BROWN AND WHITE RICE MIX RECIPES

WHITE TO BROWN RICE RECIPE - BIGOVEN.COM

White To Brown Rice Recipe - BigOven.com image

"Here is how to make Amazing White-to Brown rice recipes. It begins with long grain white rice, and with some magic ingredients becomes a savory brown-colored rice. It' s a favorite among favorite recipes! "

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 5

Ingredients

1 cup long grain white rice
1 10.5-oz can condensed beef broth
10.5 can condensed consomme
0.25 cup dried chopped onion
0.5 stick margarine (cut into chunks)

Steps:

"Mix all the above ingredients together in a large ovenproof bowl. Cover with aluminum foil and bake in an oven that has been preheated to 350 degrees for 40 to 50 minutes. Stir and check for doneness occasionally after about 35 minutes. The rice will be done when almost all the liquid is absorbed. Remove the bowl of rice from the oven and spoon the rice into a serving dish or platter surrounding just about any type of meat. This is another comfort food that is bursting with flavor. I think you will like this one very much"

Nutrition Facts : Calories 242 calories, FatContent 9.38215833333333 g, CarbohydrateContent 15.9300166666667 g, CholesterolContent 0 mg, FiberContent 0.20300000111262 g, ProteinContent 23.4207916666667 g, SaturatedFatContent 2.29687416666667 g, ServingSize 1 1 Serving (1351g), SodiumContent 6113.495 mg, SugarContent 15.727016665554 g, TransFatContent 0.312028333333333 g

BROWN AND WILD RICE PILAF RECIPE - FOOD.COM

Brown and Wild Rice Pilaf Recipe - Food.com image

I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 large dish

Number Of Ingredients 12

Ingredients

1/2 cup wild rice
2 cups brown rice (brown jasmine rice is great)
4 1/2 cups vegetable broth or 4 1/2 cups chicken broth
3 -5 leaves fresh sage, finely chopped
1/3-1/2 cup chopped fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped (or 3/4 onion and one shallot)
3 stalks celery, sliced
5 mushrooms, sliced
1 clove minced garlic (optional)

Steps:

Boil wild rice in two cups water about 50 minutes until tender.
Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
Pour the olive oil into a sauté pan.
When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.

Nutrition Facts : Calories 1983.5, FatContent 39.5, SaturatedFatContent 6.2, CholesterolContent 0, SodiumContent 148.1, CarbohydrateContent 363.7, FiberContent 23.3, SugarContent 14, ProteinContent 46.6

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I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.
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