Peppered Brown Rice Recipes

Steps:

• In large saucepan, saute onion and green pepper in oil until tender.
• Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
• Add the water, broth, thyme and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
• Fluff with fork.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Steps:

• In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley.

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
• Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

Steps:

• In a large saucepan, bring water and bouillon to a boil.
• Stir in rice.
• Reduce heat; cover and simmer for 10 minutes or until water is absorbed.
• Meanwhile, in a large skillet, saute the vegetables in oil until tender.
• Stir in the tarragon and rice; heat through.

Steps:

• Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. , Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.

Steps:

• Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
• Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and, if using, chiles. Cook, stirring often, until peppers have softened slightly, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
• Add tomatoes, sugar, basil sprig and black pepper. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
• Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
• Make Parmesan crisps: Heat oven to 350 degrees. Line 1 or 2 baking sheets with silicon mats or parchment. Spoon heaped tablespoons (about 1/2 ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4 1/2 inches in diameter and very thin. They should be about 2 inches apart. Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy. Remove from heat and allow the rounds to cool. Once cooled, they should be crisp all the way through.
• Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil and a Parmesan crisp.