Nutty Brown Rice Tabbouleh Recipes

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NUTTY BROWN RICE SALAD



Nutty Brown Rice Salad image

This delicious cold rice salad has the great flavors of brown rice, fresh veggies, and chopped raw almonds. This has replaced high fat, low nutrition picnic salads in this household.

Provided by Jackie Wood

Categories     Salad     Grains     Rice Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 13

1 cup uncooked brown rice
1 ½ cups water
1 (15 ounce) can kidney beans, rinsed and drained
¼ cup chopped red onion
¼ cup sliced fresh mushrooms
¼ cup bite-size broccoli florets
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
2 tablespoons chopped raw almonds
¼ teaspoon coarse black pepper
2 tablespoons fat free Italian-style dressing
1 tablespoon extra-virgin olive oil

Steps:

  • Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
  • Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
  • Chill for at least one hour before serving.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 39.2 g, Fat 4.5 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 203.1 mg, Sugar 1.9 g

NUTTY BROWN RICE



Nutty Brown Rice image

Provided by Andrea Albin

Categories     Nut     Side     Christmas     Thanksgiving     Quick & Easy     Dinner     Christmas Eve     Brown Rice     Nutmeg     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

4 cups water
1 1/2 cups short-grain brown rice
3 tablespoons unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 teaspoon grated nutmeg

Steps:

  • Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
  • Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
  • Add rice and nutmeg to skillet and toss to coat.

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