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Brown Rice Recipes

Page history last edited by PBworks 15 years, 8 months ago

Oven Baked Brown Rice

1 cup brown rice

2-1/2 cups water or FF broth

1/2 teaspoon salt

Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice into a 1-1/2 quart baking dish.

Bring water or broth to boil, then immediately stir in salt and pour liquid over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then re-cover dish with foil and let rice stand 5-10 minutes.

Brown Rice Casserole

Serves 4-6

1 T. olive oil

1 large onion, chopped

1 c. brown rice

2 ½ c. ff chicken broth

1 t. salt

¼ t. pepper

dash cinnamon

Heat olive oil in large skillet. Sauté onion in oil till golden. Add rice, and sauté until onion begins to brown. Add chicken broth and seasonings, bring to a boil. Transfer to casserole dish, and cover and bake at 350 degrees for one hour or until all liquid is absorbed. This is a little sweet from the cooked onions, and it has a bit of a creamy texture from the rice.

Spicy Mexican Rice

2/3 cup long-grain brown rice, uncooked

1/2 cup chopped onion

1/3 cup chopped green pepper

1 cup tomato

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp ground red pepper

1 1/2 cups beef broth

Coat skillet with cooking spray; place over medium-high heat until hot. Add rice, onion, and green pepper; sauté until rice is lightly browned and vegetables are crisp-tender. Stir in tomato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Yield: 6 servings (94 calories .4g fat 1.0g fiber)

Salsa Rice

1 1/2 c water

1 1/2 c picante sauce

1 1/2 c brown rice

1 cup shredded cheddar cheese

Combine water and picante sauce in saucepan and bring to a boil. Add rice and stir to mix well. Cover and remove from heat and let stand 5 minutes. Fluff with a fork then cover with grated cheese. Let stand another 5 minutes until cheese melts, then stir well to combine

Winter's Day Casserole

7 oz uncooked ground turkey breast

1 cup onion(s)

2 tsp minced garlic

1 cup mushroom(s)

1 cup canned crushed tomatoes

14 oz canned kidney beans

1 Tbsp chili powder

1/2 tsp ground cumin

1/2 tsp Italian seasoning

2 cup cooked brown rice

2 Tbsp + 2 tsp grated Parmesan cheese

In a nonstick skillet cook turkey, onions and garlic until turkey is browned. Stir in remaining ingredients except cheese. Pour into a 2 quart casserole. Cover and bake at 350 degrees for 30-45 minutes or until bubbly. Sprinkle cheese on top before serving. Makes 4 Servings.

Baked Brown Rice

2 cups brown rice

2 cups bouillon (any flavor)

1 cup water

1 cup dried tomatoes

1/4 cup onion

1/4 cup bell pepper (julienne strips)

1/2 cup sliced ripe olives

Preheat oven to 350 degrees. In casserole dish (I prefer glass) place 2 cups brown rice, 2 cups bouillon (any flavor), 1 cup water, 1 cup dried tomatoes, 1/4 c. ea. onion and bell pepper (julienne strips). I like to add about 1/2 cup sliced ripe olives. Cover and bake for about 1 hour - until rice is cooked

Dirty Rice

Servings – 4-6

1 lb extra lean ground beef

2 cloves garlic, minced

2 stalks celery, chopped

1 onion, chopped

1 TBS chopped parsley

1 green bell pepper, chopped

1 red bell pepper, chopped

1 TBS Worcestershire sauce

1/4 tsp red pepper

1/4 tsp pepper

1 tsp salt

1 cup brown rice (either regular or instant)

1 can (14.5 oz) beef broth

1 cup water

In a large skillet, add beef and all vegetables, cooking until beef is done and vegetables (except carrots) are tender.

Add seasonings, stirring well. Add rice, broth, and water, mixing well. Bring to a boil and reduce heat, cover, and cook 25-30 minutes for regular rice, or 10 minutes for instant rice, cooking until rice is done.

