Brownricedressing Recipes

Steps:

• In a large pan, heat oil over medium heat.
• Add onion, celery, carrot, garlic and zucchini.
• Cook until onion just starts to brown.
• Add brown rice and cook stirring often for about 1 or 2 minutes.
• Add all other ingredients, heat to boiling, stir, cover and reduce heat to low.
• Allow to simmer for 45-50 minutes; NO PEEKING OR STIRRING!
• Remove from heat and allow to stand for 10 minutes without lifting the lid.
• Fluff with a fork and serve with chicken, turkey or whatever you prefer.

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

Steps:

• Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
• Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Steps:

• In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
• Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
• Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

Steps:

• In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

Steps:

• In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Steps:

• Cook rice in large saucepan as directed on package for 6 servings, substituting 1/4 cup dressing for 1/4 cup of the water.
• Spoon into large bowl.
• Add remaining dressing and all remaining ingredients; mix lightly.

Steps:

• Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
• Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
• Add brown rice and continue cooking until heated through, stirring frequently.
• Serve immediately or use as a stuffing.

Steps:

• Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
• Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
• Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.

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:

• In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
• In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

Steps:

• Cook the black and brown rices in separate saucepans, using 1 part rice to 2 parts broth, following package directions for timing (about 35 to 40 minutes); once rice is tender, turn off heat and place a clean kitchen towel under saucepan lids and let rice sit for 10 to 15 minutes.
• Transfer both rices to a large bowl.
• Meanwhile, in a large skillet, heat oil, over medium heat, and add onion; cook, stirring often, until onion starts to soften, about 3 minutes.
• Add celery and a generous pinch of salt, and continue cooking about 3 or 4 minutes more; add garlic, if using, and cook 30 seconds.
• Remove from heat and add to bowl of rice.
• Increase heat under skillet to medium high and add butter; once foaming subsides, add the pears and cook, stirring, until they are lightly seared and translucent, about 3 minutes.
• Add pears to rice.
• Add remaining ingredients to rice and gently toss; taste and adjust seasonings.
• Preheat oven to 325 degrees F; grease a large baking dish with either oil or butter.
• Place rice mixture into prepared baking dish, cover with aluminum foil, and place in oven until heated through, about 20 to 30 minutes.
• NOTE: The rice can be cooked up to 3 days in advance. The stuffing is better if made a day in advance.

Steps:

• In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath the lid and let sit 10 to 15 minutes.
• Meanwhile, in a smaller saucepan, simmer the brown rice, with 1 1/2 cups broth, salt, until tender and all the liquid has been absorbed, 35 to 40 minutes; turn off heat and stretch a clean kitchen towel under the lid and let sit 10 to 15 minutes.
• In a large skillet, heat oil, over medium heat, and cook the onion, stirring often, until it begins to soften, about 3 minutes.
• Add celery and a generous pinch of salt, and continue cooking another 3 or 4 minutes; stir in garlic, if using, and cook 30 seconds.
• Remove from heat and transfer to a large bowl; add rices and toss well.
• Increase the heat in the skillet to medium high and add the butter; when the foaming subsides, add apple, stirring until they begin to caramelize, about 5 minutes.
• Remove from heat and add to the rice mixture; add remaining ingredients, toss and season to taste with salt and pepper.
• Preheat oven to 325 degrees F; grease a large baking dish with butter or oil.
• Transfer rice mixture to baking dish, cover with aluminum foil, and warm in oven for 20 to 30 minutes.
• NOTE: The rices can be cooked up to 3 days in advance. The entire dish is better the second day, so you can make it a day ahead and heat the day you are serving it.

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.
• Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40-50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
• Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
• Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8-10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
• Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
• Do Ahead
• Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
• Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.