Brown Rice... How to Cook and Recipes...

[LyndaB]

I received the following via email from *Everyday Cheapskate*. Suggestions are welcome for making the last recipe SB-friendly.

Hmmmmmmmmm, which diet do you think they're referring to in the first paragraph?

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Brown rice doesn't have to be difficult

Have you heard? Carbs are back in vogue. Well, maybe not nationwide, but at least one diet gaining popularity these days emphasizes the importance of healthy complex carbohydrates such as brown rice, which should probably be a part of any healthful diet. Not only is brown rice a healthy choice, it's an economical one, too. But brown rice is not easy to prepare. Even following the instructions on the bag may not produce a tasty result.

Turn up the heat too high and you have a burnt pot and crunchy kernels. Add too much water and the rice will swell into a gelatinous mass. Fail to start cooking the rice early and it won't be done in time. But brown rice doesn't have to be difficult. In fact it can be as foolproof as preparing white rice, as long as you understand how to cook it.

The secret for preparing perfect brown rice, according to the folks at Cook's Illustrated (www.cooksillustrated.com), who do an amazing job of testing and developing foolproof methods for the kitchen, is to bake it in the oven. Making certain your proportions and measurements are exact is mandatory. Don't guess. Measure. Here are recipes from Cook's Illustrated for baked brown rice and a rice salad.


FOOLPROOF OVEN-BAKED BROWN RICE
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt

Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender. Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately. Serves 4 to 6.


Variations:

SUCCULENT BROWN RICE: You can dress up the brown rice recipe above by substituting chicken or vegetable broth for the water. Add 1/2 onion, chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.


ORANGE VINAIGRETTE BROWN RICE SALAD: Follow the foolproof recipe above. While the rice is in the oven, in a small bowl whisk together 2/3 cup orange juice; 2 tablespoons vegetable oil; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 2 teaspoons orange zest; 1/2 teaspoon salt; 1-1/2 cups spinach leaves, packed; 2 large oranges, peeled and sectioned and cut into bite-size pieces; and 1/3 cup red onion. When you remove the rice from the oven, pour this dressing over the hot cooked rice and mix well. Cover and chill in the refrigerator until cold.

[Paris M]

Thanks, Lynda! I love brown rice but have trouble cooking it (I usually add too much water so I get gummy rice). The oven method looks fool proof and it would free up my stovetop... all good news!

One of my favorite recipes for brown rice is a stovetop casserole that calls for lean ground beef, brown rice, tomatoes, peppers and cheddar cooked together with mustard spice, paprika and S&P. It's awesome comfort food.

[vickil]

I made an easy brown rice pilaf the other night. I cooked the brown rice on the stovetop (in broth instead of water, and added a few shakes of garlic powder). In another skillet I sauteed some chopped onions, carrots, and celery in a little Smart Balance until done. I added the cooked rice to the skillet with the veggies, added a little chicken broth, stirred, and VOILA, homemade rice pilaf! Not very complicated but a huge stride for me, who doesn't feel like a creative cook unless following a step-by-step recipe!

[Happymomoftwo]

Thanks Lynda for posting this. I'm going to give it a try in the oven.

Paris that recipe sounds great. Could you post the approximate amounts you use. I'm like Vickil and need a recipe to follow

[Jin]

i have not tried most of these recipes, so don't murder me if they taste bad i found them in my sb recipes textfile on my desktop. i must've collected these over the internet. hope this helps!

Lemon Rice with Almonds

1 teaspoon SmartSpread
3 tablespoons minced onion
1/2 cup brown rice
1 cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons slivered blanched almonds, lightly toasted*

In a sauté pan or skillet, melt the butter and sauté the onion for about 15 minutes, or until translucent but not browned. Blend in the rice and stir until all the grains are coated. Add chicken broth, lemon juice, and lemon zest. Bring to a boil, lower the heat and simmer, covered, for about 20 minutes, or until all the liquid is absorbed. Remove from heat, blend in almonds, and serve.

*To toast the almonds, spread blanched (skinless) almonds in a jelly-roll size pan and toast until lightly brown (about 10 minutes) in preheated 350 F. oven, tossing several times. To make ahead of time; cool thoroughly, pack the nuts into a covered container and freeze.

