Bring brown rice, chicken broth, butter, and bay leaf
salt the chicken with garlic salt and pepper.
brown in a dutch
Place chicken and 1 cup onion in
Bring rice, chicken stock, saffron and 2 cups water to a boil. Reduce heat and simmer for 40-45 mins, until liquid is absorbed and rice is tender.
Meanwhile, heat olive oil in a large frying pan over medium heat. Cook chorizo for 4-5 mins, until golden and crispy. Drain on paper towels. Add onion and garlic and saute for 3-4 mins, until tender. Add tomatoes, paprika and green beans. Simmer for 2 mins. Add chorizo, chicken, peppers and rice.
Serve garnished with parsley.
aucepan over high heat. Sear chicken for 8-10 mins, turning
1/2 cups raw brown rice to bottom of a 9x13
In a saucepan, heat oil over medium heat. Cook onion for 2 mins, or until tender. Add bell pepper, rice, chicken broth, ginger, 1 tbsp lime juice and 1 tsp lime zest. Bring to a boil then reduce heat to a simmer and cook for 35-45 mins, or until rice is cooked through. Season. Just before serving, stir in herbs.
Cook brown rice according to package directions (if
Add salt and pepper to chicken thighs and cook until browned
Combine wild rice, brown rice, 1 clove garlic, soy sauce,
Cook brown rice according to package directions, omitting the butter.
Put rice in large bowl and let cool.
While rice is cooling, drain the pineapple tidbits, reserving the juice.
Then stir drained pineapple bits, chicken (or turkey), celery, green onions and almonds into the rice.
Combine 1/4 cup pineapple juice, mayonnaise, chutney and curry powder, mixing well.
Stir into rice mixture.
Chill at least 4 hours.
Makes 6 main dish servings.
Chicken: In a medium size bowl,
Mix all the Chicken Ball ingredients together except the
Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
Place butter and lemon juice in a measuring cup.
Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
Remove and let stand for 5 minutes. Fluff with fork before serving.
Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
cups water and brown rice in a rice cooker. Close and lock
Prepare brown rice on stovetop or in rice cooker.
Melt butter in
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
ot over medium heat. Add chicken and chorizo and cook until
b>chicken broth, reduce chicken broth and garlic until it is thick and brown