how to make brown rice more tasty ??

earlnabby

I almost never make rice as a side dish. I make a lot of stews that can be served over rice so I make sure there is enough liquid in them and dump the rice right in the stew and let it cook more until the rice is done (about 30 minutes in the crock pot, which is where I make most of my stews). A few times I have removed the stew but left enough liquid in the pot to cook the rice separately. Very tasty!

lemurcat2

earlnabby wrote: »

I almost never make rice as a side dish. I make a lot of stews that can be served over rice so I make sure there is enough liquid in them and dump the rice right in the stew and let it cook more until the rice is done (about 30 minutes in the crock pot, which is where I make most of my stews). A few times I have removed the stew but left enough liquid in the pot to cook the rice separately. Very tasty!

Yeah, I never eat rice plain. Brown rice is as tasty as white to me (both are completely neutral foods that go well when combined with other foods).

earlnabby

lemurcat2 wrote: »

earlnabby wrote: »

I almost never make rice as a side dish. I make a lot of stews that can be served over rice so I make sure there is enough liquid in them and dump the rice right in the stew and let it cook more until the rice is done (about 30 minutes in the crock pot, which is where I make most of my stews). A few times I have removed the stew but left enough liquid in the pot to cook the rice separately. Very tasty!

Yeah, I never eat rice plain. Brown rice is as tasty as white to me (both are completely neutral foods that go well when combined with other foods).

I have a couple of pilaf recipes but I usually substitute quinoa or couscous for the rice.

LauraVT802

Cook the rice in bullion. Once cold, add black beans,cilantro, and lime juice. Season with cumin and olive oil.

nooboots

Im not a big fan of rice but do much prefer brown rice as its a bit more flavoursome and seems to have a bit more to it.

AnnPT77

I feel provoked to add that there are lots and lots of less-commonly-eaten but tasty and nutritious grains and mini-seeds that play a similar culinary role to rice or quinoa, and usually are prepared in a similar way, but vary in flavor, texture, and nutrition: Millet, buckwheat groats, teff, farro, amaranth, barley, and more. Lots of these are available in regular grocery stores these days.

neugebauer52

Ginger / garlic / chilies / lemon grass. I keep a jar with that stuff in the fridge. Put through the food processor - keeps well with a little oil.

msanz

Quinoa. I use it instead of rice. I cook it with chicken bullion and add tomatoes, and jalapenos!

mamari

Add beef, chicken or vegetable broth and then spices like black pepper, onion powder. No added calories and tastes so much better! I also do this to riced cauliflower.