Dirty Rice with Kielbasa and Greens

Cooking spray

6 1/2oz low fat polska kielbasa, thinly sliced (about 1 cup)

2/3 cup frozen chopped onion

1/2 cup chopped celery

3 cups water

1 (8oz) package New Orleans-style dirty rice mix (such as Zatarain's)

1 cup chopped collard greens

Heat a large skillet coated with cooking spray over medium-high heat. Add Kielbasa, onion, and celery; cook 5 minutes. Add water and remaining ingredients; stir well. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is nearly absorbed. Yield: 4 servings ( serving size: 1 3/4 cups).

Veggie Rice Pilaf

2 cup vegetable broth

1 cup brown and wild rice -- uncooked

1 1/2 cup mushrooms -- sliced

1 1/4 cup carrots -- shredded

1/2 cup water

1/2 cup parsley -- chopped

1/3 cup green onions -- chopped

1/4 tsp black pepper

Bring broth and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.

Add mushrooms, carrots, water, parsley, green onions, and pepper to rice; stir well. Cover and cook over low heat 5 minutes. Transfer rice to a serving dish. As an option, sprinkle with toasted pecans.

Mixed Rice and Barley Bake

1/3 cup wild rice -- uncooked

1/3 cup long-grain brown rice -- uncooked

1/3 cup pearl barley -- uncooked

1 garlic clove -- minced

1 tablespoon butter

1 large sweet onion -- chopped

8 ounces fresh mushrooms -- sliced

3 cups low fat beef broth -- or veggie broth

2 teaspoons dried thyme

3/4 teaspoon salt -- or less, depending on broth

1/4 teaspoon pepper

2 tablespoons fresh parsley -- minced

Preheat oven to 350F. Spray 2-qt. baking casserole (with lid) with Pam.

Rinse wild rice with hot water and drain. Combine wild rice, brown rice and barley.

In a saucepan, sauté garlic in butter. Add rice mixture and sauté for 2 to 3 minutes. Add onion, mushrooms, broth, thyme, salt and pepper. Bring to a boil.

Transfer to casserole, cover and bake for 70 minutes or until rice and barley are tender. Uncover, bake 5 to 10 minutes longer until liquid is absorbed. Garnish with parsley. Makes 7 servings.

Adobo Rice and Black Beans

Yield: 4 servings

1 1/2 cups water

1 cup instant brown rice

1 (15-ounce) can black beans, rinsed and drained

1 teaspoon adobo seasoning with cumin

Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.

Brown Rice Pilaf with Asparagus and Mushrooms

1 Tbsp margarine

1 small onion, chopped

1/2 pound mushrooms, thinly sliced

1 cup brown rice

3 cups water

1 chicken flavored bouillon cube

1/2 pound asparagus

1/8 teaspoon nutmeg

2 Tbsp finely grated Swiss cheese

1/2 cup chopped parsley (garnish)

In a saucepan heat the margarine and sauté the onions and mushrooms over medium heat until softened. Add the rice and stir. Add the water, bouillon cube and nutmeg. Bring mixture to a boil, reduce heat, cover and simmer for 35 minutes. Cut asparagus into one inch pieces (discard woody stems). Stir asparagus into the rice mixture, cover, and cook another 5 minutes. Stir in the grated cheese and garnish generously with parsley.

Brown Rice Mushroom Pilaf

4 servings

1/2 large onion, chopped

1 cup sliced mushrooms

1 TBS olive or canola oil

1 cup brown rice

2 cups chicken broth

Brown chopped onion and sliced mushrooms in a large saucepan with one TBS olive oil, about 5 minutes. Add one cup brown rice and stir to coat grains in oil. Add two cups chicken broth, bring to boil, then turn down to simmer. Simmer for about 45 minutes, or until all liquid is absorbed.

Squash-Rice Casserole

8 cups sliced zucchini (about 2 1/2 pounds)

1 cup chopped onion

1/2 cup fat-free, less-sodium chicken broth

2 cups cooked rice

1 cup fat-free sour cream

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/4 cup Italian-seasoned breadcrumbs

1 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, lightly beaten

Cooking spray

Preheat oven to 350 degrees. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.

Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned.

Yield: 8 servings (serving size: 1 cup)

Hawaiian Rice

2 tablespoons vegetable oil

3/4 cup cooked chicken, diced

2 cups cooked rice, cold

2 green onions, diced

1/4 cup carrots, finely diced

2 tablespoons soy sauce

1 egg

1/4 cup pineapples, drained and diced

1 teaspoon sesame oil

pepper

Heat oil, and add chicken, rice, onions, carrots, soy sauce and sesame oil (if desired). Stir-fry until hot -- about 2 minutes. Add egg and stir while cooking. Add pepper to taste, then add pineapple to warm rice and serve.

Note: Always use cold cooked rice for stir fry, it's the secret.

Garlic Butter Rice

Serves 4

1 Tbsp fat-free margarine, chunked

2 cup fat-free chicken broth

2 garlic cloves, finely minced

1 1/2 cup instant long-grain white rice

In a medium sized microwave-safe bowl, combine uncooked rice and broth. Sprinkle the minced garlic and chunks of margarine evenly over rice/broth mixture.

Microwave on high power for five to six minutes, or until done. Fluff gently with a fork (making sure to evenly distribute the garlic throughout the rice) and serve hot.

Flavorful Brown Rice

8 servings

1 can of Campbell’s Beef Consommé Soup.

1 Can of Campbell’s French Onion Soup.

2 Tbsp of Butter or Margarine

1 Cup of uncooked brown rice.

Salt and Pepper to taste.

Combine the butter or margarine with the rice and stir until melted. Add the cans of soup and bring to a boil. Cover and simmer for 30 minutes.

(Serving size is 1/2 cup.)

Santa Fe Rice and Beans

2 c. cooked brown rice

2 c. canned yellow corn (or 2 c. frozen corn)

14 1/2 oz. can pinto beans

10 oz. canned tomatoes with green chilies

4 oz. Velveeta Light reduced-fat pasteurized processed cheese product

Drain canned corn completely and at least one-half of the liquid from the pinto beans.

Combine cooked rice, corn, pinto beans and tomatoes w/green chilies. Bring just to a boil, turn down stove and simmer until mixture is hot.

Dice Velveeta into small cubes. Turn off stove. Add cheese cubes to mixture and stir until melted. Remove from stove and serve.

Yield: 6 servings

Garlicky Brown Rice

2 TBS olive oil

2 c uncooked short-grain brown rice

6 garlic cloves, minced

1.5 c water

2 (13 3/4-ounce) cans no-salt-added chicken broth

1/2 tsp salt

4 TBS thinly sliced green onions (optional)

Heat oil in a large skillet over medium-high heat. Add rice, and sauté for 1 minute. Add garlic; sauté for 2 minutes. Stir in water, broth, and salt; bring to a boil. Cover, reduce heat, and cook over medium-low heat 45 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Top with green onions.

Yield: 6 servings (serving size: 1 cup)

Spinach and Mushroom Risotto

1/4 c wild rice, soaked

1/2 c brown rice

Chicken broth to cook rice

1/2 of a 10 oz package of frozen chopped spinach, thawed

2 TBS olive oil

4 c mushrooms, your choice (I used 1/2 cremini and 1/2 shiitake), chopped

3 shallots, sliced

1/4 tsp nutmeg

1/4 tsp pepper

1/2 tsp salt

Cook rices separately according to their package directions, substituting chicken broth for water. Meanwhile, squeeze all moisture out of spinach; chop more finely. In a skillet, heat oil; sauté mushrooms and shallots until tender. When rices are done, stir in chopped spinach and sautéed vegetable mixture. Heat 2 minutes to heat through, season with nutmeg, pepper and salt, and serve. Makes 6 side dish servings.

