How to Make Brown Rice

[Toni69]

2 tablespoons olive oil
2 cups uncooked short-grain brown rice
6 garlic cloves, minced (optional)
1 1/2 cups water
2 (13 3/4-ounce) cans no-salt-added chicken broth or water
1/2 teaspoon salt
4 tablespoons thinly sliced green onions (optional)

Heat oil in a large skillet over medium-high heat. Add rice, and sauté for 1 minute. Add garlic; sauté for 2 minutes. Stir in water, broth, and salt; bring to a boil. Cover, reduce heat, and cook over medium-low heat 45 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Top with green onions.

6 servings (serving size: 1 cup)
CALORIES 291; FAT 7g; PROTEIN 6g; CARBOHYDRATE 49g; Fiber 2g

Plain Brown Rice

1 cup any Brown rice (long or short grain)
2 1/2 cups broth or water
salt and pepper
1 tbs butter

Combine all in a saucepan and bring to boil over med-high heat.
Cover and turn to low and cook for 40 minutes. Check the rice. It is done when it is quite tender and all liquid has been absorbed. If the rice is not done, continue to cook, adding a tbs or 2 of liquid if all the liquid has been absorbed. If the rice is tender but some liquid remains, simply cover and turn the heat off. The rice will absorb the liquid within 10 or so minutes. If 1/4c or more of water remains (unlikely, but you never know), uncover and raise the heat a bit to cook and stir until rice is fluffy and liquid evaporated. Serve with butter if you like.

[Freakshow]

2 tablespoons olive oil
2 cups uncooked short-grain brown rice
6 garlic cloves, minced (optional)
1 1/2 cups water
2 (13 3/4-ounce) cans no-salt-added chicken broth or water
1/2 teaspoon salt
4 tablespoons thinly sliced green onions (optional)

Heat oil in a large skillet over medium-high heat. Add rice, and sauté for 1 minute. Add garlic; sauté for 2 minutes. Stir in water, broth, and salt; bring to a boil. Cover, reduce heat, and cook over medium-low heat 45 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Top with green onions.

6 servings (serving size: 1 cup)
CALORIES 291; FAT 7g; PROTEIN 6g; CARBOHYDRATE 49g; Fiber 2g

Plain Brown Rice

1 cup any Brown rice (long or short grain)
2 1/2 cups broth or water
salt and pepper
1 tbs butter

Combine all in a saucepan and bring to boil over med-high heat.
Cover and turn to low and cook for 40 minutes. Check the rice. It is done when it is quite tender and all liquid has been absorbed. If the rice is not done, continue to cook, adding a tbs or 2 of liquid if all the liquid has been absorbed. If the rice is tender but some liquid remains, simply cover and turn the heat off. The rice will absorb the liquid within 10 or so minutes. If 1/4c or more of water remains (unlikely, but you never know), uncover and raise the heat a bit to cook and stir until rice is fluffy and liquid evaporated. Serve with butter if you like.

Thanks Toni, and welcome to the "family".

[Toni69]

Thanks Freakshow!

[dnise]

I can't wait to make the 1st one, it sounds really good

[The_Stig]

Thankyou, Thankyou, Thankyou, Thankyou, Thankyou, Thankyou!! ive been trying to cook my brown rice recently after i bought my 3lb tub of it ready for when im allowed carbs during my cutting but didnt have a clue how to cook it properly..until now!! so thankyou, and i think ive got the added privalage to the rest of the animal family as i live in the UK to! lol

[Toni69]

Thankyou, Thankyou, Thankyou, Thankyou, Thankyou, Thankyou!! ive been trying to cook my brown rice recently after i bought my 3lb tub of it ready for when im allowed carbs during my cutting but didnt have a clue how to cook it properly..until now!! so thankyou, and i think ive got the added privalage to the rest of the animal family as i live in the UK to! lol

where are you in the UK?

[The_Stig]

do you know where guildford is?? if not..its about 40mins away from london..30mins away from portsmouth..umm..1hour 30mins away from brighton..but if u do know where it is then i probably now just look patronising! lol

p.s. i better not get any stalkers now! lol

[JUGGERNAUT]

Thank you, I was staying in Cali one time and had brown rice everyday at the Chinese place across from the Hotel. This helps big time because that stuff is rough to work with and a pain in the ass to do at home. Not anymore....

[Toni69]

do you know where guildford is?? if not..its about 40mins away from london..30mins away from portsmouth..umm..1hour 30mins away from brighton..but if u do know where it is then i probably now just look patronising! lol

p.s. i better not get any stalkers now! lol

I am in Northamptonshire..off the A14...Kettering is my town. I may be moving soon in a few months though, not sure yet.

[Toni69]

Thank you, I was staying in Cali one time and had brown rice everyday at the Chinese place across from the Hotel. This helps big time because that stuff is rough to work with and a pain in the ass to do at home. Not anymore....

These are pretty easy recipes...you should be fine. Enjoy!

[The_Stig]

I am in Northamptonshire..off the A14...Kettering is my town. I may be moving soon in a few months though, not sure yet.

oh ok cool, yer its only a couple of hours away from me! but good luck with everything and especially the NY show where other competitors will be crushed!! take care, and thanks again for ur recipes!

[CitadelArmyJAG]

I can't wait to make the 1st one, it sounds really good

You might tempt me to actually put away the rice cooker for this one!

[Joe D'Amato]

i dont fully understand, to bulk up you eat a lot of carbs right? So brown rice would be really good for you then?

[Toni69]

i dont fully understand, to bulk up you eat a lot of carbs right? So brown rice would be really good for you then?

Yes...your right and the plus side to Brown Rice is that you get nutrients and fiber out of it, as opposed to white rice. The recipes I added here are easy and taste great but you can always buy the fast cook stuff by Uncle Ben's. Its either sold in a box loose or in pre-packaged bags that take about 10min to boil.

[Toni69]

2 1.2 cups jasmine rice (or long grain white rice, but jasmine has a nicer flavor and aroma to it)
3 cups water
3oz thin sliced chicken breast (can use pre-cooked)
3oz thinly sliced, pork tenderloin (can be pre-cooked)
1 pre-cooked turkey sausage, crumbled or cut into small chunks
1 large shallot or small white onion, chopped
2 cloves garlic, minced
1 fresh red chilli, seeded and sliced
2 tbs canola oil or olive oil (can try pam too)
fish sauce (asian section at grocery)
salt and pepper
chives or scallions, chopped
1/2 cup fresh bean sprouts
1/4 cup water chestnuts (optional)
lime wedges (optional)

Place rice and water in a heavy saucepan, cover and bring to boil. Reduce heat to extrmemly low and cook 20 min longer. Rice should be tender and liquid should be absorbed totally.
Either spray a nonstick skillet with pam or coat with the oil and add the meats, shallot, garlic and chili to the pan for about 2 min. Add rice and season with a a couple dashes of fish sauce, salt and pepper to taste. Stir over high heat until well mixed.

Pile into a serving dish and garnish with chives or scallions, beansprouts, water chestnuts and lime wedges.

[LegDay_UKIGS]

Toni, you are a BB'r but more a BB'r that can cook... what more could you ask for...