Tag Archive: Brown rice


I found a good price at Target on the Lundberg rices that I love so much.  They even had a Black Pearl variety I’ve never had before.  I made curry chicken and cooked this Rice Melange in the rice cooker.  Yummy.

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2 1/2 c. Lundberg Jasmine Brown Rice

1/2 c. Lundberg Black Pearl Rice

5 1/4 c. water

2 Tbsp. butter

1/2 tsp. salt

1 Tbsp. crushed garlic

1 can black beans, drained

Combine ingredients in rice cooker.  It will take 40-45 minutes to cook, perfect when you are baking boneless breasts since they have the same cooking time.

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I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion

Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper

 

Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.

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I had some leftover barbecue chicken, some tortillas, a little leftover brown rice, and shredded cheese, and viola!

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2 – 3 c. leftover brown rice

12 flour tortillas

4 c. leftover barbecue chicken, shredded

1 jar alfredo sauce or 1 can creamy cheesy soup, like broccoli cheese

2 c. shredded cheese

Mix rice with half the alfredo sauce or soup.

Spread evenly over the bottom of a 13 x 9 baking dish sprayed with coconut oil.

Roll chicken in tortillas and place on top of rice.

Thin sauce or soup so it can be spooned over the tortillas.

Spread evenly.

Sprinkle with shredded cheese and cook at 375 F for 30-35 minutes.

 

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2 lb. sausage, sliced and lightly browned.  I used 1 lb. jalapeno cheddar and 1 lb. smoked turkey

4 packets Minute Rice Multigrain Medley

Minute Multi-Grain Medley

1 package Dole Chopped Salad Kit

ChoppedSunflowerCrunch304x304

1 pint yellow grape tomatoes

1/2 c. Hidden Valley Mango Chipotle Dressing

Mango-Chipotle

Cook multigrain medley according to directions.

Meanwhile, slice and brown sausage in saute pan.

Combine sausage with chopped salad kit.

Fold in cooked multigrain medley.

Stir in Mango Chipotle Dressing.

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There is something to be said with stocking your pantry and fridge with items that are versatile and healthy.   I had some leftover chopped veggies and garbanzo beans from tortellini salad night, and a chop salad in the fridge, and someone had given me some tofurkey ‘sausage’ that I wanted to try,

1 package Dole chopped salad

ChoppedSunflowerCrunch304x304

1 package Tofurkey spinach pesto sausage

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1 small bottle yogurt garlic dressing

Yogurt dressing

2 pouches Seeds of Change red quinoa and brown rice

seeds-of-change-quinoa-and-brown-rice

I sliced and browned the tofurkey in a skillet.  I did not heat up the quinoa, as it is fully cooked already.

I just tossed everything in a bowl with some garbanzo beans and put it in the fridge until everyone was ready to eat.

I put out the leftover sliced black olives and red peppers for those who like them!

I was a little concerned that it was just too easy, but it was delicious.  I can just imagine how amazing it could be on a day when I’m in the mood to make up fresh quinoa instead of going with the convenience stuff.

 

 

Quinoa Quiche (adapted from Queen of Quinoa)

2 packages quinoa/brown rice Near East brand (I used Rosemary with Garlic Oil)
12 eggs
1 c. buttermilk
1 c. milk
8 baby carrots, minced
1 shallot, minced
1/2 bag baby spinach
1/2 c. grated parmesian

Preheat oven to 350 F. Spray 13-9 baking dish with olive oil.

Mix together eggs, buttermilk, milk, seasoning packets, brown rice quinoa (that you have rinsed well), and stir with whisk. Stir in spinach

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and pour into prepared dish.

Cover with foil and cook covered 1 hour 20 minutes. Remove foil and sprinkle with parmesian.

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Bake until set. (Toothpick comes out clean) About 15 more minutes. Sprinkle with cheese and broil until golden.

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I am experimenting with new grains. Yesterday millet, today quinoa. For breakfast no less. I would say this would make an excellent side dish for a brunch or dinner. My oldest complained that it was ‘to health tasting’ for breakfast, but it was delicious and the others deemed it blogworthy. I served with sliced apples, grapes, and a little sour cream topped with hot sauce. I think it would be yummy with salsa too.

Variations: Different veggies (broccoli would be good); different cheeses; different seasonings; different sauces.

This would definitely be a nice pot luck dish to bring!

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