Bestbrownricemeal Recipes
BEST BROWN RICE MEAL
When I was a kid my dad came home form work one day and told my mom we weren't going to eat red meat anymore. This coming from a meat and potatoes type of guy was quite surprising to say the least. At that time my mom switched from white rice to brown as she feared we would need an extra nutrient boost. That change didn't make me to happy...brown rice was not at the top of my favorites list. So one day we jazzed it up a bit. Hope you like what we came up with. My family does. (Note: We eat this as a main dish, not a side that is why the serving size is more then a 1/2 cup)
Provided by Chef Buggsy Mate
Categories Brown Rice
Time 1h25m
Yield 6-8 1 cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook brown rice according to package directions and set aside.
- Chop, onion, celery, carrot and mince garlic.
- Place olive oil in a large skillet and heat over medium-high. Add the onion, garlic, carrot, and celery and stir to combine. Continue to stir until vegetables are tender and aromatic; about 5 minutes.
- Add the cooked brown rice to the skillet and stir well to combine all ingredients.
- Continue to heat until rice is hot.
- Add the grated cheese and sunflower seeds and stir until cheese is melted and everything is well mixed.
Nutrition Facts : Calories 555.6, Fat 35.7, SaturatedFat 7.3, Cholesterol 19.8, Sodium 152, Carbohydrate 44.6, Fiber 8.6, Sugar 3.5, Protein 19.2
HOW TO COOK BROWN RICE
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h15m
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
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