Brown Rice Recipes

Bagoong Brown Rice

2 cups cooked brown rice
2 tbsps olive oil
1 tsp minced garlic
1 tbsp chopped onion
2 tbsps chopped green mango
3 tbsps bagoong na isda (juice only)

Heat the olive oil in a frying pan. Sauté the garlic, onion and cooked rice. Season with bagoong and green mango. Serve hot with tocino or tapa.

Shanghai Brown Rice

2 cups brown rice (soak for 30 minutes)
2 tbsps olive oil
1/2 kilo skinless, boneless chicken (cut into small cubes)
1 med. onion (chopped)
4 cloves garlic (minced)
1/4 kilo sweet ham (cut into small squares)
1 cup white wine
2 cups simmering chicken stock
1/2 cup butter
1/2 cup parmesan cheese
2 tbsps patis
1/4 tsp ground black pepper

Heat the olive oil. Add the chicken cubes and cook, stirring until they start to turn white. Sauté the garlic, oil and ham. Stir in the rice. Sauté for two minutes. Add the wine and bring to a boil. Simmer gently until almost all the wine is absorbed. Add the simmering stock and cook until the rice is just tender. Add the butter and cheese and

Risotto with Chicken

1/4 cup margarine
7 cloves garlic, minced
1 medium onion, chopped
5 pcs sweet ham, chopped
1/4 cup hebi (dried shrimp)
7 strings baguio beans, chopped
7 cups cooked rice
1/2 cup sauteed shrimp paste (ginisang bagoong)
3/4 cup whole corn kernels
1 pc green pepper, sliced (panigang)
1/4 cup corn water

Melt margarine in a wok. Saute ingredients from garlic to baguio beans. Toss rice and bagoong in the sauteed mixture. Mix well. Add corn, green pepper and corn water and continue cooking for 3-5 more minutes. Serve with green mango strips or pineapple tidbits.