Cook the rice according to package directions, set aside and chill.
Whisk the peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and poblano peppers in a small bowl, set aside.
Cut the cucumbers in half lengthwise before cutting them into 1/2-inch slices.
Combine the rice with cucumber, dressing, chicken, and onion. Cover and chill.
Just before serving, toss the salad with the spinach and basil.
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.
Rinse and drain your short grain brown rice. Add the rice to a medium size
In a large skillet, spray with non-stick spray and saute the beef until browned.
Add the garlic, green onion, broccoli and soy sauce; saute for 1 minute.
Add the rice and water (according to package directions), bring to a simmer, cover and cook for 10 minutes.
ackage directions.
While the rice is cooking, begin making the
Place short-grain brown rice in a fine sieve and
Cook 2 cups of brown rice per its instructions (will need
illet (preferably cast iron) toast brown rice on medium heat. Lower heat
The onion will start to brown as it begins to caramelize
Rinse and drain brown rice, place into a saucepan over
In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
Reduce heat & simmer 20 minutes, stirring frequently.
Remove from heat & stir in butter & cinnamon.
If desired, garnish with additional cinnamon.
Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.
Rinse brown rice in cold water and drain well.
Combine the rice and
Saute onions, garlic, and green pepper.
Add sliced up chicken.
Add tomatoes.
Add chicken broth and spices.
Simmer until liquid is reduced.
While simmering, prepare rice using a pressure cooker.
Recommend 2 c rice to 3.5 cups chicken broth.
Rinse and drain brown rice and bring to a boil
Cook brown rice.
Pour one cup Newman's Own into brown rice and refrigerate, covered.
Prepare spinach, chopped scallions, chopped celery, drained garbanzo beans, crumbled Feta cheese and cubed tomato into large salad bowl.
Cook turkey bacon in microwave 5 to 6 minutes or until done.
Crumble on top of salad. When ready to serve, pour brown rice mixture over salad and toss. Croutons to season.
Enjoy!
Combine water, brown rice, and salt in a pressure
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
Stir in all remaining ingredients except rice. Bring to a boil.
Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.
Coat the rice cooker bowl with Pam.
Place rice in the rice bowl and add teh water, salt, pepper, coriander and cardamom. Close the cover and set the Brown rice cycle.
When the machine switches to keep warm, add the butter. Close teh cover and let the rice steam for 10 minutes.
Fluff rice.
Serve hot, sprinkled with a bit of the preserved lemon.