Curried Brown Rice Pilaf Recipe

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:48 minPrep: 15 min Cook: 33 min
Yield: 4 servings
Level: Easy

Directions

Cook 1 cup brown rice in a pot of salted boiling water for 30 minutes; drain. Melt 1/2 stick butter in the same pot. Add 1/2 cup finely broken thin spaghetti, some chopped almonds and raisins, curry powder, salt and pepper; cook 3 minutes. Stir in the rice and sliced scallions.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

Kids cheesy rice fritters recipe

0:12 Cook
Makes 10
Capable cooks

Add nutritious brown rice to kids meals with these cheesy rice fritters.

INGREDIENTS

1 cup brown rice, cooked, cold
3/4 cup grated tasty cheese
3 eggs, lightly beaten
1 medium carrot, peeled and grated
1 small zucchini, grated
1 teaspoon dried basil
1/4 cup plain flour
Salt and pepper
Ricebran oil to shallow fry
200g punnet of grape tomatoes, halved lengthways
Bunch of watercress

METHOD

Step 1 In a large mixing bowl mix together the rice, cheese, eggs, carrot, zucchini, basil and four. Season well with salt and pepper.

Step 2 Heat the ricebran oil in a large fry pan over a moderately high heat. Fill a 1/4 cup measure with the mixture and turn into the hot pan, flatten into a round fritter shape, and continue shaping the mixture to fill the pan. Cook the fritters in batches for 2-3 minutes each side or until golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towel.

Step 3 Serve the fritters warm or cool tumbled with the grape tomatoes and watercress.

Lentil & rice salad with caramelised onions recipe

0:20 Prep | 0:30 Cook | 6 Servings | Capable cooks

This vegetarian Lentil & rice salad with caramelised onions is proudly brought to you by SunRice and taste.com.au.

INGREDIENTS

1 1/2 cups (300g) SunRice brown rice & lentils
1/2 cup extra-virgin olive oil
2 brown onions, thinly sliced
1 1/2 tablespoons tahini
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
6 radishes, thinly sliced
1 cup coarsely chopped flat-leaf parsley, plus extra leaves to serve
2 tablespoons pine nuts, toasted

METHOD

Cook the SunRice brown rice and lentils following packet directions. Set aside to cool completely.

Meanwhile, heat 2 tablespoons oil in a large frying pan over medium high-heat. Cook the onion, stirring, for 10 minutes. Reduce heat to medium and cook, stirring for another 5 minutes or until caramelised. Set aside on a paper towel lined plate.

Whisk the remaining oil, tahini, lemon juice, garlic and 1 1/2 tablespoons water in a large bowl until combined. Season. Add the cooled rice, radish and chopped parsley and toss to combine. Arrange on a serving plate and top with onion, pine nuts and extra parsley leaves.

Toasted brown rice salad with spiced almonds and avocado recipe

0:10 Prep | 0:25 Cook | 4 Servings | Capable cooks

This healthy brown rice salad is proudly brought to you by SunRice and taste.com.au.

Coles

INGREDIENTS

1 cup SunRice low-GI brown rice
2 teaspoons extra virgin olive oil
1 medium, ripe avocado, sliced
100g mung beans or mixed sprouts

SPICED ALMONDS

1/2 cup raw almonds
1 teaspoon honey
2 teaspoons extra virgin olive oil
1 teaspoon finely chopped rosemary
Pinch of salt
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/2 teaspoon brown sugar
Good pinch chilli powder

DRESSING

1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
Salt and pepper, to taste

METHOD

For the spiced almonds, preheat oven to 160C. Grease and line two flat, rectangular baking trays and divide and spread the almonds over each tray. In a bowl, whisk together honey, olive oil, and rosemary with a fork until just combined. Divide spice mixture evenly between trays, tossing almonds to coat. Bake for 15 minutes, tossing almonds in their trays every 5 minutes during baking so that they roast evenly.

While the almonds bake, combine the salt, paprika, cinnamon, sugar and chilli powder in a large bowl. Once roasted, remove the hot almonds from the oven, and toss immediately with spice mixture to coat. Pour the almonds back onto the lined trays, spreading out into a single layer, to cool completely.

