Best Brown Rice Dressing Recipes

WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND CRANBERRIES

Steps:

• In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath the lid and let sit 10 to 15 minutes.
• Meanwhile, in a smaller saucepan, simmer the brown rice, with 1 1/2 cups broth, salt, until tender and all the liquid has been absorbed, 35 to 40 minutes; turn off heat and stretch a clean kitchen towel under the lid and let sit 10 to 15 minutes.
• In a large skillet, heat oil, over medium heat, and cook the onion, stirring often, until it begins to soften, about 3 minutes.
• Add celery and a generous pinch of salt, and continue cooking another 3 or 4 minutes; stir in garlic, if using, and cook 30 seconds.
• Remove from heat and transfer to a large bowl; add rices and toss well.
• Increase the heat in the skillet to medium high and add the butter; when the foaming subsides, add apple, stirring until they begin to caramelize, about 5 minutes.
• Remove from heat and add to the rice mixture; add remaining ingredients, toss and season to taste with salt and pepper.
• Preheat oven to 325 degrees F; grease a large baking dish with butter or oil.
• Transfer rice mixture to baking dish, cover with aluminum foil, and warm in oven for 20 to 30 minutes.
• NOTE: The rices can be cooked up to 3 days in advance. The entire dish is better the second day, so you can make it a day ahead and heat the day you are serving it.

GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING

Steps:

• Pulse all the dressing ingredients ( first 7 ) in a food processor until smooth.
• Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume.
• Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through.
• Add the dressing into the pan (start with about half of it) and toss to combine.
• Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries

BLACK AND BROWN RICE DRESSING WITH WALNUTS AND PEARS

Steps:

• Cook the black and brown rices in separate saucepans, using 1 part rice to 2 parts broth, following package directions for timing (about 35 to 40 minutes); once rice is tender, turn off heat and place a clean kitchen towel under saucepan lids and let rice sit for 10 to 15 minutes.
• Transfer both rices to a large bowl.
• Meanwhile, in a large skillet, heat oil, over medium heat, and add onion; cook, stirring often, until onion starts to soften, about 3 minutes.
• Add celery and a generous pinch of salt, and continue cooking about 3 or 4 minutes more; add garlic, if using, and cook 30 seconds.
• Remove from heat and add to bowl of rice.
• Increase heat under skillet to medium high and add butter; once foaming subsides, add the pears and cook, stirring, until they are lightly seared and translucent, about 3 minutes.
• Add pears to rice.
• Add remaining ingredients to rice and gently toss; taste and adjust seasonings.
• Preheat oven to 325 degrees F; grease a large baking dish with either oil or butter.
• Place rice mixture into prepared baking dish, cover with aluminum foil, and place in oven until heated through, about 20 to 30 minutes.
• NOTE: The rice can be cooked up to 3 days in advance. The stuffing is better if made a day in advance.

BROWN RICE DRESSING

Steps:

• In a large pan, heat oil over medium heat.
• Add onion, celery, carrot, garlic and zucchini.
• Cook until onion just starts to brown.
• Add brown rice and cook stirring often for about 1 or 2 minutes.
• Add all other ingredients, heat to boiling, stir, cover and reduce heat to low.
• Allow to simmer for 45-50 minutes; NO PEEKING OR STIRRING!
• Remove from heat and allow to stand for 10 minutes without lifting the lid.
• Fluff with a fork and serve with chicken, turkey or whatever you prefer.

BROWN RICE AND TEXAS PECAN DRESSING

Steps:

• 1. Combine rice, broth and salt; heat to boiling, stirring once. Reduce heat, cover and simmer 45 minutes. Spray skillet with nonstick spray. Cook onion, celery and garlic until tender. Stir in cooked rice. Add pepper, poultry seasoning and pecans. Serve with roast turkey or baked chicken.

BROWN RICE OR FARRO WITH KALE, CABBAGE, MUSHROOMS AND TAHINI DRESSING

Steps:

• Dressing 1. In a bowl, combine the tahini, soy sauce, vinegar, sugar, sesame oil, red pepper, and 5 tablespoons water. 2. Whisk well until blended. Add a little more water to thin the dressing, if you like. RICE AND VEGETABLES 1. In a saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until rice is tender. 2. Meanwhile, bring a large skillet filled with 1/2 inch of water to a boil. Add the kale and cook, stirring often, for 5 minutes or until tender. Drain in a colander. 3. Wipe out the skillet and set it over medium-high heat. Heat 2 tablespoons of the oil. Add the mushrooms and cook, stirring often for 5 minutes or until most of their liquid evaporates. Add 2 tablespoons more oil and when it is hot, add the cabbage, garlic, red pepper, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until the cabbage softens and starts to brown. Taste for seasoning and add the kale, with more salt or red pepper, if you like. 4. Divide the rice among 4 shallow bowls. Spoon the vegetables on top and drizzle with tahini dressing. Sprinkle almonds and feta on top, if desired.