Side Dishes - Phase 2 - Brown Rice recipes




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Jennifer 3FC
01-10-2004, 11:39 PM
Brown Rice with Cashews and Herbs (Phase 2)

2 TB olive oil or Smart Balance spread
1 medium onion, chopped
1 teaspoon minced garlic
1 cup brown rice, rinsed
1/2 cup cashew pieces
1 bay leaf
1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried)
Salt and ground black pepper
2 cups chicken or vegetable stock, or water

Place oil or butter in a medium skillet over medium heat; when oil
is hot or butter melts, add onion and garlic and cook, stirring until
softened, about 5 minutes.
Add brown rice and nuts and cook, stirring, for 1 minute; add the
herbs, salt, pepper and liquid. Bring to a boil.
Turn heat to low, cover and cook for 30 minutes. Check rice's
progress: It is done when it is tender but still a little chewy.
Continue to cook in needed, adding a little more liquid if it has all
been absorbed, but the rice is not quite done. If there is too much
water when done, cover and remove from heat; the liquid should absorb
within 10 minutes.
Remove the bay leaf before serving


Jennifer 3FC
01-11-2004, 12:09 AM
Brown Rice Casserole with Cheese
2 1/2 cups cooked brown rice
4 green onions, chopped
1 cup low-fat creamy cottage cheese
1 teaspoon dillweed
1/4 cup freshly grated Parmesan cheese
1/2 cup milk
1/2 teaspoon Dijon mustard
nonstick cooking spray
Combine cooked rice, chopped green onions, cottage cheese, dillweed, Parmesan cheese, milk, and mustard in a mixing bowl. Stir gently until well blended. Pour into a casserole dish sprayed with nonstick cooking spray. Bake in a 350° oven for 15 to 20 minutes.
Brown rice recipe serves 4 to 6.


From About.com

Jennifer 3FC
01-11-2004, 12:10 AM
Brown Rice with Onions and Pecans
1 cup long-grain brown rice
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green onion
2 garlic cloves, minced
1/2 cup coarsely chopped pecans
2 tablespoons chopped green onion tops
Prepare brown rice in medium saucepan, following package instructions.
About 15 minutes before the rice is done, melt the butter in a heavy skillet over medium-low heat. Add the onion and sauté, stirring frequently, until the onion is softened and begins to yellow, about 10 minutes.
Stir in the garlic, pecans, and green onion; sauté over medium heat, stirring constantly, until the onions are golden and the garlic is tender, about 5 minutes.
Remove rice from heat and let stand, covered, for 5 minutes. Spoon brown rice into a bowl; spoon the onions and pecans on top and toss lightly to combine. Garnish with the chopped green onion tops.
Brown rice with onions and pecans serves 4.


Jennifer 3FC
01-11-2004, 12:11 AM
Modified for SBD

Rice Pilaf
Classical Cuisine - Beethoven Club, Memphis, TN (1979)

2 tablespoons Smart Balance or equiv
1 large onion -- chopped
1 cup brown rice
2 1/2 cups seasoned chicken broth
1 teaspoon salt
1/4 teaspoon pepper
dash cinnamon
Saute onion in butter until golden. Add rice and saute until onions become slightly browned.Add stock and allow to come to a boil. Remove and place in a covered baking dish. Add spices; cover and bake at 350 degrees F. for 1 hour.