For the toasted rice, heat 1/2 tbs olive oil in a large, heavy-based frying pan over medium heat, then add the rice. Toast, stirring continuously, for 4-5 minutes until the rice smells toasted, a little like popcorn. Remove from heat, allow to cool slightly, then cook to packet instructions on the stovetop or in the microwave. Set aside to cool.

To prepare the salad, combine cooled rice, spiced almonds, mung beans or sprouts and toss to combine. Whisk dressing ingredients together with a fork until just combined, then pour over salad and toss through.

Rice & peas with jerk roasted veg recipe

Rice & peas with jerk roasted veg

Serves 6
Cooks In 1H 50M plus marinating

Ingredients

125 g dried red kidney beans , or 1 x 400g tin of kidney beans
2 cloves of garlic
2 spring onions
a few sprigs of thyme
½ teaspoon allspice berries
1 stick of cinamon
100 g block of coconut cream
1 scotch bonnet chilli
400 g brown rice
fat-free natural yoghurt

JERK MARINADE
 
4 spring onions
½ a bunch of fresh thyme
3 fresh bay leaves
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
6 tablespoons white wine vinegar
1 tablespoon runny honey
1 scotch bonnet chilli
4 cloves of garlic
6 tablespoon golden rum
olive oil

ROASTED VEG
 
1 acorn squash
1 gem squash
2 green peppers
250 g okra
6 spring onions
4 cloves of garlic

PICKLE
 
1 red onion
1-2 scotch bonnet chillies
8 tablespoons red wine vinegar
4 fresh bay leaves
1 heaped teaspoon sugar

Method

1. If using dried beans, soak them overnight.
2. To make the jerk marinade, trim and roughly chop the spring onions, and pick the thyme leaves, then blitz all the ingredients in a blender with a splash of oil until you have a lovely smooth sauce – loosen with a splash more oil, if needed.
3. For the roasted veg, quarter and deseed the squashes and peppers, slice the okra in half diagonally and trim the spring onions. Toss in the marinade, with the unpeeled garlic, then leave to marinate for at least 2 hours.
4. Next, prepare the beans. If using soaked beans, drain, then boil them in
5. a large pan of fresh cold water with the garlic, spring onions (bash before adding), the thyme, allspice and cinnamon until soft and tender, for about 1½ hours.
6. Grate and stir in the coconut cream, then prick and add the scotch bonnet chilli, and simmer for 10 minutes. Add the rice and cook for 25 to 30 minutes, or until soft, adding extra splashes of water, if needed.
7. Alternatively, if using tinned beans, put the rice in a large pan and pour over enough water to come up 1cm above the rice. Add the garlic, spring onions bash before adding), thyme, allspice, cinnamon, and coconut cream, prick and add the chilli, then cook for 25 to 30 minutes, or until soft. Drain and stir in the beans for the last 10 minutes.
8. Preheat the oven to 180ºC/350ºF/gas 4.
9. Arrange the marinated squash on a roasting tray, reserving the marinade, and roast for 45 minutes, or until soft and golden.
10. Heat a griddle pan over a high heat and grill the marinated peppers, okra, spring onions and the garlic, until slightly charred on all sides.
11. Return them to the bowl of marinade. Dress with a little oil, toss with the cooked squash and spread the mixture on the roasting tray. Pop back in the oven for a further 5 to 7 minutes.
12. To make the pickle, peel and finely slice the onion, and deseed and finely slice the chillies. Mix all the ingredients together, then, wearing disposable gloves, use your hands to scrunch everything together.
13. Serve the rice and peas with the roasted vegetables and the pickle and yoghurt on the side.

