QUICK BROWN RICE WITH ONIONS AND MUSHROOMS
Instant or Minute Brown Rice is required if you want to make this dish for two as a quick lunch side dish. Cooked meat or tiny shrimp could also be added to make this a complete one dish meal. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Drain the liquid from the can of mushrooms into a measuring cup and add enough additional water to make one cup.
- Bring the liquid to a boil in a covered sauce pan, add the instant brown rice, cover, reduce the heat and simmer for 5 minutes.
- At the end of the 5 minute cooking period, remove from the heat, but DO NOT PEEK.
- Set aside for at least 5 more minutes to rest.
- While the rice is resting, saute the onions and mushrooms in the olive oil and butter.
- When the onions are transparent, remove from the heat, add the finished rice to the saute pan, add salt and pepper and stir.
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.
RICE WITH ONIONS
Steps:
- In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
- Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
- Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
BROWN RICE AND ONION PILAF
Provided by Jacques Pepin
Categories easy, side dish
Time 58m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
- When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 789 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK BROWN RICE AND ONIONS
With only four ingredients and 15 minutes, you can put together a dish that outshines plain ol' rice.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat butter in 1 1/2-quart saucepan over medium heat.
- Cook onion in butter 2 to 3 minutes or until tender. Add broth; heat to boiling. Stir in rice. Heat to boiling; reduce heat.
- Cover and simmer 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff rice lightly with fork.
Nutrition Facts : Calories 190, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg
OVEN BROWN RICE WITH CARROTS AND MUSHROOMS
This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra.
Provided by CATHYRAE
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 2-quart casserole dish with cooking spray.
- Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
- Pour mixture into prepared casserole dish.
- Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 29.7 g, Cholesterol 23.6 mg, Fat 10.4 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 5.7 g, Sodium 512.6 mg, Sugar 2.7 g
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