Serves 2

Wild and Brown Rice with Apple and Pecans

1 tablespoon oil
1 tablespoon SmartSpread
1/4 cup minced onion
1 celery stalk, minced
1 garlic clove, minced
1/2 cup wild rice
1/4 cup brown rice
1-1/2 cups hot chicken broth
1/4 cup chopped peeled apple
1/4 cup toasted pecans, chopped
2 tablespoons minced fresh parsley
Salt and pepper to taste

In a medium saucepan, heat the oil and butter over medium-high heat. Add the onion, celery, and garlic and sauté over low heat until the onion is translucent. Add the wild and brown rice and stir. Cook for 30 seconds. Add the hot chicken broth, tightly cover the pan, and simmer over low heat for 40 minutes. Stir in apple and pecans and cover again. Simmer about 10 minutes, or until the rice is tender. Add additional broth if necessary. Stir in parsley, salt and pepper.

Serves 2

Curried Brown Rice

1 medium yellow onion, chopped, about 1 cup
2-1/2 cups chicken broth
1/3 cup chopped dried apricots
1 teaspoons curry powder
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 cup brown rice

Spray a medium saucepan with cooking spray. Add onion; cook over medium heat, stirring constantly, until tender, about 2 minutes.

Add chicken broth, apricots, curry powder, pepper, and nutmeg. Mix well. Bring mixture to a boil. Stir in rice; cover and reduce heat to low.

Simmer mixture until liquid is absorbed and rice is tender, about 40 minutes. Place rice on a serving platter.

Serves 4

Seasoned Mexican Rice

1 medium red onion, chopped (about 1 cup)
1 medium red bell pepper, finely chopped (about 1 cup)
2-1/2 cups chicken broth
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
1 cup brown rice
1 can (4 ounces) chopped green chilies, drained

Spray a medium saucepan with cooking spray. Add onion and red bell pepper; cook over medium heat, stirring frequently, about 4 minutes.

Add broth, cumin, and hot pepper sauce. Bring mixture to a boil. Stir in rice. Reduce heat to low and cover. Simmer until rice is tender and liquid is absorbed, about 40 minutes. Stir in green chilies. Cook, stirring, until heated through, about 1 minute. Place on serving plates.

Serves 4

Cheesy Baked Rice

2 teaspoons SmartSpread
1 medium yellow onion, minced
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
1 jar (4 ounces) roasted red peppers, drained
1/2 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup shredded reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese

Preheat oven to 350 F. Spray a 1-1/2 quart casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat. Add onion and garlic; sauté until lightly browned, about 8 minutes.

Add broth, rice, roasted red peppers, and black pepper. Bring mixture to a boil, stirring occasionally. Reduce heat to low. Cover and simmer until liquid is absorbed, about 20 minutes. Remove from heat.

In a medium bowl, combine rice mixture, spinach, and mozzarella. Spoon into prepared casserole. Sprinkle parmesan on top. Bake until top is golden, about 30 minutes. Serve immediately.

Serves 4

Louisiana Creole Rice

1 can (14-1/2 oz) chicken broth
1 can (8 ounces) tomato sauce
1 medium yellow onion, finely chopped, about 1 cup
1 medium green bell pepper, finely chopped, about 1 cup
1 clove garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup brown rice

In a medium saucepan, add chicken broth, tomato sauce, onion, bell pepper, garlic, thyme, and black pepper. Mix until well combined.

Bring broth mixture to a boil over medium-high heat. Stir in rice. Reduce heat to low.

Simmer, covered, until rice is tender and liquid is absorbed, about 40 minutes. Remove saucepan from heat and fluff rice with a fork. Place rice in a serving dish.

Serves 4

Roasted Red Pepper Pilaf

1 cup instant brown rice
1 cube chicken bouillon
2 tablespoons SmartSpread
1 cup sliced mushrooms
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 cup roasted red peppers, drained and sliced

In a medium saucepan, prepare rice according to package directions, adding bouillon cube to water when it comes to a boil.

While rice is cooking, in a medium skillet, melt butter over medium heat. Add mushrooms, garlic, oregano, and black pepper. Cook, stirring frequently, until mushrooms soften, about 2 minutes.

Stir in red peppers. Cook, covered, stirring occasionally, until mushroom and pepper mixture is heated through, about 2 minutes.

Place rice on a serving platter. Spoon mushroom and pepper mixture over rice. Serve immediately.

Serves 4

Waldorf Brown Rice Salad

1 cup brown rice
3 courtland, golden, or delicious apples
2 tablespoons lemon juice
1/2 cup chopped celery
1/4 cup chopped walnuts
1/2 cup mayo
1/2 cup nonfat vanilla yogurt

Prepare rice according to package. Cool.

Wash, core, and slice apples coarsely, without peeling. Sprinkle apples with lemon juice and toss. Add cooked rice, chopped celery, and nuts. Blend well. Fold mayo into yogurt. Add to rice-fruit mixture.

Serves 4

Spicy Beef and Brown Rice

1 cup brown rice
1 pound extra lean ground beef
1 medium onion, chopped
1 medium jalapeno pepper, minced
1/8 teaspoon crushed garlic
Salt and pepper to taste
1 tomato, chopped

Prepare rice according to package and set aside.

In a medium skillet, brown beef with onion, jalapeno, pepper, and garlic (about 10 minutes or until meat is no longer pink). Add salt and pepper to taste. Fold in chopped tomato.

Serve on a bed of hot rice.

Serves 4

Perfect Brown Rice Pilaf

2 teaspoons of olive oil
1 small yellow onion, chopped
1/2 cup chopped leeks, white part only
1 clove garlic, minced
1 cup brown rice
1 tablespoon tomato paste
2 cups water
1 cup chicken broth
2 tablespoons of lemon juice
2 tablespoons fresh flat-leaf parsley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram

In a medium saucepan, heat oil over medium-high heat. Add onion, leek, and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and tomato paste; sauté for 1 minute. Add water and broth; bring to a boil.

Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 50 minutes.

Uncover and let rice stand for 5 minutes. Add lemon juice, parsley, thyme, and marjoram. Mix well. Place in a serving dish and serve immediately.

Serves 6

Island-Style Rice and Beans

2 teaspoons of olive oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
1 cup brown rice
1 teaspoon ground cumin
2 cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) whole tomatoes, undrained
3/4 cup water
1/4 teaspoon hot pepper sauce

Preheat oven to 350 F. In a large skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; sauté until golden, about 10 minutes. Add rice and cumin; cook stirring for 1 minute. Stir in beans, tomatoes with liquid, water, and hot pepper sauce; break up the tomatoes with a spoon. Increase the heat to high and bring to a boil.

Transfer rice mixture to a large baking dish. Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.

Remove dish from oven. Place in a serving dish.

Serves 4

Rice Primavera

1 teaspoon olive oil
1 cup chopped red onion
1 cup brown rice
2 cups chicken broth
4 fresh asparagus spears, cut diagonally into 2-inch lengths, or 1 cup halved broccoli flowerets
2/3 cup frozen peas
1/3 cup sliced mushrooms
1 medium tomato, diced (about 1 cup)
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese

In a medium saucepan, heat oil over medium-high heat. Add onion. Cook, stirring, until softened, about 5 minutes. Add rice and broth; bring to a boil. Cover; reduce heat to low.

Simmer rice for 15 minutes. Stir in asparagus, peas, and mushrooms; simmer, covered, until veggies are tender and liquid is absorbed, about 4 minutes. Stir in tomato, parsley, and parmesan. Serve.

Serves 6

Sweet Pea and Onion Risotto

4 cups vegetable or chicken broth
1 basket of small pearl onions or 16-ounce bag of frozen pearl onions, thawed (about 2-1/2 cups)
1 tablespoon olive oil
1 bulb fennel, chopped
2 cloves garlic, minced
1 cup brown rice
1 cup fresh or frozen green peas, thawed
4 ounces of soft goat cheese
4 tablespoons chopped fresh mint or basil
Salt and black pepper to taste

Pour chicken broth in a medium saucepan, set pan over medium-high heat and bring to a simmer.

Peel onions (unless you're using frozen onions, which are already peeled), and add to simmering broth; simmer 5 minutes. Using a slotted spoon, remove onions from broth and set aside. Keep broth simmering.

Heat oil in a large saucepan over medium heat. Add fennel, garlic, and rice. Cook 5 minutes, until rice is golden, stirring frequently. Add 1/2 cup broth, simmer, until liquid is absorbed, stirring frequently. Add remaining broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup.

