635344 Thu Jul 09 16:33:56 -0700 2009 40 31 Home Cooking 0 4844511 Would love to hear any ideas you might have.... Thu Jul 09 16:33:57 -0700 2009 10626 phoenikia 1 4844522 I think it's like trying to capture Unicorns... is there ANYthing involving brown rice that tastes good? Is that stuff even really rice?! adam Thu Jul 09 16:37:34 -0700 2009 4844511 154787 adamshoe 2 4844530 LOL, adam!...EAT your brown rice! It's good for you...has fiber! Thu Jul 09 16:40:27 -0700 2009 4844522 11983 Val 3 4844559 "EAT your brown rice! It's good for you...has fiber!" So does corrugated cardboard and it tastes better ;) adam Thu Jul 09 16:52:45 -0700 2009 4844530 154787 adamshoe 2 4844663 Brown jasmine rice and brown basmati rice have a much better flavor and texture. They are available at Trader Joes, Amazon.com, and Asian markets. I use either (though I slightly prefer brown jasmine) anywhere you'd use white rice. Thu Jul 09 17:27:56 -0700 2009 4844522 159317 greygarious 3 4900692 I agree - the brown basmati is great! Last weekend, I made a cold rice salad with steamed zucchini, tomatoes, and tuna fish, dressed with balsamic vinegar and olive oil. Simple but yummy. Wed Jul 29 11:20:12 -0700 2009 4844663 132129 sabrina0 1 4844524 Oh, my goodness...haven't you tried Alton Brown's Baked Brown rice? It is the best! Comes out so fluffy! That's the only way I prepare it anymore! http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html Thu Jul 09 16:38:26 -0700 2009 4844511 11983 Val 2 4844568 That sounds like a good recipe, but it's more the flavor I have issues with. If I want something "nutty", I'll make quinoa, or farro or (god forbid) groats. I like rice that tastes and behaves like, well, rice! adam Thu Jul 09 16:56:31 -0700 2009 4844524 154787 adamshoe 3 4844629 rice pudding! http://chowhound.chow.com/topics/494615 Thu Jul 09 17:16:54 -0700 2009 4844568 103920 goodhealthgourmet 4 4845149 Will have to give this a try- thanks! Thu Jul 09 20:52:43 -0700 2009 4844629 10626 phoenikia 5 4845225 if you don't have access to Ficoco or something similar, you can make a substitute by blending figs with cocoa powder & a bit of sugar. hope you enjoy it! Thu Jul 09 21:42:21 -0700 2009 4845149 103920 goodhealthgourmet 1 4844586 Mostly I just make it in the microwave like I would white rice. I have found a brand that cooks in about as much time as white, so that is what I use most. I have often thought that brown rice would be a good, if unorthodox, accompaniment for barbeque. I am also dabbling with using it for pilaf. You can also make sort of a cold salad with cooked brown rice. Use dates or chopped dried apricots, onions, peas or whatever is in your fridge. Dress it with a vinaigrette to your liking. Thu Jul 09 17:01:18 -0700 2009 4844511 134265 sueatmo 2 4845151 Thanks for the pilaf and salad ideas, this is closer to what I'm hoping to find! Thu Jul 09 20:53:33 -0700 2009 4844586 10626 phoenikia 1 4844676 I actually prefer it to white - now that I've become used to it. For savory dishes, I'd recommend cooking it in chicken broth or stock. Thu Jul 09 17:32:27 -0700 2009 4844511 88544 Ima Wurdibitsch 1 4844704 How do you prepare it? We like using the pressure cooker. Brown rice with black beans, broc or greens or zuke, guacamole, and salsa. Brown rice with veggie of choice and hummus. Brown rice with hazelnuts, sweet potato, and currants. Brown rice with stir-fry veggies (and pineapple, cashews, and tamari) Brown rice with currants and almond mylk for breakfast. We also grind our own brown rice flour to use in baked goods (I'm gluten-free). Etc. Thu Jul 09 17:40:55 -0700 2009 4844511 169792 lgss 2 4845145 I usually prepare it in a saucepan - don't own a pressure cooker. Thanks for the ideas of things to go with the rice- I have used it as a side dish to various other foods successfully- just haven't found to many actual "recipes" that use brown rice and taste good. Thu Jul 09 20:50:27 -0700 2009 4844704 10626 phoenikia 3 4845511 Before I married a pressure-cooker owner I also made it in a regular pan. On an electric stove I found that if I turned it off before it was done and left the lid on and the pan on the burner it would continue to cook for a while and reduced the chances of burning. Consider putting some Veg Vogie Base in with it for some flavor. We use our pressure cooker almost every day. Well worth the price. Fri Jul 10 04:41:36 -0700 2009 4845145 169792 lgss 4 4845624 Good to know. Thanks lgss. Fri Jul 10 05:50:03 -0700 2009 4845511 10626 phoenikia 5 4847773 Oops, wrong thread... Fri Jul 10 16:25:33 -0700 2009 4845624 169792 lgss 1 4844981 OMG I love brown rice. My favorite comfort food is, sauteed vegies with braggs liq amino, piled onto a mound of brown rice, then shredded cheese and spike