Japanese Style Brown Rice Recipes

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JAPANESE-STYLE BROWN RICE



Japanese-style brown rice image

A simple healthy side of brown rice served with ginger, garlic, spring onions, soy sauce and soya beans

Provided by Katy Greenwood

Categories     Side dish

Time 30m

Number Of Ingredients 7

250g brown rice
175g frozen soya bean
1 tbsp low-salt soy sauce
1 tbsp extra virgin olive oil
2 tsp finely grated ginger
1 garlic clove , crushed
4 spring onions , thinly sliced on the diagonal

Steps:

  • Cook the brown rice following pack instructions, adding the soya beans for the final 2 mins of cooking. Meanwhile, mix together the soy sauce, olive oil, ginger and garlic.
  • Drain the cooked rice and beans, transfer to a serving bowl and stir in the soy sauce mixture. Scatter with the spring onions and serve.

Nutrition Facts : Calories 308 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

SPANISH BROWN RICE



Spanish Brown Rice image

Easy Spanish rice using brown rice instead of white.

Provided by mom2dylan&morgan

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5

1 cup brown rice
1 teaspoon minced garlic
2 cups water
1 cup salsa
1 cup diced tomatoes

Steps:

  • Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
  • Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 42.2 g, Fat 1.5 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 396.3 mg, Sugar 3.5 g

JAPANESE-STYLE RICE SALAD



Japanese-Style Rice Salad image

Whether it's tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that does not deteriorate when dressed. It absorbs and thrives on the addition of liquids.

Provided by Mark Bittman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 to 8 serving

Number Of Ingredients 14

1 1/2 to 2 cups short-grain brown or white rice
Salt and freshly ground black pepper
1/2 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded and chopped
1/4 cup finely chopped or shredded celery
1/4 cup finely chopped or shredded carrot
1 cup firm tofu, preferably baked, optional
6 tablespoons miso paste
3/4 cup warm water or sake
1 teaspoon sugar
1 tablespoon mirin or honey
1 tablespoon rice vinegar, or more to taste
2 sheets of nori, lightly toasted
2 tablespoons black or white sesame seeds, toasted

Steps:

  • Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
  • Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
  • Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
  • Crumble nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 645 milligrams, Sugar 2 grams

JAPANESE CURRY RICE



Japanese Curry Rice image

A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. I got this recipe from one of my Japanese friends when we were little. Her mom used to make it for us as a special treat, and also made us each a small cookbook with our favorite dishes she would make us in it. I came across the book the other day and tried out a few recipes. This was one of them. I hope you guys all enjoy it! ^_^

Provided by Kisskagome13

Categories     Curries

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 18

4 cups cooked japanese-style rice
2 potatoes
2 carrots
1 onion (can use one stalk of celery instead if desired)
1 lb beef (all will work great) or 1 lb chicken (all will work great)
1 tablespoon cooking oil
1 cup water
1 tablespoon curry powder
2 more onions (for curry roux)
2 tablespoons flour
3 cups water
1 teaspoon chicken bouillon
1 teaspoon beef bouillon
1 teaspoon grated fresh ginger (powdered ginger works as well, but fresh is better)
1 teaspoon grated garlic (once again, powdered works as well, but fresh is better)
1/2 teaspoon garam masala (this can be bought or made. Ingredients for this is in directions)
2 tablespoons butter
1/4 teaspoon salt (to taste)

Steps:

  • If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.).
  • Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces.
  • Heat a deep pan on medium.
  • Add the cooking oil and the meat.
  • Saute until the meat is fully cooked.
  • Add vegetables and saute together.
  • Add the 1 cup of water to the pan and bring to a boil.
  • Turn the heat down to low and cook for 40-50 minutes.
  • In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup.
  • Slice the remaining two onions very thinly. (it will be better for the recipe this way).
  • Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes.
  • Add the garlic and the ginger to the pan and saute well.
  • Add flour and curry powder and saute over low heat.
  • Slowly pour the soup into the pan, little by little, stirring quickly.
  • Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.).
  • Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve).
  • After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further).
  • Stir and let simmer for ten minutes.
  • Sprinkle with salt.
  • Serve the curry over Japanese rice.

Nutrition Facts : Calories 625.9, Fat 20.4, SaturatedFat 7.8, Cholesterol 110.5, Sodium 314.2, Carbohydrate 70.2, Fiber 7, Sugar 5.9, Protein 38.8

JAPANESE BROWN RICE



Japanese Brown Rice image

Make and share this Japanese Brown Rice recipe from Food.com.

Provided by kymgerberich

Categories     Brown Rice

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1/3 cup quick-cooking brown rice (30 minute quick cooking)
1/4 lb button mushroom, sliced
1/4 lb fresh snow pea, trimmed
1/2 cup fat-free low-sodium chicken broth
1 tablespoon rice vinegar
2 tablespoons low sodium soy sauce
salt and pepper

Steps:

  • Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil 25 minutes. Add mushrooms and snow peas and continue to boil 5 minutes. Drain. Mix chicken broth, vinegar, and soy sauce together and toss with rice and vegetables. Add salt and pepper to taste.

Nutrition Facts : Calories 54.4, Fat 0.7, SaturatedFat 0.2, Sodium 556.4, Carbohydrate 8.2, Fiber 2.2, Sugar 3.8, Protein 5.4

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