Brown Rice With Vegetables Recipes

Steps:

• Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables., Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.

Steps:

• In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Steps:

• In a large nonstick skillet, saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside., In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. , Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts.

Steps:

• Marinate sirloin in tamari with 1 teaspoon ginger, the garlic, 1 scallion, and the red-pepper flakes. Meanwhile, bring a large saucepan of water to a boil. Cook remaining scallions with the carrots and cabbage until crisp-tender, about 2 minutes. Transfer to a plate using a wire-mesh skimmer.
• Heat a medium-heavy skillet over high heat; add 1 teaspoon oil, and sear sirloin, 1 to 1 1/2 minutes per side. Transfer to plate. Return skillet to medium heat, and add remaining 1/2 teaspoon oil and 2 teaspoons ginger. Cook until sizzling. Stir in rice and 1/2 teaspoon salt. Stir in scallion-sirloin mixture and any juices. Add water, and cook, covered, until rice is heated through and sizzling, 7 to 8 minutes.
• Uncover, and make 4 indentations in the rice with the back of a spoon. Crack 1 egg into each, and cook, covered, until whites are set but yolks are still runny, about 4 minutes. Stir eggs into rice.