VEGETABLE BROWN RICE
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
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.
BROWN RICE AND VEGETABLES
This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables., Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
BROWN RICE WITH VEGETABLES
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
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
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
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 STIR-FRY WITH FLAVORED TOFU AND VEGETABLES
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
VEGETABLE BROWN RICE
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
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
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
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
ROASTED-VEGETABLE AND BROWN-RICE BOWLS
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.
Provided by Greg Lofts
Categories Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
- Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
- Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
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- Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.
- Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
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