Source: www.jamieoliver.com

Mexican Brown Rice, Bean and Corn Salad Recipe

Mexican Brown Rice, Bean and Corn Salad

Yield: 10 servings

Ingredients

500.00 g black beans cooked
500.00 g Kidney Beans
200.00 g Corn
150.00 g Green pepper، sliced
200.00 g Cherry Tomato, halves
100.00 g Onions, chopped
250.00 g Brown rice, cooked
300.00 g Knorr Mexican Salsa
20.00 ml Knorr Lime Seasoning Powder
60.00 ml Water for lime seasoning
60.00 g Olive Oil
50.00 g Minced garlic
100.00 g Parsley, roughly chopped
10.00 g Cumin

Preparation

1. Combine the salad ingredients in a large bowl
2. Mix the dressing ingredients in a small bowl
3. Pour the dressing over the salad, and mix gently
4. Cover and chill in the refrigerator overnight or at least two hours for maximum flavour
5. Great salad to serve at a BBQ

Thai fried rice recipe

Thai fried rice

Try a taste of Thailand with this tasty Thai fried rice.

To Prep 0:10
To Cook 0:10
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

150 g diced bacon
2 spring onions, chopped
1 clove garlic, crushed
3 cups cooked brown rice
1/2 pineapple, peeled, cut into 5mm pieces
1/2 cup blanched almonds, roasted
1 red chilli, chopped
1/4 cup coriander leaves, to serve
2 tablespoons Coles brand blended vegetable oil
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon Coles brand caster sugar
1 teaspoon fresh ginger, grated

Method

Step 1

To make the dressing, whisk the combined oil, soy sauce, sugar and ginger in a small jug until the sugar dissolves.

Step 2

Heat a frying pan over medium-high heat. Cook the bacon for 2-3 mins or until crispy. Add spring onion and cook for 1 min, then add the garlic and cook for 30 secs. Toss in rice, pineapple, almonds and chilli. Cook for 5 mins or until heated through. Drizzle over the dressing and toss through. Top with coriander to serve.

Nutrition

Energy 2610kJ
Fat saturated 6.90g
Fat Total 32.50g
Carbohydrate sugars 10.10g
Carbohydrate Total 62.20g
Dietary Fibre 4.50g
Protein 22.20g
Cholesterol 41.00mg
Sodium 1477.00mg

All nutrition values are per serve.

Source: Coles - Christmas 2013

Fried Rice with Sweet Soy Sauce Recipe

Photo: John Autry; Styling: Leigh Ann Ross

The Rice Recipes Kitchen invites you to try Fried Rice with Sweet Soy Sauce Recipe. Get easy-to-follow rice recipes and learn how to make Fried Rice with Sweet Soy Sauce.

When you think cilantro and lime, the first thing that comes to mind is usually Mexican fare, but this Fried Rice with Sweet Soy Sauce offers a whole new perspective on these Mexican-topping classics.

Yield: 4 servings (serving size: 1 1/4 cups rice and 1 lime wedge)
Total: 35 Minutes

Ingredients

3 tablespoons peanut oil, divided
4 large eggs, lightly beaten
3 finely chopped shallots
2 garlic cloves, minced
1 chopped serrano chile
4 cups cooked long-grain brown rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups thinly sliced daikon radish
1/3 cup fresh basil leaves
1/3 cup fresh mint leaves
1/3 cup chopped fresh cilantro
4 lime wedges

Preparation

1. Heat 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring once. Remove eggs from pan.

2. Increase heat to high, and add the remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile; stir-fry 1 minute. Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, soy sauce, salt, and pepper; toss to combine.

3. Top with radish and herbs, and serve with lime.

Sweet Soy Sauce
1/4 cup lower-sodium soy sauce
1/4 cup packed dark brown sugar

Bring soy sauce and brown sugar to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.

Makes 4 servings (serving size: 1 tablespoon)

Calories 61; Fat 0mg; Protein 0.9g; Carbohydrate 14.9g; Fiber 0.1g; Cholesterol 0mg; Iron 0.4mg; Sodium 537mg; Calcium 14mg

Nutritional Information

Amount per serving
Calories: 430
Fat: 16.1g
Saturated fat: 3.3g
Monounsaturated fat: 7.2g
Polyunsaturated fat: 4.7g
Protein: 12.8g
Carbohydrate: 58.2g
Fiber: 5.2g
Cholesterol: 180mg
Iron: 2.6mg
Sodium: 377mg
Calcium: 83mg

Sally Swift, Cooking Light
AUGUST 2011
 
More rice recipes:

Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe  
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding
Blueberry and apricot rice pudding
 
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Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) Recipe

Photo: Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) Recipe

The Rice Recipes Kitchen invites you to try Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) Recipe. Get easy-to-follow rice recipes and learn how to make Jeweled Brown Basmati Rice and Quinoa (Morassa Polo).

