BROWN RICE & PEPPERS PILAF
I love rice pilaf and I was excited to find this recipe for brown rice pilaf since brown rice is so much better for you. It is from Healthy Cooking.
Provided by CookingONTheSide
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, saute onion and green pepper in oil until tender.
- Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
- Add the water, broth, thyme and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
- Fluff with fork.
Nutrition Facts : Calories 182.2, Fat 3.7, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 33.4, Fiber 2.1, Sugar 1.6, Protein 4.3
BAKED BROWN RICE
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
CUMIN BEEF PEPPER STEAK AND BROWN RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
- Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
- Toast the cumin and peppercorns in small skillet then grind in a spice mill.
- Very thinly slice the meat on an angle, against the grain into bite-size pieces.
- Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.
PEPPERED CILANTRO RICE
This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. -Laura Lunardi of West Chester, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender. Add the water, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 18-22 minutes. , Remove from the heat; fluff with a fork. Stir in cilantro.
Nutrition Facts : Calories 156 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SEASONED BROWN RICE
I serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.-Betsy Larimer, Somerset, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 35-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients.
Nutrition Facts : Calories 118 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BROWN RICE
Steps:
- To cook brown rice quickly, soak it in the water for 2 hours or longer in advance. It can be put to soak the night before or in the morning.
- Bring the rice and the soaking water, with salt and pepper to taste, to a boil; reduce heat; cover and simmer for 20 minutes, or until water has evaporated and rice is fluffy.
- If rice is not presoaked, it will take 40 to 45 minutes to cook.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 387 milligrams, Sugar 0 grams
EASY OVEN BROWN RICE
I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!
Provided by mom2threelittleones
Categories Main Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
- Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g
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.
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 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.
PEPPERED BROWN RICE
Make and share this Peppered Brown Rice recipe from Food.com.
Provided by Carly
Categories Brown Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and bouillon to a boil.
- Stir in rice.
- Reduce heat; cover and simmer for 10 minutes or until water is absorbed.
- Meanwhile, in a large skillet, saute the vegetables in oil until tender.
- Stir in the tarragon and rice; heat through.
Nutrition Facts : Calories 178.2, Fat 5.1, SaturatedFat 0.7, Cholesterol 0.1, Sodium 250.2, Carbohydrate 29.3, Fiber 1.4, Sugar 1.6, Protein 3.6
BROWN RICE WITH ONIONS, GARLIC, AND PECANS
Make and share this Brown Rice With Onions, Garlic, and Pecans recipe from Food.com.
Provided by Julesong
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
- About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
- Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
- Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
- After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
- Garnish with the green onions.
- Makes 4 servings.
- This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.
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
PERFECT BROWN RICE
This is the perfect way to cook brown rice: it isn't hard, mushy, and you don't need a rice cooker!
Provided by TheBlondeBaker
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Combine rice, water, broth, taco seasoning, salt, and pepper in a saucepan. Bring to a boil. Cover and reduce to a simmer; cook until all liquid is absorbed, about 40 minutes. If some liquid remains, cover and cook for 5 to 10 minutes more. Fluff with a fork and remove from heat.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 50.9 g, Fat 1.9 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 293.4 mg, Sugar 1.7 g
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