aggies1ut

Brown Rice Curry

1 cup uncooked brown rice
2 1/2 cups vegetable or chicken stock
1 onion, finely chopped
1 green pepper, finely chopped
3 garlic cloves, finely chopped
2 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tsp. curry powder
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Add the water to a large pot and bring to a boil. Add all the ingredients. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork.

Cottage Cheese and Brown Rice Casserole
2 1/2 cups brown rice, cooked
3 green onions, chopped
1 cup lowfat cottage cheese
1 teaspoon dried dill
1/4 cup Parmesan cheese, grated

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350° oven for 15 to 20 minutes.
Serves 4

Lemony Brown Basmati Rice
1 cup brown basmati rice
1/2 teaspoon sea salt
1 tablespoon lemon juice
2 teaspoons finely grated fresh lemon rind
1 bay leaf
2 tablespoons finely chopped fresh parsley or 1 tablespoon dried parsley
1 1/2 tablespoons butter or olive oil

Rinse rice well. Bring to a boil 2 cups of water,salt, lemon juice & rind, bay leaf and parsley.
Add rice. Return to a boil, then lower heat and cover.
Simmer for 40 minutes or until all water has been absorbed.
Turn heat off and let the rice sit , covered and undisturbed for 5 minutes.
Add butter or oil and mix gently with a fork.(take bay leaf out).

Jodi

mmmm, those sound good I think I'll try one this weekend, thanks

Essence EFA

GoalGetter

darn. that brown rice curry sounds really good....

i made my brown rice this week with cilantro and some lime juice ( a modified version of the Chipotle Mexican Grill rice). hahaha!

aggies1ut

Ooh, Chipotle Chicken Marinade looks yum.

joesmooth20

any of ya'll know of any good oriental brown rice recipes???? asian food is my weakness but i really hate curry after I was in Sydney and got sick as balls from it and damn near ruined my time there.

SPIKE1257

How much water ?

grant

I think she means the chicken broth...

aggies1ut

Sorry. 2.5 cups of vegetable or chicken stock. Typos, ya know?

aggies1ut

Spicy Rice
Serves 2

1 cup rice
2/3 cup salsa sauce
2 cups water
1 chopped cooking onion
1/2 tsp. curry powder
1/2 cup mushrooms
1/2 cup diced bok choy or Chinese cabbage
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Cook rice, onions, bok choy and mushrooms together. When rice starts to dry out, add salsa. Stir and serve

Cinnamon Brown Rice
4 servings



1 cup brown rice, long grain
2 1/2 cups water
1/2 cup dried currants
1/2 cup toasted slivered almonds
1 1/2 teaspoons ground cinnamon
Cook the brown rice in the 2 1/2 cups water.

While rice is cooking, place the 1/2 cup slivered almonds on a flat oven pan and put into a 350 preheated oven. Cook 8-10 minutes until almonds start to turn a light golden color. Turn over and cook another 3-5 minutes. Set aside to cool off.

When rice has finished cooking, stir in currants, almonds, and cinnamon. Serve immediately, or keep warm in the pan for up to 20 minutes

Nutrition Facts
Amount Per Serving: Calories 341 - Calories from Fat 102


Savory Brown Rice - serves 6

1 cup brown rice
1 tbsp vegetable oil
2 green onions with tops, thinly sliced
1 tsp caraway seeds
1 cinnamon stick
1 cup Chicken Stock
1 1/2 cups water

Rinse rice in several changes of water.
In 3-quart saucepan, heat oil over medium-high heat. Add onions, caraway and cinnamon. Saute, stirring, until onions are soft, about 3 minutes.
Stir in the rice and saute for an additional minute, add stock and water, bring mixture to a boil. Reduce heat and simmer, covered, 30-40 minutes, or until rice is tender and liquid is absorbed.
Fluff rice with fork, remove cinnamon stick and serve immediately.

grant

I knew what you meant...

aggies1ut

Orange Brown Rice
Vegetable oil
1 medium onion, diced
1 cup brown rice
1 teaspoon orange zest
1 tablespoon finely chopped or fresh ginger
2 cups vegetable stock
Salt and freshly ground black pepper

Begin by sweating onions in oil in a medium sized pan until they are translucent. Add the rice and saute for 1 minute. Add the orange zest and ginger and cook for 1 more minute. Add the stock and bring to a boil. Cover the pan with a lid and cook over low heat for 20 to 25 minutes or until rice is tender. Add salt and freshly ground black pepper, to taste.

