Brown Rice With Fruits And Vegetables Recipes

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.

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
• Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.

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.

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.

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.

Steps:

• In a large nonstick skillet, saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside., In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. , Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts.

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.

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.

Steps:

• In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
• Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
• In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
• Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
• Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
• Stir egg into rice mixture.
• Sprinkle with light soy sauce, sesame oil, & chopped parsley.

Steps:

• Put peas and corn in strainer, and run hot water over to thaw, then put in bowl.
• Add cooked brown rice, jicama, cranberries, lemon pepper (and onions, if desired).
• Mix and serve ~ Simple as that!