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recipes using brown rice that taste good?

Would love to hear any ideas you might have....

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  1. 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

    5 Replies
    1. re: adamshoe

      LOL, adam!...EAT your brown rice! It's good for you...has fiber!

      1. re: Val

        "EAT your brown rice! It's good for you...has fiber!" So does corrugated cardboard and it tastes better ;) adam

      2. re: adamshoe

        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.

        1. re: greygarious

          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.

          1. re: greygarious

            Ever since I tried TJ's brown jasmine rice, that's the only kind I use. Delicious! It works fine in everything I cook, even jambalaya, Takes 25-30 minutes to prepare the way I like it, I just set the timer and walk away, and usually I precook it in some sesame oil before adding the water and salt.

        2. 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!

          4 Replies
          1. re: Val

            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

                1. re: phoenikia

                  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!

          2. 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.

            1 Reply
            1. re: sueatmo

              Thanks for the pilaf and salad ideas, this is closer to what I'm hoping to find!

            2. 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.

              1. 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).

                5 Replies
                1. re: lgss

                  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.

                  1. re: phoenikia

                    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.

                      1. re: lgss

                        Oops that was supposed to be Vogue Veggie Base.

                  2. 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.

                    1. 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 :-)

                      1 Reply
                      1. re: Green Omnivore

                        That's sounds good- thanks for the inspiration!

                      2. 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-bro...

                        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/To...
                        -- brown rice fritters: http://www.saveur.com/article/Food/Br... .... these look kind of fantastic!

                        1 Reply
                        1. re: cimui

                          Thanks cimui, great suggestions!

                        2. 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.

                          1 Reply
                          1. re: hollyd

                            Like arroz con pollo?

                            Edit: Oops, this post is old

                          2. 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:

                            1 Reply
                            1. re: raygunclan

                              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.

                            2. 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,

                              4 Replies
                              1. re: Spot

                                holy moly spot! that sounds DELICIOUS!!!

                                    1. re: Spot

                                      What sort of healthy dose is the "about" measurements for the jarred jalepeno's please?
                                      To how much "almost done" brown rice?
                                      Suspending over how much sour cream?
                                      Baking for how long? See Spot, I'm a fruitcake
                                      and not typically using sour cream let alone jarred jalep's, I need serious directions so just ask the Mrs. :)) winking here***

                                    2. 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.

                                      2 Replies
                                      1. re: gourmanda

                                        I like the sound of this. Was the bean mix dried beans? You like your beans crunchy?

                                        1. re: sueatmo

                                          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.

                                      2. 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/BROW...

                                        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.

                                        1. 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.

                                          1 Reply
                                          1. re: Loki

                                            I'm hooked on brown basmathi rice. Wonderful nutty flavor and crunchy texture. We have it more often than white rice these days.

                                          2. 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

                                            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.

                                            2 Replies
                                            1. re: TorontoJo

                                              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;)

                                              1. re: phoenikia

                                                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.

                                            2. 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 ;-)

                                              3 Replies
                                              1. re: Will Owen

                                                Might have to try that Armenian pilaf- thanks for the idea Will Owen! Sounds a little like Rice-Roni (sp) made from scratch ;-) Sorry I'm responding to this reply over a year later!

                                                Might have to try out an arroz con pollo, too.

                                                1. re: phoenikia

                                                  Well, three months later here I am telling you this: when my now-ex-wife (whose dad's family was Armenian) and I were first getting acquainted, she looked in my cupboard one day and spotted a box of Rice-A-Roni, and let out a loud snort. "What, you don't like that?" I asked. She said, "I've got to show you where that came from," and that night she made a pot of pilaf. I gave the box of Rice-A-Roni away to some poor guy who couldn't cook, I think, and the pilaf became a permanent part of every Owen household since. My branch, anyway.

                                                  1. re: Will Owen

                                                    But it's The San Francisco Treat!

                                                    As a CH with Bay Area roots, I have a special place in my heart for Rice-A-Roni ;-)

                                              2. Hey phoenika. I use a rice cooker for brown rice, and have been much more successful with this method than the stove top. I put in a little bit of olive oil, minced garlic, finely chopped onion, and use chicken broth instead of water. It is so good.
                                                Sometimes, after the rice is cooked, I will scramble an egg, heat up some frozen peas, and combine all ingredients (rice, egg, peas, plus soy sauce) in a pan. Wala, healthy fried rice!

