I think I've found a way to eat brown rice. I know how good it is for you but I've always found it

True, and what makes Steve think I haven't already tried ladeling on cheese and butter

Somehow the rice kernels still got left on my plate.

 
Oh, Mahatma is not good! At least not their white rice. I really do like Basmati white and so far

I liked the Basmati brown I mixed with it. It does have its own taste and I can see how one may not care for it

 
Thank you everyone! I am going to experiment with some of these suggestions I hadn't thought of

fried rice--in fact I've never made it but these recipes don't use all that much fat and would fit with my NY resolutions. I imagine it would be very good with brown rice.

The creole/Louisiana recipes sounds very promising.

I like the idea of adding wild rice too--I love it but like Michael I think it's better mixed with regular rice.

All the suggestions sound worth a try. You see I cannot bring myself to give up my homemade French bread, at least not entirely, so I'm looking for other ways to get more whole grains into me.

 
does your rice cooker have a brown rice setting, or does it cook completely with the one setting?

 
I love your plan...needing to do the same here, so here's...

a few more suggestions...

Stir some ground or whole flax seed into pancake batter, cookie dough, bread dough..anything where there's flour...and yes, even when breading if you like!
Cook up brown rice or barley (couscous, bulgar, etc.) and spoon it into any application you can convince yourself to eat it in. You'd be surprised how the texture of brown rice works in a salad. It just takes thinking out of the box.

I use quinoa and amaranth on and in bread products as well. I love the little crunch they give!
I'll be following to see how you work your rice in...and your other grains as well!
Happy New Year!

 
Hi Joe - here is a sauce I love to serve with brown rice and veggies - Savory Tofu Sauce

There is a neighborhood veggie restaurant (The Green Temple - if you are ever in the neighborhood give me a holler and maybe we could meet up there.) that serves this sauce on a lot of their dishes - it is so fantastic and simple to put together.

It's worth the few odd ingredients for the end result. As the recipe is written, it is gluten-free. I sometimes substitute Italian seasoning for the Spike and basil.

I also agree with the others about using short grain brown rice, I love the flavor and texture far more than other types. I usually buy it at Sprouts in the bulk bins. I've found I love it with any kind of steamed or roasted greens or veggies on top, and then this warm sauce over the whole thing.

Savory Tofu Sauce (Green Temple/The Spot)

3/4C Almond Oil or Safflower Oil
3/4C Water
1/4C Braggs Liquid Aminos
2T Brewer's Yeast
1/4t Kelp Powder
1/4t Spike Seasoning
1/4t Basil
1/8t granulated garlic
1 1/2t lemon juice
1 1/2t wheat-free Tamari
16 oz firm tofu, rinsed well

Directions

Mix all ingredients in a food processor or blender. Serve warm or cold over anything.

http://americannutritionassociation.org/recipes/creamy-tofu-savory-sauce

 
Good to see you Lisa!! Very interesting sauce, I would love to check it out in person.

 
"Easy-Peasy" Brown Rice: Uncle Ben's Ready Rice, Whole Grain Medley, Brown and

Wild Rice. Nuke 90 seconds, delicious!

 
Yum! Used 4 skinless thighs, bone in, and added some Raspberry Essence from Penzey to give it a

little fruity, sweet and sour touch. Maybe a Tbsp. of raspberry jam or jelly would add the same sweet/tart touch. Didn't use any hot sauce. This was good! Way to go, Sandy!

 
Also, follow Richard's brilliant advice to freeze individual portions. WHY didn't I ever think

of that?

(Well, probably for the same reason that I have to wear "Days of the Week" underwear so I know what day it is.)

 
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