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.
boil, and immerse the brown rice in it. Loosely cover, lower
1/2 cups raw brown rice to bottom of a 9x13
25 degrees.
Spread the brown puffed rice evenly on a sheet
arlic salt and pepper.
brown in a dutch oven or
Drop brown rice in rice cooker.
Fill in with filtered water as per rice cooker instruction.
Add olive oil and salt.
Let it cook until rice cooker turns off (about 20 minutes).
1. Prepare the rice according to package directions, using the broth instead of water and salt.
2. Once rice is close to done, heat the oil in a large skillet over low heat.
3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
5. Serve the vegetables over the rice.
Heat up rice cooker by turning it on
Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
Meanwhile, prepare dressing and veggies.
Toss rice with dressing and cool in fridge.
Once cooled, add veggies and toss.
If not serving right away, reserve peanuts until just before serving so they will not get soggy.
Serve cold.
hicken is tender.
Place brown rice in another sauce pan and
Melt butter in 2 1/2 to 3-quart casserole. Add beef consomme, French onion soup and seasoning from rice.
Add plain rice, long grain and brown rice and mushrooms.
Stir.
Cook uncovered at 325\u00b0 for 1 hour until all the water is absorbed. Serves 10 to 12.
Easy to prepare.
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!
Wash, core & dice apples.
Place apples in large bowl & toss with lemon juice.
Add cooked brown rice, celery, nuts & raisins, & toss to combine.
In medium bowl, combine mayonnaise & yogurt, blending well.
Fold into rice mixture.
If desired, serve over salad greens.
Cook brown rice according to package directions (if
if you have some leftover rice from another meal, you could
Brown rice in margarine.
Add mushrooms and ground round (which has been browned and drained).
Add soup and 1/2 can water with some pepper for taste.
Bring to a boil.
Stir and cover. Cook on low heat for about 45 minutes.
Stir before serving.
or 1 min.
Add brown rice to wok with sweet chili
In a medium bowl, combine rice, tomatoes, red onion, olives and parsley.
In a small bowl, whisk together vinegar, oil, sugar and salt.
Pour dressing over rice mixture and toss to coat.
Cover and chill for at least 4 hours, or overnight.
Brown rice in a skillet with 1/2 stick margarine.
Remove from heat and add onion soup, consomme and mushrooms.
Pour into rectangular baking dish and bake at 350\u00b0 for 20 to 25 minutes. Serves 6 to 8.
Rinse and drain brown rice, place into a saucepan over