                                                1 Reply
                                                1. re: kendrac

                                                  I've been using this seasoning lately, for both white and brown rices, sometimes adding white wine instead of chiciken borth, although I'm still using a saucepan since I still don't own a rice cooker, and I've always made rice in a saucepan!

                                                2. Ok, I have searched and searched and realized that I would just have to start cooking to find my own recipes that taste good with brown rice. This thread is a year old, so maybe no one will read it, but I gotta share.

                                                  My family agreed with adamshoe and his cardboard description, but I needed to incorporate it in our diet trying to get away from the gluten. I failed a lot but kept trying and they are convinced now. Never give up. Keep reading, and then let what you have read inspire you. Don't be afraid to dump mistakes, forcing family and yourself to eat a badly turned out recipe doesn't inspire them to keep trying your experiments.

                                                  First off, I have a Tatung rice cooker and it is great. No bells and whistles to go out, but does the job. I have boiled the rice on the stove like macaroni and it works well but I like to walk away and not have to be tied to the stove. The first week I got my rice cooker I made 3 batches a day with different ideas in mind, some have failed, but I am getting some good results and I'd like to share a couple.

                                                  I have made 3 kinds so far, and there so are many kinds of brown rice out there. If you don't like one, try another. Short grain brown rice, sweet rice (which is the shortest grain and highest in protein), and long grain which cooks up like a nice dry white rice but without the gluten and with more nutrition.

                                                  The sweet brown rice is the best to eat with salt, pepper and butter/olive oil/peanut oil/gravy like you would white rice or potatoes. My family chose this one over all for eating plain as a side dish. They make desserts out of it too, I'm planning on trying one soon.

                                                  Find your neighborhood oriental food store, their brown rice prices are much less than chain stores. I bought the 20# bag of short grain brown rice for $13.00, the 2# bag of long grain rice for $2.00, and the 5# bag of sweet rice for $6.60 at the tiny oriental mom and pop store. The owners were a very nice tiny old oriental couple and so nice to me, a curious caucasion woman.

                                                  Hot tortilla chip dip
                                                  Your favorite bag of tortilla chips, onion, garlic, 2 Tbsp butter and 2 Tbsp peanut or olive oil, cooked cold brown rice, black beans, tomato sauce, green chiles, grated cheese, & sour cream.
                                                  I used my cast iron frypan as I baked this in the oven and don't need to change pans that way. Heat your oven to 350* while you are warming the ingredients in the frypan.
                                                  One onion diced and sauted in both butter and peanut or olive oil, with as much garlic as you like. 4 cloves makes it hot, 2 cloves makes it savory. Add to this about 4 cups cooked short grain brown rice, a little aldente (mine was cold and leftover from the day before and worked great). Stir in two 15-16 oz cans of black beans with liquid and one small can of tomato sauce and one small can of green chiles. Add chicken broth or water to get a moist almost soupy consistency. Bring this to a boil and then put it uncovered, in the 350* oven for 30 to 45 minutes. It will be like a paella, crispy on the bottom and fluffy in the middle. Serve this family style in the center of the table, on a hot pad or towel to protect your table. Serve with sides of sour cream & grated cheese so people can add these to taste. Dig in with your chips. This also tastes great with pineapple or grapes for a sweet tooth. I could have put the cheese on top as it baked for a crispy cheesy crust, but I wanted the gooey cheese in my rice as I scooped it up with my chip. Satisfying and kid pleasing. Amazingly good.

                                                  Soupy rice side dish
                                                  In my rice cooker, I put an onion I had already diced and sauted in the butter and peanut oil, 4 cups of rinced brown short grain rice, and one large can of cream of mushroom soup. I added chicken broth to the 5 cup line, figuring that I had one cup of onions in the pan. I put the measure and a half of water in the outer pot and flipped the switch. Dang that was the easiest side dish I ever made and it was tasty. I could do it healthier with home made cream of mushroom soup, but I have a life too. Next time I'll try it with chicken broth, onions, and some spices to taste. It should be great.

                                                  The long grain rice cooked up well and the texture was surprisingly akin to a long grain white rice or par boiled white rice, not at all sticky and a nice texture change. It went well in soup and as a side and kept its integrity w/o becoming mushy.

