Saturday, July 24, 2010
Brown rice, I'm impressed
Sergio says he'll need time to adjust to it, but I think it's great. My first batch was baked in the oven using Alton Brown's recipe and was super easy. I've avoided making it since I've heard it can take lots of time and monitoring of the liquid levels. If you give it a try you may like it and from what I've read, cooking brown rice the hard way is better than using instant types because since it' being double cooked you are losing some of the nutrients. I didn't have more than a few minutes of prep and then while it actually cooked I was busy making something else. I turned out fluffy, a little nutty and even creamy with just the small tab of butter used in the recipe. The rice wasn't alone in the oven , I was also cooking some chicken thighs. I had plan for this rice and chicken, it was going to get chilled in the fridge over night and then turned in to a stir-fry the following day. I shredded the thigh meat and threw away the skin and bones. Then I used a crazy amount of chopped scallions, half of a red onion sliced on the bias, sliced shiitake mushrooms, peas, the brown rice, and a couple tablespoons of soy sauce. I was inspired by a cabbage and brown rice stir-fry recipe I read about, but since I had no cabbage I modified it. Anyhow the recipe was turned out to be 383 calories, 12g of fat, and 11g of protein for every 2 cup serving, a tiny fraction of my calorie RDI, woo hoo! Also, the brown rice is packed with fiber so you really feel full for much longer than you do by eating white rice.