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The LDSCN Weekly Recipe Archive Brown Rice

Mrs. Wiley's Hints
From misc.survivalism

COOK BROWN RICE LIKE PASTA

Here is something I learned about cooking brown rice so it's not all gluey and glumpy. Rinse the brown rice in a strainer while your pot is heating on "medium" on the stove. Put the rinsed rice in the pot and stir it over the heat for a couple of minutes, toasting it until most or all of the "hissing" has stopped (i.e. the rice is dry or nearly so). Then add the water (3 times the amt. of rice), bring to a boil, reduce heat, cover, and simmer for 30 minutes. Then drain the "extra" water.

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From: Joel Ehrlich (joel.ehrlich@greatesc.com)
Subject: Re: REQ: Brown Rice Recipes
Newsgroups: rec.food.cooking Date: 1995/09/09

Beef, Brown Rice & Feta Casserole
Yields 4 Servings

• 6 mushrooms, dried
• 2 cups brown rice, cooked
• 1/2 cup hot water
• 1 1/2 cups cooked beef chunks
• 1 onion, chopped
• 3 ozs feta cheese, crumbled
• 1 tbls oil
• 6 black olives, pitted
• 1 1/2 cups tomatoes, canned
• 2 tbls Parmesan cheese
• 1 garlic clove, minced
• pepper, freshly ground

Put the dried mushrooms in the hot water. Let stand for 20 minutes. Saute the onion in the oil slowly for 5 minutes. Add the tomatoes and garlic. Cook gently, uncovered, for about 10 minutes. Add pepper to taste. Add the dried mushrooms, cut in quarters if large, with any tough stems removed along with the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of a (1 1/2 qt.) casserole with half the rice. Add the cooked beef. Sprinkle the feta cheese, olives, and half the sauce over. Add the remaining rice and sauce. Sprinkle with Parmesan. Bake 20 minutes. Serve hot.

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Brown Rice
Yields 4 Servings

• 1 cup brown rice
• pepper, freshly ground
• 2 tbls butter to taste
• 4 tbls onion, chopped
• 1 bay leaf
• 1/2 tsp garlic, finely chopped
• 2 sprigs thyme, fresh, or
• 1 3/4 cups water, or
• 1/2 tsp thyme, dried
• 1 3/4 cups chicken broth
• 4 tbls parsley, chopped
• salt, to taste

Rinse and drain the rice. Set aside. Melt half of the butter in a saucepan. Add the onion and garlic. Cook, stirring, until wilted. Add the rice, water, salt, pepper, bay leaf and thyme. Bring to a boil. Cover. Use a heat diffuser and let simmer for 40 minutes. Remove from the heat. Discard the bay leaf and thyme sprigs. Fluff the rice with a fork. Stir in the remaining butter and the parsley. Serve warm.

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Brown Rice Milanese
Yields 6 Servings

• 2 Tbls Sweet Butter
• 1 Cup Short Grain Brown Rice
• 2 Shallots, Chopped
• 2 Cups Cold Water
• 1 Clove Garlic, Minced
• 1 Cup Romano, Grated
• 3 Tbls Dried Chives
• 1/2 tsp Dried Dillweed

Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Saute until tender. Add the chives and dillweed. Saute for 1 or 2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45 minutes (do not remove the cover during the cooking time). Remove from the heat. Add the cheese. Toss until the cheese is melted. Serve hot.

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From: Ed Paulhus (dx291@FreeNet.Carleton.CA)
Subject: Chicken Fried Brown RIce
Newsgroups: rec.food.recipes
Date: 1999/09/13

Chicken Fried Brown Rice
Makes 4 servings

• 2 tbsp. vegetable oil
• 8 ounces boneless skinned chicken breast, sliced into strips
• 1/2 large sweet pepper, chopped
• 1/2 cup green onion, chopped
• 3 cups cooked brown rice
• 2 tbsp. light soy sauce
• 1 tbsp. rice-wine vinegar
• 1 cup frozen peas, thawed

Heat large nonstick skillet over medium heat. Add 1 tbsp. oil. Add chicken, red pepper, and green onion. Cook 5 minutes until chicken is cooked through. Remove to plate. Heat remaining tbsp. oil in skillet. Add rice, cook 1 minute. Stir in soy sauce, vinegar, peas; cook 1 minute. Stir in chicken and vegetable mixture.
*NOTE: Simmer, covered, 1 cup brown rice in 2 1/2 cups water for 45 minutes.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 11 Oct 01