                                                  I hope this gets more of you going and I'll check back in to see if anyone has added any new recipes for me to try. Good luck!

                                                  About 4 cups brown rice aldente cooked
                                                  2 cans of black beans with juice

                                                  2 Replies
                                                  1. re: donar

                                                    Thanks for your reply! Great ideas!

                                                    1. re: donar

                                                      Thanks for sharing. I'm going to try the hot tortilla chip dip

                                                    2. There is a recipe somewhere on this board for Cilantro Rice (maybe search?) and I make it with brown basmati rice all the time & it is wonderful. Also sometimes I cook brown rice in a mix of coconut milk & water & then stir is some toasted coconut & chopped cashews at the end.

                                                      3 Replies
                                                      1. re: sparkareno

                                                        love cilantro, will look up that recipe ;-) thanks!

                                                        1. re: phoenikia

                                                          phoenikia, hope you found it...it's by Robert Lauriston and it RULES!!!!

                                                      2. Not so much a recipe, I've never measured this. I also have a distaste for brown rice, but it's good for you so I eat it. I found a method that makes it taste good to me.

                                                        I cook it in a little water and a lot of tomato sauce with garlic and oregano. I got the idea from my mom's porcupines (meatballs cooked in tomato sauce with rice, garlic, and lots of oregano).

                                                        Canned tomatoes or tomato sauce and garlic are two things that make most foods taste really good, including brown rice!

                                                        1. Brown rice, dried cranberries, almonds, and onions, served with steamed kale and tamari.

                                                          1. I love brown rice! Try Korean bibimbap with brown rice -- the chewy texture of the rice goes very well with the textures of the various vegetables, and stands up well to the sauce.

                                                            Being a hardier grain, brown rice also serves well in salads. I like to toss it together with cooked greens, nuts, dried fruit (depending), herbs, and diced hard vegetables like carrots, onions, beets, cucumbers, etc.

                                                            3 Replies
                                                            1. re: link_930

                                                              thanks link_930! I haven't tried making bibimbap at home.

                                                              What kind of dressing do you use on your rice salads?

                                                              1. re: phoenikia

                                                                Depending on what is in the salad, I cobble together an acid or two (i.e. vinegar, lemon juice, orange juice), herbs/shallot/garlic/onion, and an oil (i.e. walnut, avocado, olive, sesame). I also do a fried rice without the frying part, and use a mix of rice vinegar, sesame oil, soy sauce, and sesame seeds. The yolk from a sunny-side egg on top also makes a nice dressing :)

                                                                1. re: link_930

                                                                  Thanks link_930!

                                                                  I'm curious- by fried rice without the frying part, do you mean it's more of a warm cooked rice, with meat/seafood/egg/veg mixed in? Kind of like a paella? Do you add the rice vinegar/sesame oil/sesame seeds at the end/before serving, or while it's cooking?

                                                            2. Update on the Owen kids and brown rice: Mrs. O is a fanatic for white rice and would eat the brown only when forced to (or when it was pilaf), until Trader Joe's started selling the frozen microwaveable pouches of it. For some reason she's taken a great liking to that, possibly because she can ask for it and have it ten minutes later, but I'm pleased with it too. I announced last week that our next Thursday night Dinner & TV Party menu would feature shrimp curry, and both she and our perennial Thursday Night guest clapped their hands and said, "With the TJ brown rice, right?"

                                                              As an interesting aside, one local TJ's demo dish the other day included the Jasmine-rice version of the frozen pouch stuff, and I found that quite bland and mushy. Stick with the brown.

                                                              1. Brown Rice & Cheese Casserole
                                                                Perhaps my favorite casserole of all time... Kinda halfway between a soufflé and a risotto. I still need to have this at least a couple of times a year, and honestly would be happy eating it a couple of times a week.

                                                                2 eggs, lightly beaten
                                                                1/2 cup heavy cream
                                                                1/3 cup water
                                                                1½ cup cooked brown rice (3/4 cup uncooked) [Oma says she uses a bit more than this]
                                                                1¼ cup freshly grated Cheddar (10oz bar = 2½ c)
                                                                salt to taste (preferably Herbamare seasoned salt...)
                                                                1/4 cup chopped green pepper (½ med. pepper)
                                                                2 Tb grated onion {Oma uses a little more here too}

                                                                Preheat oven to 350°. Beat eggs together with cream and water. Stir into cooked
                                                                rice. Add cheese, salt, green pepper & onion. Mix well. Turn into an oiled casserole
                                                                dish and bake 45 minutes or until set.

