BROWN RICE RECIPES WITH VEGGIES RECIPES

Name: Vegetable Brown Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 2 cups water; 1 cup uncooked brown rice; 1/2 teaspoon dried basil; 2 tablespoons olive oil; 2 medium carrots, cut into matchsticks; 1 medium onion, chopped; 8 green onions, cut into 1-inch pieces; 1/2 cup raisins; 2-1/2 cups frozen peas (about 10 ounces); 1 teaspoon salt; 1 cup pecan halves, toasted

VEGETABLE BROWN RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Vegetable Brown Rice Recipe: How to Make It - Taste of Home image

Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 tablespoons olive oil
2 medium carrots, cut into matchsticks
1 medium onion, chopped
8 green onions, cut into 1-inch pieces
1/2 cup raisins
2-1/2 cups frozen peas (about 10 ounces)
1 teaspoon salt
1 cup pecan halves, toasted

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.

Nutrition Facts : Calories 305 calories, FatContent 13g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 397mg sodium, CarbohydrateContent 41g carbohydrate (12g sugars, FiberContent 7g fiber), ProteinContent 8g protein.

VEGETABLE BROWN RICE RECIPE - FOOD.COM

Vegetable Brown Rice Recipe - Food.com image

This recipe comes for August/September 2004 Light & Tasty. It makes a wonderful side dish or with all the veggies and nuts it can stand alone as a light main dish.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 medium carrots, scrubbed and cut into thin 1 inch strips
1 cup chopped onion
9 green onions, cut into 1 inch strips
1/2 cup raisins
2 tablespoons olive oil
1 (10 ounce) package frozen peas, thawed
1 teaspoon salt
1 cup pecan halves, toasted

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.

Nutrition Facts : Calories 244.8, FatContent 11.8, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 309.4, CarbohydrateContent 32.3, FiberContent 4.4, SugarContent 8.8, ProteinContent 5.1

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