#brownrice

Enjoy this flavorful Curry Chicken Bowl with tender chicken, fragrant curry sauce, sweet peppers, juicy tomatoes, nutty sesame seeds, and brown rice.

A delicious and nutritious brown rice pilaf made effortlessly in the InstantPot. Packed with colorful vegetables and aromatic herbs, this dish is a perfect side or main course.

Ingredients: 1 cup brown rice. 1 3/4 cups vegetable broth. 1/2 cup diced onion. 1/2 cup diced carrots. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse brown rice under cold water and drain. Set InstantPot to saut mode and heat olive oil. Add diced onion, carrots, and bell pepper. Saut until vegetables are tender. Add minced garlic and saut for an additional 30 seconds. Add brown rice to the pot and stir to coat with vegetables and oil. Pour in vegetable broth and add dried thyme, dried oregano, salt, and pepper. Stir well. Cancel saut mode and close the InstantPot lid. Set to high pressure for 22 minutes. Once the cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Fluff the rice with a fork and let it sit for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 22 minutes

Enjoy perfectly cooked brown rice with this easy Instant Pot recipe from Kristine's Kitchen. The pressure cooking method ensures a quick and hassle-free preparation, resulting in fluffy and flavorful brown rice.

Ingredients: 2 cups brown rice. 2.5 cups water. 1 tablespoon olive oil. 1 teaspoon salt.

Instructions: Rinse brown rice under cold water until the water runs clear. In the Instant Pot, combine brown rice, water, olive oil, and salt. Close the Instant Pot lid, set the vent to sealing, and select the 'Manual' or 'Pressure Cook' setting for 22 minutes at high pressure. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Open the lid, fluff the rice with a fork, and let it sit for 5 minutes to absorb any remaining moisture. Serve the Instant Pot brown rice as a side dish or as a base for your favorite recipes.

Prep Time: 5 minutes

Cook Time: 22 minutes

These Chicken Veggie Brown Rice Bowls with Peanut Sauce are a nutritious and flavorful meal option. Tender chicken and colorful mixed vegetables are tossed in a creamy peanut sauce and served over wholesome brown rice.

Ingredients: 2 boneless, skinless chicken breasts, diced. 2 cups cooked brown rice. 2 cups mixed vegetables such as bell peppers, broccoli, and carrots, diced. 1/4 cup creamy peanut butter. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/4 teaspoon crushed red pepper flakes. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.

Instructions: In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, and garlic to make the peanut sauce. Set aside. Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside. In the same skillet, add mixed vegetables and cook until tender-crisp, about 4-5 minutes. Return cooked chicken to the skillet and add the peanut sauce. Stir until everything is well coated and heated through. To assemble the bowls, divide cooked brown rice among serving bowls. Top with the chicken and vegetable mixture. Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Brown Rice and Apple Salad is a delightful combination of nutty brown rice, sweet apples, and crunchy celery, all brought together with a zesty lemon dressing. It's a perfect side dish or light meal that everyone will love.

Ingredients: 2 cups cooked brown rice. 1 apple, diced. 1/2 cup chopped celery. 1/4 cup chopped red onion. 1/4 cup chopped walnuts. 1/4 cup dried cranberries. 2 tablespoons fresh lemon juice. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the cooked brown rice, apple dices, celery chops, red onion chops, walnut chops, and dried cranberries in a large bowl. To make the dressing, mix the honey, fresh lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Add the salad to the dressing and mix everything together until it's well covered. Put the salad in the fridge for at least 30 minutes before you serve it. Before serving, sprinkle with fresh parsley. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes