Quick Brown Rice With Onions And Mushrooms Recipes

QUICK BROWN RICE WITH ONIONS AND MUSHROOMS

Steps:

• Drain the liquid from the can of mushrooms into a measuring cup and add enough additional water to make one cup.
• Bring the liquid to a boil in a covered sauce pan, add the instant brown rice, cover, reduce the heat and simmer for 5 minutes.
• At the end of the 5 minute cooking period, remove from the heat, but DO NOT PEEK.
• Set aside for at least 5 more minutes to rest.
• While the rice is resting, saute the onions and mushrooms in the olive oil and butter.
• When the onions are transparent, remove from the heat, add the finished rice to the saute pan, add salt and pepper and stir.

BROWN RICE WITH ONIONS, GARLIC, AND PECANS

Steps:

• Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
• About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
• Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
• Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
• After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
• Garnish with the green onions.
• Makes 4 servings.
• This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.

QUICK BROWN RICE AND ONIONS

Steps:

• Heat butter in 1 1/2-quart saucepan over medium heat.
• Cook onion in butter 2 to 3 minutes or until tender. Add broth; heat to boiling. Stir in rice. Heat to boiling; reduce heat.
• Cover and simmer 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff rice lightly with fork.

BROWN RICE MUSHROOM PILAF

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.