Tag: Brown rice

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How to Cook Brown Rice

When I first started making brown rice, I was a bit intimidated.  I can cook Basmati rice with my eyes closed but when it comes to brown rice, the ratio to water is different, cook time is different, and sometimes, there is a chewy bite to brown rice.  I felt so out of my element.

I have tried multiple ways to cook brown rice and this recipe has become my fail-proof method.  Even better, I’ve nailed both stove top and Instant Pot methods so you can choose what works for you.

Having rice in the fridge has helped me on numerous occasions.  I can use it to make Pineapple Fried Rice, serve it on the side with a salmon, serve it up with lentils and so much more.

WHAT IS BROWN RICE?
Brown rice is actually rice with the hull still on it making it a whole grain.  The germ and bran are in there too which gives it a chewy texture and nutty flavor.  Because brown rice has the hull, germ, and bran, it takes longer to cook.

BE PATIENT
Trust me.  I feel like I’m constantly on the go, but this one recipe will make you stop and smell the roses.  And it’s worth it.  All you have to do is keep the cover on the saucepan and not mess with it.  Once it’s done cooking, let it rest.  Just like all meats, rice also wants a little rest after spending all that time cooking to perfection.  The additional 5 minutes of steam will make the rice fluffy and soft.

*Pro Tip: Start your rice first then work on dinner.  Your rice will cook in the background while you get everything else done and not have to wait much.

HOW DO I SERVE BROWN RICE?
So many options!  Try one of the following:
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
Pineapple Fried Rice
Zucchini Moong Dal
Mahi Mahi with Garlic Lemon Sauce
Instant Pot Rajma (Kidney Beans)
Instant Pot Black Eyed Peas Curry

How to Cook Brown Rice

How to Cook Brown Rice
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0 ratings
Sapna
July 29, 2021
by Sapna
Category Vegetarian
Persons
4
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
40 minutes

Ingredients

  • 1 c brown rice, rinsed
  • 2 c water
  • 1/2 tsp salt

Instructions

For Stovetop:

  1. Combine rice, water, and salt in a medium saucepan (about 2qts).
  2. Bring to a boil on high then reduce to simmer for 35-40 minutes.
  3. Turn off stove, cover and steam for 5 minutes.
  4. Remove lid and fluff with a fork.
  5. Serve hot with your favorite meal.

For Instant Pot:

  1. Combine rice, water, and salt in Instant Pot.
  2. Cover and position vent to sealing.
  3. Set Manual Pressure for 20 minutes.
  4. When the timer beeps, NPR (natural pressure release) for 10 minutes.
  5. Release the remaining steam by changing the vault to venting position.
  6. Open lid and fluff rice with a fork.
  7. Serve hot with your favorite meal.

Tags

Brown rice,
Clean Eating,
Fiber,
Healthy,
instant pot,
Kid Friendly,
nutrient dense,
stove top,
Vegan,
vegetarian
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© 2023 Copyright A Li\'l Bit of Spice

Here are the tools I used for this recipe:

 

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Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice

It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice.  Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family.  Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice” →

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Mexican Rice with Black Beans

When I was in college, I used to buy the boxes of Spanish/Mexican Rice with the seasoning packets in them so all you had to do was follow the instructions.  As a carb lover (and with a better metabolism than I do now), there were days that I could polish off a whole box of rice for a meal.  I know it says serves 2 or 4 or however many.  It didn’t matter.  I love my rice and carbs.  No judgement please.

Anyways, over the years, I started experimenting on my own as I became more familiar in the kitchen besides using boxed “instant” foods.  As I did, I learned what I liked, what I didn’t, and how to change that.  One of my “ah-ha” moments was when I didn’t have any tomato sauce to add and the closest thing to a tomato based product I had in my tiny apartment was a jar of salsa.  My rice was already cooking so I decided, why not.  It was the.best.decision.ever!

The flavor that jar of salsa added was unbelievable!  I’ve changed around a few ingredients since then but that jar of salsa has been an unwavering element in this recipe.

