Best Browned Rice Recipes

KITTENCAL'S BROWNED WHITE RICE WITH GARLIC AND ONION

Steps:

• Place the rice in colander and rinse thoroughly with cold water; drain well and set aside.
• Heat the oil in a medium saucepan over medium heat.
• Add in onion and cook for 1 minute.
• Add in the garlic and cook until the garlic is just lightly browned (do not cook until dark browned).
• Add in the rice and salt; cook stirring constantly until the rice begins to brown.
• Slowly and carefully pour in the hot water then then broth stirring gently; bring to a simmer.
• Reduce heat to low, cover and simmer until the water is absorbed (about 20-25 minutes).
• Season with pepper if desired.

BROWNED RICE & PORK CASSEROLE

Steps:

• 1. Sprinkle pork chops with Seasoned Salt. Heat pork chops in skillet. Lightly brown on both sides.
• 2. Spray a 2 quart casserole dish, lightly with cooking spray. Remove chops to casserole dish.
• 3. Add rice to drippings in skillet. Sometimes a little more olive or canola oil is needed. Cook until rice is browned.
• 4. Stir in gravy and water. Arrange onions and carrots on top of pork chops. Pour on Gravy.
• 5. Bake 1 hour or until pork chops are done and veggies are tender. Cover dish with lid or foil while in the oven. This lets everything bake evenly.
• 6. Oven temperature - 350º

BROWNED BUTTER RICE CRISPY TREATS

Steps:

• directions: Spray a 9x13-inch baking pan with cooking spray. Add the butter to a large saucepan set over low heat. Scrape the seeds from the vanilla bean into the pan with the butter. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty - be patient and watch carefully, it can go from brown to burned quickly. Once the butter is browned, add all of the marshmallows and the salt. Stir the mixture constantly until the marshmallows are completely melted. Turn off the heat under the pan and add the cereal. Use a rubber spatula or wooden spoon to coat the cereal evenly with the buttery, marshmallow liquid. Spread the mixture in an even layer in the prepared baking pan. Let cool for at least an hour before cutting and serving. You can store the treats in an airtight container at room temperature for 2 days.

BROWNED RICE

Steps:

• in a large fyring pan, melt butter over low heat.
• Add rice and cook until golden brown,stirring often.
• Place cooked rice in a 2 quart casserole and sprinkle on seasonings.
• Add consomme, water and nuts and mix gently.
• Cover casserole and bake at 300 degrees for approximately 1 hour.
• Do not stir.

RICE BIL SHAREYAH (WHITE RICE WITH BROWNED FIDEO NOODLES)

Steps:

• In a saucepan add butter or oil and melt.
• Add fideo noodles and stir until a golden brown.
• Add white rice, stir until rice is white opaque color.
• Add 3 cups water, salt and stir.
• Bring to a boil.
• Turn heat to super low, cover and cook for approximately 25 minutes.
• You can check rice by tasting after 25 minutes.
• A compliment to any dish!

RICE KRISPIE TREATS - BROWNED BUTTER

Steps:

• Butter (or coat with non-stick spray) an 8-inch square cake pan In large pot, melt butter over medium heat. It will melt, foam and then start to brown. Watching the browning process as it goes from brown to burnt quickly. When the butter has a brown nutty color, turn off heat and pour in marshmellows. The residual heat from butter should melt the marshmellows, if not turn on the burner again and mix until smooth. Remove from heat and mix in the salt and creal, mix together quickly and pour into pan. Press into shape. Let cool & cut into squares.

BROWNED RICE WITH PEAS

Steps:

• Preheat oven to 350 degrees.
• In dry skillet, brown rice, stirring often.
• Turn into a 1 1/2 qt casserole; add water and stir with fork to separate grains.
• Cover and bake for 30 minutes or until rice is tender.
• Meanwhile in skillet, over low heat, melt butter, add onion and mushrooms and saute, then remove from heat; add peas, chestnuts and soy sauce.
• Add to rice and blend gently.
• Bake uncovered for 15 minutes.
• Hint: Add 1 TBS oil, butter or margarine to rice before boiling to make grains separate and rice will never stick to pan.