Serves 6 to 8

by Louisa Shafia from The New Persian Kitchen

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.
1 cup brown basmati rice, soaked in cold water for 1 hour
1-1/2 cups quinoa, soaked in cold water for 1 hour
5 Tbs. grapeseed oil
Sea salt
4 cups water, boiling
2 Tbs. butter or unrefined coconut oil, at room temperature
1 large yellow onion, minced
1/2 cup barberries, soaked in warm water for 1/2 hour and drained
1 cup minced dried apricots
1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 cup pistachios, lightly toasted and coarsely chopped
1/2 cup slivered blanched almonds, lightly toasted
1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes
Pomegranate seeds, for garnish (optional)

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.
 
More rice recipes:

Slow-Cooker Coconut Brown Rice Pudding Recipe
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding
Blueberry and apricot rice pudding 
Creamy rice pudding with spicy pears
Honey Rice Pudding
 
Save and share Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) Recipe

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Slow-Cooker Coconut Brown Rice Pudding Recipe

Photo: Slow-Cooker Coconut Brown Rice Pudding Recipe

The Rice Recipes Kitchen invites you to try Slow-Cooker Coconut Brown Rice Pudding Recipe. Get easy-to-follow rice recipes and learn how to make Slow-Cooker Coconut Brown Rice Pudding. 

Rice's natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.

Total Time: 7 hr
Prep: 15 min
Inactive: 45 min
Cook: 6 hr

Yield: 12 servings
Level: Easy

Ingredients

aNonstick cooking spray
3 cups coconut water
One 13.5-ounce can lite coconut milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups short grain brown rice
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon finely grated lime zest
Suggested toppings: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped crystallized ginger

Directions

Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.

Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.

Copyright 2012 Television Food Network, G.P. All rights reserved.

Cook's Note: To cool your rice pudding faster, spread the pudding on a rimmed baking sheet and place in the refrigerator until cool, about 10 minutes.

Slow-Cooker Coconut Brown Rice Pudding

More rice recipes:

Creamy vanilla rice pudding with apricot jam recipe
American rice pudding
Blueberry and apricot rice pudding 
Creamy rice pudding with spicy pears
Honey Rice Pudding
White chocolate rice pudding with compote 

Save and share Slow-Cooker Coconut Brown Rice Pudding Recipe

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Brown rice bowl recipe

Photo: Brown rice bowl recipe

Try this Asian-inspired rice bowl to incorporate more grains into your diet.

To Prep 0:15
To Cook 0:45
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 2

Ingredients

200g brown rice
120g frozen podded edamame (see note)
2 sheets nori seaweed (see note)
2 tbs black sesame seeds (see note)
Seeds of 1 pomegranate
1 bunch coriander, leaves chopped

Citrus & honey dressing

Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
2 tbs honey
2 tbs tamari (see note) or soy sauce
2 tbs Japanese rice vinegar (see note)

Method

Step 1 Rinse the rice in a sieve under cold running water, then place in a saucepan with a pinch of salt and 400ml water. Bring to the boil, then reduce heat to medium-low and cook, covered, for 45 minutes or until the water has been absorbed and the rice is tender. Drain.

Step 2 Meanwhile, place edamame in a bowl and cover with boiling water. Leave for 10 minutes or until tender.

Step 3 Heat a dry frypan over medium heat and toast nori sheets for a few seconds each side. Cool, then tear into strips.

Step 4 For the dressing, combine all the ingredients in a jug.

