Best Browned Rice With Peas Recipes

PARMESAN PEAS 'N' RICE

Steps:

• In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

BROWN RICE WITH PEAS AND CILANTRO

Steps:

• In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.

RICE WITH PEAS

Steps:

• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
• Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
• Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

BROWNED RICE WITH PEAS

Steps:

• Preheat oven to 350 degrees.
• In dry skillet, brown rice, stirring often.
• Turn into a 1 1/2 qt casserole; add water and stir with fork to separate grains.
• Cover and bake for 30 minutes or until rice is tender.
• Meanwhile in skillet, over low heat, melt butter, add onion and mushrooms and saute, then remove from heat; add peas, chestnuts and soy sauce.
• Add to rice and blend gently.
• Bake uncovered for 15 minutes.
• Hint: Add 1 TBS oil, butter or margarine to rice before boiling to make grains separate and rice will never stick to pan.

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.