Brown Rice Florentine Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

Steps:

• In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• Add water, soup and nutmeg to skillet; stir. Bring to boil.
• Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min.

Steps:

• Heat butter in saucepan over medium-high heat until just beginning to sizzle.
• Add onion, and saute until softened.
• Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
• Remove from heat, and gradually stir in chicken stock or water.
• Season to taste with salt and pepper, return to heat, and bring to a boil.
• Reduce heat to low, cover, and simmer for about 40 minutes.
• Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
• Serve hot.

Steps:

• Cook bacon in a lage skillet until crisp; drain, reserving 1 tablespoon of drippings in skillet. Crumble bacon, and set aside.
• Add chicken and onion to reserved drippings; cook over medium heat, stirring constantly, until chicken is done.
• Add 3/4 cup water and next 4 ingredients.
• Bring to a boil; stir in rice. Cover and remove from heat, and let stand 5 minutes or until liquid is absorbed and rice is tender.
• Stir in bacon and cheese.

Steps:

• Bring broth and garlic to boil in medium saucepan on high heat.
• Add rice; stir. Reduce heat to low; cover. Cook 10 min. Add spinach and mustard; stir. Cook, uncovered, an additional 8 to 10 min. or until liquid is absorbed and rice is tender.
• Stir in cheese.

Steps:

• heat oil in large, deep skillet; add chicken; cook 15-20 minutes, or until chicken is fully cooked through, stirring frequently.
• add spices, spinach, rice, tomatoes and broth, 4 cups to begin with, add a bit more as you see fit; mix well.
• Bring to a boil; reduce heat to low; cover. Simmer 10 minutes.
• Stir in parmesan cheese. Let stand 5 mins; Serve hot.

Steps:

• Add water and soup in a medium saucepan.
• Stir until well blended.
• Bring to a boil.
• Stir in the rice and spinach leaves.
• Cover.
• Remove from heat and let stand 5 minutes.
• Stir gently and serve.

Steps:

• In a dutch oven, heat oil over medium-high heat, reduce heat to medium. Add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. Transfer chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
• Meanwhile, add onions, mushrooms, carrot and garlic to dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook 1 minute more. Add broth, water, 1/2 teaspoons pepper and the nutmeg. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.
• In a small bowl stir together one can of the evaporated milk and the flour; stir into mixture in dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
• Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. To serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.