Brown rice (Photo credit: Yongjiet)
At the beginning of every year my husband and I {and the rest of the world?!} make the resolution to be healthier and lose weight. So January I start cooking healthy foods, trying “lightened up” recipes and encouraging us to make healthier choices. Although the healthy cooking only lasts a few weeks to a couple months at best we have made baby steps towards the healthy lifestyle. We eat tons of fresh fruit and vegetables and we try healthy foods outside of our comfort zone. We have switched from white to whole grain pastas and breads and brown rice. Super easy adjustments in our diet and honestly we can’t tell a difference at all in our pasta! It just feels good knowing you’re putting good fuel into your body, and installing healthy habits in your children, by setting a good example!
I’ll be posting some fabulous dishes to serve with brown rice in the near future!
Brown Rice
Makes 3-4 cups cooked rice
(Plan for ¼-½ cup cooked rice per serving)
Prep time: 1 minute
Cook time: 35-40 minutes
Ingredients
1 cup short- or long-grain brown rice, rinsed
1 ½ cups broth {or water}
Directions
1) In a heavy-bottomed pot, combine rice and broth and bring to a boil.
2) Lower heat to a simmer, cover and cook 35-40 minutes, until broth is absorbed (and you no longer see steam releasing).
3) Turn off burner and leave pot on stove, covered, for 10-15 minutes to completely absorb broth. Serve warm. Freeze or refrigerate leftovers for future use.
*Note: Too much water will make rice mushy. For separate, nuttier-tasting grains, use 1 part rice to 1.5 parts broth or water. Leave cooked rice in the pot with the top on so the rice can finish absorbing the broth. Raw whole grains can turn rancid, so store brown rice in an airtight bag or container in the refrigerator.
For a printable scrapbooked PDF version of this recipe, click here.
