Brown Rice- How to make it tasty?

pinkcoconutz

bump*

KristieWat

I found a great recipe in the clean eating magazine where you roast diced apple and butternut squash and and toss it with the cooked brown rice and serve it as kind of a pilaf style. It was VERY yummy! I also always cook brown rice in either veggie or chicken stock... but make sure it is low sodium.

bodyrollin

Cook it in well seasoned water, or vegetable stock, add green onions, carrots, celery, and broccoli...then the "secret" bit, stir in some jasmine or lavender. Stir all this in to the pot and cook as normal (replacing the water with equal amount of veggie stock). It's excellent.

kenazfehu

I think brown rice is already delicious. You want bland, eat white rice.
I like to put in a pinch of saffron threads when I turn the heat down.

Oh - do you cook your rice like this? Stir 1/2 part rice into 1 part boiling water, cover and simmer until all liquid is absorbed (about 45 minutes). I thought everybody cooked rice this way until my sister invited us to dinner and boiled the rice to mush. Bleh! Now that's bad!

I especially appreciate brown basmati and brown jasmine rice.

kenazfehu

now I've gotta see what this jasmine and basmati is. I HATE brown rice. Its always hard.

Please see instructions for cooking rice above; never hard, always fluffy.

deadmittens

how to make brown rice tasty: salt.

monicalosesweight

Add olive oil, Lea and Perrins sauce, green onions (chives), cumin, dried white onion (or fresh), a chopped up tiny tomato and sometimes even cilantro. I also add salt to it. Rice without salt - blah.

Monica

jigglewiggles

I got this off of skinnytaste.com and have made it with white rice, cuz that's all I had, but I'm sure it would be great with brown rice too, since chipotle's brown rice is very good as well.

Chipotle's "Skinny" Cilantro Lime Rice
Gina's Weight Watcher Recipes
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil


In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
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MemphisKitten

Butter, syrup, brown sugar, and cinnamon. Oh wait. . . we're supposed to be dieting. :ohwell:

kimosabe1

I cook mine in chicken stock-way better.......

ripemango

we boil ours w chicken bouillon cube. sometimes I put a little teeny tiny bit of teriyaki sauce and/or spray margarine on it after it is on my plate.

LifeIsNotADressRehearsal

bump! Thanks for the ideas!

thelovelyLIZ

Do the same stuff you would do with it with normal white rice? I actually love brown rice plain because I think it has so much more flavor than white rice.

As a rule of thumb, I always add some salt to my rice when I cook it. That helps. Otherwise season it, cook it in a casserole, top it with things, etc.

ilovelucy711

2 tablespoons butter or 2 tablespoons margarine
1 cup uncooked rice
1 (14 1/2 ounce) can chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted (I've also used pine nuts or walnuts and even prefer them)
1/4 cup sliced green onion
salt & fresh ground pepper
Directions:
1
Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 (the recipe I believes call for white rice, so follow the directions on the box for brown rice) minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
2
*to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.

sanndandi

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girlwapp

jasmine or basmati are both so much better but...

we use brown sugar or catalina salad dressing (not together!)

monicalosesweight

I looked up white rice and it's pretty decent when it comes to natural vitamins. I compared 1 oz. of white long grained rice to 1 oz of wheat flour (unenriched only because it makes sense to compare in the natural unenriched sense). Anyway, they turned out pretty darn similar.

Rice, White, long grained
Calcium - 7.8 mg
Phosphorus - 32.2 mg
Potassium - 32.2 mg
Selenium - 4.2 mcg
Folate - 2.2 mcg
Choline - 1.6 mg
Fiber = 0 grams (I get it from other sources) (note - you get 2 grams if it's a cup of rice so it's not fiberless - just eat more)

Unenriched Wheat Flour - 1 oz
Phosphorus = 30 mg
Potassium = 41.7 mg
Selenium = 4.1 mcg
Calcium = 5.6 mg
Folate = 8.7 mcg
Choline = none
Fiber = .7 grams

There are tons of other nutrients but it was pretty interesting to see the difference. I have to stick to eating wheat because of a gluten allergy so I got curious.

Here's the link in case anyone is curious: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5812/2

chubbygirl253

Instead of making it with water I use broth. You can use chicken or veggie broth and it does come in fat free or 99% fat free. Also great for boiling your taters for mashed potatoes. I use broth a lot when I cook