BROWN RICE...THE FAST WAY!
Want to make brown rice but don't have an hour? Here's how to cook brown rice the fast way-and it turns out perfectly every time.
Provided by Sonja Overhiser
Categories Essentials
Time 35m
Number Of Ingredients 3
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.
BROWN RICE WITH HAZELNUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Toast nuts in a small pan over low heat then remove from heat and reserve.
- Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.
RICE WITH LEEKS AND HAZELNUTS
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Prepare 1 cup wild rice blend as the label directs. Cook 1 thinly sliced leek in 2 tablespoons butter with a few thyme sprigs until tender, about 8 minutes. Season with salt and pepper. Toss the rice with half of the leek mixture, then top with the rest. Sprinkle with chopped hazelnuts and season with salt and pepper.
Nutrition Facts : Calories 253 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 153 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
BROWN RICE WITH HAZELNUTS
From the Great Big Food Show
Provided by Rachael Ray : Food Network
Categories side-dish
Time 23m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Toast nuts in a small pan over low heat then remove from heat and reserve.
- Bring 3 cups stock and 2 tablespoons butter or extra-virgin olive oil to a boil. Add rice, stir, return to boil, cover and reduce heat. Simmer rice 17 to 18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
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