Brown Rice With Beans Mushrooms Spinach Recipe 445 Recipes

BROWN RICE WITH BEANS, MUSHROOMS & SPINACH RECIPE - (4.4/5)

Steps:

• Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender. Stir in the rice and cook, stirring, for 1 to 2 minutes. Stir in the vegetable broth and bring to a boil. Reduce the heat, season with salt and pepper to taste, cover, and simmer for 35 minutes, stirring occasionally. Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Steps:

• Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
• Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

BROWN RICE AND SPINACH CASSEROLE

Steps:

• Thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining.
• Beat the eggs, shred the cheese, combine, set aside.
• Mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! IMO).
• In a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. Allow the broth to nearly cook away, while the onions become brown. Watch it - don't let it burn. As the broth simmers away, add the remaining broth and the mushrooms. Lower the heat as needed to maintain a low simmer. Give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat.
• Combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes.
• VERY IMPORTANT: be sure to use already-cooked rice.
• (About cooking the rice ahead - I make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Steps:

• In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile, and salt. Bring mixture to a boil; reduce to a simmer. Cover and cook until rice is tender and has absorbed all liquid; 45 to 50 minutes. Remove from heat.
• Gently stir in tofu, and let stand, covered, 15 minutes. Stir in spinach. Cover, and let steam 3 minutes. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 247
• Saturated Fat: .3g
• Unsaturated Fat: 2.7g
• Cholesterol: 0mg
• Carbohydrates: 44.5g
• Protein: 9g
• Sodium: 283mg
• Fiber: 3.8g

SPINACH AND CHEESE RICE WITH MUSHROOMS

Steps:

• Set oven to 400 degrees.
• Grease an 8-inch square baking dish.
• In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
• Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
• Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
• Make a layer of cooked rice on the bottom of baking dish.
• Spoon spinach/cheese mixture evenly over the rice.
• Top with mozzarella cheese slices, then sprinkle with paprika.
• Bake for 8-10 minutes.
• Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
• Cut into squares, and serve hot.

SPINACH AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
• In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.
• Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
• Bake for at least 30 minutes.