Review: Garlicky Brown Rice

[aggie94]

This was great! I could eat brown rice all the time like this. It's a CL recipe, but sorry, I don't know from what issue. SandyM posted it on a previous thread about whole grains -- thanks!

[This message has been edited by aggie94 (edited 04-21-2001).]

[woodsl]

If this is the recipe I am thinking about, we love it too. Is this the recipe where you saute the rice and garlic in olive oil, add chicken broth and water and cook, and then sprinkle with toasted sesame seeds? If so, YUM! YUM! I am not really a big rice fan, but love this dish.

[aggie94]

I think this might be the same recipe, but there weren't any sesame seeds. Just green onions for garnish. Otherwise, same ingredients -- a little olive oil, garlic, chicken broth & water, and brown rice. Can't go wrong with that!

[laughsandlaughs]

Someone post this recipe!!

[woodsl]

Here is the recipe that I have. I got out of a recent issue of CL, but I can't remember which one. It is not one of the recipes in the index. It was a side dish that they listed with a menu.

Garlicky Brown Rice

2 cups short grain brown rice (I use long grain; so I don't think it really matters)
6 cloves garlic, minced
1 T. olive oil
2 (15.75 oz) cans fat-free chicken broth
1 cup water
1 T. toasted sesame seeds

Saute rice and garlic in oil (doesn't say how long; I think I usually saute it for about 3-5 minutes). Add chicken broth and water. Cover and cook for about 45 minutes or until liquid is absorbed. Fluff with a fork, sprinkle with sesame seeds. I have always cut the recipe in half because I have never served it to 8, and it always turns out fine. Serves 8.


[This message has been edited by woodsl (edited 04-21-2001).]

[makedah]

I think I have the recipe. This might have been on the thread I started about rice (to get tips for different kinds of rice to try, since I don't like it.) Is this it?


Garlicky Brown Rice

2 Tbsp. olive oil
2 cups uncooked brown rice
6 garlic cloves, minced
1-1/2 cup water
2 13-oz. cans no-salt chicken broth
1/2 tsp. salt
4 Tbsp. sliced green onions

Heat oil in a large skillet over medium high heat. Add rice; saute for one minute. Add
garlic, saute for 2 minutes. Stir in water, salt and broth. Bring to a boil. Cover, reduce heat to medium low, cook for 45 minutes or until liquid is absorbed. Top with sliced green onions.

Makes 6 one-cup servings
291 calories, 6.2 g. protein, 7.4 g. fat

[kima]

I am making this for dinner but am a little confused about the amount of liguid to use. My recipe calls for 1 1/2c. water plus 28 oz. of chicken broth. I have always used the 2 for 1 ratio when cooking brown or white rice. Does all this liquid get absorbed? How much should I use? Help!!

[aggie94]

The one I made was the one that makedah posted, and I used all the liquid called for in the recipe. It absorbed just fine. I did use regular chicken broth, though, so I omitted the 1/2 tsp. salt.

[kima]

I am making this for dinner but am a little confused about the amount of liguid to use. My recipe calls for 1 1/2c. water plus 28 oz. of chicken broth. I have always used the 2 for 1 ratio when cooking brown or white rice. Does all this liquid get absorbed? How much should I use? Help!!

[Susan]

Another cheer for this tasty dish! After all the recent accolades (this thread and others), I added it to my meal plan for the week and made it tonight for the first time (first time for making anything with brown rice too!). My family loved it, and I am so thrilled! Thank you to everyone who raved about it on the bboard!

~~Susan~~

kima ~ I am guessing from what you posted in another thread that your rice came out okay. I had wondered about the amount of liquid too and was amazed that it was all absorbed.

[kbucky]

I also made this for dinner tonight with brown texmati rice and it was delicious. I made barbecue chicken with vinegar basting sauce and served it atop the garlicky brown rice....YUM! http://www.cookinglight.com/bbs/smile.gif

[SandyM]

I'm glad this came out well for those of you who tried it. I'm the one who posted it on the other string. It's a staple for us.

Far too often (more often than I care to remember) I recommend a restaurant, or a book, or a dish, that someone, somewhere, doesn't like for some reason or another. This makes me very happy - doubly so since it's a CL recipe!

[SoCal]

I made the Garlicky Brown Rice tonight to take to work for my lunch this week. When I bought the brown rice and got it home I realized it was instant brown rice. Well, since that is all I had on hand, I went ahead and made 1/2 the recipe with probably 1/4 cup more of the rice and used only 1/2 a cup of water (or a little less) instead of 3/4 cups. I also only cooked it for about 20 minutes and it turned out creamy, like risotto, and was very tasty. Oh, and I used a 14 1/2 oz can of chicken broth instead of the 13 oz the recipe called for (again, that is what I had on hand). Since I will be taking it to work for lunch, I added some frozen broccoli (from Trader Joe's) half way through cooking the rice and some cubed, low-fat turkey kielbasa at the end. Can't wait for lunch tomorrow!!

[This message has been edited by SoCal (edited 04-23-2001).]

[This message has been edited by SoCal (edited 04-23-2001).]

[ElinorC]

YUM! I just tried the Garlicky Brown Rice and we loved it. It has such a nice crunchy texture and this recipe is great. Thanks for calling it to my attention. I'm trying to eat more brown rice, whole wheat pasta, etc instead of white everything. At this rate it will be totally painless!

[Laurielee]

thanks for posting the recipe. Cant wait to try it After reading the thread today about the new food pyramid. I want to replace some of my white starches with brown.

laurie

[Coco]

Garlicky Brown Rice

Is the calorie per serving correct? Is it really 291 calories per one cup of rice???

[KristinK]

Coco - the calorie count seems about right, as brown rice has about 200 calories per cup, and the other ingredients would contribute the remaining amount - though I'm not sure of the exact amounts of each.