Recipe for sides with Brown Rice? I'm making baked salmon and want to make something with brown rice as a?

side. Recipes please. Thanks!Recipe for sides with Brown Rice? I'm making baked salmon and want to make something with brown rice as a?
NANNY'S BROWN RICE





1 cup white rice


1 stick Blue Bonnet marg or butter


1 can Cambell's Beef Consomme


1 can Cambell's French Onion Soup





Preheat oven to 350掳F.


Microwave butter until melted in a covered medium size CorningWare or Pyrex dish.





Next, add both cans of soup and rice. Cover and cook for one hour at 350掳F degrees.





Liquid will be asborbed and you'll need to stir before serving.





Excellent when served as a side dish, or if you need to bring a covered dish somewhere.Recipe for sides with Brown Rice? I'm making baked salmon and want to make something with brown rice as a?
1戮 hours 25 min prep





servings US Metric


1 1/2 cups brown rice (long, medium or short)


1 small onion, finely chopped


1 tablespoon olive oil


1/2 teaspoon salt


2 1/2 cups low sodium chicken broth


1 ounce parmesan cheese, grated (about 1/2 cup)


1/4 cup fresh parsley, minced


1/8-1/4 cup fresh basil, minced (original is 1/4 cup)


1 lemon, juice and zest of (original is 1/2 tsp)


1/8-1/4 teaspoon ground black pepper





Adjust an oven rack to the middle position.


Preheat oven to 375掳F.


Spread rice in a 8x8 glass baking dish.


Combine the onion, oil, and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.


Stir in the broth and bring to a boil.


Once broth is boiling immediately pour it over the rice.


Cover the baking dish tightly with a double layer of foil.


Bake until rice is tender, about 1 hour 10 minutes.


Remove baking dish from oven, uncover, and fluff the rice with a fork.


Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper.


Cover the dish with a clean kitchen towel and let stand for 5 minutes.


Uncover and let the rice stand for 5 minutes longer before serving.
we eat brown rice.


maybe add some onion, carrots, peas, corn
Lemony Brown Rice Pilaf





4-6 servings 1 hour 10 min prep





1 1/2 tablespoons butter (or a little less if you are diet-conscious)


1/2 cup finely chopped onions


1 cup long grain brown rice


2 cups chicken stock (heated)


2 tablespoons lemon juice


1-2 teaspoon lemon zest, finely minced


additional lemon juice





In a heavy saucepan, saute onion in about half of the butter until soft.


Add additional butter and allow to melt. Stir in rice and cook two minutes, stirring to coat rice with butter.


Add chicken stock and 2 T lemon juice. Bring to a boil, cover TIGHTLY*, turn heat low, and simmer 50 minutes or until liquid is absorbed.


Remove from heat and add lemon zest and additional lemon juice to taste.


*TIP: if your pot lids aren't very tight, you can put a few layers of grease-proof paper or a clean tea-towel over the pot and jam the lid on over it.
For a dish like that I would recommend some sauteed asparagus and some sauteed mushrooms and maybe a small simple side salad...





sauteed asparagus:


Cut the hard ends off the vegetable,,place a tablespoon of butter in a skillet or frying pan above medium-medium high heat. allow the butter to melt and place the asparagus in the pan rotating often,sprinkle with a little salt and pepper and cook until soft usually 5-7 minutes....YUMMY! = p





Sauteed mushrooms:


same way as cooking asparagus but no need to sprinkle any salt *just use the same pan without washing that u used for the asparagus...I just recently made this with salad,rice and chicken cordon bleu...everyone LOVED it!!!
This is close to the recipe I use. I use frozen snow pea pods instead of frozen peas, and grated carrot instead of diced cooked carrot.








* 2 tablespoons peanut, sesame or other oil


* 2 cloves garlic, minced


* 1 teaspoon fresh ginger, minced (optional)


* 1/2 cup diced onion or 4 green onions, thinly sliced


* 1/3 cup diced carrot, cooked


* 1/4 cup frozen peas, thawed


* 4 cups cooked white or brown rice, cooled completely


* 1 cup chopped, cooked shrimp, pork or beef


* 2 eggs, lightly beaten


* 3 tablespoons soy sauce


* Salt and freshly ground black pepper, to taste





Steps


1 Heat the oil in a wok or large skillet over high heat.


2 Add the garlic, ginger and onion and cook, stirring constantly, for 1 minute.


3 Reduce the heat to medium, and add the carrot, peas, rice and meat and cook, stirring, for about 5 minutes.


4 Use your stirring spoon to make a well in the center of the rice and pour the eggs into it. Let the eggs cook for 1 minute, then slowly start to stir and incorporate the egg into the rice.


5 Add the soy sauce and cook for 2 minutes longer, stirring and tossing with the spoon.


6 Season to taste with salt and pepper.


7 Serve immediately.


The recipe came from the site below, which also has a video ';how-to';.
Have you considered ';Souper rice';


Simply make the rice as you usually would but for a liquid use 3/4 as much cream of chicken soup. Any cream soup works fine.


Simple but tasty, It's my last minute ';kinda fancy'; side dish when I don't have time to get complicated.