Nutty Vegetable Rice Recipes

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VEGETABLE FRIED RICE



Vegetable Fried Rice image

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Provided by dakota kelly

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

Steps:

  • In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
  • Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
  • Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g

NUTTY EGYPTIAN-STYLE RICE



Nutty Egyptian-Style Rice image

This aromatic nutty rice dish makes a great accompaniment to any spiced lamb or chicken dish, or any grilled or BBQd fish or meats. It also goes well with other vegetarian dishes. If you are serving it as part of a vegetarian meal, use vegetable stock. I recommend my Vegetable Stock Recipe #135453, which I found only recently and am really excited about, because it's so different from other vegetable stock recipes I have used in the past. I have adapted this recipe from a recipe on an International Masters '1001 recipes for pan or wok recipe card' and I have posted it for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 small onion
4 garlic cloves
2 small oranges
50 g unsalted butter
1 cinnamon stick
225 g long-grain white rice
2 bay leaves
75 g sultanas
1/2 teaspoon turmeric
600 ml chicken stock or 600 ml vegetable stock
1 teaspoon sunflower oil
50 g pistachios, shelled
3 sprigs fresh coriander, to garnish

Steps:

  • Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.
  • Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.
  • Add the orange rind and juice, the bay leaves and sultanas to the rice.
  • Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.
  • Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.
  • Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.
  • Serve the rice garnished with orange wedges, coriander sprigs and pistachios.
  • Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.

Nutrition Facts : Calories 522.1, Fat 19.4, SaturatedFat 7.9, Cholesterol 31.4, Sodium 226.2, Carbohydrate 77.2, Fiber 4.4, Sugar 19.8, Protein 12

NUTTY HERBED RICE



Nutty Herbed Rice image

Provided by Sandra Lee

Categories     side-dish

Time 6m

Yield 4 servings

Number Of Ingredients 4

2 (8.8-ounce) packages whole grain brown ready rice (recommended: Uncle Ben's)
2 tablespoons butter
1/3 cup chopped nut topping
1/4 cup chopped fresh herbs (parsley, thyme, marjoram, etc.)

Steps:

  • Heat ready rice in microwave per package directions; set aside.
  • In a medium skillet, over medium heat, melt butter. Add nuts and toast for 1 to 2 minutes. Stir in rice and herbs. Serve immediately.

NUTTY VEGETABLE RICE CASSEROLE



Nutty Vegetable Rice Casserole image

This sticks to the ribs! A hearty one-dish meal with comforting flavour and lots of good protein and vitamins. An excellent meal if you want something that fills you up like a meat dish, but is not a meat dish.

Provided by Elise and family

Categories     One Dish Meal

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 12

3/4 cup rice, uncooked
1 1/2 cups water
8 large beet leaves, chopped
3 big carrots, chopped
3 tablespoons onions, chopped
1 tablespoon fresh ginger, chopped
1 garlic clove, chopped
2 tablespoons olive oil
1/2 cup almond butter
1/2 cup milk
1 teaspoon paprika
salt and pepper, to taste

Steps:

  • Preheat oven to 375. Soak rice in water for ten minutes (in the pot you will cook it in).
  • While rice soaks, mix almond butter and milk throroughly in a small bowl. Set aside. Begin to chop carrots, onion, garlic and ginger.
  • Drain and rinse rice, and add fresh water. Bring to a boil, cover and simmer on medium-low for eight minutes.
  • While rice cooks, saute carrots, onion, garlic and ginger in a pan with olive oil until they begin to be tender. While these are cooking, stir occasionally and chop beet greens into bite-size pieces.
  • When rice is cooked, turn off heat and let stand, covered, for ten minutes.
  • While rice stands, add beet greens to vegetable saute and cook until just tender. I prefer not to overcook these so you still have a variety of textures in the casserole and it doesn't turn into a "blob".
  • When rice has stood for ten minutes, remove lid, add almond butter and milk mixture, and stir thoroughly. Add vegetable saute mixture and stir thoroughly.
  • Pour mixture (should be very thick) into a medium casserole and top with paprika and a bit of salt.
  • Cook at 375 for ten minutes, covered. Enjoy!

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