Quick Brown Rice And Onions Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
• Bake covered for 1 hour, stirring once after 30 minutes.

Steps:

• Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
• About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
• Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
• Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
• After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
• Garnish with the green onions.
• Makes 4 servings.
• This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.

Steps:

• Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
• When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.

Steps:

• Heat butter in 1 1/2-quart saucepan over medium heat.
• Cook onion in butter 2 to 3 minutes or until tender. Add broth; heat to boiling. Stir in rice. Heat to boiling; reduce heat.
• Cover and simmer 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff rice lightly with fork.

Steps:

• Drain the liquid from the can of mushrooms into a measuring cup and add enough additional water to make one cup.
• Bring the liquid to a boil in a covered sauce pan, add the instant brown rice, cover, reduce the heat and simmer for 5 minutes.
• At the end of the 5 minute cooking period, remove from the heat, but DO NOT PEEK.
• Set aside for at least 5 more minutes to rest.
• While the rice is resting, saute the onions and mushrooms in the olive oil and butter.
• When the onions are transparent, remove from the heat, add the finished rice to the saute pan, add salt and pepper and stir.

Steps:

• Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.