ISO: Favorite ways of Cooking Brown Rice

[patsyk]

First things first, I did a search and was so overwhelmed with all of the topics that I couldn't possibly wade through everything. So, I ask that you be patient with me and humor me just a little here...

I have never really made brown rice, but am trying to incorporate more whole grains into our diet so, I bought some when I went to Trader Joe's last weekend... now, the dilemma... any interesting ways to prepare it so that it has the most flavor?

TIA for your ideas! http://www.cookinglight.com/bbs/biggrin.gif

[DmOrtega]

I've posted this several times. This is such and easy, great tasting way to eat brown rice.

A favorite in our house, including my son, is Brown Rice and Black Bean Burritos. All measurements are to taste and can be made as needed.
On a flour tortilla, spread cooked brown rice, a couple of spoons of black beans, some cheddar cheese. Heat in the microwave, on a plate, till cheese has melted. Add salad mix, or whatever you have, salsa, sour cream.
We also vary the rice and beans to whatever we have on hand. It is a fast and very tasty meal. Enjoy.

I use a rice steamer to cook my rice. I use either vegtable broth or chicken broth instead of water, especially for these burritos.

[valchemist]

This recipe is great. I am going to post the recipe along with my notes and another variation of it (also from CL).


* Exported from MasterCook *

Garlicky Brown Rice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups short grain brown rice
6 cloves garlic -- minced
1 tbsp olive oil
2 15.5-ounce can fat-free chicken broth
1 cup water
1 tbsp 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.


Source:
"Cooking Light"
Ratings : Difficulty 1 Taste 9

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Per Serving (excluding unknown items): 204 Calories; 3g Fat (14.2% calories from fat); 9g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 231mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

NOTES :
my notes:
Awesome! I used the short grain brown rice (Lundberg brand - found in the "natural foods" department of my grocery store).

notes from bb:
- Can use long grain brown rice too, with no adjustments.

Another version:

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

[Beth]

Did you buy plain brown rice or one of their blends? I love their Lundberg, California Wild Rice Blend, or Rice Trilogy cooked with chicken broth and a pinch or herbs.

[patsyk]

Originally posted by Beth:
Did you buy plain brown rice or one of their blends? I love their Lundberg, California Wild Rice Blend, or Rice Trilogy cooked with chicken broth and a pinch or herbs.

This was my first visit to TJ's and I just bought the aromatic brown rice... wanted to try it first since we haven't ever had brown rice before.

[valchemist]

I bought Lundberg's short grain brown rice. I have heard good things about their blends, though.

[Beth]

Try the blends sometime. I have cooked them just with the broth and a pinch of some herbs (like Penzey's bay leaf seasoning if I have it) and it's like eating a fancy, nutty pilaf. I guess the different flavors and textures really appeals to me. I'd probably use plain brown rice about like I would white rice, so I may not be much help on that part.

[Chefmom]

I still like my good old UB rice, but I now mix half/half the UB and the brown. I haven't had any of the cooking problems mentioned in the past here.

I simply cook the rice in my rice cooker. I honestly thought that it was the silliest thing on the market before seeing the Alton Brown show, "Good Eats" on Food Network. He mentioned how the rice cooker cooks without YOU stirring, and then steams the rice. I bought one on sale at K Mart, about $15 by White Westinghouse. I was a skeptic when I made my first batch of rice, but WOW was I a fast convert!!!! The rice is perfectly cooked, loose and it doesn't stick at ALL.

I simply turn it on, and it cooks for about 20 minutes, then turns itself off, and I let it steam for an additional 40 minutes for perfect rice. At first I was letting it steam for only 10 minutes, but I was sidetracked one day and left it there, and it was even BETTER with the longer steaming time.

The secret to rice, is cook it, then let it sit and steam without stirring it at all!! I haven't had bad rice since.

Tami

[Beth]

Tami, I didn't realize rice cookers steam at the end. My rice cooker is a 2 qt Dutch oven, and I think I discovered the same secret without thinking about it. One night years ago, my rice was cooking faster than the rest of the meal, so while it still had just a little liquid in the bottom, I gave it a stir, covered it and set it aside off the heat. It steamed while the rest of dinner cooked and was perfect. I've done it about the same ever since more for convenience since it assures the rice is always ready. I used to refrain from cooking rice many times because it would take too long or half the time need to cook longer when everything else was ready.