Do you have any good (yet healthy) recipes for brown rice?
I’m making “chicken over rice” and I’m looking for a tasty recipe for brown rice. I don’t want it to be bland but at the same time I want to keep it healthy, so I don’t want to add a lot of creams or butter. Maybe cook it with some sort of broth and spices or something…also, I remember a few years back I had chicken over rice and the rice had some sort of “nutty ” bits in it.
Do you have any good recipes that you’d like to share? =)
October 22nd, 2010 at 6:21 am
Brown rice has its own flavour anyway so I would cook it like boiled rice or finely chop a white onion and a garlic and fry in a little olive oil until soft, then add washed rice and mix well, then add some boiling water to hot stock, cover and cook for 15 minutes until done.
X D
October 22nd, 2010 at 6:38 am
Brown rice is healthy in its own right. Make it a practice to always use brown rice!!!
I make a chicken rice dish with steamed broccoli and carrots. Then I add a half can of low salt/low fat ‘cream of chicken soup’ and heat through just before serving.
Tumeric or curry powder are both healthy spices to use with chicken ‘n rice dishes.
October 22nd, 2010 at 6:47 am
Ingredients:
2(10.75 oz.)cans condensed cream of asparagus
soup
10 3/4 fluid ounces milk
1 pound chopped ,cooked chicken
1 1/2 cups chicken broth
1 cup uncooked brown rice
2(14.5 ounce)cans French cut green beans
1 1/2 cups shredded cheddar cheese
1 cup chopped onion
3 cloves of garlic,crushed
1 tablespoon parsley
1 1/2 teaspoons dried basil
1 teaspoon dried dill weed
salt and pepper(to taste)
1:Preheat oven to 325 degrees(165 degrees C)Lightly grease a medium casserole dish.
2:In a large bowl,mix the soup,milk,chicken broth,chicken,rice,green beans,cheddar cheese,onion and garlic.Season with parsley,basil,dill weed,salt and pepper.
Put in casserole dish and bake for 2 1/2 hours or until rice is tender.
Note:If liquid absorbs too quick,add some water to compensate
October 22nd, 2010 at 7:23 am
Found this one that seems healthy enough….
CHICKEN AND RICE
Makes 6 servings
1 chicken, 3 to 3 ½ pounds, cut into 8 pieces
1 medium onion, chopped
2 celery ribs, chopped
1 bay leaf
2 quarts water
Salt and freshly ground black pepper
2 cups long-grain rice
Place the chicken, onion, celery, and bay leaf in a 5-quart Dutch oven or covered casserole. Add the water, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and cover tightly. Simmer, occasionally skimming the broth, until the chicken is tender, about 50 minutes.
Using tongs, transfer the chicken to a platter (keep the broth and vegetables simmering) and cool until easy to handle. Discard the skin and bones and cut the meat into bite-size pieces.
Meanwhile, increase the heat under the broth to high and cook until the liquid is reduced to 4 cups. (If you’re in a hurry, strain the broth, reserving the vegetables and measure 4 cups of broth, reserving the remaining broth for another use. Return the 4 cups of broth and vegetables to the pot.) Skim any fat from the surface of the broth.
Add the rice to the boiling broth and vegetables and return to a boil. Reduce the heat to low and cover tightly. Cook until the rice is almost tender, about 15 minutes. Add the chicken (do not stir) and cook for another 5 minutes, until the rice is tender. Remove from heat and let stand for 5 minutes.
Stir the chicken into the rice, fluffing the rice at the same time. Season to taste with salt and pepper. Serve hot
SO…when should we be expected for Dinner? LOL