YUMMY BROWN RICE
I was sitting around one day wondering how to make my brown rice taste good and this is what I came up with. Makes a very flavorful side dish. I'm sure it could use some tuning up in the fat department, but it's oh so good! This dish goes GREAT with chicken, pork, steak - pretty much any main dish - and takes the "blah" out of brown rice while adding an excellent source of healthy grains.
Provided by T-Logan
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add brown rice to water per directions on package.
- At this time also add all the above ingredients EXCEPT FOR MUSHROOMS.
- NOTE: You will need to adjust the amount of seasonings to the amount of rice you are preparing.
- The above measurements are for preparation of 4 SERVINGS.
- Let cook as directed on box.
- When there's only 15 minutes left to cook, saute mushrooms in butter and mix into the rice.
- Cover and finish cooking until all water is absorbed.
Nutrition Facts : Calories 806.5, Fat 82, SaturatedFat 51.5, Cholesterol 215.1, Sodium 765.2, Carbohydrate 18.4, Fiber 0.9, Sugar 0.4, Protein 2.9
SIMPLE SHORT-GRAIN BROWN RICE
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (3 cups)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
- Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.
BROWN RICE IN THE RICE COOKER
Make and share this Brown Rice in the Rice Cooker recipe from Food.com.
Provided by heatherhopecs
Categories Rice
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.
- Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.
- Add salt to taste.
- On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker.
- Add olive oil.
- Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).
Nutrition Facts : Calories 177.2, Fat 1.9, SaturatedFat 0.3, Sodium 7.8, Carbohydrate 36, Fiber 1.6, Sugar 0.4, Protein 3.7
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
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