Pecan Brown Rice
INGREDIENTS:
1 cup brown rice
2 tablespoons olive oil
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt

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DIRECTIONS:
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, add oil in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

Brown Rice and Green Onion Pilaf
Makes 4-5 Servings

Ingredients
2 tablespoons Olive Oil
3/4 cup chopped green onions, white part and about 2 inches of green part
1 cup uncooked brown rice
2-1/2 cups chicken broth) or water
1/2 teaspoon salt
Additional green onion, green part sliced into matchstick-size strips(optional)


In heavy medium saucepan, heat olive oil over medium heat until hot. Add chopped green onions; cook and stir 3 to 4 minutes or until wilted. Add rice; cook and stir 3 to 4 minutes to coat rice with oil. Add chicken broth and salt; stir well. Bring to a boil. Cover; reduce heat to low and simmer 40 minutes or until rice is tender and liquid is absorbed. Garnish with additional green onion, if desired.

aggies1ut

Onion Rice
1 servings
30 minutes 5 mins prep
2 tablespoons olive oil (optional)
1 clove garlic, diced
1/3 cup onions, diced
1/3 cup uncooked rice
2/3 cup chicken stock

1. Heat the olive oil in a small sauce pan that has a tight fitting cover.
2. Add garlic and onion, and stir until the onion becomes transparent, but stop before the garlic starts to turn brown.
3. Add rice and continue to sir until all the grains are coated in the olive oil.
4. Add the chicken stock, lower the heat to barely on, and cover with a tight fitting lid.
5. Keep pan over the low heat for exactly 15 minutes.
6. Remove from the heat but Do NOT peek, and let the pan sit for another 10 minutes.

Calories 284
Calories from Fat 12 (4%)
Amount Per Serving %RDA
Total Fat 1.4g 2%
Saturated Fat 0.4g 1%
Polyunsat. Fat 0.3g
Monounsat. Fat 0.5g
Cholesterol 0mg 0%
Sodium 520mg 21%
Potassium 291mg 8%
Total Carbohydrate 57.7g 19%
Dietary Fiber 1.9g 7%
Protein 8.4g 16%
Vitamin A 0mcg 0%
Vitamin B6 0.2mg 10%
Vitamin B12 0.2mcg 2%
Vitamin C 4mg 7%
Vitamin E 0mcg 0%
Calcium 28mg 2%
Magnesium 30mg 7%
Iron 3mg 18%

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

aggies1ut

I just had some of that onion rice and it is so unbelievably good. I used roasted garlic and lots of it.

Cilantro-Lime Rice

3 cups cooked brown rice
1 tsp lime zest, minced (from 1 small lime)
1-2 TBS fresh lime juice
2-3 TBS finely minced cilantro

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm
or cold.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

BulkMeUp

Just a suggestion (and this could work for some of the other recipies as well). Curry powder and other powdered spices give a better flavour/taste when they are fried in oil to release their oils. Otherwise they can have an unpleasent raw taste.

I suggest heating up the oil until hot, but not smoking. Throw in the onions. Give them a stir. Then throw in the curry powder/ground spices. (If the recipie calls for any whole spices, these can go in first. Let them sizzle and pop for a few seconds and then add the onions & powders as suggested above.). Stir for a few secs. The spices wil release their aroma. Add the rest of ingredients and continue.

grant

Good to know

Little Wing

mmmmm, recipes sound great. i went from hot sauce on everything to lemon n garlic. these will be a nice change. thanks.

aggies1ut

SHRIMP WITH BROWN RICE

Susan Gutow/Ballots to Shallots

Tuesday, October 30, 2001 - Recipe #2807

Ingredients:

1 lb shrimp, shelled and deveined

1 medium shallot

1 large garlic clove

2 T butter, divided

Salt and pepper to taste

Basil

Parsley

3/4 c Lundberg brown rice

2 c water

1/4 c each, red and yellow bell pepper

3/4 c small frozen peas, defrosted

Directions: Mince shallot and garlic clove. Set aside half of mixture. Saute other half in heavy saucepan with 1 tablespoon butter until slightly soft. Add rinsed brown rice. Stir to coat with butter. Add water and bring to a boil. Cover and reduce heat. Simmer for 30 to 45 minutes. Turn off and let stand for 10 minutes. Finely chop the red pepper and yellow pepper; set aside. Mix salt, pepper, basil, and parsley together. Butterfly shrimp. Melt 1 tablespoon butter in 10-inch frying pan. Add shallots, garlic and peppers; saute until soft. Add shrimp and cook until pink. Add warmed peas. Toss and serve on top of rice.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

aggies1ut

Low Sodium Herbed Brown Rice
Taken from the Nutrition Action Health Letter
1/4 teaspoon ground cumin
2 1/2 cups fat-free low-sodium chicken broth
1 1/2 cups brown rice
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh chives
fresh ground black pepper