                                                                serves 2 - recipe times 9 is enough for 20 people

                                                                tender variant uses 1/2 cup water and steamed, skinned peppers

                                                                1 Reply
                                                                1. re: eclecticsynergy

                                                                  Sounds good, but not exactly the healthy way to eat brown rice!! LOL!

                                                                2. Does anyone have a mushroom & brown rice pilaf recipe they'd like to share?

                                                                  6 Replies
                                                                  1. re: prima

                                                                    yep! i like this one from Bittman's book Food Matters...


                                                                    my notes:
                                                                    - add a little toasted ground cumin
                                                                    - garnish with chopped fresh parsley
                                                                    - you can also sub lemon juice (or even better, *Meyer* lemon juice) for the OJ
                                                                    - try toasted pistachios instead of almonds if you prefer
                                                                    - folding in wilted chopped greens like spinach is a great way to round it out with vegetables for a satisfying vegan entree.

                                                                    oh, and in Step 3 he tells you to add 1 1⁄2 cups of water to the rice (you can also use broth or stock instead), but it wasn't mentioned in the ingredient list - the first time i took a cursory look at the recipe i was wondering how the heck he cooked 1 cup of rice in a mere 1⁄2 cup of wine.

                                                                    ETA: oops! just realized you wanted *mushrooms* in your pilaf. i know i have a good one somewhere, i'll see if i can dig it up...

                                                                    1. re: goodhealthgourmet

                                                                      GHG!!!! you're BAAAACK!!! so glad to see you here!!!!!!

                                                                      1. re: Val

                                                                        thanks honey, i've missed my Chow-peeps :) easing in slowly but it's good to be back.

                                                                    2. re: prima

                                                                      knew i had one:

                                                                      it's terrific with shiitakes as well, and i usually garnish with toasted sesame seeds & a drizzle of toasted sesame oil or sliced toasted almonds.

                                                                      and here's one of my own recipes that benefits from the addition of sliced shiitakes - the earthiness of the mushrooms plays off the sweet/tart pomegranate really well...

                                                                        1. re: goodhealthgourmet

                                                                          Finally making the brown rice pilaf with mushrooms. Thanks again for posting the link, ghg.

                                                                      1. It's not the recipe, it's the rice... I have discovered GREAT brown (and other colors) rice, produced/bagged by Lundberg, from long grain, to short, basmati, jasmine.... I can now get it at a local Natural Grocers.

                                                                        6 Replies
                                                                        1. re: wyogal

                                                                          I love Lundberg brown rices and brown rice blends, but it still helps if you dress Lundberg rice up with onions, mushrooms, thyme, dried fruit, broth, etc. They have some neat recipes on their website.

                                                                          1. re: prima

                                                                            of course, but I was talking about the base of the dish... then prepare anyway one wants. The Lunberg stuff is great plain, too.

                                                                            1. re: prima

                                                                              A friend gave me a recipe with Lundberg's brown rice to convince me that I would love it and I couldn't believe how good and easy it is.


                                                                              1. re: mcel215

                                                                                Amazing stuff, isn't it? I love it! It is hands down the best brown rice out there. In my opinion.

                                                                            2. re: wyogal

                                                                              Yes! I love the short grain brown rice; I'm gluten-free and when I throw some of it in stews it takes the place of barley nicely. My local health food store has it, and so pretty reliably does the chain Loblaws (tho you'll pay).

                                                                              I also made this recently with that Lundberg and some added veg, and it was excellent: http://www.thekitchn.com/thekitchn/be...

                                                                            3. Not a huge fan of brown rice hot but I love brown rice salads, this one is easy and delicious.


                                                                              2 Replies
                                                                                1. re: goodhealthgourmet

                                                                                  I am trying that next, I love curry. Always trying to up the yummy factor in healthy eating. Thx.