The changes I made?  I substituted brown rice in place of white.  Sure it takes longer to cook but you can put together this dish in the instant pot in half the time, or just let it simmer over the stove top with a timer.  When it’s this good, it’s worth the wait!  Additionally, you get more fiber, magnesium, and quite a few other vitamins and minerals compared to white rice.  If I’m going to eat rice, I’m going to make it count!

The other major change I did was to add black beans to this dish.  Check out these amazing benefits of black beans:

  • Combined with rice, black beans help make this dish a complete protein which is important for those who are on a vegetarian or vegan diet
  • 1 cup of black beans provides approximately:
    • 15 gm protein
    • 15 gm fiber
    • 64% DRI Folate
    • 20% DRI Iron

Have leftovers?  No worries.  I used them to make bean and rice burritos for the kiddos and they loved it!  I love upcycling my foods!

From my kitchen to yours, I hope you enjoy this delicious plate of Mexican Rice and Beans!

Mexican Rice with Black Beans

Mexican Rice with Black Beans
Rate this recipe
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0 ratings
Sapna
January 25, 2021
by Sapna
Category Vegetarian
Persons
6
Prep Time
5 minutes
Cook Time
45 minutes
Wait Time
10 minutes
Total Time
50 minutes

Ingredients

  • 2 - 15 ounce can black beans, drained and rinsed
  • 1/2 yellow onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 1 cup long grain brown rice
  • 1 ½ c vegetable broth
  • ¾ c jarred salsa
  • 2 tsp garlic, minced
  • 1 jalapeño, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 Tbsp Olive Oil

Instructions

  1. Heat a larger, wide saute pan on medium-high heat. Add olive oil and let it warm up.
  2. Add the onions and bell peppers and sauté for approximately 3-4 minutes. Add in the garlic and jalapeño and cook for 30 seconds to let the flavors bloom.
  3. Add rice, broth, salsa, cumin and paprika. Stir, then bring to a boil, lower heat, cover and simmer for about 40 minutes until the rice is cooked.
  4. Once the rice is cooked, stir in the drained/rinsed beans. Let it sit for at least 10 minutes covered.
  5. Garnish with cilantro and serve hot as a main or side dish

Notes

**For the Instant Pot: Follow the above instructions to step 3, then cover the instant pot, set on Pressure Cook mode for 24 minutes.  Once the timer goes off, NPR (natural pressure release) for 5 minutes, then change the valve to vent and let out any remaining steam before opening the instant pot. Stir in the black beans and cover lid loosely for another 5 minutes. Garnish with cilantro and serve hot.
 

Tags

Brown rice,
Complete Protein,
nutrient dense,
salsa,
Vegan,
vegetarian
Print this recipe
© 2023 Copyright A Li\'l Bit of Spice

Here are the tools I used (I’ve made this both in the Instant Pot and over the stove so I’m including both types of vessels below):

 

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Top 20 Brown Rice and Quinoa List!

The other day, I opened up my blog to type up a recipe and I got a notification.  Most of my notifications are the usual responses to my recipes but this one was different.  I had to read it a couple of times to make sure I was reading it correctly.  Rebecca, from www.simplerecipeideas.com, had compiled a top 20 list of the best Brown Rice and Quinoa recipes and mine made the list! I was honored that my Quinoa, Brown Rice and Black Beans was chosen for her top 20 and thank you Rebecca for including me and mine in your list!

When I came up with this recipe, I was had just discovered the Seeds of Change Brown Rice and Quinoa pouches.  They are so delicious, I could finish a whole pouch in one go (which could usually be enough for 2 servings!).  To make myself feel a little less guilty, I decided to add some veggies and beans, give it a southwest-ish flavor profile, and voila!  I ended up making a delicious meal out of the pouch!  It’s great because this is a 10 minute meal recipe, or a great side dish.  Check it out at the link above and tell me what you think!

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Chicken & Rice Soup

Having a toddler who goes to daycare means germs, constant runny noses and lots of cuddles.  As a mom, I also have to think of foods that comfort her, taste good when she’s not feeling well and is something nutritious to help her get better soon.   What better than chicken and rice soup that is quick to make when your 2 year old won’t let you go but packed with protein, vitamin C and fiber.
I used some short cuts that I’ll show you along the way.  I hope you make some and enjoy a bowl of good comfort.

