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

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

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.

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.