Garlicky Brown Rice with veggie broth instead?

[KathrynY]

Has anyone made Garlicky Brown Rice with vegetable broth instead of the chicken broth called for in the recipe? I like it so much with the chicken broth, and am afraid it won't have as much flavor if I substitute veggie broth. Thanks!

I should add that I'm thinking about making it for dinner on Saturday for vegetarian friends, which is the reason for the substitution.


[This message has been edited by KathrynY (edited 06-04-2001).]

[Jewel]

I am a brand new fan of Garlicky Brown Rice now that I found a 'system' that works for me! First time I made it the pot looked like mush, but since I decreased the liquid and put that trusty paper towel between the lid and the pot while cooking, I have fluffy rice! I use the Brown Basmati from Trader Joe's because I'm just getting used to brown rice in any form, and I love it. Maybe in a couple of weeks I'll make that transition to regular brown rice! http://www.cookinglight.com/bbs/wink.gif

I use Chicken Broth only, with no water. I was actually thinking of using the vegetable broth once to see if it made a big difference in the taste. The only problem I have with it is that my chicken broth is low sodium, and I've never been able to find low sodium veggie broth. I'm afraid I'd have to dilute it with so much water to dilute the sodium, that I might lose the 'kick' that veggie broth would add! I'd be interested to know if anyone else has tried this, since I'd love to try it myself! I would think that if sodium didn't bother you, it would add a great taste!

[crlykat]

Hi KathrynY,
I have made Garlicky Brown Rice with veggie broth a few times now and it tastes great!
I did make it once for DH with chicken broth, and he didnt notice any difference between the two.

Jewel, I have never bought this product, but I know Hain makes a no salt added veg broth. Maybe look in the health area of the grocery?

[JJ40]

Jewel,

Can you explain your "trusty paper towel" trick? The last time I made brown rice it turned into a big ball of mush.

Thanks!!

Julie

[Jewel]

Originally posted by JJ40:
Jewel,

Can you explain your "trusty paper towel" trick? The last time I made brown rice it turned into a big ball of mush.

Thanks!!

Julie

Julie, I read on this BB somewhere that if you place a paper towel between the lid and the pot, it will keep any steam from escaping the pot, and somehow, that makes for fluffy rice! I found out the hard way that if you lift the lid to look, stir, taste, whatever, the rice will get gummy. It's hard to see what's going on in there with a paper towel in the way, but I've pretty much gotten the timing down with my rice and my stove to between 40-45 minutes. I check it at 40 minutes, and if it's still a bit wet I cover it again quickly for another few minutes and I've never had a problem. Good luck! http://www.cookinglight.com/bbs/biggrin.gif

[KathrynY]

Thanks crlykat! I hate to make anything for guests that I haven't tried myself first so I'm glad to hear the veggie broth worked well.

Jewel, thanks for the paper towel tip. That will come in handy. I had good luck with this rice first try, but I also made it in a deep skillet instead of a saucepan so maybe that was what did it.

[JillC]

Regarding sodium in veggie broth... When I first started using vegetable broth instead of chicken (I buy the canned veggie broth that's in the health food section of my grocery store), I noticed that the sodium content was much lower even though the veggie broth wasn't labeled low-sodium.
Haven't tried the Garlicky Brown Rice yet. I guess I need to check it out!
Jill