For a long time I didn’t even bother to try brown rice. I thought cooking it was complicated and time consuming, and that final result was not worth the fuss. Let me add that these assumptions were just that. Assumptions. Because I had never really cooked brown rice before [blush].
I am a dietitian, you know. It seems that knowing how to cook it is part of my job description. Plus what is the advise you hear most often when someone asks how to eat healthy? More fruits, vegetables and WHOLE GRAINS. So after years of ignoring brown rice existence I finally decided to try it again. And it worked! It even tastes good 🙂 I like to start with it when preparing a dinner so it is ready just when I am about to set a table.
Brown rice is not sticky so it won’t work for every rice involving recipe but it goes great with Coconut Chicken Curry, with stir fry recipes and such.
Recipe was adapted from Saveur
Ingredients:
- 1 cup brown rice
- 8 cups cold water
- 1 1/2 teaspoon salt
Instructions:
- Fill pot with 8 cups of water, add salt.
- Rinse rice with cold water.
- Add to the water. Bring to boil and cook on medium high for 30 minutes.
- Strain the rice and return to the pot.
- Cover and let stand for additional ~20 minutes.
- Fluff with fork and enjoy!
Yield: ~2 cups
Nutritional Info: Cal 216, Prot 5g, Carb 44.8g, Fat 1.8g, Fiber 3.5g
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Good recommendation! It’s easy to prepare and really delicious.
Thanks 🙂