Herbed Brown Rice Recipes

HERBED BROWN RICE PILAF

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.

HERBED BROWN RICE

Steps:

• Preheat oven to 350 degrees. Heat oil in a 3-quart, ovenproof, saucepan over medium heat. Add onion & saute, stirring frequently, for 5 minutes. Add the rice; cook, stirring for 2 minutes. Stir in remaining ingredients.
• Cover & transfer to the oven. Bake 40 minutes or until rice is tender.

HERBED BROWN RICE

Steps:

• Put rice and water and salt into a medium sized pot and bring to a boil over medium heat. Reduce heat to medium-low, cover pot and simmer until liquid is absorbed and rice is tender, about 40 minutes. Remove pot from heat and let rest for 10 minutes. Uncover, stir in chopped parsley and serve.

HERBED BROWN RICE

Steps:

• In a large saucepan, heat butter over medium heat. Add rice and cook and stir for 3 minutes. Carefully stir in broth, the water, Italian seasoning, salt and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 45 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before serving.

HERBED BROWN RICE RECIPE

Steps:

• To begin making the Herbed Brown Rice Recipe, soak the brown rice for 1/2 an hour in 2-1/2 cups of water.
• keep the pressure cooker on medium heat, drizzle 2 tablespoon of oil, Add chopped garlic and saute till they soften.
• Add in chopped onion and saute till they turn golden brown.
• Add your washed brown rice into the cooker along with the soaked water, sprinkle all the seasoning like red chilli flakes, oregano, thyme and enough salt.
• Pressure cook the herbed brown rice for 3 whistles on high heat and turn the heat to low. Simmer the herbed brown rice for another 5 minutes and turn off the heat.
• Once done, allow the pressure to release naturally and give the herbed brown rice a mix and serve it over bowl. Sprinkle some more herbs and serve.
• Serve the Herbed Brown Rice Recipe along with Chicken Curry With Sweet Potatoes and Red Cabbage Carrot, Sprout And Onion Salad for your sunday meals.

HERBED BROWN RICE AND CHICKEN

Steps:

• Season the chicken with the garlic powder and black pepper.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

HERBED BROWN RICE

Steps:

• In a 2-quart heavy saucepan bring 4 cups water, seasoned with salt and pepper, to a boil. Stir in rice; cook, covered, over moderately low heat until water is completely absorbed, about 40 minutes.
• Remove from the heat; fluff with a fork. Stir in chopped parsley and cilantro. Taste and adjust for seasoning. Serve immediately.

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

HERBED RICE

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

HERBED BROWN RICE

Steps:

• Bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover; simmer on medium-low heat 5 min. Remove from heat.
• Let stand 5 min. or until rice is tender and water is absorbed.
• Add lemon zest and dill; mix lightly.

PARMESAN LEMON HERB BROWN RICE

Steps:

• Adjust an oven rack to the middle position.
• Preheat oven to 375°F.
• Spread rice in a 8x8 glass baking dish.
• Combine the onion, oil, and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.
• Stir in the broth and bring to a boil.
• Once broth is boiling immediately pour it over the rice.
• Cover the baking dish tightly with a double layer of foil.
• Bake until rice is tender, about 1 hour 10 minutes.
• Remove baking dish from oven, uncover, and fluff the rice with a fork.
• Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper.
• Cover the dish with a clean kitchen towel and let stand for 5 minutes.
• Uncover and let the rice stand for 5 minutes longer before serving.

EASY HERB RICE

Steps:

• Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

HERBED RICE

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add onion, and cook, stirring, until translucent, about 5 minutes. Stir in rice and 2 teaspoons salt. Stir rice until coated with oil, then cook 1 minute. Add water, and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 16 minutes. Turn off heat. Let rice stand, covered, 10 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add zucchini, and cook until tender, about 2 minutes. Drain.
• Add zucchini and herbs to rice, and fluff with a fork.