Vegetables With Brown Rice Recipes

VEGETABLE BROWN RICE

Steps:

• In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

VEGETABLE FRIED BROWN RICE RECIPE

Steps:

• To begin making the Vegetable Fried Brown Rice recipe, collect all the ingredients on the kitchen platform before you start cooking.
• You can use fresh cooked brown rice or even the left over brown rice.
• Heat oil in heavy bottomed pan and add garlic and saute till golden in colour.
• Now add onion and green chilies and again saute for 2 to 3 minutes till the raw smell goes off.
• Add in the rest of the chopped vegetables and fry them all.
• Season with salt and black pepper and then add vinegar and the three sauces together.
• Cook for 2 to 3 minutes on low flame and then add the pre cooked brown rice and mix well such that the flavours incorporate well.
• Turn off the gas stove and garnish the brown fried rice with some fresh spring onion greens and coriander.
• Brown rice when teamed up with plenty of fine vegetables and tossed in olive oil and sauces to give a Chinese flavour. Vegetable Fried Brown Rice dish makes an amazing rice meal that can be anytime enjoyed with any Chinese curry like Indo-Chinese Paneer Manchurian.

VEGETABLE BROWN RICE

Steps:

• In a medium size saucepan, bring the water to a boil.
• Add the rice and basil stirring well.
• Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
• In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
• Add peas and salt; cook for 1 minute or until vegetables are tender.
• Stir in pecans, raisins and rice; heat through.
• Please note: If serving as a main dish the serving size yield will be less.

BROWN RICE AND VEGETABLE SAUTE

Steps:

• Prepare rice as directed on box using broth of your choice.
• Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
• Add broccoli and cover for 3 minutes, stirring occasionally.
• Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
• Serve over brown rice.

VEGETABLES WITH BROWN RICE

Steps:

• In a large nonstick skillet, saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside., In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. , Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts.

BROWN RICE WITH VEGETABLES

Steps:

• Heat four Minute® Ready to Serve Brown Rice cups, microwaving two at a time for 90 seconds with the top peeled off.
• As the rice is heating up in the microwave, heat up a nonstick pan on the stovetop to a medium-high heat. Once hot, add a drizzle of olive oil followed by the minced garlic and followed immediately by the frozen vegetables. Sprinkle with salt and ground pepper. Give the vegetables a toss in the pan frequently for 5 minutes. Remove from heat.
• Add the vegetables to the rice and stir together in a mixing bowl.
• Add a parsley garnish.
• Serve immediately or place in four containers to reheat for meal prep.

EASY VEGETABLE FRIED BROWN RICE WITH EGG

Steps:

• Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
• Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
• Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
• Add in the pre-cooked brown rice and tamari and heat through.
• Taste and check to see if you want more tamari or a small pinch or two of salt.
• Serve immediately.

ROASTED-VEGETABLE AND BROWN-RICE BOWLS

Steps:

• Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
• Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
• Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.