Best Brown Rice Florentine Recipes

FLORENTINE RICE

Steps:

• In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

BROWN RICE...THE FAST WAY!

Steps:

• Using a strainer, rinse the rice under cold water, then drain it completely. (Here's why.)
• In a saucepan over high heat, bring the water to a boil. Add the rice and stir. Continue to boil uncovered until tender, with the water bubbling rapidly, for 20 minutes. Start tasting at 18 to 20 minutes: if the rice is tender, remove the heat. If not, keep cooking 5 to 10 minutes more until the rice is tender. (All rice types and brands are slightly different, so you'll have to adjust according to the specific rice. Ours is usually done in around 18 to 25 minutes.)
• Pour the rice into a strainer, then return it to the pot. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Stir in the salt.

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

BROWN RICE FLORENTINE

Steps:

• Heat butter in saucepan over medium-high heat until just beginning to sizzle.
• Add onion, and saute until softened.
• Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
• Remove from heat, and gradually stir in chicken stock or water.
• Season to taste with salt and pepper, return to heat, and bring to a boil.
• Reduce heat to low, cover, and simmer for about 40 minutes.
• Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
• Serve hot.

RICE FLORENTINE

Steps:

• Add water and soup in a medium saucepan.
• Stir until well blended.
• Bring to a boil.
• Stir in the rice and spinach leaves.
• Cover.
• Remove from heat and let stand 5 minutes.
• Stir gently and serve.

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.