Easy Brown Rice Side Dish Recipes

Steps:

• Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
• Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
• Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.

Steps:

• Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
• Place butter and lemon juice in a measuring cup.
• Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
• Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
• Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
• Remove and let stand for 5 minutes. Fluff with fork before serving.

Steps:

• Heat up rice cooker by turning it on and weighing it down with the lid or something heavy. (I have an old rice cooker, if I don't weigh it down, it turns itself off. Please make sure the rice cooker stays on the whole time you are cooking vegetables).
• Add butter and melt.
• Add onion, cook until cooked and look clear.
• Add mushrooms, cook until soften and liquid is released.
• Add rice and tumeric, stir to incorporate into mixture.
• Add broth.
• Restart the rice cooker (turn off and turn back on).
• After rice cooker turns off, wait about 3 minutes and serve.
• If not using a rice cooker, use a heavy bottom pan with a tight fitting lid. Cook butter and vegetables on medium high. Follow instructions until restart of the rice. Then.
• Bring to a boil.
• Reduce heat to low or very low.
• Put lid on tight and steam for about 40 minutes. Do not open lid while cooking.