Add pearl onions, peas, and goat cheese and cook 2 minutes, until cheese melts, stirring frequently. Remove from heat and stir in mint or basil. Season to taste with salt and pepper.

Serves 4

El Dorado Rice Casserole

1 can (14.5 ounces) whole peeled tomatoes, cut up
1-1/2 cups chicken broth
1 medium onion, chopped
1 tablespoon canola oil
1 cup brown or wild rice
1 teaspoon garlic powder
1 cup sour cream
1 can (4 ounces) diced green chilies
1-1/2 cups grated Monterey Jack cheese

Drain tomatoes, reserving juice. Add reserved juice to broth to make 2-1/2 cups liquid; set aside. In medium saucepan, sauté onion in oil until tender. Add tomato-broth mixture, tomatoes, rice, and garlic powder. Bring to a boil; reduce heat, cover and simmer 25 minutes or until all liquid is absorbed. In small bowl, combine sour cream and chilies. In 1-1/2 quart casserole, layer 1/2 of prepared rice, 1/2 of sour cream mixture and 1/2 of cheese. Repeat layers. Bake, uncovered, in 350 F. oven 20 minutes or until bubbly.

Top casserole with avocado if so desired for extra kick.

Serves 6

Fried Rice

1 cup wild or brown rice
2 tablespoons canola oil
2 eggs, beaten
1/2 cup finely diced boneless skinless chicken breast, uncooked
1/2 cup finely diced smoked ham
1/2 cup frozen peas, thawed
1/4 cup thinly sliced green onions
3 tablespoons soy sauce

Prepare rice according to package directions. Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, breaking up with a fork; set aside. Cook chicken and ham in same skillet in remaining 1 tablespoon oil 5-7 minutes or until chicken is cooked. Add cooked rice, peas, green onions, and soy sauce. Stir until well blended and heated through.

Makes 6 cups

Japanese Rice Salad

2 cups water
3 tablespoons soy sauce, divided
1 cup uncooked brown or wild rice
1/2 pound cooked baby shrimp
1/2 cup frozen green peas, thawed and drained
1 tablespoon minced fresh ginger root
1/4 cup distilled white vinegar
2 tablespoons sugar substitute
2 teaspoons sesame seed, toasted
2 teaspoons water
Lettuce leaves

Combine 2 cups water and 2 tablespoons soy sauce in medium saucepan. Bring to a boil; stir in rice. Reduce heat and simmer, covered, 20 minutes, or until water is absorbed. Remove from heat and cool in pan. Rinse shrimp; drain thoroughly. Remove and reserve 1/2 cup. Combine remaining shrimp, peas, green onions and ginger in a large bowl. Fluff rice with a fork; fold into shrimp mixture. Cover and refrigerate until chilled. Meanwhile, measure vinegar, sugar, remaining 1 tablespoon soy sauce, sesame seed and 2 teaspoons water into jar with a screw-top lid. Cover and shake well. Pour over rice mixture; toss to coat all ingredients well. Spoon over lettuce leaves on serving plates; sprinkle with reserved shrimp.

Serves 6

New Year Fried Rice

3 strips of turkey-bacon, diced
3/4 cup chopped green onions and tops
1/3 cup diced red bell pepper
1/4 cup frozen green peas, thawed
1 egg, beaten
4 cups cold cooked brown or wild rice
2 tablespoons soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green onions, red pepper, and peas; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated, gently separating grains. Add soy sauce; cook and stir until heated through. Serve immediately.

Serves 6-8

Pagoda Fried Rice

2 strips turkey-bacon, cut crosswise into 1/4-inch wide pieces
6 green onions and tops, thinly sliced
1 egg, beaten
4 cups cold cooked brown or wild rice
2 tablespoons soy sauce

Cook bacon in hot wok or large skillet over medium-heat until crisp. Add green onions and stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add soy sauce and stir until mixture is well blended.

Serves 6

Shrimp Fried Rice

2 eggs
2 tablespoons water
2 tablespoons canola oil
3 green onions and tops, chopped
3 cups cold, cooked rice
1/4 pound cooked baby shrimp, chopped
3 tablespoons soy sauce

Beat eggs with water just to blend; set aside. Heat oil in hot wok or large skillet over medium heat. Add green onions; stir-fry 30 seconds. Add eggs and scramble. Stir in rice and cook until heated through, gently separating grains. Add shrimp and soy sauce; cook and stir-fry until heated.

