Best Browned Rice With Peas Recipes

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PARMESAN PEAS 'N' RICE



Parmesan Peas 'n' Rice image

Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup uncooked long grain rice
1 green onion, chopped
1 tablespoon butter
1 cup chicken broth
1/8 teaspoon pepper
2/3 cup frozen peas, thawed
1 tablespoon grated Parmesan cheese

Steps:

  • In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

BROWN RICE WITH PEAS AND CILANTRO



Brown Rice with Peas and Cilantro image

This easy side is particularly great with roast pork or chicken curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

1 tablespoon olive oil
3/4 teaspoon whole fennel seed
1 small yellow onion, finely chopped
1 cup instant brown rice
1 cup frozen peas, thawed
1/3 cup roughly chopped fresh cilantro
Salt and pepper

Steps:

  • In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.

Nutrition Facts : Calories 239 g, Fat 5 g, Fiber 4 g, Protein 7 g, SaturatedFat 1 g

RICE WITH PEAS



Rice With Peas image

Provided by Pierre Franey

Categories     dinner, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons finely chopped onion
1 cup rice
1 1/2 cups water
1 bay leaf
Salt to taste if desired
2 cups fresh peas or one 10-ounce package frozen peas

Steps:

  • Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
  • Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
  • Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
  • Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams

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

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.

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