Combine the cumin and broth in a medium saucepan and bring to a boil. Add the rice, reduce the heat, cover, and simmer for 10 minutes.
Combine the remaining ingredients and pour over the cooked rice, stirring to combine.
Cook the brown rice in salted water or broth for 40 minutes.
You will have two and a half cups of cooked rice.
Transfer the rice to a microwave proof dish.
Add the chopped onion, lime juice and drained beans to the rice.
Crush the clove of garlic into the mixture, then salt and pepper to taste.
Combine ingredients well, and reheat in the microwave for about 6-8 minutes, then garnish with reserved cilantro to serve.

Baked Spinach Lemon Rice
1 small onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked brown rice
10 ounces frozen chopped spinach, thawed and squeezed dry
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon fresh ground black pepper
1/3 cup crumbled feta cheese, divided

Saute onion, mushrooms, and garlic in oil until tender.
Stir in rice, spinach, lemon juice, salt, dill, and pepper.
Reserve 1 tablespoon cheese and stir remaining cheese into skillet; mix well.
Transfer to sprayed 8-inch square baking dish and sprinkle with reserved cheese.
Cover and bake at 350 degrees for 25 minutes; uncover and bake 5-10 minutes longer or until heated through and cheese is melted.

Black Beans and Brown Rice
1 cup raw brown rice
1 (15 ounce) can black beans, rinsed and drained
1/2 small onion, finely chopped
1 clove garlic
1/4 cup fresh lime juice
1/2 cup cilantro, chopped,reserve 2 tablespoons
salt and pepper

Cook the brown rice in salted water or broth for 40 minutes.
You will have two and a half cups of cooked rice.
Transfer the rice to a microwave proof dish.
Add the chopped onion, lime juice and drained beans to the rice.
Crush the clove of garlic into the mixture, then salt and pepper to taste.
Combine ingredients well, and reheat in the microwave for about 6-8 minutes, then garnish with reserved cilantro to serve.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

aggies1ut

Spinach and Brown Rice Bake
Ingredients :

2 cup brown rice cooked
1 cup spaghetti squash cooked
10 oz frozen spinach chopped, drained
2 oz mozzarella cheese, part skim milk shredded
salt
pepper
1/2 cup chicken broth

Preheat oven to 400 degrees. Grease 2-quart casserole dish. In large bowl combine rice, squash, spinach and cheese; toss until combined. Season with salt and pepper. Pour into greased dish; add chicken broth.
Bake uncovered, about 20 minutes or until hot and cheese is melted.
NOTES : 1 1/2 cups packed shredded summer squash can be substituted for spaghetti squash

Spinach and Brown Rice Casserole
Ingredients :

Ingredients:
Vegetable Oil spray
10 oz fresh spinach OR 10-oz package frozen no-salt-added chopped spinach, thawed
3 cup cooked brown rice (about 1 cup uncooked)
2 cup nonfat or low-fat cottage cheese
Egg substitute equivalent to 1 egg or 1 egg
1 tbl all-purpose flour
1 tbl grated Parmesan cheese
1/2 tsp dried thyme, crumbled
Pepper to taste
1 tsp olive oil or butter
1 1/2 cup chopped onion (3 medium)
3 med cloves, garlic, minced, or 1-1/2 tsp bottled minced garlic
8 oz fresh mushrooms, sliced (2 to 2-1/2 cups)
3 tbl grated Parmesan cheese
2 tbl sunflower seeds (optional)

Preheat oven to 375F. Lightly spray a 13x9x2-inch pan with vegetable oil spray.
If using fresh spinach, remove large stems and tear leaves into bite-size pieces. If using frozen spinach, squeeze out moisture. Set aside.
In a large bowl, combine rice, cottage cheese, egg substitute, flour, 1 tablespoon Parmesan, thyme, and pepper. Set aside.
In a large saucepan, melt butter or use olive oil over medium-high heat. Saute onions and garlic until onion is translucent, 2 to 3 minutes. Reduce heat to low and add spinach and mushrooms. Cook, covered, for 3 to 5 minutes.
Add cottage cheese mixture and blend well. Spoon mixture into pan and sprinkle with 3 tablespoons Parmesan and sunflower seeds. Bake, uncovered, for 25 to 30 minutes

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