I am looking for great tasting brown rice recipe. I have added stewed tomatoes and green peppers and that is good, but does anyone have something just wonderful? Thank foryour help

  

 

Our family really likes this one. Enjoy! 

Becky Ann

INGREDIENTS

• 1 cup brown rice
• 1 cup beef broth
• 1 (14.5 ounce) can chicken broth
• 1/4 cup butter, melted
• 1 teaspoon garlic salt
• 1 teaspoon seasoned salt

Dirty rice

Ingredients

1 lb lean ground beef

2 gloves garlic, minced

2 stalks celery, chopped

1 onion, chopped

1 tablespoon chopped parsley

1 green pepper, chopped

1 red pepper, chopped

1 tablespoon Worcestershire sauce

1/4 teaspoon red pepper

1/4 teaspoon pepper

1 teaspoon salt

1 cup brown rice (either regular or instant)

1 (14.5 oz) beef broth

Method

In a large skillet, add beef and all vegetables, cooking until beef if done and vegetables are tender.

Add seasonings, stirring well. Add rice and broth, mixing well.

Bring to a boil and reduce heat, cover, and cook 25-30 minutes for regular rice, or 10 minutes for instant rice, cooking until rice is done. Serves 4-6.

I just made this for dinner. It is good. I got the recipe from the newspaper.

 

Is it the same as wild rice?

 

 

 

      Sauté celery, scallions, parsley and garlic in 2 tablespoons sesame oil.  Stir in rice; coat with oil and add water.  Cover tightly and bring to boil.  Reduce heat to low and cook 50-60 minutes until tender.  Sauté shrimp in 2 tablespoons sesame oil until just pink.  Add to rice.  Stir in soy sauce and salt to taste.  Serve garnished with more scallions.

            Chinesey.  I used less sesame oil and could have used more shrimp. 

 

 

 

      Bring broth to boil.  Stir in rice and salt.  Cover and cook over low heat for 45 minutes.  Sauté onions, celery and green peppers in lidded pan with butter and oil till soft.  Add mushrooms, sage, marjoram, thyme and vinegar; simmer over low heat for 10 minutes.  Stir in green onions.  Combine rice, mushroom mixture, half the cheese and half the nuts.  Spoon into casserole.  Sprinkle with remaining nuts, cheese and parsley.  At 350º heat through for 5-10 minutes.  4 servings.

            A nice pilaf.  I used dried herbs.

 

 

 

      Combine first 6 ingredients.  Spoon half the chicken mixture into shallow greased 2½-quart casserole.  Cover with half the sour cream, chiles and all the olives.  Repeat layering.  Can be done ahead and refrigerated up to 24 hours.  Baked uncovered at 350º for 45 minutes, or 1 hour if chilled.  Allow to stand 10 minutes before serving.  6-8 servings.

 

 

 

 

            Season chops with salt and pepper; brown in oil.  Layer in casserole.  Top each with pepper ring and onion slice.  Sprinkle rice over.  Cover with wine and broth.  Bring to boil.  Cover and bake at 350º for 1 hour or until tender and

 

 

 

 

      Sauté onion and herbs in butter and oil.  Stir in rice and sauté 3 minutes.  Add broth.  Simmer, covered, 45-50 minutes until liquid is absorbed and rice is tender.

 

 

 

      Combine ½ cup cheese and remaining ingredients in sprayed 2-quart casserole.  Cover and bake at 350º for 2 hours or until lentils are tender, stirring occasionally.  Uncover and sprinkle with remaining cheese.  Bake 5 minutes more until cheese melts.  6-8 servings.

      I accidentally put in barley instead of rice, and it was very good, also. 

 

 

 

      Heat together well-drained beans and rice; mix with taco sauce, just enough to moisten mixture.  Salt and pepper to taste.  Cover and keep warm.  Mix onion and cabbage and toss lightly with vinaigrette dressing.  Fry tortillas one at a time, bending in half as you turn; fry until crisp.  To serve, place a little bean mixture in tortilla.  Add cabbage and onions and top with cheese and additional taco sauce.

 

 

 

 

      Prepare rice according to package directions, adding bouillon to water instead of salt.  Cut beans into thirds on the diagonal.  Cook tomatoes, onion and garlic until tender.  Add salt, pepper, basil and beans; continue cooking until beans are tender.  Stir olives, cheese and green onions into cooked rice.  Pack firmly into ring mold.  Unmold onto serving platter and pour vegetable mixture into center.  4-6 servings.