Brown Rice Excitement!

waffleman

Hi,

Recently been upping my brown rice intake but the taste gets old so does anyone have any ideas to make it taste better?

Here's how I'm cooking it at the mo:

- Tefal rice steamer
- wash and drain rice 3 times
- 3 parts water to 1 part rice
- grate in 1 chicken stock cube for every 100g rice
- ready in about 40-50 minutes
- refrigerate and reheat as required
- add black pepper

:pac::pac::pac:

Turns out nice but wouldnt mind some variety.

Cheers

catlovesmike

Sounds odd but believe me this is SO yummy - once your rice is cooked, add soy sauce ( a couple tablespoons max or more to your own taste), a tin flaked tuna (drained), a diced up ripe avocado, and a diced up tomato. So yummy! I might make it now in fact....:)

Dotcomdolly

Do a super fine dine (I use food processor) of a carrot, onion, and a couple of cloves of garlic.
Melt knob of butter in saucepan, sauté veg until softened a bit. Stir in the pre-soaked rice until coated. Add double the volume of water + a teaspoon of Marigold stock powder. Simmer covered until the stock in absorbed.
Yummy & extra veg too.

waffleman

catlovesmike wrote: »

Sounds odd but believe me this is SO yummy - once your rice is cooked, add soy sauce ( a couple tablespoons max or more to your own taste), a tin flaked tuna (drained), a diced up ripe avocado, and a diced up tomato. So yummy! I might make it now in fact....:)

sounds like a winner. I'd never considered avocado before - after lookin at the nutrient breakdown I'm all in - the good fats, the fibre! excellent - hope I like the taste!!

Dotcomdolly

waffleman wrote: »

sounds like a winner. I'd never considered avocado before - after lookin at the nutrient breakdown I'm all in - the good fats, the fibre! excellent - hope I like the taste!!

Oh you're in for a treat. Just make sure you get a ripe one. It should have a little give when you press your thumb against the skin.
Lovely with balsamic vinegar & smoked salmon.

Frogdog

I boil up a few eggs and mash them into the brown rice with extra virgin olive oil or butter, or even a tin of tuna in olive oil into it. you can throw in any veg as well.

Mellor

I find rice pretty boring in any sort of quantity.
I'd rather just get rid of it and increase meat of veg. i have it the odd time, but not ever miss it.

tHE vAGGABOND

I always put a stock cube or two into the water, so it gives the rice a nice flavour.

rainbow kirby

Mellor wrote: »

I find rice pretty boring in any sort of quantity.
I'd rather just get rid of it and increase meat of veg. i have it the odd time, but not ever miss it.

Would be similar here - I'd rather bulk out a meal with a decent-sized side salad than have a lot more rice.

TommyKnocker

Dotcomdolly wrote: »

Do a super fine dine (I use food processor) of a carrot, onion, and a couple of cloves of garlic.
Melt knob of butter in saucepan, sauté veg until softened a bit. Stir in the pre-soaked rice until coated. Add double the volume of water + a teaspoon of Marigold stock powder. Simmer covered until the stock in absorbed.
Yummy & extra veg too.

I don't eat starchy carbs much any more, but I used to used Dotcomdolly's method with the addition of some tumeric. Gives a really nice taste also

niall_f

Throw two pinches of salt into water before you will put rice.