20 pot grain brown rice Recipes

chicken breast halves, onion, chopped, garlic clove, chopped, diced tomatoes with mild green chilies, with juice, tomato juice, chipotle chile, minced, chili powder, ground cumin, uncooked medium barley, uncooked medium grain brown rice, fresh ground black pepper , to taste, cheese (optional), sour cream (optional)

grain brown rice, uncooked, diced tomatoes, undrained, mexican style beans, undrained, garlic cloves, minced, onion, finely chopped, olive oil, cottage cheese, chopped green chilies, drained (optional), salt, chili powder, corn kernel, shredded monterey jack cheese

butter, garlic cloves, crushed, grain brown rice, chicken broth, divided, salt, pepper

chicken tenders, cream of mushroom soup, water, onion soup mix, olive oil, grain brown rice, whole thyme, crushed, salt and pepper, broccoli floret (optional)

dried black-eyed peas, water , plus, water, onion, finely chopped, garlic cloves, minced, diced green chilies, ground cumin, pepper, baking soda, dried chipotle chiles or 1 canned chipotle chile, short-grain brown rice, tomatoes, peeled & chopped, salt

grain white rice, salmon fillet, skin removed, kosher salt and pepper, sugar snap peas, trimmed, low-sodium soy sauce, scallions, trimmed and sliced, rice vinegar, grated ginger, dark brown sugar

bulgur, brown rice, barley, millet, cornmeal, rolled oats, chopped dried mixed fruit , plus, chopped dried mixed fruit, cinnamon, water, vanilla

cabbage, coarsely chopped, onion, chopped, ground turkey, grain rice, diced tomatoes (canned ), tomato sauce, brown sugar, salt, pepper, prepared yellow mustard

coleslaw mix (shredded cabbage & carrots), extra lean ground beef (do not brown), salt, pepper, onion, finely chopped, grain rice, chunky spaghetti sauce, water, dried basil leaves, crushed, seasoning salt

qt. jarred grape leaves (or 70 - 80 fresh ), browned lamb or bones for the bottom of the pot (optional but, cinnamon stick, lamb broth or water (if using bones on the bottom) to cover., course ground lamb shoulder (beef can be substituted), raw long grain rice , soaked 30 minutes in cold water, rinsed and drained., ground cinnamon, salt, fresh ground pepper, garlic, sliced, stalks fresh rhubarb (or juice of 2 lemons)

vegetable oil cooking spray, grain brown rice, butter (or vegetable oil), salt, boiling water

wild & brown rice (dry ), tri-color pasta (dry ), toasted unsalted soybeans, toasted unsalted chickpeas, hulled unsalted pumpkin seeds, rolled oats (roasted), bran flakes (cereal), cheerios toasted oat cereal, granola cereal, wheat , kernels (hard), wheat , kernels (soft), spelt , kernels, rye meal , kernels, rye flakes, wheat germ, dried cranberries, soyabean nuggets (3 portions (or more ), pot barley, split peas (dried or raw ), lentils, flax seed

brown rice, rolled oats, steel cut oats (oat groats), pearl barley, wheat berries, unsweetened coconut, salt, water

bulgur wheat, brown rice, barley, quinoa, rolled oats, apple, diced, ground cinnamon, water, vanilla extract

angel hair coleslaw mix or 1 (10 oz) bag regular coleslaw mix, imported crushed tomatoes, onion, chopped, garlic clove, minced, grain white rice, raw, brown sugar, lemon juice, beef stock, salt, black pepper

buckwheat groats, brown rice, quinoa, rolled oats, apple, diced, ground cinnamon, water, vanilla extract

ground beef, browned and drained, bacon bits, onion, chopped, tomato sauce, water, chili powder, salt and pepper, grain rice, whole kernel corn, drained, chopped green bell peppers

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.