healthy way of seasoning/cooking brown rice
i love brown rice and was wondering if anyone has a great recipe for a more flavorful and tasty but still really healthy way of cooking/steaming brown rice? thanks for your help!
Cook it in vegetable broth. I love to make leek stock, then cook my rice in it. And my favorite version of this is to take some of the sliced leeks I used to make the stock, saute them in a bit of butter, then add them into the cooked rice. I'll throw in some garlicky mushrooms and sauteed tofu and it's a wonderful meal.
re: diablita FL
Related to veggie broth, but a little different: try tossing in one packet of instant dashi while waiting for the water to boil. You can find instant dashi at asian markets; it adds a nice flavor boost, and it comes in several diff types (just kombu, kombu & bonito, etc). The individual long, narrow tubes of granules are packaged in a larger bag. It adds a wonderful savory boost to the rice, almost good enough to eat alone.
I sometimes add sushi vinegar, which adds a touch of sweetness and moisture. I"m going to try the leek trick, though the butter kind of undermines the healthiness. I've also experimented with adding curry powder and other seasonings, but ultimately concluded that I don't mind the taste of plain brown rice that much.
I made organic brown jasmine rice for dinner tonight. I cooked it reguarly with H20. When slightly undercooked, I added a little butter, tiny yellow mung beans (that I buy at the Korean market), and chopped cranberries. Then poured a little chicken broth into the sauce pan and finished cooking. The mung beans took 7 minutes. I kept going....I browned sweet curry powder w/ a little butter in a saute pan and added the cooked rice. After stirring well the curry into the rice, I let the rice just brown for a while. The bottom crusts and crisps. It was really good. I served it w/ Fresh catfish that I threw on the barby. Next time I'll use raisins instead of cranberries and add chopped raw cashews, then saute.
The best recipe for fluffy, not-sticky brown rice (thanks to the San Jose Merc):
1.5 c. brown rice
2 c. boiling water
Put DRY rice in a DRY pot and cook at high heat, stirring frequently until you hear some popping and the rice gives off a nutty aroma, about 5 minutes. Turn the heat to low, toss a few pinches of salt according to your taste into the pot and carefully pour the boiling water into the pot. Stir once and cover immediately. Simmer the rice until all the water is absorbed, about 40 min.
And here's a recipe I've been dying to try (from Everyday Food)
Brown Rice and Edamame
Coarse salt and ground pepper
3/4 cup long-grain brown rice
1 1/4 cups frozen shelled edamame
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 scallions, thinly sliced on the diagonal
1. In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
2. Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
3. With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.
Per serving: 214 calories; 4.6 grams fat; 8 grams protein; 34.6 grams carbohydrates; 4 grams fiber
About the only brown rice I use these days is brown basmati. California's Lundberg Family Farms is the only brand I've seen. Takes less time to cook (about 30 minutes), retains its fluffy texture (never a gloopy mass) and has a more delecate, if still nutty, taste. No need to sauté beforehand, as the grains keep their individual character.
One tasty variation is to add to the salted cooking water, for each cup of rice, the juice from half a lemon, a good pinch of saffron threads and a handful of currants. Excellent with simply grilled meats and vegetables, not to mention tandoori-style anything.