Vegetable Brown Rice Recipes

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VEGETABLE BROWN RICE



Vegetable Brown Rice image

Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 tablespoons olive oil
2 medium carrots, cut into matchsticks
1 medium onion, chopped
8 green onions, cut into 1-inch pieces
1/2 cup raisins
2-1/2 cups frozen peas (about 10 ounces)
1 teaspoon salt
1 cup pecan halves, toasted

Steps:

  • In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.

VEGETABLE BROWN RICE



Vegetable Brown Rice image

This recipe comes for August/September 2004 Light & Tasty. It makes a wonderful side dish or with all the veggies and nuts it can stand alone as a light main dish.

Provided by PaulaG

Categories     Brown Rice

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 11

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 medium carrots, scrubbed and cut into thin 1 inch strips
1 cup chopped onion
9 green onions, cut into 1 inch strips
1/2 cup raisins
2 tablespoons olive oil
1 (10 ounce) package frozen peas, thawed
1 teaspoon salt
1 cup pecan halves, toasted

Steps:

  • In a medium size saucepan, bring the water to a boil.
  • Add the rice and basil stirring well.
  • Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
  • In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
  • Add peas and salt; cook for 1 minute or until vegetables are tender.
  • Stir in pecans, raisins and rice; heat through.
  • Please note: If serving as a main dish the serving size yield will be less.

VEGETABLE FRIED BROWN RICE



Vegetable Fried Brown Rice image

Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.

Provided by JelsMom

Categories     Brown Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/3 cups water
3/4 cup cooked brown rice (refrigerated overnight)
3 tablespoons peanut oil
4 green onions with tops, chopped
1/2 teaspoon salt
2 carrots, grated
3/4 cup bean sprouts
1/4 cup cabbage, shredded
1/4 cup peas, cooked (optional)
1/4 cup egg white
2 tablespoons light soy sauce
1 tablespoon sesame oil
1/4 cup fresh parsley, chopped

Steps:

  • In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
  • Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
  • In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
  • Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
  • Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
  • Stir egg into rice mixture.
  • Sprinkle with light soy sauce, sesame oil, & chopped parsley.

Nutrition Facts : Calories 199.4, Fat 14, SaturatedFat 2.3, Sodium 848.9, Carbohydrate 14.9, Fiber 2.6, Sugar 3, Protein 4.8

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES



Fried Brown Rice with Shrimp and Vegetables image

Add carrots, peas and scallion to this shrimp dish with egg and brown rice.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large egg, beaten
1/2 pound peeled and deveined medium shrimp, tails on
Kosher salt
1/2 cup chopped watercress
1/4 cup shredded carrots
1/4 cup frozen peas, thawed
1 teaspoon minced garlic
1 teaspoon soy sauce
3 cups cold cooked brown rice
1 tablespoon chopped scallions
1 teaspoon toasted sesame oil

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
  • Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

BROWN RICE VEGETABLE CASSEROLE



Brown Rice Vegetable Casserole image

One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
1/2 teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups shredded cheddar cheese, optional

Steps:

  • In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

BROWN RICE VEGETABLE LOAF



Brown Rice Vegetable Loaf image

I came up with this recipe in an effort to make some food stretch until payday. Using random vegetables I had in the fridge, plus some leftover rice, I came up with this casserole and was pleasantly surprised with the results. You could easily add chicken or leave as-is for a great vegetarian dinner!

Provided by Jamie Justice Yost

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h

Yield 6

Number Of Ingredients 16

2 cups cooked brown rice, divided
2 (10.75 ounce) cans condensed tomato soup, divided
1 zucchini, sliced
1 yellow squash, sliced
7 baby portobello mushrooms, sliced - or more to taste
¾ cup mozzarella cheese, shredded
¾ cup Cheddar cheese, shredded
1 cup chopped broccoli
½ cup sliced white onion
½ red bell pepper, sliced
½ green bell pepper, sliced
1 carrot, shredded
3 cloves garlic, minced
½ teaspoon dried parsley
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
  • Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
  • Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 39.6 g, Cholesterol 23.9 mg, Fat 9.5 g, Fiber 4.8 g, Protein 13.4 g, SaturatedFat 4.9 g, Sodium 760.3 mg, Sugar 10.9 g

ROASTED-VEGETABLE AND BROWN-RICE BOWLS



Roasted-Vegetable and Brown-Rice Bowls image

Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.

Provided by Greg Lofts

Categories     Salad Recipes

Time 40m

Number Of Ingredients 11

1 sweet potato (12 ounces), cut into 1/4-inch rounds
1 small eggplant (8 ounces), cut into 1/4-inch half-moons
8 ounces broccoli florets (from 1 head)
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups)
1 bunch scallions (7 to 9), chopped, dark-green tops reserved
2 cloves garlic, minced (2 teaspoons)
1/3 cup tahini
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
Pomegranate arils and toasted sesame seeds, for serving

Steps:

  • Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
  • Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
  • Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

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Top Asked Questions

How to cook vegetable fried brown rice?
This Vegetable Fried Brown Rice comes together quick with just 5 ingredients. A healthy brown rice recipe perfect as a side dish on busy weeknights. Heat oil in a large wok over medium high heat. Add frozen mixed vegetables and cook for 2 minutes, stirring frequently.
How do you cook Broccoli rice and carrots?
Add carrots, cook for about 2 minute or until carrots become slightly softened. Then add broccoli, celery, salt and cook for about 2-3 minutes or until broccoli is tender. Add brown rice and cook and stir rice for about 2 minutes until it becomes hot.
How do you cook rice and vegetables in a wok?
Drain the veggies and set aside. Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally. Add the vegetables, rice and tamari. Cook for about 1 to 2 minutes more. Add some sesame seeds for garnish (optional).
What are the best brown rice recipes to try?
If you feel some resistance to eating fiber-rich brown rice then try these recipes like Mexican brown rice, cilantro lime brown rice or this easy vegetable fried rice. These will inspire you to cook with brown rice more often. Brown rice does taste delicious if you cook it the proper way.

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