Cook brown rice with mild seasonings to enjoy its nutty flavor.
Consuming brown rice instead of white rice is a healthy choice, as brown rice is an unprocessed grain. Unlike white rice, brown rice retains its nutritious bran layer, which is a rich source of vitamins and minerals. While brown rice takes longer to cook than white rice, it is an excellent source of dietary fiber. When cooked, brown rice has a nutty flavor and chewy texture. Use different seasonings to enhance the flavor of brown rice, and enjoy it as a salad, pilaf or stir-fry. Add this to my Recipe Box.
Instructions
Pilaf
1. Use almonds to season brown rice and prepare a nutty pilaf. Put 1 cup of brown rice in a medium-bottomed pot and add 3 cups of water to cook. Since brown rice has a hard outer bran coating, it requires a greater quantity of water to soften and cook than white rice does.
2. Mix 1/2 tsp. of salt and set the saucepan on medium heat. Let the rice simmer uncovered for around 40 minutes or until it becomes soft. Use a sieve to drain any remainder water from the cooked rice and set aside.
3. Heat a small amount of butter in a saucepan on low heat. Add about a cup of chopped almonds and cook until the almonds are lightly browned. Use more or less almonds to suit your taste.
4. Add the cooked brown rice and a pinch of nutmeg powder. Combine all the ingredients thoroughly and serve warm.
Salads
5. Combine cooked brown rice with raw salad vegetables, herbs and a mild dressing to prepare a healthy salad. Mix 1/4 cup each of chopped vegetables such as cucumbers, onion, bell peppers and tomatoes with 1 cup of brown rice in a large bowl.
6. Add 1tbsp. each of finely chopped parsley, cilantro and lime juice. Sprinkle salt and pepper according to taste and mix well.
7. Refrigerate for half an hour before serving for a cool and crunchy salad. This salad can be consumed on its own or as a refreshing side dish.
Asian Stir-Fry
8. Prepare Asian-style fried rice by seasoning brown rice with soy sauce and vegetables. Heat sesame oil in a saucepan; add 1/2 tsp. of finely grated fresh ginger and saute for two minutes.
9. Add 1/4 cup each of thinly sliced vegetables such as spring onions, bell pepper and cabbage. Stir-fry until lightly brown.
10. Add 1 cup of cooked brown rice and 1 tbsp. of soy sauce. Toss and mix all the ingredients. Cook for 3 minutes and serve warm.
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