Nutty Brown Rice Recipes

Steps:

• The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
• Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
• Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

Steps:

• Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
• Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
• Add rice and nutmeg to skillet and toss to coat.

Steps:

• In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.

Steps:

• Place pinenuts in a pan, stir over heat till lightly browned.
• Remove from pan and cool.
• Combine all ingredients in a bowl and mix well.

Steps:

• In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
• Add rice; cook, stirring for 1 minute.
• Add stock, currants and lemon rind; bring to a boil.
• Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
• Let stand, covered for 5 minutes.
• Fluff with fork and sprinkle with pine nuts and onions.

Steps:

• Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
• Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
• Chill for at least one hour before serving.