BROWN RICE THAI RECIPES

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THAI RICE RECIPE | MYRECIPES



Thai Rice Recipe | MyRecipes image

O'Leary and her chefs adapted a cookbook recipe to offer this tasty and healthful alternative to plain white rice.

Provided by Kathy Kitchens

Yield 6 servings (serving size: 2/3 cup rice and 1 lime wedge)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups chopped onion (1 medium)
1 tablespoon finely chopped peeled fresh lemongrass
1 teaspoon finely chopped peeled fresh ginger
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1 cup brown basmati rice
2?¾ cups fat-free, less-sodium chicken broth
1 teaspoon grated lime rind
¼ teaspoon salt
¼ cup finely chopped fresh cilantro
6 lime wedges

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and the next 4 ingredients (through cumin); sauté 3 minutes or until onion is tender. Add rice; sauté 1 minute. Stir in broth, rind, and salt; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat. Let stand, covered, 10 minutes. Stir in cilantro. Serve with lime wedges.

Nutrition Facts : Calories 168 calories, CarbohydrateContent 31.6 g, FatContent 3.7 g, FiberContent 2.9 g, ProteinContent 4.2 g, SaturatedFatContent 0.7 g, SodiumContent 280 mg

COCONUT BROWN RICE RECIPE BY DIAMOND BRIDGES



Coconut Brown Rice Recipe by Diamond Bridges image

Pair this side dish with delicious Thai spiced meat or tofu. This rice recipe isn't just normal brown rice because it included shredded coconut and coconut milk that adds a slightly sweet and creamy taste.This recipe is by Jeanmarie Brownson and was originally published in the Chicago Tribune.

Provided by THEDAILYMEAL.COM

Total Time 54 minutes59S

Prep Time 9 minutes59S

Cook Time 44 minutes59S

Yield 8

Number Of Ingredients 7

2 cup long grain brown rice
1 cup shredded unsweetened coconut, optional
1/2 cup unsweetened coconut milk
2 cloves garlic, crushed
3/4 teaspoon salt
toasted coconut for garnish, optional
chinese chile crisp or red pepper hot sauce (such as peri peri), for serving

Steps:

  • Put 3 cups of water, rice, coconut, coconut milk, garlic and salt into a 3-quart saucepan.
  • Heat to a boil.
  • Reduce heat to very low.
  • Simmer, tightly covered, stirring once or twice, until water is absorbed and rice is tender, about 40 minutes.
  • Let stand off the heat, 10 minutes.
  • Fluff rice with a fork.
  • Garnish with toasted coconut.
  • Serve hot jazzed up with hot sauce.

Nutrition Facts : ServingSize 1 serving, Calories 271 calories, SugarContent 0.8 g, FatContent 11 g, CarbohydrateContent 39 g, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 9 g, SodiumContent 172 mg

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