f necessary.
Stir in brown rice, reduce heat to medium low
In a 2-1/2 quart saucepan saute garlic and onions in oil over medium heat until onions are translucent.
Add brown rice, toast, stirring constantly for about 4 minutes.
Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed.
Meanwhile, in a bit of oil, saute zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste.
When rice is cooked, add corn, zucchini, and carrots and mix well.
Bring water and brown rice to a boil in a
Prepare the brown rice according to package directions.
Chop 1 large onion. In medium nonstick skillet cook onion in 1 tablespoon butter until softened. Stir in rice.
Place brown rice in a pot and cover with the 2 cups of broth/water. Bring to a boil and allow to simmer uncovered for 40 minutes or until liquid has evaporated and rice has softened.
Meanwhile combine carrots, tomato, kidney beans and jalapenos in a big bowl. Add minced onion, garlic, oil and apple juice. Mix to combine.
When rice is ready, drain off any remaining liquid and add rice to veggies. Mix well, season with salt and black pepper to taste. Sprinkle with fresh herbs.
Enjoy! :).
Mix chicken stock and next 5 ingredients in saucepan and bring to a boil.
Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice-- follow package recommended cooking times for other brown rice varieties).
Remove from heat and let stand 5 minutes.
Fluff with fork.
Season with salt and pepper to taste.
saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning.
Add carrot and let saute 3 more minutes.
Add brown rice and stir until rice is coated with the olive oil.
Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano.
Let it come to a boil and then let it simmer until ready. Stir occasionally to prevent the bottom from sticking to the pot.
In a saucepan put the chicken bouillon and water.
Bring to boiling.
Stir in mushrooms, instant brown rice, and carrot.
Reduce heat and simmer for about 12 minutes covered.
Remove from heat and let stand for 5 minutes.
Add the green onions and parsley.
Heat oil until hot in a large Dutch oven.
Turn heat down to medium.
Add onions, all the peppers, and celery and saute until soft.
Add garlic and saute for 3 minutes more.
Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant.
Add remaining ingredients and bring to a boil.
Turn down the heat and simmer for approximately 45 minutes, stirring once in awhile.
minutes.
Rinse the rice well under cold running water
f foil).
Rinse wild rice under cold running water for
Combine all rice ingredients in a pot, bring
b>pilaf:
Heat oil in 2 quart saucepan.
Stir in rice
ith salt and pepper.
Brown both sides of pork chops
1/2 cups raw brown rice to bottom of a 9x13
Cook rice according to package directions. Let cool.
In a mixing bowl, toss rice with fruit, pecans, red onion, parsley and dressing. Season.
n a medium bowl, combine rice pilaf mix, olive oil, garlic, onion
if you have some leftover rice from another meal, you could
Preheat grill pan over medium-high heat. Toss vegetables with olive oil. Cook pepper for 10 mins per side, until tender. Cook remaining vegetables for 5 mins per side, until tender and lightly charred. Season.
Meanwhile, combine yogurt, garlic and cumin. Set aside.
Serve vegetables with rice pilaf and garlic yogurt.
irections. After ten minutes add brown rice and cook for 45 minutes