Gingered Brown Rice Recipes

Steps:

• Cook brown rice in water as directed on package, drain if necessary.
• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 1 tablespoon of the orange juice to boiling over medium heat. Cook onion in orange juice 1 to 2 minutes, stirring frequently, until crisp-tender. Stir in cooked rice, ginger, parsley, thyme and remaining 1 tablespoon orange juice.
• Spoon rice mixture into baking dish. Place chicken breasts on rice mixture. In small bowl, mix marmalade and oil; brush over chicken.
• Cover baking dish with foil; bake 25 minutes. Remove cover; bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

Steps:

• Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Steps:

• Heat oven to 350°. Heat 2 tablespoons orange juice to boiling in 2 1/2-quart saucepan over medium heat. Cook onion in orange juice, stirring occasionally, until crisp-tender. Stir in rice, ginger, parsley, thyme and 1 tablespoon orange juice.
• Fill body cavity of each hen with rice mixture. Place hens, breast sides up, in ungreased rectangular baking dish, 13x9x2 inches. Brush with 1 to 2 teaspoons of the remaining orange juice. Bake uncovered 1 hour to 1 hour 10 minutes, brushing with some of remaining orange juice every 30 minutes, until thermometer reads 180° and juice of hens is no longer pink when center of thigh is cut.
• Remove stuffing from hens. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.

Steps:

• Begin by sweating onions in oil in a medium sized pan until they are translucent. Add the rice and saute for 1 minute. Add the orange zest and ginger and cook for 1 more minute. Add the stock and bring to a boil. Cover the pan with a lid and cook over low heat for 20 to 25 minutes or until rice is tender. Add salt and freshly ground black pepper, to taste.

Steps:

• Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.

Steps:

• Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

Steps:

• Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
• Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
• Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.