                                                                              1. I usually go with the left over brown rice I get with Chinese deliveries. I'll reheat it in some broth, throw in a lot of Olivio Butter Spread. smoked black pepper, fish sauce and Bijol Condiment. Occasionally, I'll mix in some ground meat.

                                                                                1. what you cook it in makes a huge difference with brown rice. stocks, reconstitution liquids, etc are definitely encouraged here.

                                                                                  I always cook mine with something that gives it some good flavor, such as
                                                                                  -dried chilis (especially chipotles and pasillas) run through the spice grinder
                                                                                  -dried mushrooms (the costco blend) also through spice grinder
                                                                                  -dried seaweed (nori, cut into ribbons)
                                                                                  -mustard seeds
                                                                                  -a good splash of balsamic
                                                                                  -squid ink
                                                                                  -leftover beef bones (whatever ive got, most often short ribs)
                                                                                  -a curry spice mix (curry leaves, cinnamon, lemongrass, chillis...)

                                                                                  you get the idea. can be pretty much anything ya want. like pasta sauce? throw it in as the rice cooks. like mexican moles? delicious. tea? definitely works.

                                                                                  brown rice is so much better than white rice in my opinion! for others it just needs a little help!

                                                                                  1. I think a lot depends on the kind of rice you buy. I love Lundberg Farm's short-grain brown rice. Simply steamed in a rice cooker, it is delicious. I don't much care for brown basmati. Many pilaf-style dishes are quite good with brown rice. Throw in some wild rice if you want to accent the nutty flavor. But my go-to brown rice recipe, when I am too tired to do much of anything, is to cook separately a cup of beans (black or pinto are my favorites for this or black eyed peas) and a cup of rice and then to toss them together with some salsa. I'm avoiding fat and oil currently, but you could add to it by mixing it some sauteed onions and celery and maybe garlic and your favorite herb. And brown rice with dried fruit, onions, celery, can make a wonderful stuffing for a bird. And brown rice (cooked) added to a whole wheat bread dough is very good. Same for oatmeal.

                                                                                    1. Chinese fried rice actually tastes pretty good with medium grain brown rice. Maybe it is the soy sauce, butter and five spice powder, but it is one of the few things that my family eats with brown rice that does not elicit comments about how they prefer white rice.

                                                                                      I have also done a chicken and rice with saffron that actually fooled them. They didn't realize it was brown rice. Probably all the seasonings, and the saffron colored it a nice yellow.

                                                                                      1. When buying Basmati (white or brown) there is a noticeable difference between American and Indian grown varieties. In my experience, the Indian rice is more flavorful and has a better texture.

                                                                                        Experiment with both if you're on the fence about brown rice. Brown Basmati cooked in my rice cooker is hardly any different than white.

                                                                                        1. It has been a while since I logged in looking for brown rice recipes, months even. I am glad to see so many new recipe ideas and advice. I have learned to never add a tomato product to the cooking rice, it won't cook. I have also learned to precook the rice and then make a dish or recipe with the rice instead of trying to cook it forever with ingredients. It works well if I make a large batch and keep it in the fridge to cook with. We love the nutty flavor and I hunger for it if I go for a week or so w/o any. The other thing I learned was to soak the rice for 7-24 hours before you cook it to neutralize the phytic acid in the bran, and to scrub the rice as you clean it to release the bran as they did in ancient in Asian cultures. This makes the rice easily digestible. If in doubt as to why you should soak your grains before cooking them, try googling the question, "Why soak grains, legumes & nuts?" and there will be several articles on the phytic acid that not only inhibits digestion but also it binds to the amino acids in your intestinal tract and stops your body from assimilating vital minerals your body needs. I have been soaking my grains, wheat, oats, and even mix my pancake flour the night before with the liquid, ready to cook in the morning and it has made a difference that I can't describe. No more bloating, no hunger 2 hours after my oatmeal breakfast, and an abundance of energy I can't remember ever having. Keep eating your brown rice, have it ready to prepare with your favorite recipes that you used white rice in and reap the benefits. Oh and I have boiled the rice on the stove top and used a rice cooker, each with good results, though the rice cooker is easier to use, just add water to the 5 cup line for 4 cups of rice and add water 2 lines of extra water on the cup to the reservoir between the pot and pan. It works every time.

                                                                                          1. Anyone have any favourite recipes for cooked brown rice, besides fried rice and rice pudding?

                                                                                            Trying this rice pudding today.

