Yummybrownrice Food

YUMMY BROWN RICE

Yummy Brown Rice image

I was sitting around one day wondering how to make my brown rice taste good and this is what I came up with. Makes a very flavorful side dish. I'm sure it could use some tuning up in the fat department, but it's oh so good! This dish goes GREAT with chicken, pork, steak - pretty much any main dish - and takes the "blah" out of brown rice while adding an excellent source of healthy grains.

Provided by T-Logan

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup raw brown rice
1 1/3 cups water
1 chicken bouillon cube
1/2 teaspoon italian seasoning
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1 can sliced baby portabella mushrooms (I prefer Dutchman)
4 tablespoons real butter

Steps:

Add brown rice to water per directions on package.
At this time also add all the above ingredients EXCEPT FOR MUSHROOMS.
NOTE: You will need to adjust the amount of seasonings to the amount of rice you are preparing.
The above measurements are for preparation of 4 SERVINGS.
Let cook as directed on box.
When there's only 15 minutes left to cook, saute mushrooms in butter and mix into the rice.
Cover and finish cooking until all water is absorbed.

Nutrition Facts : Calories 806.5, Fat 82, SaturatedFat 51.5, Cholesterol 215.1, Sodium 765.2, Carbohydrate 18.4, Fiber 0.9, Sugar 0.4, Protein 2.9

BROWN RICE IN THE RICE COOKER

Brown Rice in the Rice Cooker image

Make and share this Brown Rice in the Rice Cooker recipe from Food.com.

Provided by heatherhopecs

Categories Rice

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups brown rice
2 garlic cloves
salt, to taste
1 teaspoon olive oil
5 cups water

Steps:

Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.
Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.
Add salt to taste.
On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker.
Add olive oil.
Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).

Nutrition Facts : Calories 177.2, Fat 1.9, SaturatedFat 0.3, Sodium 7.8, Carbohydrate 36, Fiber 1.6, Sugar 0.4, Protein 3.7

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