Spicy Brown Rice Recipe

From Dorothy McNett's Recipe Book.

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Spicy Brown Rice

From Dorothy McNett's recipes at www.dorothymcnett.com. These directions are for cooking the rice in a microwave oven. However, a heavy bottomed saucepan with lid will work as well for stove-top cooking. Choose hot or sweet peppers to suit your own tastes, etc.

2 tablespoons olive oil
1 onion, chopped
2-3 cloves garlic, minced
1-2 sweet bell or jalapeno peppers, roasted, seeded, and chopped
1/2 teaspoon powdered ginger
2 1/3 cups water
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 cup brown rice

In glass or ceramic 2 quart batter bowl, combine oil, chopped onion, and garlic. Cook in microwave for 2 minutes. Add peppers, ginger, water, salt, and rice. Cover and cook on high for 10 minutes, then on half power (power level 5) for 25 to 30 minutes, covered. It is done when nearly all of the liquid has been absorbed and kernels are tender. Let stand, covered, for at least 5 minutes. Serve hot or at room temperature.

Recipe created 1996-06-24.

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