                                                                                            2 Replies
                                                                                            1. re: prima

                                                                                              scroll through the earlier replies again - several ideas for salads.

                                                                                              this is one of my favorites:

                                                                                              i use peanut or grapeseed oil instead of canola (and usually only use a couple TBSP); and add a splash of unseasoned rice vinegar, a pinch of coconut sugar, and a little chile for heat. you can also sub basil or mint for the cilantro if you're a hater.

                                                                                              1. re: prima

                                                                                                i like to cook it stovetop, using dried mushroom resuscitation water combined with an onion/garlic broth, along with some parsley, thyme bay leaf, and salt.

                                                                                                when done, i spread it on a baking sheet and let it dry slightly. then i mix with caramelized onions and garlic, chopped resuscitated mushrooms, a little more herbs seasoning, egg and a bit of almond meal, then fry as pancakes or shape into little crouton-y shapes and bake til set and crisp.

                                                                                              2. Is there anything involving brown rice that DOESN'T taste good? I've stopped keeping white rice in the kitchen, I use Trader Joe's brown jasmine rice for everything, even jambalaya and gumbo. You just have to cook it a little longer.

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                                                                                                1. re: John Francis

                                                                                                  I'm with you. Brown rice of ANY variety is better than white rice...about the only white rice I really enjoy is basmati.
                                                                                                  In any case, I long ago started using browm rice in my stuffed cabbage rolls and stuffed peppers. The taste and the texture is miles better than white rice.

                                                                                                  I used to love Cream Of Rice cereal in the morning. Now I make my own by crushing a bag of brown rice in a Corona mill.

                                                                                                  1. re: John Francis

                                                                                                    I like Trader Joe's brown basmati rice. Comes out perfectly in my rice cooker.

                                                                                                    1. I bought this at the bakery the other day.
                                                                                                      Had never bought it before but love wild rice and love brown rice, so in a combo pkg. I thought it a good idea.
                                                                                                      When I did it for dinner, I used water and a big cube of WF's beef boullion plus thyme from the yard and pepper, tasted the broth, then added a tiny bit of salt. When done cooking plated it and drizzled no more than a tsp of olive oil over it, cause I'd made it in the rice cooker so no fat. Wanted it to have a slight stay on the tongue feel to it. Very good and husband didn't say a word about not liking it simply because of it being brown rice.

                                                                                                      FYI, I did have to turn the rice cooker back on *cook from *warm twice to make up the extra cooking time required. My rice cooker gives rice a bit of a crust when done in there, even plain ole white rice, which I always love. Think it's the nonstick vessel inside.

                                                                                                      1 Reply
                                                                                                      1. re: iL Divo

                                                                                                        I've never had much luck with wild rice cooked with other rice. I find that it takes longer to cook. But then, I like my wild rice "burst." I also bring it to a boil 3 times, changing the water between boils, then let it simmer in the last fresh water until done.

                                                                                                      2. I love mixing regular boiled brown rice with Pantainorasingh Nam Prik Pao, which is a Thai chili jam . So freaking good!!!

                                                                                                          1. re: BakinBrittt

                                                                                                            BakinBritt, I'll be making this tonight.
                                                                                                            I won't use the TexMati brown rice or whatever it's called in her recipe I'll use this stuff since it's what I've got.
                                                                                                            Also, unless I buy a container of basil today, hope it's ok if I use dried basil as I have that on hand, thanks for the recipe link

                                                                                                            1. re: iL Divo

                                                                                                              you might want to wait until you get some fresh basil - it's really an integral part of that dish.

                                                                                                              1. re: goodhealthgourmet

                                                                                                                i'm headed out back right now to trim some!!! :) i love brown rice and have fully enjoyed this thread. i can't WAIT to try this dish tonight!!!

                                                                                                          2. I've been using brown rice in my jambalaya and biryani lately, as wrong as that may seem! ;)

                                                                                                            I was also pleasantly surprised by a brown rice pudding I made.

                                                                                                            1. I had leftover Mushroom and onion soup i made, (very basic, saute onion, saute mushrooms, mix, add stock, cook down with a bay leaf and thyme, pulse a few times with a stick blender,) and i used it instead of water in my rice cooker with some rice. Came out fantastic.