Step 5 Combine rice with the dressing and half the sesame seeds. Divide among 2 bowls and top with edamame, pomegranate seeds, nori strips, coriander and the remaining sesame seeds. Eat and feel clean and calm

Notes

Edamame (soybeans), nori seaweed sheets, black sesame seeds, tamari and Japanese rive vinegar are all available from Asian food shops.

delicious. - May 2013 , Page 112
Recipe by Anna Jones
Photography by Martin Poole

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Nutty Brown Rice Recipe

Photo: Nutty Brown Rice Recipe
Photograph by Romulo Yanes

Serves 4

Active time: 10 min
Start to finish: 1 hr

Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.

Ingredients:

4 cups water
1 1/2 cups short-grain brown rice
3 tablespoons unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 teaspoon grated nutmeg

Healthy tuna, rice & sweetcorn recipe

Photo: Healthy tuna, rice & sweetcorn recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Healthy tuna, rice & sweetcorn Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Healthy tuna, rice & sweetcorn. 

Takes: 5 mins to prepare and 35 mins to cook
Serves: 4

Ingredients

200g (7oz) brown rice
4 cobs sweetcorn
2 tins tuna in olive oil
25-50ml (1-2fl oz) olive oil
salt and pepper
Bring a large pan of water to the boil. When boiling, add the brown rice and cook according to the packet instructions.

When the rice has been cooking for about 25 minutes, bring a little water to the boil in a smaller pan. Add the corn cobs and simmer for 10 minutes. Once cooked, drain, allow to cool a little, then cut the sweetcorn off the cobs.

When the rice has cooked, drain and return it to the pan. Add the sweetcorn and tinned tuna, including the oil and mix well.

Season to taste with salt and pepper, add the olive oil and serve!  

From Tesco Real Food  

More Rice Recipes:

Beef meatball stroganoff with rice
Butternut Squash Risotto with Gorgonzola and Walnuts
Chihuahua rice  
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)

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Mixed rice salad with ginger and lemon recipe

Photo: Mixed rice salad with ginger and lemon recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mixed rice salad with ginger and lemon Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Mixed rice salad with ginger and lemon. 

Serves: 4

Ingredients:

250g (8oz) brown and white rice mix
125g (4oz) frozen soya beans
2 cooked chicken breasts, shredded
1 bunch spring onions, sliced diagonally
1 large carrot, peeled and grated
5 radishes, thinly sliced
2tbsp sesame seeds
Dressing
juice 1 lemon
1tbsp soy sauce
2tbsp mirin
3tbsp sesame oil
1tbsp finely grated fresh ginger

Cook the rice as instructed on the pack, adding the frozen soya beans to the pan for the last 3 – 4 minutes of cooking. Drain the rice and beans into a sieve and chill by running cold water over.

Mix the dressing ingredients together. When the rice and beans are well drained and cool toss with the remaining ingredients and the dressing. 

TESCO Realfood 

More Rice Recipes:
  
Rice Noodle & Edamame Salad recipe 
Lentil & brown rice salad recipe 
Wild rice and pecan salad recipe 
Brown rice and barley salad recipe 
Indian rice salad with currants and almonds 
Coriander chicken balls with rice noodle salad 
 
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Chinese fried rice recipe - How to make Chinese fried rice

Photo: Chinese fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese fried rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chinese fried rice.

Fried rice is a quick and easy dinner solutions. This one contains a delicious combination of prawns, bacon and vegetables.

INGREDIENTS 10
SERVINGS 6

Ingredients

2 cups (380g) brown rice
olive oil cooking spray
4 eggs, lightly beaten
125g packet 97% fat-free bacon, chopped
1/2 teaspoon sesame oil
4 green onions, sliced
500g cooked prawns, peeled, halved
1 cup frozen peas
1 cup beansprouts, trimmed
2 tablespoons light reduced-salt soy sauce

Method

Cook rice in a saucepan of boiling salted water for 30 to 35 minutes or until tender. Drain. Rinse under cold water. Set aside.

Heat a wok over medium-high heat. Spray with oil. Pour in half the egg. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Stand for 1 minute. Repeat with remaining egg. Thinly slice.

