Sunday

Brown Rice with Beef Broth and Scallions ~

A dear friend had told me many times recently to make brown rice, because she loves it and "it's so good for you".  I hemmed and hawed over making it, because I heard it was a pain to make.  And I really didn't think I would love it as much as she thought I would.  So today while I was out at the grocery store, I thought about it again and decided to pick up some to try tonight.

I called her from the grocer's to ask which one to buy.  And she said she only buys a brand called "Lundberg".  It's in the fru-fru section of your grocer's, not in with the regular rice.  It's organic and gluten free. And I am not pushing a brand or have any affiliation to this product.  Just passing a tip from a friend.  You can use the brand of your choice.

So, here is her recipe, well sort of, I tweaked it a bit:

1 cup of brown rice, short grain.
1 - 14 ounce can of low fat, low sodium beef broth
2 ounces of water
1 tablespoon of olive oil
1 teaspoon of salt
3 green onions (scallions), chopped 3/4 of the way up
2 paper towels

In a good sauce pan with a lid, pour in beef stock, water, oil, salt and give it a whisk.  Add rice and turn the burner on high.  Bring rice to a rolling boil.  Turn down stove to low, not way down, to low, low.  Just low.  My stove says 2, low.  I leave it on 2.  Place the two paper towels across the top of the pan and cover with lid tightly.  Turn timer on 50 minutes.  Don't peak, don't stir.  Walk away and forget about it.  After 50 minutes, take off lid and paper towels and use a fork to fluff.  If you see there is still liquid in the pan, don't panic.  Place new paper towels on top, cover with lid and let cook for 5-10 minutes longer.  Unlike white rice, uncovering the pan at this point, won't mess up the finished product.  Trust me...

When rice is ready, fluff with a fork and add chopped scallions.  Let sit and rest for 5-10 minutes.

And my friend is so right, this rice is so delicious and has a nutty flavor that's hard to describe.  It's nutritious, so another good reason to give it a try. And she was so right, I loved it!   

Now doesn't this look too yummy to be that good for you? And other than brown rice taking longer to cook, it isn't hard to make. Try it, it's that good.   Thanks Donna.  :)


Enjoy ~

3 comments:

Regina said...

Can't wait to try brown rice cooked this way .. maybe we will finally like brown rice thanks to you and Donna...

Taste the Rainbow said...

I kept resisting her enthusiasm, but now am a big fan too!
Thanks Regina ~

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