Swiss Brown Rice Recipes
SWISS CHARD WITH BROWN RICE
Enjoy a healthy vegetarian dish made with Swiss chard and brown rice in Korean style. Sea kelp stock makes rice more flavorful and the slightly spicy chili topping sauce adds an extra kick to the dish. Make sure to soak the brown rice the night before.
Provided by Holly Ford
Categories Rice Dishes
Number Of Ingredients 12
Steps:
- Drain the rice, which has been soaked overnight, from the water and set aside.
- To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
- Ina heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
- Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job.
- When done, fluff the rice so that they can be incorporated with Swiss chard.
- Meanwhile make the chili topping sauce by combining all the ingredients.
- To serve, spoon over the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm and enjoy!
BROWN RICE WITH SPINACH AND PARMESAN CHEESE
Brown rice with spinach and Parmesan cheese is an easy, healthy, one-pot side dish with just a few simple ingredients!
Provided by Kathryn Doherty
Categories Side dishes
Time 35m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pan over medium heat.
- Add onion and sauté 5-6 minutes, until softened. Add garlic and sauté another 30 seconds.
- Add quick cook rice, thyme, salt and pepper and stir to get the rice coated in the oils.
- Add chicken or vegetable broth and bring to a boil. Then cover, lower the heat to medium low and cook 15-20 minutes, until the liquid is absorbed and the rice is cooked through.
- Add chopped fresh spinach on top of the rice, then cover and let sit for 5 minutes off the heat.
- Stir spinach into the rice and add Parmesan cheese. Taste and adjust seasoning and serve hot.
Nutrition Facts : Calories 269 calories, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, Sodium 309 grams sodium, Sugar 1 grams sugar
SWISS BROWN RICE
Make and share this Swiss Brown Rice recipe from Food.com.
Provided by Greg Barrow
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion, celery and mushrooms over medium heat until onion is translucent.
- stir in parsley, garlic, paprika, salt, pepper and ginger.
- layer rice, vegetable mixture and cheese in a shallow casserole dish. repeat layers.
- bake in 350 degree oven for 25 minutes.
Nutrition Facts : Calories 694, Fat 39.9, SaturatedFat 21.4, Cholesterol 104.3, Sodium 688.1, Carbohydrate 48.4, Fiber 4.8, Sugar 4.8, Protein 36.7
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SWISS CHARD & BROWN RICE RISOTTO | COOK FOR YOUR LIFE
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Estimated Reading Time 3 mins
- Roughly chop the porcini mushrooms and place in a pot with washed rice and porcini soaking water and stock.
- Add the chopped mushrooms, parsley sprig, and a drizzle of olive oil. Bring to a boil, cover, lower the heat to a simmer and cook for 30 minutes. While the rice is cooking, start working on the chard.
- Strip the soft leaves from the stems of the chards. Dice the stems and set aside. In a saucepan add ¼ cup water to the chard leaves. Sprinkle with salt, cover and steam over high heat until they wilt, about 2 minutes. Drain and squeeze out as much liquid as possible and roughly chop. Set aside.
- Heat the 2 tablespoons of olive oil over medium-high heat in a wide, shallow pan, preferably with a lid. Add 1 tablespoon of rosemary and garlic and cook until the garlic begins to take color. Discard the garlic and rosemary. Add the onion, diced chard stems, and a generous pinch of salt. Cook, stirring, until they start to soften. Cover and cook until the chard is soft and the onion is a golden color, about 10 minutes. Stir occasionally. Add 2 tablespoons chopped parsley, lemon zest, and 2 teaspoons rosemary. Raise the heat to medium-high and sauté to mix for a minute.
HOW TO COOK PERFECT BROWN RICE - COOKIE AND KATE
From cookieandkate.com
4.6/5
- Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.
- Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes.
- Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.
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3.5/5 (6)Total Time 1 hr 15 minsServings 6
- Preheat oven to 200ºC (400ºF). Melt 2 tbsp (30 mL) butter in skillet over medium heat. Stir in Swiss chard, leeks, sage, 1/4 tsp (1 mL) each salt and pepper ; cook 5 min. until vegetables are tender. Transfer to large bowl to set aside to cool completely.
- Meanwhile, place turkey breast -- with underside facing up -- on cutting board. Use a sharp knife to make small horizontal cuts into the thicker parts of the meat, “unfolding” the cuts as you go to create a thinner slab of meat roughly rectangular in shape. Cover the meat with plastic wrap and pound to 1/2-in. (1-cm) thickness.
- Add rice, 2 tbsp (30 mL) broth, lemon zest and lemon juice to chard mixture. Mix well. Toss in egg and cheese. Spread stuffing onto pounded turkey breast, leaving a 1-in. (2.5-cm) border. Starting from the long end, tightly roll up turkey into a log, tucking in ends to enclose filling. Tie up with butcher’s twine. Rub surface with remaining butter; season with remaining salt and pepper. Place turkey roll on rack in roasting pan. Pour 1 cup (250 mL) broth into bottom of pan. Roast 40 to 45 min., or until instant-read thermometer reaches 74ºC (165ºF). Transfer turkey roll to clean cutting board. Tent with foil to rest 15 min.
- Meanwhile, place roasting pan over medium-high heat. Stir in remaining broth, scraping pan to incorporate browned bits into sauce. Bring to a boil. Mix together cornstarch and 2 tbsp (30 mL) water until smooth. Whisk into sauce; bring back to a boil. Reduce heat to medium-low; simmer 6 to 8 min., or until thickened to desired consistency. Stir in parsley. Remove butcher’s twine from roll. Slice and serve turkey with pan gravy.
EASY BAKED BROWN RICE RISOTTO WITH PEAS AND ZUCCHINI
From yummytoddlerfood.com
- Preheat the oven to 375 degrees F. Add the rice and chicken stock to a 2 or 3 quart baking dish. Cover with foil tightly and bake for 30 minutes.
- Remove from oven. (There may be a little liquid in the pan and there may be a few bits of rice that aren't yet 100% super soft yet. It's okay as it will keep cooking in Step 3!)
- Stir in the peas, zucchini, Parmesan, butter, and salt until well combined. Cover with the foil and bake for 5-10 minutes or until the peas are warmed through and the zucchini is just soft.
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