Best Brown Rice Pilaf With Onions And Corn Recipes

FAVORITE BROWN RICE PILAF

Steps:

• saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning.
• Add carrot and let saute 3 more minutes.
• Add brown rice and stir until rice is coated with the olive oil.
• Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano.
• Let it come to a boil and then let it simmer until ready. Stir occasionally to prevent the bottom from sticking to the pot.

HOME-STYLE BROWN RICE PILAF

Steps:

• Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
• Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
• Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
• When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
• Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

SEASONED BROWN RICE PILAF

Steps:

• In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

BROWN RICE WITH ONIONS, GARLIC, AND PECANS

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.

BROWN RICE PILAF

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
• Add rice and sauté for 1 minute.
• Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
• Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
• Uncover and let rice stand for 5 minutes before serving.

BROWNED ONION AND CORN PILAF

Steps:

• In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned. Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt. Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed.

BROWN RICE & PEPPERS PILAF

Steps:

• In large saucepan, saute onion and green pepper in oil until tender.
• Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
• Add the water, broth, thyme and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
• Fluff with fork.

BROWN RICE PILAF WITH VEGETABLES

Steps:

• In a 2-1/2 quart saucepan sauté garlic and onions in oil over medium heat until onions are translucent.
• Add brown rice, toast, stirring constantly for about 4 minutes.
• Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed.
• Meanwhile, in a bit of oil, sauté zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste.
• When rice is cooked, add corn, zucchini, and carrots and mix well.

BROWN RICE AND ONION PILAF

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.