Best Nutty Brown Rice Recipes

NUTTY BROWN RICE

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.

NUTTY BROWN RICE PILAF

Steps:

• In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
• Add rice; cook, stirring for 1 minute.
• Add stock, currants and lemon rind; bring to a boil.
• Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
• Let stand, covered for 5 minutes.
• Fluff with fork and sprinkle with pine nuts and onions.

NUTTY BROWN RICE SALAD

Steps:

• Cook rice in large saucepan as directed on package for 6 servings, substituting 1/4 cup dressing for 1/4 cup of the water.
• Spoon into large bowl.
• Add remaining dressing and all remaining ingredients; mix lightly.

NUTTY BROWN RICE SALAD

Steps:

• Place pinenuts in a pan, stir over heat till lightly browned.
• Remove from pan and cool.
• Combine all ingredients in a bowl and mix well.

NUTTY BROWN RICE SALAD

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.

NUTTY BROWN RICE

Steps:

• Heat oven or toaster oven to 350* Heat oil in a medium saucepan over medium-low heat. Add onion, cover and cook until softened, about 3 minutes. Add rice and stir until well coated. Add broth and water, bring to a simmer, cover and cook until rice is tender and liquid is absorbed, about 30 min. While rice is cooking, spread almonds on a baking. Bake until lightly browned and fragrant, about 5 min. Set aside to cool. Stir almonds into rice and season with salt and pepper to taste. Add parsley just before serving.

NUTTY BROWN RICE STUFFING

Steps:

• Bring water, dressing and butter to boil in saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in rice and nuts.

FOOD AND WINE'S NUTTY BROWN-RICE TABBOULEH

Steps:

• DIRECTIONS In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork. In a bowl, cover the apricots with hot water. Let stand for 10 minutes. Drain and chop. Preheat the oven to 350°. Spread the almonds and pine nuts on a baking sheet and toast until golden, about 5 minutes. In a large bowl, whisk the oil with the lemon juice. Add the rice, apricots, almonds, pine nuts, parsley, cilantro, mint, sunflower seeds and tomatoes to the dressing. Toss well, season with salt and pepper and serve.

NUTTY BROWN RICE TABBOULEH

Steps:

• 1. In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork. 2. Preheat the oven to 350°. Spread the nuts on a baking sheet and toast until golden, about 5 minutes. Watch them! The oil content causes them to burn quickly. You may be able to buy toasted sunflower seeds. 3. In a large bowl, whisk the oil with the lemon juice and rice vinegar. Add the rice, almonds, pine nuts, parsley, cilantro, sunflower seeds and tomatoes to the dressing. Toss well, season with salt and pepper and serve.
• The original recipe called for hydrated dried apricots chopped. Too sweet for me! Citrus would be good though - lime, lemon or orange. Enjoy!

NUTTY BROWN RICE

Steps:

• In an ovenproof casserole, sauté mushrooms, onions, and garlic in butter for 5-7 minutes. Stir in rice and cook for 3 minutes. Add seasonings and broth, heat to boiling and bake, uncovered, in preheated 400° oven for 45 minutes. Stir in pecans and bake another 15 minutes. Test rice and cook a little longer if not done. To serve, garnish with whole pecans and green onion tops.