Brown Rice With Fruits And Vegetables Recipes

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VEGETABLE BROWN RICE



Vegetable Brown Rice image

Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 tablespoons olive oil
2 medium carrots, cut into matchsticks
1 medium onion, chopped
8 green onions, cut into 1-inch pieces
1/2 cup raisins
2-1/2 cups frozen peas (about 10 ounces)
1 teaspoon salt
1 cup pecan halves, toasted

Steps:

  • In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.

VEGETABLE BROWN RICE



Vegetable Brown Rice image

This recipe comes for August/September 2004 Light & Tasty. It makes a wonderful side dish or with all the veggies and nuts it can stand alone as a light main dish.

Provided by PaulaG

Categories     Brown Rice

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 11

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 medium carrots, scrubbed and cut into thin 1 inch strips
1 cup chopped onion
9 green onions, cut into 1 inch strips
1/2 cup raisins
2 tablespoons olive oil
1 (10 ounce) package frozen peas, thawed
1 teaspoon salt
1 cup pecan halves, toasted

Steps:

  • In a medium size saucepan, bring the water to a boil.
  • Add the rice and basil stirring well.
  • Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
  • In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
  • Add peas and salt; cook for 1 minute or until vegetables are tender.
  • Stir in pecans, raisins and rice; heat through.
  • Please note: If serving as a main dish the serving size yield will be less.

BROWN RICE AND VEGETABLE SAUTE



Brown Rice and Vegetable Saute image

Make and share this Brown Rice and Vegetable Saute recipe from Food.com.

Provided by Brooke the Cook in

Categories     Brown Rice

Time 20m

Yield 3 serving(s)

Number Of Ingredients 10

1 cup quick-cooking brown rice
1 cup vegetable broth (any flavor broth will do)
2 teaspoons olive oil
1 small onion, chopped
3 cups broccoli florets
8 ounces baby portabella mushrooms, sliced
1 garlic clove, minced
1 teaspoon thyme
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sea salt

Steps:

  • Prepare rice as directed on box using broth of your choice.
  • Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
  • Add broccoli and cover for 3 minutes, stirring occasionally.
  • Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
  • Serve over brown rice.

Nutrition Facts : Calories 74.5, Fat 3.5, SaturatedFat 0.5, Sodium 221, Carbohydrate 9.3, Fiber 1.5, Sugar 2.9, Protein 4.1

BROWN RICE WITH VEGETABLES



Brown Rice with Vegetables image

Brown Rice with Vegetables is a great lunch option that can be quickly meal prepped with Minute® Ready to Serve Brown Rice, a mixture of frozen vegetables, loads of garlic and a simple fresh parsley garnish.

Provided by Amber

Categories     Lunch

Time 9m

Yield 4

Number Of Ingredients 7

4 - Minute® Ready to Serve Brown Rice cups
1 Tablespoon extra virgin olive oil
1 Tablespoon garlic, minced
10 ounces frozen mixed vegetables (carrots, sweet corn, green beans, peas)
salt
ground pepper
fresh parsley garnish

Steps:

  • Heat four Minute® Ready to Serve Brown Rice cups, microwaving two at a time for 90 seconds with the top peeled off.
  • As the rice is heating up in the microwave, heat up a nonstick pan on the stovetop to a medium-high heat. Once hot, add a drizzle of olive oil followed by the minced garlic and followed immediately by the frozen vegetables. Sprinkle with salt and ground pepper. Give the vegetables a toss in the pan frequently for 5 minutes. Remove from heat.
  • Add the vegetables to the rice and stir together in a mixing bowl.
  • Add a parsley garnish.
  • Serve immediately or place in four containers to reheat for meal prep.

BROWN RICE WITH FRUITS AND VEGETABLES



Brown Rice With Fruits and Vegetables image

A Thanksgiving tradition in our family. The vegetables/fruits can be varied in types and amounts depending on what your family likes.

Provided by helowy

Categories     Brown Rice

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 12

2 cups brown rice (if you can get it, Lundberg's brown rice blends are especially nice in this dish)
1/2 cup butter
1 large yellow onion, chopped
1 green pepper, chopped
mixed vegetables, of your choice cut into small pieces (we like cauliflower, broccoli, carrots, peas, yellow, red, and orange peppers, and celery)
golden raisin (regular will work too)
dried cranberries
1 apple, cored and chopped
slivered almonds (optional)
sharp cheddar cheese, cubed (optional)
salt
pepper

Steps:

  • Cook rice as directed on package.
  • While rice is cooking, sauté the chopped onion in the butter until translucent.
  • Add longer cooking vegetables like cauliflower, carrots, celery, and continue to sauté.
  • Salt and pepper to taste.
  • Add the green pepper and the quicker cooking vegetables next like broccoli, peas, and other colored peppers.
  • When all the vegetables are tender, add the raisins, cranberries, and apple, and sauté a little longer.
  • When the rice is done, mix the rice with the sautéed fruits and veggies and cook together for a little while over low heat.
  • If desired, mix in almonds and cheese chunks right before serving, letting the cheese chunks melt a bit.

Nutrition Facts : Calories 292.7, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 86.1, Carbohydrate 40.7, Fiber 2.5, Sugar 3.4, Protein 4.1

BROWN RICE & VEGETABLE SOUP



Brown Rice & Vegetable Soup image

This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet.

Provided by Dancer

Categories     Rice

Time 1h20m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 15

2 cans fat-free low-sodium chicken broth
5 cups water
3 medium carrots, peeled and sliced
1 cup celery
2 cups new potatoes, with skin
1 cup zucchini
1 cup mushroom
1 cup onion
2 teaspoons thyme
2 teaspoons minced garlic
1 tablespoon olive oil
2 teaspoons pepper
2 teaspoons oregano
1 bay leaf
1 cup brown rice (or barley to increase fiber)

Steps:

  • In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
  • Bring to a boil, reduce heat and simmer for 30 minutes.
  • Meanwhile saute onions, mushrooms and garlic in olive oil.
  • Add onion mixture, zucchini and seasoning to the soup.
  • Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.

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