Cook the rice in boiling salted water according
Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
Top brown rice and vegetables with feta cheese before serving.
Use 2 cups brown rice and cook according to directions listed on back of box.
In a large skillet, put in 2 tablespoons of olive oil.
Over low heat, saute red pepper and green pepper for 5 minutes.
Then add onion and mushrooms for 5 to 8 minutes.
Add zucchini and finish just until tender.
When rice is cooked, mix together with sauteed vegetables.
Makes a nice side dish with any meat entree.
he lentils, reduce the heat and cook until softened, about 15
b>and drain brown rice and bring to a boil in a saucepan with water and
dd the onion, red pepper and garlic and cook, stirring often, until
Combine hoisin, soy, sugar and ginger in a large bowl;
if you have some leftover rice from another meal, you could
Place chicken and 1 cup onion in a
Rinse wild rice. Cook in a large saucepan
Heat olive oil in fry pan.
Cook onions slowly on low heat for 20 minutes.
Add brown sugar and vinegar and cook 10 more minutes.
Combine rice,onions,lots of salt and pepper,chopped herbs and pine nuts.
Serve at room temperature.
Brown rice lightly in heated shortening or pan drippings, stirring frequently, to brown evenly.
Arrange carrots and celery in bottom of a 2-quart casserole.
Cover with rice, then beans and finally onions.
Sprinkle with salt and pepper.
Pour water over rice and vegetables and cover.
Bake in moderate oven about 1 hour or until rice and vegetables are tender.
Makes 6 servings.
You may also add tuna or chicken to this dish if you wish a meat.
Place brown rice and water in pot with tight
Combine cooked brown rice and all other ingredients in a bowl or large Tupperware. Stir to combine.
Put in the fridge for 12 hours or overnight (this allows the rice, fruit and nuts to soak up the milk and spices).
Warm and serve. This is good with a dollop of yogurt!
b>and bring to a boil over high heat. Stir in the brown rice
Preheat oven to 350.
In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
Stir in the rice and mix until coated with oil.
Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
Prepare the rice according to directions. Set aside.
Grill the vegetables until done (I marinate them in lf italian dressing first).
In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
Dice the grilled vegetables and add to rice after slightly cooled.
Stir in chopped herbs and top with the crumbled feta.
dium heat. Add the rice and 1 tbsp each of basil
Heat oil in a heavy-bottomed saucepan on medium heat. Add onion and curry powder and cook, stirring, for 3 mins, or until fragrant.
Gently stir in eggplant; cook for 5 mins, or until tender. Add chickpeas with their liquid and tomatoes. Cover and simmer for 10 mins, stirring occasionally.
Stir in spinach and season to taste. Serve with brown rice and tzatziki.
Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid