Brown Rice

I've tried several recipes and this one seems to work the best. I find that I have to steam it for a little longer than recommended though (maybe 5 extra minutes).

http://www.saveur.com/article/Recipes/Perfect-Brown-Rice

As far as fixing it up, you can use it like white rice... it definitely has a different texture and slightly different flavor. I'm crazy for it. I often put some chopped purple onions and tomatoes on top of a bed of brown rice, and lay some avocado slices on top of that.

I try to add other veges to my rice (white or brown) - like onion, peas or other mixed vegetable. I think rice plain is not as enticing as when you consider it a filler for other vegetables.

Soup stock really goes well with it...just look out for the sodium....wish I had more suggestions but I'm a plain Jane when it comes to cooking

At my house we usually mix in chopped roasted red peppers and small sweet peas, which is awesome but the other night we had no peas so my bf put a little spaghetti sauce in and his words "that was the best rice I ever ate" lol

Try it with some egg, salsa, maybe a little cheese and sour cream? One of my routine (and favorite) meals now is two cups of brown rice and five ounces of ground turkey two hours before practice. Very filling, but incredibly light on the stomach!

Try adding garlic, onion, celery or other veggies. You can also add nuts and or raisins or other dried fruit. Soy sauce is good too. The sky is limit. Brown rice is good no matter how you make it. YUM!

Brown rice is so much tastier than white rice and it has a great texture when done right. I always messed it up until I read a recipe online a while back that really makes it turn out perfect every time.

What I do is fill up a pot of lightly salted water and bring it to a boil (don't add salt if you are on a low sodium plan, but I find that if I salt the water, I can eat the rice plain and it's delicious!) Then add the rice and boil it as if you are cooking pasta. Make sure there's plenty of water, just as you would with pasta. Stir it every once in a while and within 30-40 minutes (depending on type and amount - just keep checking) the rice will seem almost, but not quite, done. At this point, turn off the heat and dump the rice in a strainer - don't rinse it - and drain for a few seconds. Put the rice back in the pot with the heat still turned OFF. Put a tight-fitting lid on top and let it continue to steam for 5-15 more minutes until it's done.

This method has worked perfectly for me every time. If I cook brown rice like regular white rice it always turns out disappointing.

I looove brown rice with black beans,cilantro,onion and garlic. I put frozen veggies and veggie stock in the rice cooker to cook it,too. I also love Brown rice with red lentils,peas and cauliflower.Mmmmmmmmm.Cauliflower.

If you can find brown basmati rice, it has a better flavor. Anyway, a quick yummy dish is to get Everson's Cajun Sprinkles. You can order online if not on your area. A quick dash of it makes a not too spicy but great rice dish. Also awesome on fish.

If you can find brown basmati rice, it has a better flavor. Anyway, a quick yummy dish is to get Everson's Cajun Sprinkles. You can order online if not on your area. A quick dash of it makes a not too spicy but great rice dish. Also awesome on fish.

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1 can diced tomatoes

I use all no salt added or low sodium versions

1/2 cup red onion, chopped

1/2 cup cilantro, chopped

1 jalapeno pepper, seeded and diced

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

Hot sauce to taste - I use Sriracha

1 Cook brown rice.

2 In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce

3To serve, put a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

Usually when I make rice it is because I am putting something over it, like Chile Verde.