This Health Nut Brown Rice isn't
Now you're just humoring me.
I say side dish because I ate this as a complete meal and got hungry a half hour later.
start by making the brown rice with chicken stock.
Chop up the garlic and onion.
Don't get all antsy with the rice yet.
It's a valid excuse.
So sautee for a few minutes until the almonds are browned.
I'm showing the rice in the pan AGAIN.
I have rice pan show off issues today. *sheez*
Anyway, add the chopped parsley in.
Besides the fact I can't cook without a recipe, and my pictures tend to be on the, ahem, amateurish side, I am now turning people off with excessive boring dish pictures.
I blame peri-menopause. Shut up. It's a valid affliction.
So add the rice into the sauteed vegetables.
Oh look! The rice is FINALLY out of that pan and being included into the sauteed veggies!
All together now!
So when you go to serve this moist, healthy rice, do me a favor and put it in a serving bowl that is appropriate to the volume of rice.
I love that vintage floral napkin the bowl is displayed on though.
This rice recipe really is a great side dish with just about anything...chicken, fish, even beef.
Maybe with a roast chicken.
My stomach just growled when I typed that.
Why I always gotta be hungry?
I blame peri-menopause.
Shut up! It's a
oh you know the drill!
Health Nut Brown Rice
Adapted from food.com posted by PaulaG
1 cup long grain brown rice
2 cups reduced-sodium chicken broth
1 cup carrots, shredded – about 2 medium carrots
1 cup zucchini, shredded – I used ½ yellow and ½ green
½ cup onion, diced
2 garlic cloves, chopped
3 tablespoons sunflower seeds – I didn’t have so I didn’t use
3 tablespoons sliced almonds
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons fresh parsley, minced or 1 tablespoon dried parsley flakes
Add the rice to the broth, bring to a boil.
Cook according to package directions.
Allow the rice to sit covered for 10 minutes.
When the rice is almost done, saute the carrot and zucchini in olive oil for 2 minutes.
Add sunflower kernels, almonds and pepper flakes.
Cook over medium-high heat until the almonds are browned.
Add rice and parsley and pepper; stir until heated.
Angie’s Note: I think walnuts would be a great alternative for the sliced almonds.
Okay, that's about it for today folks!
Stay cool and have fun!!!
I just HAVE to share this photo, it makes me giggle so!!
George Washington and buffalo wings!
Now what's more American than that??!! :):):)