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).
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.
1/2 cups raw brown rice to bottom of a 9x13
Bring 12 cups of water to a boil in a large pot with a cover over high heat.
Rinse rice under cold water in a strainer for 30 seconds.
Add rice to boiling water, stir it once and boil uncovered for 30 minutes.
Pour the rice into a strainer and drain for 10 seconds over sink.
Return rice to pot, cover and set aside from heat allowing the rice to steam for 10 minutes.
Uncover the rice, fluff with a fork and season with salt to taste.
if you have some leftover rice from another meal, you could
br>Add pre-cooked, instant brown rice and chicken broth, (or bouillon
Brown rice in a little bit of oil until slightly toasted. Remove from pan.
Next, saute onions and celery in the same pan; add more oil, if needed.
Add rice and remaining ingredients and water.
Cover and cook about 30 minutes, until rice is soft (per recipe on box of rice).
Put peas and corn in strainer, and run hot water over to thaw, then put in bowl.
Add cooked brown rice, jicama, cranberries, lemon pepper (and onions, if desired).
Mix and serve ~ Simple as that!
owl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan
Heat olive oil in medium pan over medium heat.
Add cut up chicken and stir around about 10 minutes.
Add sausage and bell pepper and cook 5 minutes.
Add shrimp, stewed tomatoes with juice, rice and water.
Heat to boiling over high heat.
Reduce heat to low and cover with lid.
Simmer 15 minutes until rice is tender.
25 degrees.
Spread the brown puffed rice evenly on a sheet
arlic salt and pepper.
brown in a dutch oven or
boil, and immerse the brown rice in it. Loosely cover, lower
br>Stir together the cooked brown rice, the dried fruit, both sugars
aucepan over medium heat. Add rice; stir until all grains are
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
live oil in skillet and brown meatballs on all sides. Remove
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.