Spicing up brown rice?

ktanderson05
ktanderson05 Posts: 207 Member
edited October 4 in Food and Nutrition
I'm planning my meals for the week, and I'm having brown rice a couple of the days and I'm just wondering how to spice it up without it tasting so bland. Any suggestions?

Replies

  • Elzecat
    Elzecat Posts: 2,916 Member
    I mix it with grilled chicken, or tuna fish, and vegetables...I eat that for lunch several days a week.
  • stormbaby
    stormbaby Posts: 23 Member
    I sometimes cook it using stock, instead of just water :)
  • discodaddy61
    discodaddy61 Posts: 161 Member
    i add crushed red pepper and a dash of seasoning salt. sometimes i use lemon pepper. then i eat it with fish or chicken as a side dish
  • thelovelyLIZ
    thelovelyLIZ Posts: 1,227 Member
    I've found cooking it in chicken or vegetable broth makes it taste really good, and much different. You can also throw in things like raisins, pine nuts, or other spices to change up the flavor a little.
  • McKayMachina
    McKayMachina Posts: 2,670 Member
    Spices. Smoked paprika, cayenne, chili powder. Yummm... Salsa. Better Than Bouillon Reduced-Sodium Chicken Base.
  • ktanderson05
    ktanderson05 Posts: 207 Member
    I sometimes cook it using stock, instead of just water :)
    This is what I was looking for. If I have the bouiloun cubes do you I make that according to directions and then for the brown rice use the amount of chicken broth I just made in place of the water?
  • Rain_Howard
    Rain_Howard Posts: 155
    Cook it in a good, low sodium chicken broth/stock
    I love curry in rice
    jasmine makes it tasty
    try allrecipes.com for tons of ideas
  • Bankman1989
    Bankman1989 Posts: 1,116 Member
    I have the solution. I eat brown rice even though I hate it..and I eat it daily!

    Tuna fish
    Brown rice
    Tuong Ot Sriracha (THHEEEE BEST sauce I have ever tasted and low in sodium and calories)
    Low sodium teriyaki

    I have eaten this 5 times a week for the past 6 months. Low calories and a fat shredder.
  • Bankman1989
    Bankman1989 Posts: 1,116 Member
    I have the solution. I eat brown rice even though I hate it..and I eat it daily!

    Tuna fish
    Brown rice
    Tuong Ot Sriracha (THHEEEE BEST sauce I have ever tasted and low in sodium and calories)
    Low sodium teriyaki

    I have eaten this 5 times a week for the past 6 months. Low calories and a fat shredder.
  • stormbaby
    stormbaby Posts: 23 Member
    I sometimes cook it using stock, instead of just water :)
    This is what I was looking for. If I have the bouiloun cubes do you I make that according to directions and then for the brown rice use the amount of chicken broth I just made in place of the water?

    Pretty much, although I would suggest using a little less water than usual (maybe 3/4) so that not too much of the flavour of the stock cubes is lost when you drain the rice. That's just my personal preference though.
  • Gee45
    Gee45 Posts: 171
    Salsa. Canned tomatoes. I'll use some memories of thailand spicy pepper sauce sometimes.
  • jellyfishjen
    jellyfishjen Posts: 1,787 Member
    I love brown rice as it is. But these are great ideas.
  • bruthacuervo
    bruthacuervo Posts: 52 Member
    look at my food diary---

    staple food for me as well

    go to walmart and get a BUNCH of no salt added diced tomato.

    a pack of pecan smoked sausage (or choose your meat of choice)

    sometimes ill add 1/4 of an onion.. jalapenos... anaheim peppers... depends on the mood.

    slice the sausage in half, take the 1/4th onion and i throw it in a cast iron skillet

    half a can of the diced tomatos- added to rice (1/2 uncooked measured) and the meat/veggie mix

    season with crushed red pepper, mrs dash table mix, pepper, and cayenne pepper (to taste-- i make mine extra spicy, as the extra spicy tends to curb any thought of overeating.)

    depending on what you do youve got a 280-300 calorie meal (mine comes in at about 300-400 sodium) for about 15 buck you can make about 2 weeks worth of lunches with it., and the total prep time on this is LESS than 10 minutes, making it ideal for snacks or when someone ELSE you know has just ordered a damn stuffed crust pizza and you KNOW you cant eat it... hehe)
  • Hearts_2015
    Hearts_2015 Posts: 12,032 Member
    bump
  • ashleyk_xox
    ashleyk_xox Posts: 158 Member
    simmer it in low sodium chicken broth with canned tomatoes, diced green peppers, minced garlic, diced onions, and cumin. :) little bit of red pepper if you like it really spicy.
  • bstamps12
    bstamps12 Posts: 1,184
    I like to just add seasoning salt, like Season All.
  • stefchica
    stefchica Posts: 257 Member
    try chicken stock instead of water, you can make it mexican style too. just fry a little bit of onion and garlic, toss in teh rice, cook with stock and add a small can of tomato sauce over and let it cook!
  • dls06
    dls06 Posts: 6,774 Member
    Add some veggies, Cayenne pepper or chili powder.
  • ElizabethRoad
    ElizabethRoad Posts: 5,138 Member
    I sometimes cook it using stock, instead of just water :)
    This is what I was looking for. If I have the bouiloun cubes do you I make that according to directions and then for the brown rice use the amount of chicken broth I just made in place of the water?
    Pretty much, although I would suggest using a little less water than usual (maybe 3/4) so that not too much of the flavour of the stock cubes is lost when you drain the rice. That's just my personal preference though.
    You drain your rice...?
  • stefchica
    stefchica Posts: 257 Member
    I sometimes cook it using stock, instead of just water :)
    This is what I was looking for. If I have the bouiloun cubes do you I make that according to directions and then for the brown rice use the amount of chicken broth I just made in place of the water?