seasoning. nuts too if they are around. Love love love brown rice. I usually do the basmati brown rice. Thu Jul 09 19:29:43 -0700 2009 4844511 49588 lexpatti 1 4845172 I'm not a huge brown rice fan but one dish did win me over. It was a cheesy rice bake with swiss chard. It was so good I forgot it was even brown rice. I bought it from Three Stone Hearth (community supported kitchen in the Bay Area). If I made it, I'd probably throw in some bacon too :-) Thu Jul 09 21:05:04 -0700 2009 4844511 285741 Green Omnivore 2 4845622 That's sounds good- thanks for the inspiration! Fri Jul 10 05:49:33 -0700 2009 4845172 10626 phoenikia 1 4845215 Four score and seven years ago when I was a vegetarian, I really loved making brown rice patties -- sort of an interpretation of a Boca burger. I never measured, but you can probably eyeball it. Mix together: - leftover brown rice - egg - salt - garlic/onion powders - herbs of your choice - flour (wheat, potato, oat) - vegetable bits (which can include veggies that already come in bits like corn or peas, or finely diced onion, cooked broccoli, sweet peppers, squash, etc....) - shredded, unsweetened coconut, if you want - shredded / grated cheese, if you want Make sure it all holds together by adding more egg or flour if need be. Pan fry it -- about 8-10 minutes / side. I ate these topped with more cheese, tomatoes, chutnies, stirfried veggies. If you like, you can stick it between a burger bun and call it a burger. Another version of this involves food processing together brown rice and black beans, then proceeding as before, but adjusting the amount of eggs and flour to achieve a similar cookie-dough-like consistency. Then there are lots of brown rice salads, some curried, some with dried fruit, some dresed more or less like tabouleh. Here's one; there are a gazillion others that you can pick through and choose according to your tastes. http://lancaster.unl.edu/food/ciq-brown-rice-recipes.shtml A few other ideas (which I haven't tried, but think look nice): -- tomatoes stuffed with brown rice, feta: http://www.saveur.com/article/Food/Tomatoes-Stuffed-with-Brown-Rice-and-Feta -- brown rice fritters: http://www.saveur.com/article/Food/Brown-Rice-Fritters .... these look kind of fantastic! Thu Jul 09 21:34:38 -0700 2009 4844511 64215 cimui 2 4845619 Thanks cimui, great suggestions! Fri Jul 10 05:48:54 -0700 2009 4845215 10626 phoenikia 1 4845668 I begrudgingly use brown rice occasionally for it's health purposes, but I mostly agree with Adam that I'd rather take the glucose and lose the fiber and enjoy my rice. That being said, there are a few recipes we've come to like with brown rice. One is chicken and rice. For some reason I think the brown rice works really well. Also, rice cakes, patties, arancini's etc., anthing where an egg is added and shaped and fried. In this case, the brown rice retains its texture better, and the added nutty flavor is nice too. With asian foods and mexican foods: no way, gotta be white rice. Fri Jul 10 06:14:03 -0700 2009 4844511 157661 hollyd 1 4845706 ohmygosh! i totally prefer brown to white. we use it under our chili, curry dishes and tikka masala. i add chicken "better than bouillon" and basil and serve it as a side. i will even occasionally make a pot of it and keep it in the fridge to snack on. i love that stuff! and if it didn't take sooooo long to cook, would never serve white rice! but that's just me. (c: Fri Jul 10 06:27:13 -0700 2009 4844511 266222 raygunclan 2 4899772 Hey raygunclan, you can solve that problem! Cook it in massive batches and freeze it. Reheats in a snap and tastes just like fresh-made. Wed Jul 29 07:32:31 -0700 2009 4845706 256229 LauraGrace 1 4846625 My wife makes a family dish called simply Hot Rice: Brown rice slightly undercooked, then, as she put it, suspended in sour cream, mixed with lots of chopped, pickled jalapenos, put into a baking dish, topped w/ lots of Tillamook cheddar, then baked for about an hour, half of that time covered. While this certainly eliminates any healthful benefit to the brown rice, it's killer, especially the crust that develops on the bottom, Fri Jul 10 10:33:23 -0700 2009 4844511 20260 Spot 2 4847020 holy moly spot! that sounds DELICIOUS!!! Fri Jul 10 12:17:17 -0700 2009 4846625 266222 raygunclan 2 4847696 ok, i'm drooling. seriously. Fri Jul 10 15:55:42 -0700 2009 4846625 103920 goodhealthgourmet 2 4848196 Sounds perfect- thanks! Fri Jul 10 20:02:40 -0700 2009 4846625 10626 phoenikia 1 4846731 I made a good-tasting though ridicuously too healthy salad the other day. It involved cooked brown rice (cooked til still a bit chewy) and 32-bean mix (from the health food store) cooked al-dente also. Tossed both together with Italian dressing. It was good, but I couldn't eat too