Brown Rice Requested by Paul

[Guest guest]

Brown rice is really simple to prepare, but it needs to cook longer than

white rice. Here's how I prepare brown rice:

 

1 cup brown rice

2 1/4 cups water or vegetable broth

1/4 tsp. salt (optional)

 

Bring the water and salt to a boil in a heavy sauce pan. Once the water

boils, add the rice. Stir once, bring to a slow simmer, turn the burner to

its lowest setting (barely on), cover the pan with a lid. Cook, covered,

for 35 minutes (don't take the lid off the pan at any point during the

cooking because the steam that is cooking the rice will escape). After 35

minutes, turn off the burner (but don't take the lid off the pan). Let the

rice sit, covered, for 15 minutes and then serve.

A cup of raw brown rice makes about 2 1/2 cups cooked brown rice.

Variation: Use vegetable stock instead of water and add some of your

favorite herbs. If the stock is salty, don't add any extra salt to the rice.

 

 

 

 

 

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[Guest guest]

Here's an easy way to fix it, if you can find this particular store brand:

at Publix we came across their store brand of " instant brown rice " . You can

cook it in the microwave for about six minutes or so, adding your olive oil

or soybutter as you choose.

This week we have been eatin' close to the short pocketbook and have had

lots of brown rice (white rice is a bad deal for diabetics, is worse than

sugar by far for the diabetic body and metabolism) with frozen veg blends.

My favorite new veg blends, " southern style " include squash, onions, okra,

and tomatoes; and blackbeans, corn, tomatoes, pimientos and onions. Cook

those in an iron skillet, cook up your rice and drain the rice. Then stir it

into your veg blend on the stove and right fast, you've got yourself a VERY

tasty lunch or supper. OOOOWEE, I'm tellin' y'all! Cheap and good for ya,

and good for your animal friends--how can ya beat THAT?

:>)

Bron

 

On 11/15/05, GeGee Lite <chilifrenchfries wrote:

>

>

> Brown rice is really simple to prepare, but it needs to cook longer than

> white rice. Here's how I prepare brown rice:

>

> 1 cup brown rice

> 2 1/4 cups water or vegetable broth

> 1/4 tsp. salt (optional)

>

> Bring the water and salt to a boil in a heavy sauce pan. Once the water

> boils, add the rice. Stir once, bring to a slow simmer, turn the burner to

> its lowest setting (barely on), cover the pan with a lid. Cook, covered,

> for 35 minutes (don't take the lid off the pan at any point during the

> cooking because the steam that is cooking the rice will escape). After 35

> minutes, turn off the burner (but don't take the lid off the pan). Let the

> rice sit, covered, for 15 minutes and then serve.

> A cup of raw brown rice makes about 2 1/2 cups cooked brown rice.

> Variation: Use vegetable stock instead of water and add some of your

> favorite herbs. If the stock is salty, don't add any extra salt to the

> rice.

>

>

>

>

>

> FareChase - Search multiple travel sites in one click.

>

>