    Pretty much, although I would suggest using a little less water than usual (maybe 3/4) so that not too much of the flavour of the stock cubes is lost when you drain the rice. That's just my personal preference though.

    drain rice??!!!! woah, never heard of that before!!!

    not directed at you per se, but just in general for everyone who cooks rice, its usually 2 cups per 1 cup of rice, but i find brown rice needs a longer time so more water to cook or else its pretty firm.

    and for the bouillon you can use it in place of th water, i think its 1 cube per 2 cups boiling water?? still may want to add a pinch of salt though...just taste the water, if its salty enough then your rice should be salty enough
  • ashmitatua
    ashmitatua Posts: 35 Member
    Try this website
    http://www.skinnytaste.com/
  • JacksMom12
    JacksMom12 Posts: 1,044 Member
    I have the solution. I eat brown rice even though I hate it..and I eat it daily!

    Tuna fish
    Brown rice
    Tuong Ot Sriracha (THHEEEE BEST sauce I have ever tasted and low in sodium and calories)
    Low sodium teriyaki

    I have eaten this 5 times a week for the past 6 months. Low calories and a fat shredder.

    I LOVE sriracha! I eat it on tons of stuff.... warning to those who don't like spicy food though because it is pretty spicy! Yum!!!!
  • ummommyme
    ummommyme Posts: 362 Member
    i cook mine in low sodium chicken broth. Then while cooking you can add peanuts, so they can get the flavor in there too, and rotisserie chicken. Then top with salt and peppered steamed broccoli. I add a tiny bit of butter to the broccoli. Then eat and enjoy. You can add or take away any of these to your liking.
  • MrsPeavley
    MrsPeavley Posts: 143 Member
    B
    U
    M
    P

    I have used the flavored packs in the ramen noodle packs in my rice! (Chicken, beef, orental, shrimp) I save the noodles bc my husband eats them!
  • bookdame
    bookdame Posts: 67
    I've found cooking it in chicken or vegetable broth makes it taste really good, and much different. You can also throw in things like raisins, pine nuts, or other spices to change up the flavor a little.

    I use vegan fake chicken boullion!

    Throw it in a veggie soup... I bet you could put grated parmesan/lemon and make a risotto.
  • bookdame
    bookdame Posts: 67
    I have the solution. I eat brown rice even though I hate it..and I eat it daily!

    Tuna fish
    Brown rice
    Tuong Ot Sriracha (THHEEEE BEST sauce I have ever tasted and low in sodium and calories)
    Low sodium teriyaki

    I have eaten this 5 times a week for the past 6 months. Low calories and a fat shredder.

    I LOVE sriracha! I eat it on tons of stuff.... warning to those who don't like spicy food though because it is pretty spicy! Yum!!!!

    Sri racha rules!
  • laursey
    laursey Posts: 307
    Great ideas!
  • Hearts_2015
    Hearts_2015 Posts: 12,032 Member
    I sometimes cook it using stock, instead of just water :)
    This is what I was looking for. If I have the bouiloun cubes do you I make that according to directions and then for the brown rice use the amount of chicken broth I just made in place of the water?

    Pretty much, although I would suggest using a little less water than usual (maybe 3/4) so that not too much of the flavour of the stock cubes is lost when you drain the rice. That's just my personal preference though.

    drain rice??!!!! woah, never heard of that before!!!

    not directed at you per se, but just in general for everyone who cooks rice, its usually 2 cups per 1 cup of rice, but i find brown rice needs a longer time so more water to cook or else its pretty firm.

    and for the bouillon you can use it in place of th water, i think its 1 cube per 2 cups boiling water?? still may want to add a pinch of salt though...just taste the water, if its salty enough then your rice should be salty enough
    I happened upon a cooking video on Youtube yesterday on cooking rice. She did mention that if you have a bit of left over water to simply drain it in a colander with small holes. Sometimes I have water at the end (not much but some) and other times it cooks up perfect and no water... so my measurements are the same each time but I made a Trader Joe's Basmati Rice Medley and it had a wee bit of water (well, actually TJ's low sodium chicken broth is what I used).

    I don't know the key as it sometimes happens and sometimes not... I rinse my rice well each time I make it to get the extra starch out (white stuff on the outside of it) ..who knows maybe that's why it sometimes cooks up differently. ::Shrugs:::

    Either way we all need to make it work it's an easy fix.:tongue:
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