much at one time as it was very filling. Some people will also add mixed greens in there. Fri Jul 10 11:03:17 -0700 2009 4844511 20522 gourmanda 2 4848108 I like the sound of this. Was the bean mix dried beans? You like your beans crunchy? Fri Jul 10 19:02:11 -0700 2009 4846731 134265 sueatmo 3 4851390 Yes, mixed dried beans from the bulk food bin. Normally I like my beans soft but for this, just slightly undercooked seems to work. But I don't see why you couldn't cook them through. Sun Jul 12 11:58:20 -0700 2009 4848108 20522 gourmanda 1 4848257 I make this recipe several times during the winter months, although because of soy allergies, I use chicken instead of tofu. I do think that soaking dried porcini in hot water, then chopping them and adding with the fresh mushrooms is key for flavor. I use the strained soaking liquid for the broth in the ingredients list. http://www.recipe4all.com/recipe/BROWN-RICE-CASSEROLE-508/ There are also several good recipes for brown rice based casseroles in Madison's Vegetarian Cooking for Everyone. I'm thinking in particular of one that uses summer squash and mozzarella, really outstanding. We eat short grain brown rice with lots of various Korean and Japanese recipes like bimbimbap and okayu donburi. The assertive flavors of these dishes work well with the stronger flavor of brown rice. Fri Jul 10 20:40:53 -0700 2009 4844511 24126 amyzan 1 4865311 I eat a lot of brown rice. I used to hate it untill I realized how to use it as an ingredient instead of eating it by itself like I do white rice. I actually love it as simply as warm brown rice with canned red sockeye salmon and some fresh cracked black pepper. My all time fovorite for brown rice is red beans and rice. I'm sure there's some southerners who would wanna lynch me for that, but it's pretty amazing. fortunatly I have a tiger rice cooker so it's a set it and forget it situation for prep. I especially enjoy putting rice and water in and programing a time that I want rice to be ready at. Thu Jul 16 14:36:20 -0700 2009 4844511 45329 Loki 2 4899162 I'm hooked on brown basmathi rice. Wonderful nutty flavor and crunchy texture. We have it more often than white rice these days. Tue Jul 28 22:18:31 -0700 2009 4865311 10245 oakjoan 1 4899571 I make mujadara with brown rice and actually like it better than with white rice. I don't really have a recipe, but the basics are: 1 c. uncooked brown rice 1/2 c. uncooked brown or green lentil (NOT puy lentils) 3 large onions cumin cinnamon Caramelize the onions -- it looks like a ton, but they will cook down a lot and they are what make the dish for me. I cook the rice and the lentils separately, as I don't like the lentils to get too mushy, but you can cook them together for convenience. I personally cook the lentils in chicken broth with some cumin tossed in for extra flavor. Mix the rice, lentils and onions together in a big bowl, season with cumin, cinnamon, salt and pepper to taste. I LOVE mujadara and can each it cold out of the fridge. But it works great as a side dish for just about anything -- grilled chicken or lamb are particularly yummy. I think that it traditionally calls for a minted yogurt as an accompaniment, but I don't bother because I like it so much as is. BTW, a brown rice tip that you may already do -- but I always soak brown rice in cold water for at least an hour before I cook it. I find the texture much better that way. Wed Jul 29 06:34:53 -0700 2009 4844511 12124 TorontoJo 2 4900104 Thanks TorontoJo;) I love mujadara, too, but I've never tried making it at home (yet!). Will have to try this sometime soon- I've been meaning to eat more lentils, so this looks like a recipe that will kill 2 birds with 1 stone;) Wed Jul 29 09:09:51 -0700 2009 4899571 10626 phoenikia 3 4900426 It's stupid easy to make! I used to buy it at Chapman's, but it was so expensive that I finally whacked myself on the head and started making it myself. I can make a monster batch that lasts me for days for much less than the price of a little tiny cup of it from Chapman's. Wed Jul 29 10:24:19 -0700 2009 4900104 12124 TorontoJo 1 4900755 I consumed brown rice only when I absolutely had to, until the night someone did arroz con pollo with brown rice in a pressure cooker. That was good enough to put in one's pants, as Mrs. O would say. I've also used it to make the Armenian pilaf that calls for cooking crumbled vermicelli in butter with some cayenne until it gets golden-brown, then throwing in the rice and cooking it until it starts looking chalky, then dumping in chicken broth. It does take longer to cook than the same recipe with white rice, but it's very good, and makes it easy to pretend that this is Health Food ;-) Wed Jul 29 11:33:57 -0700 2009 4844511 11478 Will Owen