Comments on: Brown Rice in my Begging Bowl Please

By: Laura Fellencer

Laura Fellencer — Wed, 10 Nov 2010 04:18:10 +0000

We only use brown rice. It doesn’t make sense to eat white rice just as it doesn’t make sense to eat white bread.

We have a few favorites - 2 cups rice, 1 14.5 oz can of diced tomatoes without salt, 1/2 cup chopped green pepper, 1/2 cup chopped onion, fresh herbs to taste. Last 10 minutes of cooking, lay chicken breast fillets or fish fillets on top.

I cook a big pot of rice - 3 cups rice/ 1 cup lentils, 8 cups water, 1 tsp sea salt - cook on medium heat for about an hour (don’t lift lid - water will be fully absorbed when done) I use a 3 or 4 quart pot - mine are Townecraft Chefsware SS with heavy SS clad aluminum bottoms for even heating. I do this early in the week and then measure out 2 servings and put in fridge in 2 serving containers so it is ready for meals the rest of the week - no waiting or having to decide what “starch” to use for supper. (Of course, if your family is 3 or 4 or more, you’ll want to store it in the number of servings you need instead of 2 - we’re new empty-nesters)

By: Juliana

Juliana — Thu, 28 Oct 2010 23:01:52 +0000

My mom made meat pie-a ground beef with chopped vegetable “crust” filled with brown rice mixed with tomato sauce and cheese. I still love it, although I changed the recipe to have more veggies and less meat.

My second favorite is rice pudding, we we only eat occasionally but now that we have 4 chickens and tons of eggs, I will have to make it more often.

Rice is my husband’s favorite food. He used to have a rice cooker set up in college and all the kids in his dorm would come by and steal rice.

By: Carol

Carol — Thu, 28 Oct 2010 20:52:38 +0000

I cook my brown rice in an old Revere copper bottomed saucepan. When my rice cooker gave out (after about 30 years of cooking mainly brown rice) I decided it was one less appliance needed in my kitchen.

My favorite way is to cook it plain with a teaspoon of olive oil. At serving time I toss in fresh chopped Italian parsley and fresh finely chopped green onion. Very simple. Goes great with grilled salmon and green salad (or grilled vegetables).

By: sarah k.

sarah k. — Thu, 28 Oct 2010 12:38:28 +0000

Wow, that’s a fancy pot that I’ll never be able to afford! I cook mine in a 1.5 quart stainless steel Kitchenaid pot that was part of a wedding present set. It has a heavy bottom, so it retains heat well, and makes just the right amount of rice for one meal for our 5, plus breakfast leftovers. I can’t really say what is my favorite way with rice. Lentils and rice, with caramelized onions, carrots and celery? Rice pudding? Buttered rice with a fried egg and kimchee? I love brown rice, and white rice is just devoid of flavor anymore. I spent 1 1/2 years in the Philippines, where white rice is consumed 3 times a day, plus snacks. I loved it at the time, but can’t even suffer it for the sake of nostalgia, now.

So far, my kids don’t like anything cooked with their rice. No pilafs, fried rice, etc. But I’m going to cure them of that, I am!

By: Becky

Becky — Thu, 28 Oct 2010 10:50:35 +0000

My favorite way to cook brown rice is to bake it. I got the recipe from watching Good Eats w/Alton Brown

http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html

It comes out fluffy and tender and perfectly seasoned.

By: melissa davis

melissa davis — Thu, 28 Oct 2010 01:08:53 +0000

Great statistics! All the more reason to encourage eating brown rice! I also prefer it, and my favorite way is either:

as a cold salad with parsley, lemon juice, chopped red onion and red pepper, olive oil, and salt/pepper.

or hot with a bit of butter, tamari, and a dash of tabasco. Yum! Comfort food for sure!