Tuesday, October 18, 2011

Brown Rice


Coming from a Latin American family, rice could have won the Oscar for best supporting actor at the dinner table.  In some cases, generations are raised with the notion that there has to be rice on the table to complete a meal, no kidding! We have all heard the benefits of whole grains and brown rice is a great substitution that you can start with.  It's still the same rice of your childhood, only the outer (brown) layer of the rice has not been stripped away therefore it is a good source of fiber and rich in nutrients. Now, it takes longer to cook so it should be the first thing you put on the stove when making dinner.  If you like to pre-plan or are a fan of the 30-minute meal, make a large pot of brown rice on the weekend so that it is ready to go for weeknight dinners.

Two recipe notes:
1) I make my rice with vegetable stock instead of water.  Try different brands until you find the kind that you and your family prefer. This time I used Pacific brand which turned out to be a bit tomatoey for my taste but wouldn't you know, the kids and hubby loved it.
2) If you want to make more or less brown rice,  just remember 1 cup rice to 1 1/2 cups broth/water

Serves 4

3 cups vegetable broth
salt to taste
2 cups brown rice, rinsed and drained
2 tablespoons canola oil or butter


In a medium sauce pot on medium-high heat pour vegetable broth and salt to taste.  Add rice and canola oil and stir to combine, bring to a rolling boil.  Once boiling, cover pot and turn heat down to medium-low.  Set your timer, cook covered for 45 minutes.  Once done, fluff rice with a fork and serve.

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