Brown Rice

I just bought my first brown rice...organic long grain. I'm assuming I can use it just the same in a recipe as I would long grain white...same amounts and cooking time?

Tue. Dec 18, 12:06pm

sometimes the brown rice takes longer to cook. I just keep checking it every 5-10 minutes to see how much liquid has absorbed.

Tuesday, December 18, 2007, 12:11 PM

brown rice always takes longer to cook.

Tuesday, December 18, 2007, 12:18 PM

usually brown rice takes 40 -60 minutes for me.

Tuesday, December 18, 2007, 12:40 PM

OP here: What I'm actually wanting to make for my picky family is the casserole type dish where you put the uncooked rice in a 13x9 pan, pour in your liquids and place your boneless chicken on top and bake. Does anyone have measurements and cook time for this? I have 3 different kinds of 98% fat free cream soups I could use.

Tuesday, December 18, 2007, 12:40 PM

Yeah, this will not work the way you are used to. I would cook the brown rice for 20-30 minutes before assembling the casserole, if the casserole then bakes for another 30 minutes.

Tuesday, December 18, 2007, 12:42 PM

Brown Rice....How to Prepare...What to put in it to make it taste good.....

Hey everyone...wanted to push this up to the top...I recently bought some brown rice and I wanted some ideas on what to put in it. I like a lot of flavor in my food, and I just don't even know where to start with the brown rice..any ideas, such as what spices or add-ins, would be greatly appreciated. Thanks a bunch!

Sunday, October 12, 2008, 12:09 PM

I add bell pepper to my brown rice. I try to go for red, yellow, or orange when they are on sale, but green is so much cheaper on a daily basis. Just cut it up and let it all boil together.

Sunday, October 12, 2008, 12:15 PM

Well I love peppers so I will try this out...thanks for the idea! :o)

Sunday, October 12, 2008, 12:17 PM

One of my favorite rice main dish vegan meals

Brown rice main dish salad (vegan, low cal - 309 Kcal/serving - makes 4)

1 cup long grain brown rice
pinch of salt
1/2 cup broccoli florettes
1/4 cup chopped parsley
2 tablespoons Tamari
1/2 teaspoon dried basil
1/4 cup almonds, toasted and chopped
2 cups water
1 carrot, diced
1/2 cup sliced celery
1/2 red bell pepper, diced
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 cup Brown Rice Vinegar

Rinse rice with plenty of water to cover and then drain. Place 2 cups of cooking water, rinsed rice and a pinch of salt in a saucepan with lid. Cover and bring to a boil. Reduce heat to medium-low and simmer, without stirring, for 50 minutes. Turn off heat and let steam-cook another 10 minutes. Turn out into a non-metal bowl and allow to cool. Meanwhile, chop the vegetables and toast the almonds (350 degrees for 12 minutes). Chop almonds and set aside. When rice is cool enough, add vegetables and almonds. Mix dressing ingredients (tamari, olive oil, vinegar, basil, and oregano) and pour onto rice. Mix thoroughly. Serve room temperature.

It gives you an idea even if you don't use the actual recipe. The almonds are a must for texture, IMO. I got this recipe from my local health food store. LGT their website. They have a lot of low-cal/healthy (of course!) recipes on their site. I use it all the time.

Link

Sunday, October 12, 2008, 1:32 PM

Store your brown rice in the fridge or freezer

Remember the brown rice has a little oil in it and you don't want it to turn rancid on you in the cupboard. I agree, precook your rice before using in a baked recipe. My experience is that when raw brown rice is combined with veggies, it takes forever to cook. It's very hardy, and can stand up to being twice cooked. I cook mine ahead and keep portions in the freezer for adding to recipes. Added to any combo of sauteed veggies for dirty rice, mixed with spicy tomatoes and olives for Spanish rice, or layered in a casserole with enchilada sauce and tons of veggies are favorites. There are tons of recipes and cooking advice online. My favorite is probably stirred in a hot dry cast iron skillet until it starts popping, then slowly add hot water, bring it to a boil, cover and bake for an hour on 400. This really perks up the nutty flavour.

1:32 Great recipe, I think I'll try that but sub in flaxmeal blended up with a fresh orange for the olive oil - thanks!

Link

Sunday, October 12, 2008, 1:50 PM

Harissa

North African Harissa (make your own or buy from deli) adds real punch to brown rice and goes well with the nuttiness. And I always use broth in my rice cooker (an appliance I couldn't live without). I know this doesn't really answer the casserole question but it makes and interesting side dish with a tajeen cooked in a slow cooker.

Sunday, October 12, 2008, 5:44 PM

OP, sometimes I make a big batch of brown rice for the week on Sunday or one for the weekend on Friday because it takes so long to cook.

It is worth it though as brown rice definitely fills you up faster.

Monday, October 13, 2008, 2:30 PM

Oven Baked Brown Rice

Recipe from "The Best Light Recipes," published by Cook's Magazine

Perhaps you can adapt this method to your recipe!

1 1/2 c brown rice, short, medium or long grain
2 1/3 c water
1 T olive oil
Salt

Adjust oven rack to middle position and heat oven to 375
Spread rinsed rice in an 8 inch baking dish.
Bring water and oil to boil. Once water is boiling stir in 1/2 t salt and pour over rice. Cover dish tightly with a double layer of foil and bake until rice is tender, about 1 hour.

Remove rice from oven and fluff with fork. Cover with a clean kitchen towel and let stand 5 minutes. Uncover and let stand 5 minutes more before serving.

Monday, October 13, 2008, 6:14 PM

Just last week I tried brown rice again. I had a really bad experience the first time. I thought you could make it like white. Not so.
So what I did was make what my grandmother used to call rice national. I think you would know it as spanish rice.
I used 1 cup rice long grain brown, and 2 cans of stewed tomatoes and I can't remember if it was 2 or 4 cups of water. Anyway whatever ratio of water to rice one uses just take a little away for the stewed tomatoes.
So cook your rice on med heat until it is done and mine took over an hour.
then I added 1 diced sauted onion and mixed it up and put it in a pirex dish and topped it with a tiny sprinkling of cheese.
Bake for 30 min at 350 degrees and it was excellent.

Also tried my hand at refried beans and so used pinto beans and soaked them overnight and part of the next day changing the water 2 times.
Put them in a slow cooker on high with 6 cups of water and a good 3 Tbls of dried onion flakes.
In about 5 hours or so they were done to perfection and I drained them almost completely and fried them in a castiron skillet with a bit of pam.
Just to get rid of the water.
Mashed them a couple times and had a wonderful dinner of spanish rice and refried beans.

Thursday, October 16, 2008, 4:22 PM

brown rice in the steamer?

How long do you cook brown rice in the steamer? At what point do you add vegetables?

Sunday, October 19, 2008, 11:37 PM

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