Buttered Brown Rice Recipes

BROWN RICE

Brown Rice image

Easy enough for people who can't make rice at all, and everyone will love it!

Provided by MONICA RODRIGUEZ

Categories Side Dish Rice Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ cups uncooked long-grain white rice
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
¼ cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon dried basil leaves

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
Bake covered for 1 hour, stirring once after 30 minutes.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.2 g, Cholesterol 33.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 7.8 g, Sodium 1091 mg, Sugar 3.5 g

HERBED BROWN RICE PILAF

Herbed Brown Rice Pilaf image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 1h7m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 shallot, chopped
1 cup long-grain brown rice
Kosher salt and freshly ground pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
3 green onions, thinly sliced

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.

BUTTERY SEASONED RICE

Buttery Seasoned Rice image

Recipe video above. Fluffy, seasoned, buttery rice that will elevate any meal! Homemade version of boxed rices like Rice-a-Roni and Uncle Bens. Economical way to make a really tasty rice side dish that will go with anything! Makes 6 cups cooked rice (fluffed), serves 6 - 8 as a side. Make a big batch, refrigerate 4 days or freeze 3 months!

Provided by Nagi

Categories Sides

Number Of Ingredients 11

Ingredients

2 cups long grain white rice (, uncooked (Note 1 for brown rice))
3 1/4 cups water ((cold tap water))
2 tsp chicken powder / granulated bouillon (, or 2 cubes dissolved in boiling water (Note 2))
1 tsp garlic powder (*)
1 tsp onion powder (*)
1 tsp paprika (*)
1/2 tsp dried thyme (*)
2 tbsp dried parsley (*, optional)
1 tsp salt
1/2 tsp black pepper
50g / 3 tbsp butter, unsalted ((or MORE!))

Steps:

Place all Rice ingredients in a large saucepan and give it a stir.
Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
Cook for 13 minutes - do not lift lid!
Tilt pot then QUICKLY peek to ensure all water is absorbed.
Remove from stove, stand 10 minutes with lid on.
Add butter and fluff rice with a rubber spatula. Serve!
Storage - please read Note 4.
Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

Nutrition Facts : Calories 266 kcal, Carbohydrate 51 g, Protein 5 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED BROWN RICE

Baked Brown Rice image

Provided by Alton Brown

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

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.

GARLIC BUTTER RICE

Garlic Butter Rice image

I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,

Provided by AuntWoofieWoof

Categories Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine)
1/2 cup white rice (or jasmine)
1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
1 1/2 cups water or 1 1/2 cups chicken broth
2 -3 tablespoons chopped garlic (or minced)

Steps:

Melt the butter or margarine in a 10" skillet over med-high heat.
Add the rice and stir.
Add the bouillon cube(s) and stir until softened or dissolved.
I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
Watch closely so that the rice does not start to brown.
You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
Add the water and stir.
Cover with a lid and bring it to a boil.
Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
This comes out better if it is "slow cooked".
Add the garlic and stir.
Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
There may still be some melted butter at the bottom of the skillet, but that is okay.
Stir well and turn the burner off.
Let the skillet sit on the burner until you are ready to serve the rice.

BUTTERED RICE WITH PEAS

Buttered Rice with Peas image

This simple and simply delicious colorful side dish is ready in only 15 minutes and features a medley of bell peppers, sweet peas and Parmesan cheese.

Provided by By Inspired Taste

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup uncooked instant brown rice
1 1/4 cups water
2 tablespoons butter
1 orange, red or yellow bell pepper, finely chopped
1 cup frozen sweet peas (from 12-oz bag)
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

Steps:

Cook rice in water as directed on package.
Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated.
Add cooked rice to skillet with vegetables; stir to combine. Stir in Parmesan cheese. Season with salt and pepper.

Nutrition Facts : ServingSize 1 Serving

HERBED BROWN RICE

Herbed Brown Rice image

This savory rice dish adapts beautifully to almost any menu and makes enough for multiple meals. Try it with our Lemon-Thyme Roast Chicken with Artichokes and Easy Chicken Gumbo.

Provided by Midwest Living

Categories Food

Time 1h

Yield 8 (3/4 cup) servings or 12 (1/2 cup) servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 cups uncooked regular brown rice
2 14.5-ounce cans reduced-sodium chicken broth
½ cup water
1 ½ teaspoons dried Italian seasoning, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

In a large saucepan, heat butter over medium heat. Add rice and cook and stir for 3 minutes. Carefully stir in broth, the water, Italian seasoning, salt and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 45 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 136 calories, Carbohydrate 24 g, Cholesterol 5 mg, Fat 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 274 mg