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Boil chicken stock and add a chicken breast to it.  Bring to a boil then reduce heat and let it simmer for 25 minutes.  After 25 minutes, take the chicken breast out and shred.  Set it aside.

Chop some onions and red bell pepper and set aside (did you know that 1 cup of red bell pepper has 3 times the Vit. C that 1 orange has!).

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In a non-stick skillet, melt the butter (maybe not that healthy ….)

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Add flour and mix well.

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Mix the flour and butter well until it turns golden brown.  You’ll be able to smell the golden deliciousness.  It’s very important to let the flour cook through otherwise you’ll have a grainy flavor that no one really wants to eat.

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Add some turmeric to this.   Did you know turmeric is a great natural healer?  Among other things, it’s an anti-inflammatory plant and strengthens the immune system.  Pretty much what I need for my toddler when she’s not feeling well.

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Add the onions and bell peppers and sauté for a few minutes on high heat.
Add the veggies to the stock pot and stir well.  Add the chicken back to the stock pot also.

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This is my secret!  Ready made rice.  Not only is it rice – it’s brown/red rice, with kale….. and chia seeds!  This is my cheat.  I save time by not making rice on the side but it’s healthy and readily available in most grocery stores.  Add this pouch to the stockpot and stir well.

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Add a small pinch of salt and pepper.  I didn’t add too much seasoning as the chicken stock tends to have a lot of sodium already.   Let the soup simmer for about 8-10 minutes so the flavors mix in well.  Serve hot and enjoy!

Ingredients:
6 cups chicken stock
1 whole chicken breast
2 Tbsp butter
2 Tbsp flour
1  tsp turmeric
1 red bell pepper, chopped
1 medium onion, chopped
1 pouch Seeds of Change Rice
salt & pepper to taste

Directions:
Boil the chicken stock and add a chicken breast to it.  Bring to a boil then reduce heat and let it simmer for 25 minutes.  After 25 minutes, take the chicken breast out and shred.  Set it aside.
In a non-stick skillet, melt the butter and flour to it.  Stir constantly and mix well until the flour is cooked.  Add turmeric to it and mix well to cook.  Add the onions and bell peppers and sauté for 2-3 minutes.  Add the onions and bell peppers to the stock pot and mix.  Also add in the chicken and rice to the stockpot and simmer on medium heat for 8-10 minutes.  Season with salt and pepper.

Serve hot and enjoy!

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Veggie Stuffed Peppers

There are many days recently where we end up eating leftovers because well, with a 4 month old who wants all the attention, it’s hard to spend time in the kitchen when her drooly smile beckons you to play.  Today however, the husband became the center of her attention allowing me a few moments to whip up veggie stuffed peppers.  Layered with rice, veggies and definitely cheese – this is one yummy pepper!

There are a couple different parts to it so bear with me.  Here’s how I made it:

For the rice:

In a nonstick pot, heat up some oil.  Add the cumin and wait till it starts to splutter.  Add the onions and saute till they turn translucent.  Oh boy! The kitchen smelled so good with just the cumin and onions cooking together, I couldn’t wait till it was done so I can just dig in!

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Once the onions are translucent, add in the tomatoes.  Be careful!  Don’t add the tomatoes when the onions are not done cooking.  The acid from the tomatoes prevents the onions from cooking all the way through and this will change the flavor profile.

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Saute the tomatoes for a couple more minutes until they are tender.  Add in the rice and saute for a couple of minutes so it can soak in some of the flavor.  Then add in the veggie broth, salt, and taco seasoning.  Mix well and let it cook for about 20 minutes until the rice is tender.  Turn off the heat and cover the pot.  This is key whenever I make any type of rice – letting the rice sit in its own steam for 5 minutes.  This ensures the rice is nice and fluffy and makes it taste so much better!

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For the Veggie Stuffing:

Heat some oil in a nonstick pan.  Add the onions and garlic and saute for a couple of minutes. Add in the yellow squash and zucchini and continue to saute for another 5 minutes.  Add in the black beans, salt, fajita seasoning, cayenne pepper and cumin powder.  Mix well and cook for another 2-3 minutes.

