Suggestions on how to jazz up brown rice?

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Replies

  • skinnydreams19
    skinnydreams19 Posts: 282 Member
    Not low calorie, but it's soo good with peanut butter and honey!
  • bumblebums
    bumblebums Posts: 2,181 Member
    Furikake. (Look for it in an Asian grocery store that has a decent Japanese section.)
  • HummingbirdsStayActive
    HummingbirdsStayActive Posts: 72
    bumping ! So I can have some tips when I'm cooking later :)
  • TrailRunner61
    TrailRunner61 Posts: 2,505 Member
    Thai sweet chili sauce is tasty and it doesn't take much to add flavor.

    I also use whatever sauce I put on fish or chicken that I grill. My fav is a fresh orange juice, garlic & maple syrup reduction. I just put the fish on top of the rice (that was cooked with broth), then pour some of the sauce I didn't baste the meat with, on top. It flavors the fish and the rice.

    Cook some onions, carrots and whatever other veggies you have, with your rice as it cooks.
  • SheriBethB
    SheriBethB Posts: 159 Member
    I use low sodium chicken broth instead of water to cook it and add garlic powder.
  • action_figure
    action_figure Posts: 511 Member
    Buy brown sushi rice, also called brown sweet rice, and make veggie sushi rolls.
  • MrsDougNOLA
    MrsDougNOLA Posts: 18
    Bump
  • MercenaryNoetic26
    MercenaryNoetic26 Posts: 2,747 Member
    Fry the rice, then (add water), throw in a couple of Sazon Goya pouches in there, then add a can of black beans. Deeeelicious.
  • niftyafterfifty
    niftyafterfifty Posts: 338 Member
    I like to add salsa to it.
  • MollieA912
    MollieA912 Posts: 40 Member
    Bump
  • theshow4jsu
    theshow4jsu Posts: 380 Member
    6 slices bacon
    1/2 cup diced red onion
    1/2 cup white wine vinegar
    1/2 cup chicken broth
    2 teaspoons Dijon mustard
    1 teaspoon sugar
    1 teaspoon kosher salt, plus a pinch
    1/2 teaspoon freshly ground black pepper
    Cooked Brown Rice
    1 tablespoon chopped fresh dill

    In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.

    Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.

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