Tag Archive: brown rice


Chicken and Rice

img_0593

Ingredients:

1 cooked Rotisserie chicken cut into bite size pieces (no skin or bones)
2 cups brown rice
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup pitted salad olives (Goya)
1 8 oz. can Del Monte Sauce
3 cups water
1/2 cup olive oil
2 cups chicken broth
1 tsp. sea salt
1/2 tsp. oregano
pepper (to taste)

Directions:
1. In a large pot, brown the onion and garlic in the olive oil. Add sea salt, pepper, oregano and can of sauce. Next, add olives. Simmer for 5 minutes.

2. Add water, chicken broth and rice. The liquids should cover the rice.

3. Cook at a medium flame for about 40 minutes or until rice starts to dry and become fluffy.

4.  5 minutes before rice is done, add cooked chicken to rice. Make sure chicken is heated through.

Serve hot.

img_3316

Don’t Forget To Follow “Cooking With Mr. C.” on Facebook and Twitter.

Ingredients:
4 red bell peppers (cut in half, seeds removed)
2 cups cooked brown rice (or rice of your choice)
1 1/2 cups fresh mozzarella (chopped)
1 (15-ounce) can diced tomatoes (drained)
1 (8 oz. can) peas (drained)
1/2 cup onion (chopped)
2 tsp. sea salt
olive oil
Directions:
Preheat the oven to 350 degrees F.
1. Cut red peppers in half and scoop out the seeds.
2. Brush pan with a tbs. of olive oil. Place peppers on baking pan.
3. In a large bowl, mix rice, mozzarella cheese, peas, onions, diced tomatoes and sea salt. Mix well. Add 2 tbs. of olive oil and mix again.
4. Stuff each pepper. You can brush a little olive oil on the pepper if you like.
5. Bake until the peppers are tender . (About 30 minutes.)

Stuffed Zucchini

IMG_1534

Have You “Liked” “Cooking With Mr. C.” On Facebook?
Ingredients:
4 large zucchini (cut into 1/2 inch thick slices, scoop out inside) see photo
2 cups cooked brown rice
2 large carrots (diced)
1 sweet onion (chopped)
1/2 cup parmesan cheese
1/4 cup tomato sauce (optional)
1 tsp. fresh parsley (chopped)
1/2 tsp. salt
1/2 tsp. black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. In a skillet, add 2 tbs. of olive oil. Cook carrots and onions for 5 minutes.
2. Add cooked rice, parmesan cheese, salt, pepper, parsley and tomato sauce (optional) to skillet. Stir well. Let cook for 3 minutes and remove skilet from heat. Let cool for 10 minutes.
3. Stuff each zucchini slice with rice stuffing. Pack the rice well onto each piece.
4. In a greased (2 tbs. of olive oil) baking pan (coat the bottom) place the zucchini pieces. (rice side up)
5. Bake in oven for about 15-20 minutes. You want the zucchini to be tender, but not to soft.
Serve hot.

IMG_4814

Ingredients:

1/2 lb piece of fresh salmon

2 cups of cooked brown rice (warm)

1 fresh mango (sliced into thin slices, bite size)

1/2 cup candied pecans

4 cups of mixed greens

1 small cucumber  (sliced into this slices, bite size)

honey dijon dressing (or dressing of your choice)

1/2 tbsp. olive oil

pinch of sea salt

Directions:

Preheat oven to 350 degrees.

  1. In a baking dish, put salmon. Rub olive oil on top. Sprinkle with a pinch of sea salt. Bake for 15-18 minutes. (Don’t dry it out.)
  2. In a large bowl, put mixed greens.
  3. Chop up cooked salmon and put on top. Add brown rice, mango, cucumber and candied pecans.
  4. Add salad dressing and mix well.

Serve warm or cold. Your choice.

Cranberry Cashew Brown Rice

IMG_2823

 

Ingredients:

1 1/2 cups brown rice

1 cup water

2 cups vegetable stock

1/2 cup roasted cashews

1/4 cup cranberries

1/2 cup broccoli (finely chopped)

1/2 cup grape tomatoes (or cherry tomatoes)

1/4 cup black olives (chopped)

1/2 fresh lemon (juiced)

1 tsp. sea salt

Directions:

1. In a deep pot, put rice, water and vegetable stock. Bring to a boil. When it starts to boil, put on a low simmer and cover. Should cook in about 15-20 minutes. Check after 15 minutes.

2. In a bowl, mix cashews, cranberries, broccoli, cherry tomatoes and olives. Mix well.

3. When rice is done, add cashew mixture to rice pot. Stir together. Add lemon juice and sea salt. Mix together and then serve.

Homemade Brown Fried Rice

IMG_4597

 

Ingredients:

3 cups brown rice

3 cups vegetable stock

3 cups water

3 cups carrots (sliced very thin)

2 cups mushrooms (sliced)

1 cup leeks (sliced thin)

olive oil

sea salt

Directions:

1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)

2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed)  Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.

Serve hot.

IMG_4438

 

Ingredients:

2 cups brown rice

4 cups of water

2 large zucchini (chopped into bite size pieces)

1/3 lb. fresh arugula (rinsed and drained)

2 cups oyster mushrooms (chopped)

2 cloves of garlic (chopped)

3 tbs. olive oil

sea salt and black pepper

Directions:

1. In large pot, put 2 cups of brown rice with 4 cups of water. Cook on high heat. When it begins to boil, cook on a low heat until all water is absorbed.

2. In a large skillet put olive oil and garlic. Brown for a minute and add zucchini and mushrooms. Stir. Add sea salt and black pepper. (about 1/2 tsp. of each)

3. When zucchini is tender, add arugula. Stir together. When arugula is tender (about 3 minutes), pour vegetables into cooked brown rice pot. Mix all together.

4. Add a little more sea slat to taste.

*Optional: Squeeze a little fresh lemon on top before serving.

 

Brown Rice Pizza

Image

 

Ingredients:

2 cups brown rice

2  cups of water

2  cups vegetable stock

 1 head of broccoli (cut into pieces)

2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers

2 cups spinach (washed and drained)

1 red onion (sliced)

2 cups fresh mozzarella (shredded)

3 cloves of garlic (chopped)

4 tbs. olive oil

salt and pepper

Directions:

Preheat oven to 400 degrees.

1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.

2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes.  Vegetables should be almost cooked, but not mushy. Remove from oven.

3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes. 

Serve hot.