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Brown Rice

February 2nd, 2012 · 6 Comments · Family Life

I’ve kind of fallen off the WW Wagon.

The holidays are hard.  They start with Halloween and then there’s that long slog through Thanksgiving, Christmas and then shooting out of the tube a fat mess over New Years.  Not great imagery but you get my drift.

My first week back (I didn’t go for a couple of weeks when I was going to P.T. for my knee) I’d maintained my weight.  Not bad for me, not exercising and eating my weight in Lay’s Sour Cream and Onion Potato Chips.

This week not so good.  I’d put on a pound.  Which is a little weird to me because I’ve begun running and cut down on my potato chip habit.  Go figure.

Recently we’ve begun cooking with brown rice.  We eat a lot of recipes off SkinnyTaste and they just go great with rice.  Brown rice is suppose to be so much better for you.

My problem is cooking it.  I have a great recipe for white rice.  Tablespoon olive oil, chopped onions, saute, throw in the rice and saute it for a minute, put in twice as much fat free chicken broth as rice (1 cup rice to 2 cups broth) depending on how much you need put in the oven and bake for 20 minutes at 350 degrees.  25 minutes if you are my husband who likes to “improve” upon my recipes.

Brown rice doesn’t work that way.  I started with this recipe from Saveur.  And then I tried this variation from Pinch My Salt.  They are o.k. but my results are just o.k.

Anyone have a really great, basic, easy brown rice recipe?


6 responses so far ↓

  • 1 Sarah M. // Feb 2, 2012 at 7:13 pm

    I make that sometimes, it’s quite good. I like it made with chicken broth instead of water, also. I’ve never tried it with onion but it might be do-able?

    You also could look for a knockoff recipe for Chipotle’s brown rice.

  • 2 M&Co. // Feb 2, 2012 at 8:02 pm

    I saw that recipe but the hour cooking time was what kept me from trying it. Some nights waiting an hour for dinner is just too long. I may give it a try, with the chicken broth, to see if the results are better. Thanks!

  • 3 Sarah M. // Feb 2, 2012 at 9:36 pm

    yea, the hour long cook time gets me too, sometimes. that’s my least favorite part about brown rice – it seems to take forever to cook no matter how you do it…

  • 4 Cynthia // Feb 3, 2012 at 7:22 am

    I love that recipe…. I am rice cooking impaired otherwise….but I did just break down and order a rice cooker….we’ll see…

  • 5 Lisa H // Feb 3, 2012 at 9:34 am

    We do that Alton Brown recipe all the time, with onion. It’s super yummy. You just walk in the door, start the rice, then start doing the other things you do when you come home (putting away keys and coat and pocket stuff and changing clothes, going to the bathroom, etc) then start the rest of dinner. The rice will be done by the time the rest of the stuff is.

  • 6 Homestead // Mar 8, 2012 at 11:37 am

    I have a rice cooker. I got it in 1990. It has been used about once a week for the last 21 years.

    I use the Korean measurement method (dump in rice, add water to your first finger joint) for white rice but I have to break out actual measuring cups for brown rice. And it takes FOREVER to cook but I do what Lisa H does…. just get it started right away.

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