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To assemble the peppers:

Preheat oven to 375°.  Spray some cooking spray on a cookie sheet and line the peppers.  Spoon some rice into the peppers, followed by the veggies and repeat till you reach the top.  Sprinkle some cheese on the top and bake in the oven for about 15 minutes or until the peppers are tender.  Serve hot and enjoy!
I’ve included the full recipe below.  I hope you like it just as much as we did.

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For the rice:
1/2c rice
1c low sodium veggie broth
1tsp onions
1/2c finely diced onions
1/2c chopped tomatoes
1Tbsp taco seasoning
1Tbsp Olive Oil
salt to taste

In a nonstick pot, heat up some oil.  Add the cumin and wait till it starts to splutter.  Add the onions and saute till they turn translucent.  Once the onions are translucent, add in the tomatoes.  Saute the tomatoes for a couple more minutes until they are tender.  Add in the rice and saute for a couple of minutes so it can soak in some of the flavor.  Then add in the veggie broth, salt, and taco seasoning.  Mix well and let it cook for about 20 minutes until the rice is tender.  Turn off the heat and cover the pot.

For the Veggie Stuffing:
1/2c diced zucchini
1/2c diced yellow squash
1/2c finely diced onions
1 14oz can black beans, rinsed and drained
2 cloves garlic, minced
1Tbsp Olive Oil
1Tbsp Fajita Seasoning
1tsp cayenne pepper
1tsp cumin powder
salt to taste

Heat some oil in a nonstick pan.  Add the onions and garlic and saute for a couple of minutes. Add in the yellow squash and zucchini and continue to saute for another 5 minutes.  Add in the black beans, salt, fajita seasoning, cayenne pepper and cumin powder.  Mix well and cook for another 2-3 minutes.

To assemble the peppers:
2 bell peppers, halved, deseeded
1cup shredded cheese

Preheat oven to 375°.  Spray some cooking spray on a cookie sheet and line the peppers.  Spoon some rice into the peppers, followed by the veggies and repeat till you reach the top.  Sprinkle some cheese on the top and bake in the oven for about 15 minutes or until the peppers are tender.  Serve hot and enjoy!

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Quinoa, Brown Rice and Black Beans

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Loaded with protein and yummy veggies, this is one of my new favorite go-to’s.  Simple to make and you can add whatever veggies you choose – I had colored bell peppers, tomatoes and onions in my fridge so that’s what I went with today.

Here’s how I made it:

Soak 1/3c Quinoa in some warm water for about 20 minutes.  This helps the seeds cook easier and softer.

Also soak 1/2c Brown Rice for 20 minutes.  Brown Rice can be tough to cook as it usually takes longer than white rice to make but if you soak it first, it comes out really nice and soft.

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Finely Dice colored Bell Peppers, Tomatoes, Onions and a couple of cloves of garlic.

In a nonstick pot, heat oil and ad the cumin.   Add the onions. garlic, tomatoes, bell peppers and mix well.

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Cook for 5 minutes, then add in the quinoa, rice and black beans.  Add some salt, pepper and just a touch of hot sauce – it adds that magical touch!   Add the water and bring to a boil.  Cook for about 30 minutes or until the rice is tender.  20150922_191538

Just before serving, squeeze some fresh lemon juice over the rice.  The extra zing tastes really good!  There you have it!  This is a great make ahead recipe and perfect for the fall.

Here’s the recipe all in one spot!

Ingredients:
½ c diced onions
½ c diced tomatoes
1c diced bell peppers (I like to include a variety of colors)
1 can (14oz) black beans, drained and rinsed
1/3 c Quinoa
½ c Brown Rice
1 tsp cumin
1 Tbsp Olive Oil
Salt to taste
Black Pepper to taste
1 tsp, freshly squeezed Lemon Juice
2 c Water
a couple dashes of hot sauce

Instructions:
Soak quinoa and brown rice in warm water for 20 minutes.
In a nonstick pot, heat oil and add the cumin.   Add the onions. garlic, tomatoes, bell peppers and mix well.
Cook for 5 minutes, and then add in the quinoa, rice and black beans.  Add some salt, pepper and the hot sauce.
Add the water and bring to a boil.  Cook for about 30 minutes or until the rice is tender.
Just before serving, squeeze some fresh lemon juice over the rice.