1/2 cups hot cooked brown rice

Steps:

  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.

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