Wild Rice with Almonds, Artichokes and Grapes

2 TBS canola oil, divided

1 c wild rice

1.3 c chicken broth

1 can artichoke bottoms, water-packed, drained and diced

¾ c small, seedless green grapes

2 oz toasted slivered almonds (9 WPAs)

salt, pepper to taste

In a large skillet heat 1 TBS of canola oil over medium-high heat. Add rice and toss to coat. Add broth; increase heat and bring to a boil. Reduce heat and simmer for 50 minutes or until rice is cooked through and liquid is gone.

Meanwhile, heat remaining canola oil in a separate skillet over medium high heat. Add artichokes and grapes; sauté until hot. Add to rice along with almonds. Season with salt and pepper and stir well. Serves 4

Lemon-Basmati Rice

1 c brown basmati rice, uncooked

Grated zest of 1 lemon, divided

4 whole green cardamom pods, lightly cracked open, or 3/4 tsp ground cardamom

1/2 tsp salt

1 (3") cinnamon stick, halved length-wise

Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 2 c water. Add zest of 1/2 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce heat to simmer. Cook, covered, until water evaporates, about 50 minutes.

Turn off heat, and let stand, covered, 10 minutes. Use a fork to fluff the rice, and transfer to serving platter. Remove cardamom (if pods are used) and cinnamon sticks, if desired. Sprinkle with remaining lemon zest. Serve immediately. Serves 4

Southwest Vegetarian Bake

3/4 c uncooked brown rice

1.5 c water

1 can (15 oz) black beans, rinsed and drained

1 can (11 oz) corn

1 can (10 oz) Ro-Tel brand tomatoes and chiles

1 c salsa

1 c (8 oz) sour cream

1 c (4 oz) cheddar cheese

1/4 tsp pepper

1/2 c chopped red onion

1 can (2.25 oz) sliced ripe olives, drained

1 c (4 oz) Monterey Jack cheese, shredded

In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.

In a large bowl, combine the beans, corn, tomatoes, salsa, sour cream, cheddar cheese, pepper, and rice. Transfer to a shallow 2.5 qt baking dish coated with nonstick cooking spray. Sprinkle with onion and olives.

Bake, uncovered, at 350* for 30 minutes. Sprinkle with Monterey Jack cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving.

Creamy Spiced Brown Rice Cereal

1 1/4 cup fat-free skim milk

3/4 cup quick cooking brown rice

1 medium apple(s), Royal Gala, peeled, cored and coarsely chopped

4 1/2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1/4 cup plain fat-free yogurt, preferably Greek

Bring milk to a boil in a medium saucepan. Stir in rice. Reduce heat to low; cover and simmer 5 minutes. Stir in apple, Splenda, cinnamon and nutmeg. Cover and simmer 5 minutes or until rice is tender.

Remove from heat and stir in yogurt. Spoon into small bowls and top with additional yogurt and diced apple, if desired. Yields about 1 cup per serving.

Six Grain Slow Cooker Breakfast

2 1/2 Tbsp uncooked bulgur

2 1/2 Tbsp uncooked brown rice

2 Tbsp uncooked barley

2 Tbsp uncooked quinoa

2 Tbsp uncooked cornmeal

1/4 cup rolled oats

1 apple

1 banana

1 1/2 tsp ground cinnamon

3 cups water

1 Tbsp vanilla extract

Dice the apple and the banana. Combine ingredients in crockpot sprayed with Pam. Mix well. Cover and cook on low 6 to 8 hours. Stir before serving and add more water if needed. Serve hot.

Baked Mushroom Brown Rice

1/2 C uncooked brown rice

1 1/3 C reduced sodium chicken broth

1 C fresh mushrooms, sliced

1 med onion, chopped

1/4 tsp dried basil

1/4 tsp fried oregano

1/8 tsp lemon-pepper seasoning

Combine all ingredients in a 1-1/2 qt casserole coated with nonstick cooking spray. Cover and bake at 350 degrees for 45 minutes or until rice is tender

Creole Brown Rice

1 tsp reduced-calorie margarine

1 cup uncooked long grain brown rice

1/2 cup chopped onion

1/2 cup chopped green pepper

14.5 oz can stewed tomatoes

13.75 oz can chicken broth

1 tsp dried parsley

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

Coat a large skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add brown rice; sauté 2 to 3 minutes or until lightly browned, stirring frequently. Add onion and green pepper; sauté 3-4 minutes or until veggies are tender. Remove from heat, set aside.