Serves 6

[LyndaB]

Jin, these look amazing... thanks so much!!! Yummy! And we promise not to dismember you TOO badly if they don't turn out great!

[Paris M]

Paris that recipe sounds great. Could you post the approximate amounts you use. I'm like Vickil and need a recipe to follow

Sure! Here you go ---

Mama Linda’s Cheeseburger Skillet (P 2&3)

16 oz lean ground beef (at least 90% lean)
1 cup chopped onion
2 tbsp chopped garlic
Lawry’s Seasoning Salt to taste
½ tsp Dried Yellow Mustard
Pepper
2 cups cooked brown rice, bulgur or whole grain of choice
1 cup (or 1 large) diced green or yellow pepper
1 cup (or 3 Roma) diced tomatoes
4 slices 2% Kraft Singles or cheese of choice (approx 2 oz)

In a large skillet misted with olive oil, brown the hamburger, onion, and garlic. Season liberally with seasoning salt, dried mustard and pepper. Add in the cooked grain, pepper and tomato. Cook on medium heat until all is combined and heated through – about 15 minutes. Top the mixture with the cheese slices and allow to melt. Stir melting cheese into the mixture until everything is combined. Remove from heat allow to set for 5 minutes.

This is a modfied recipe of a casserole I grew up on, it's comfort food at its best.

[recipelover]

Lynda B wrote: "Suggestions are welcome for making the last recipe SB-friendly. "

ORANGE VINAIGRETTE BROWN RICE SALAD: Follow the foolproof recipe above. While the rice is in the oven, in a small bowl whisk together 2/3 cup orange juice; 2 tablespoons vegetable oil; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 2 teaspoons orange zest; 1/2 teaspoon salt; 1-1/2 cups spinach leaves, packed; 2 large oranges, peeled and sectioned and cut into bite-size pieces; and 1/3 cup red onion. When you remove the rice from the oven, pour this dressing over the hot cooked rice and mix well. Cover and chill in the refrigerator until cold.

I think in Phase 2, you could squeeze the juice from the 2 oranges that are in this salad. See how much you get and if you need more liquid, add equal parts of the oil and balsamic vinegar to make 2/3 c. I think a little more vinegar/oil wouldn't hurt the dressing at all. As far as the 2 T. honey, use it. By the time you divide the rice up into single servings, you would not be getting that much anyway.

Since you used the oranges already for the dressing, why not add cut up apples or strawberries in place of the oranges in the salad. We love apples in our salads with balsamic viniagrette and they would work here too.

[Elsa]

LyndaB, thanks for giving us the foolproof recipe, I love the cooks illustraded guy,I get his magazine once every two months,he also has a site,but to get any information you have to pay.Have you tried the rice, what are we suppose to do with the rest it says serve inmediatly,after all the work I'd like to have leftovers.

[Happymomoftwo]

Paris thanks so much for posting that recipe. I can't wait to try it.

[Happymomoftwo]

Wow Paris I just noticed your photos. You look amazing

Congratulations you've done so great! When did you start SB

[davidtong]

Just wondering, none of you guys use a rice-cooker?

I'm just curious, for us Asians, rice cookers are just "plug and play" for any kind of rice hehe.

[Yosh]

I use a rice cooker LOL. I've used one all my life I put a little more water (or chicken broth) than white rice to make it more tender.

I usually make quite a bit, and warm it up in the microwave or skillet saute it with lemon, soy, and parmesan if I want some good carbs quickly. I'm dying to try some of these recipes though!

[Jin]

i use a rice cooker! geez i don't know where i'd be without one, well maybe 20 lbs skinnier !!! BUT it's so convenient and awesome. i use a slow cooker for my brown rice most of the time and just toss in a bunch of beans, eat with just a little bit of soy sauce. it's SO GOOD! the recipes above sound awesome too but i tend to like simple things, unless it's baked goods.

so in summary, yes i do use a ricecooker and i adore it!

[davidtong]

i use a rice cooker! geez i don't know where i'd be without one, well maybe 20 lbs skinnier !!!

how true how true!!! hehehe