The Perfect Pot of Brown Rice

Step away from the white rice!

I know you have heard by now that you should be eating whole grains. And I am not talking about just eating a bowl of cereal that has a whole grain label on the front. I am talking about preparing your own meals with whole grains.

Why whole grains? Because they are good for you! Overall, eating whole grains is linked to having a healthier life. Not convinced yet? Then let me refer you to the experts. Check out this article from the Harvard University School of Public Health about the importance of eat whole grains. The right hand column lists some great examples of whole grains. And with that, today's post is all about brown rice. But don't worry, there will be posts about black rice, quinoa, bulgar wheat, and other grains in the near future. 

You do know that white rice is actually brown until they strip all the nutrients off of the grain? Well, you definitely know now! The Harvard University School of Public Health conducted a study on rice consumption and found that consuming brown rice can lower your risk of developing type 2 diabetes. Here's the CNN summary of the study.

So now, have I convinced you to run out and get a bag of brown rice before you make your next meal? GREAT! But wait just a second. Before you make it, let me walk you through how to make a pot of rice you will enjoy. The first time I made a pot of brown rice it left a lot to be desired. It was almost like eating oatmeal and had no flavor at all. On another occasion, I undercooked it and it was awful. But you don't have to go through that because I am here! Aren't you glad you have me :)

Let's begin!

Ingredients:

2 c. brown rice or brown basmati rice

2 T. extra virgin olive oil

1 small bay leaf

1/4 cup of minced shallots

2 minced garlic cloves

2 cups of chicken stock (you can also use veggie or beef stock)

2 cups of water 

1 teaspoon of Kosher salt

1 teaspoon of black pepper

Heat your olive oil in a pot over medium high heat. Add your minced garlic, shallots, bay leaf, salt and pepper. (Note: I added a cinnamon stick to it to see if that enhanced the flavor. If you are feeling adventurous you can try it. The flavor was subtle but you can also just stick with my recipe as is.)

 Add your rice and stir it for a couple minutes, gently toasting it in the seasoned oil.

 Finally, add 2 cups of stock and 2 cups of water to the pot (During the holidays, I will show you how to use the stock from the turkey to make an even more flavorful pot). Bring to a boil, reduce the heat to low (turn the knob to about 2), cover with a lid and simmer  and cook for 45 minutes until rice is cooked. Start checking the rice after about 40 minutes. When it is done you should not be able to hear so see any liquid.

AND Voilà!

 Discard the bay leaf (and cinnamon stick if you used one) after it has cooled.

This rice goes well with TONS of dishes! And I am not just saying that because I made it :) 

And if you are anxious and would like to see some more whole grain recipes, check out 15 ways to eat whole grains. 

Enjoy! And feel free to send an email letting me know how it turned out!

~Peaches