Drain tomatoes, reserving liquid; set tomatoes aside. Add enough water to tomato liquid to equal 3/4 cup. Combine tomato liquid and chicken broth in a medium saucepan; bring to a boil. Stir in brown rice mixture, tomato, parsley and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20-25 minutes or until brown rice is tender and liquid is absorbed.

9 (1/2 cup) servings

Easy French-Fancy Brown Rice

1 large onion, diced

2 tbsp canola oil

2 C cooked brown rice

2 eggs, beaten

1 C evaporated skim milk

1 C fat-free Swiss cheese, shredded (4oz)

1/4 tsp Salt

Pepper to taste

Preheat oven to 375°F. In a large skillet, sauté the onion in the oil until golden. In a large bowl, mix the sautéed onion with the remaining ingredients. Pour the mixture into a 1 1/2-quart baking dish which has been sprayed with nonstick cooking spray; and bake for 25 - 30 minutes or until lightly golden and heated through. Note: Garnish with chopped parsley and paprika.

Brown Rice with Black Beans and Chili Cheese

Servings: 8

2 bags Success Boil in Bag Brown rice (equivalent to 6 servings)

3 cloves garlic -- crushed

1 large onion -- chopped

1/2 tablespoon olive oil

16 ounces canned black beans -- rinsed and drained

4 ounces canned mild green chiles -- chopped

4 ounces cheddar cheese, ff or soy -- shredded

15 ounces ricotta cheese, part ff

1 cup salsa -- optional

Preheat oven to 400°F. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Prepare brown rice according to package directions. Sauté garlic and onion in olive oil. In a large bowl, mix together brown rice, beans, and garlic and onions. Stir in chilies and cheeses. Spoon into casserole dish and bake 15 minutes. Serve with chunky salsa.

Variation - skip the salsa and stir in 1 can of drained diced tomatoes. Or, add some red bell pepper along with the onions and garlic.

Mock Risotto

Servings: 4, 1-1/2 cups each

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1/4 teaspoon salt

2 cups instant brown rice

4 cloves garlic, chopped

2 1/2 cups vegetable or reduced-sodium chicken broth

1 pound asparagus, trimmed and cut into 1/4-inch pieces

1 red bell pepper, finely diced

1 cup frozen peas, thawed

4 ounces reduced-fat cream cheese (Neufchatel)

1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired

1/4 cup minced chives or scallion greens

Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.

Fruity Brown Rice

4 servings

1 cup FF Skim Milk

1 cup quick cooking Brown Rice

1/2 tsp. Salt

1 large Banana, sliced

1 cup Blueberries

2 small Peaches, sliced

4 tsp. Honey

In medium saucepan bring milk and 1-1/2 cups water to a boil. Add rice and salt, cover and reduce heat. Simmer until all liquid is absorbed, about 12 minutes.

When rice is done stir in fruit and divide among 4 bowls, drizzle 1 tsp. of honey over each.

Spicy Rice, Bean and Cheese Casserole

Yield: 4 servings

1 1/2 green pepper chopped

3 cloves garlic chopped

1 Tblsp oil

1 can rotel tomatoes and chilies undrained

1 can black beans -- drained and rinsed

1 1/4 cup water

2 cups brown rice

1/4 cup cilantro

1 cup 2% shredded cheese

Cook green peppers and garlic in oil in large skillet over medium heat. Add tomatoes, beans, and water. Mix well and bring to a boil.

Stir in rice. Reduce heat to medium low; cover and simmer 5 minutes.

Stir in cilantro; top with cheese. Let stand covered 5 minutes.

400 calories, 11g total fat, 15mg cholesterol, 670mg sodium, 59g carbohydrates, 10g dietary fiber, 5g sugars, 18g protein

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