Increase stovetop heat to high. Spray wok with oil. Add bacon. Stir-fry for 3 to 4 minutes or until golden. Add oil, onions, prawns and peas. Stir-fry for 1 minute. Add rice. Stir-fry for 3 minutes or until heated through. Add egg, sprouts and soy sauce. Stir-fry until combined. Serve.

Nutrition

Energy 1477kJ
Fat saturated 1.80g
Fat Total 6.80g
Carbohydrate sugars -
Carbohydrate Total 48.40g
Dietary Fibre 4.10g
Protein 22.60g
Cholesterol 210.00mg
Sodium 937mg

Super Food Ideas - March 2005 , Page 60
Recipe by Kim Meredith

More Rice Recipes:

Beef stroganoff with rice 
Chinese beef stir fry with wild rice 
Orange Beef with Cilantro Rice 
Stuffed Peppers with Beef, Rice, Spinach and Cheese 
Beef on rice 
Grilled beef, carrot & rice noodle salad

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Rice and lentil filled balls recipe

Photo: Rice and lentil filled balls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pilaf rice with kidney beans Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Pilaf rice with kidney beans.

Takes: 15 mins to prepare and 15 mins to cook
Serves: 12

Ingredients

330g well cooked brown rice
150g canned lentils, rinsed and drained
2 eggs, lightly beaten
75ml milk
1 clove garlic, crushed
150g broccoli, finely chopped
1 carrot, grated
1tbsp soy sauce
50g wholegrain breadcrumbs

Preparation

Pre-heat oven to 200°C. Line a baking tray with baking paper.

Mix together rice, lentils, eggs, milk, garlic, broccoli, carrot and soy sauce. With wet hands form mixture into balls. Roll balls in the egg mixture and then the breadcrumbs to coat, then place on prepared trays.

Spray with oil and bake for 15 minutes or until golden.

From TESCO realfood 

More Rice Recipes:

Pilaf rice with kidney beans 
Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas 
Chicken and Smoked Sausage Gumbo with White Rice
Thai Chicken with Minted Rice
Mojo chicken with beans & rice
Adobo seasoned chicken and rice 

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Vegetable and rice slice recipe

Photo: Vegetable and rice slice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vegetable and rice slice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Vegetable and rice slice. 

Ingredients

1/2 cup medium-grain brown rice
1 large carrot, peeled, grated
1 large zucchini, grated 125g can corn kernels, drained, rinsed
1/4 cup roughly chopped fresh chives
1 cup grated reduced-fat tasty cheese
3/4 cup self-raising flour
4 eggs
1/2 cup reduced-fat milk

Method

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing 2cm overhang at long ends

Cook rice following packet directions. Drain. Cool for 20 minutes. 3 Combine rice, carrot, zucchini, corn, chives, cheese and flour in a bowl. Whisk eggs and milk together in a jug. Add to rice mixture. Stir to combine. Spread into prepared pan. Bake for 35 minutes or until lightly browned and cooked through. Stand in pan for 20 minutes. Cut into 16 pieces. Serve.

Notes

To freeze: Wrap each piece in plastic wrap, then foil. Freeze for up to 2 months.

Nutrition

Energy 421kJ
Fat saturated 1.40g
Fat Total 3.20g
Carbohydrate sugars -
Carbohydrate Total 11.70g
Dietary Fibre 1.30g
Protein 5.70g
Cholesterol 52.00mg
Sodium 138mg

Super Food Ideas - February 2011 , Page 67
Recipe by Emma Braz  

More Rice Recipes:     

Rice Noodle & Edamame Salad 
Baked Rice with Roasted Corn, Peppers & Onions  
American rice pudding 
Coconut sticky rice with banana and mango 
Creamy rice pudding with spicy pears  
Spanish chicken casserole   

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Brown Rice Pilaf Recipe

Photo: Brown Rice Pilaf Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown Rice Pilaf Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Brown Rice Pilaf. 

Turn everyday brown rice into delicious brown rice pilaf with the addition of currants and sliced almonds.

