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Tag: brown rice

Quick Brown Fried Rice

  • 2 cups cooked & cooled brown rice, store bought or made at home
  • 2 tablespoons extra light olive oil
  • ½ teaspoon toasted sesame seed oil
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 2 cups shredded carrots and broccoli stalks (I buy it packaged from Trader Joes)
  • 2 eggs, beaten
  • 1 to 2 teaspoons dark soy sauce (regular soy sauce can be used, you will need to use more)
  • Salt to taste
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Heat a wok like pan with the oils. Add the ginger and garlic and sauté on medium heat for 2 to 3 minutes. Add the shredded vegetables and sauté for 3 to 4 minutes. Add the beaten eggs and mix well with the spatula. Add the cooked rice and mix well and stir fry for 3 to 4 minutes on high heat. Add the soy sauce and continue to stir fry. Check for seasonings and add salt if necessary. Garnish with cilantro and green onions.

 

Healthy South Indian Style Lemon Rice

This is a great dish to eat as a snack or as a starch in a meal- the best part is that they are super healthy. I used brown rice and no one could tell!!

  • 2 tablespoons extra light olive oil
  • 1 tablespoon butter
  • 1½ cups brown rice
  • 1 cup coconut milk
  • ½ teaspoon turmeric
  • 3 cups water
  • 2 teaspoons salt
  • 2 teaspoons urad dal
  • 2 teaspoons channa dal
  • 2 teaspoons mustard seeds
  • 10-12 curry leaves
  • 2-3 dried red chilies
  • A pinch of asafetida
  • ½ cup peanuts, roasted
  • 4 tablespoons fresh lemon juice
  • Salt to taste

Heat a saucepan with the oil and butter. Add the rice and sauté on medium heat for 30 seconds. Add the coconut milk, turmeric, water and salt. Bring to a boil and lower heat to a simmer, partially covered for 20 minutes. Once the liquid is cooked from the surface, lower the heat and place lid. Cook for another 15 minutes or till the rice is cooked through but not mushy.  Cool the rice off once cooked and keep aside.

In a large wok like pan, heat the oil.  Add the urad and channa dal and sauté for about 30 seconds on medium heat.  Add the mustard seeds and curry leaves and saute for another minute.  Next, add the red chilies and asafetida.  Add the cooked and cooled rice.  Mix well.  Add the peanuts, lemon juice and salt.  Mix well and serve.

 

 

 

Brown Rice with Tomatoes and Beans

This is a perfect accompaniment with yesterdays chili.. and it is healthy and delicious!! No one will be able to tell brown rice was used…

  • 2 cups brown rice, rinsed
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • Juice of half a large lemon
  • 5 cups water or chicken broth

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt, lemon juice and liquid. Bring to a boil and lower the heat to a simmer and cook partially covered for about 20 minutes. Once the liquid is cooked off from the surface, lower the heat and cover with lid. Cook an additional 20 minutes or so, or till the rice is cooked through.

Tomatoes and Beans

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 14 ounces can diced tomatoes with chili
  • 1 14 ounces can black beans, drained and rinsed
  • ½ cup cilantro, chopped
  • Salt

Heat a large saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the cumin and ancho chili powder. Saute for another minute. Add the tomatoes and sauté for 2 to 3 minutes. Add the black beans and cilantro. Add the mixture to the cooked rice. Mix well and add salt to taste. Serve warm.

 

 

 

Brown Rice with Broccoli Rabe Pesto

Broccoli rabe is one of my favorite greens- I generally pair it with some yummy pasta but this time I mixed it with brown rice! It was absolutely delicious!! I cooked the rice separately, made a broccoli rabe pesto and mixed the two together. I served it with a meat sauce but it can be consumed as it is…

  • 1 tablespoon butter
  • 1 tablespoon extra virgin oil
  • 2 cups brown rice, rinsed
  • 2 teaspoons salt
  • 5 cups broth or water

Heat a medium saucepan with butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt and water/broth. Bring to a boil and simmer on low for about 40 minutes till the rice is cooked through.

Broccoli Rabe Pesto

  • 1 bunch broccoli rabe, stems taken off
  • 1 medium saucepan filled half way with water

Bring the water to a boil and blanch the broccoli rabe leaves for a minute or two and then immerse in cold water immediately. Drain and take excess water out and keep aside.

  • 1/3 cup pine nuts
  • 2 garlic cloves
  • ¼ cup extra virgin olive oil
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Transfer the blanched broccoli rabe, pine nuts, garlic, oil and cilantro to a food processor. Process till smooth. Add salt to taste and take out of processor and add to the rice. Mix well and check for seasonings.

Chicken, Shrimp and Beans with Brown Rice

Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….

  • 1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • ½ pound medium shrimp, cleaned
  • 2 tablespoons butter
  • 2 tablespoons extra light olive oil
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/3 cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 1 can black beans, rinsed
  • 1 teaspoon smoked paprika
  • 1 ½ cups brown rice
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped

 

Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.

Tomato Sauce

  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 2 garlic cloves, grated
  • 2 teaspoons smoked paprika
  • 2 cups tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.

Roasted Pepper and Tomato Brown Rice

This was a yummy rice to serve with the chicken… healthy and delicious. It is made with brown rice but no one knew!!

  • 1 cup roasted red/yellow peppers, freshly roasted or jarred
  • 1 cup tomato sauce, homemade or store bought
  • 3 green onions, chopped
  • 3 garlic cloves
  • 1 teaspoon salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed.

  • 2 tablespoons extra virgin olive oil
  • 2 cups chicken broth
  • 1 ½ cups brown rice
  • 1 to 2 teaspoons salt
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ¼ cup mint, chopped

Heat a wide saucepan with the oil and add the pepper sauce. Saute on medium heat for 3 to 4 minutes. Add the chicken broth and bring to a boil. Add the rice and salt and bring to a boil. Lower to a simmer and partially cover with lid. Cook for 20 minutes and then cover with lid and cook on very low for another 20 minutes or till rice is cooked through. Take lid off and check for seasonings. Add the cilantro, green onions and mint. Mix well and serve warm.

Lime Cilantro Brown Rice

No one will be able to tell this dish is made with brown rice.. it goes perfectly well with yesterday’s curry…

  • 1 tablespoon butter
  • 1 tablespoon extra light olive oil
  • 1 cup brown rice, rinsed
  • 2 teaspoons salt
  • 3 cups water
  • Juice of one small lime
  • ½ cup cilantro, chopped

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 3 to 4 minutes. Add the salt and water and bring to a boil. Simmer for about 20 minutes partially covered or till all the liquid is cooked off on the surface. Cover with lid and cook for another 20 minutes on very low heat. Take the lid off and fluff rice with fork. Add the lime juice and cilantro. Check for seasonings and add salt if necessary. Serve warm.