Best Browned Rice With Peas Recipes

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BROWNED RICE WITH PEAS



Browned Rice with Peas image

This recipe is so good you will want to save it for company, but don't! Your family deserves to be pampered! This is a very simple recipe that will remind you of fried rice and full of rich flavor! I hope you enjoy this recipe as much as I do!

Provided by Bev I Am

Categories     Grains

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup rice
2 1/2 cups boiling water
1/2 cup butter
1/4 cup onion, chopped
1/4 cup sliced mushrooms, drained
10 ounces frozen peas, thawed
8 ounces canned water chestnuts, drained and diced
3 tablespoons soy sauce

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.

Nutrition Facts : Calories 250.8, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 523.4, Carbohydrate 31.9, Fiber 3, Sugar 3.5, Protein 4.8

BROWN RICE AND PIGEON PEAS (ARROZ CON GANDULES)



Brown Rice and Pigeon Peas (Arroz Con Gandules) image

This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.

Provided by Mary the Disturbed

Categories     Brown Rice

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 slices smoked bacon, diced
1/2 cup onion, diced
2 garlic cloves, minced
1 (15 ounce) can pigeon peas (gandules)
1 packet goya sazon goya with coriander and annatto
1/2 cup tomato sauce
3 cups water
2 cups long grain brown rice

Steps:

  • Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
  • Stir in all remaining ingredients except rice. Bring to a boil.
  • Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.

VEGETABLE BROWN RICE



Vegetable Brown Rice image

Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 tablespoons olive oil
2 medium carrots, cut into matchsticks
1 medium onion, chopped
8 green onions, cut into 1-inch pieces
1/2 cup raisins
2-1/2 cups frozen peas (about 10 ounces)
1 teaspoon salt
1 cup pecan halves, toasted

Steps:

  • In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.

BROWN RICE WITH BLACKEYED PEAS & VEGGIES



Brown Rice With Blackeyed Peas & Veggies image

Make and share this Brown Rice With Blackeyed Peas & Veggies recipe from Food.com.

Provided by lizardstone01

Categories     Vegan

Time 1h5m

Yield 4 big bowls, 4 serving(s)

Number Of Ingredients 11

2 cups long grain brown rice
2 tablespoons olive oil
4 cups vegetable broth or 4 cups water
2 (14 ounce) cans black-eyed peas
1 cup zucchini, Sliced
1 cup summer squash, sliced
1 small red onion, chopped
1 cup tomatoes, diced
fresh parsley
fresh basil
salt & pepper

Steps:

  • Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
  • in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.

Nutrition Facts : Calories 579.6, Fat 10.8, SaturatedFat 1.8, Sodium 606, Carbohydrate 103.8, Fiber 11.2, Sugar 4.1, Protein 18.1

MASTER RECIPE: BROWN RICE



Master Recipe: Brown Rice image

Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 cup brown rice
1 1/4 to 1 1/2 cups water
1/4 teaspoon kosher salt

Steps:

  • The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
  • Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
  • Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

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