4 servings, about 2/3 cup each

Active Time: 10 minutes

Total Time: 50 minutes

Ingredients

2 teaspoons extra-virgin olive oil
2/3 cup long-grain brown rice
1 1/3 cups water
1/4 cup currants
1/4 cup slivered or sliced almonds, toasted (see Tips)

Preparation

Heat oil in a large saucepan over medium heat. Add rice and stir until starting to brown, about 3 minutes. Add water and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 30 to 40 minutes (see Tips). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and toss with currants and almonds.

Tips & Notes

Tips: To toast slivered or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To have the most success cooking whole-grain rice, use a pan with a tight-fitting lid and cook on your coolest (or simmer) burner, making sure the rice is simmering at the lowest bubble. When preparing a recipe that calls for less than 1 cup of dry rice, like this pilaf, we found that the cooking time varied greatly depending on what stove we used: it was sometimes done in as little as 30 minutes and burned at 50 minutes. So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn’t burn.

Nutrition

Per serving: 199 calories; 7 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 8 mg sodium; 173 mg potassium.

Nutrition Bonus: Magnesium (17% daily value)

Carbohydrate Servings: 2

From EatingWell: March/April 2012 

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Baked Rice with Roasted Corn, Peppers & Onions Recipe

Photo: Baked Rice with Roasted Corn, Peppers & Onions Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Rice with Roasted Corn, Peppers & Onions Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Baked Rice with Roasted Corn, Peppers & Onions. 

This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well. A flavorful roasted garlic mayonnaise makes a luxurious topping.

6 servings, 1 1/3 cups each

Active Time: 1 hour 10 minutes

Total Time: 2 hours

Ingredients
Baked Rice with Roasted Corn, Peppers & Onions

2 large red or yellow bell peppers
3 cups fresh corn kernels (from 4-5 ears)
3 1/2-4 cups vegetable broth or water
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large red onion, diced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1 bay leaf
2 whole cloves
Pinch of saffron threads (see Note)
2 large cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon paprika (hot, sweet or smoked)
1 tablespoon tomato paste
1 1/2 cups short-grained brown or arborio rice
2 tablespoons minced flat-leaf parsley

Roasted Garlic Mayonnaise

1 head garlic
5 1/2 teaspoons extra-virgin olive oil, divided
1/2 cup silken tofu (4 1/2 ounces)
1 tablespoon lemon juice, or to taste
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Preparation

Position racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.

To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350°F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.

Meanwhile, heat a deep, straight-sided, 12-inch, ovenproof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.
Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.

Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.

Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.

To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.

Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the baked rice and mayonnaise separately for up to 3 days.

Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

Nutrition

Per serving: 343 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 64 g carbohydrates; 0 g added sugars; 2 g protein; 7 g fiber; 520 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (55% dv), Folate (16% dv).

Carbohydrate Servings: 4

Exchanges: 3 1/2 starch, 1 vegetable, 1 fat

From EatingWell: August/September 2005
 
More Rice Recipes:      

American rice pudding 
Coconut sticky rice with banana and mango 
Creamy rice pudding with spicy pears  
Spanish chicken casserole  
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Lentil & brown rice salad recipe

Photo: Lentil & brown rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lentil & brown rice salad Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Lentil & brown rice salad.   

Preparation Time
15 minutes

Ingredients (serves 4)

2 tbs red wine vinegar
1/3 cup (80ml) olive oil
1 tbs Dijon mustard
400g can brown lentils, drained, rinsed
400g can borlotti beans, drained, rinsed
2 cups cooked brown rice
1 small red onion, finely diced
2 treviso radicchio (or regular radicchio if unavailable), heart only
2 tomatoes, finely chopped
3 tbs (1/4 cup) chopped fresh tarragon
2 tbs chopped flat-leaf parsley

Method

Whisk together the vinegar, oil and mustard in a small bowl, and season with salt and pepper. Place lentils, beans and rice in a large bowl with onion. Finely shred one treviso and add to the rice with tomatoes, tarragon and parsley. Toss through the dressing and place on plates with remaining treviso leaves.

Source
delicious. - May 2004, Page 141
Recipe by Valli Little
 
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