Brown rice is loaded with nutrients and it has a nice nutty flavor. It is high in fiber because the bran is still part of the rice, unlike white rice which has the bran removed. Due to this extra bran, it takes at least 30-40 minutes to cook brown rice. Nutritionally, it is well worth the extra time! White rice has been sprayed with vitamins to replace only a fraction of the vitamins that were lost by removing the bran. You can feel truly nourished when eating brown rice.
- 3 cups uncooked long grain brown rice or short grain brown rice
- 5 cups chicken broth, veggie broth, water, or a mixture of water and broth. Add more liquid as needed, up to one more cup.
- 1 heaping tablespoon Osem brand natural chicken style bouillon powder (optional) (omit for gluten-free variation)
- 2-4 tablespoons olive oil
- 2 cups yellow onion, diced
- 5 garlic cloves, minced
- 2 teaspoons sea or kosher salt
- freshly ground pepper to taste
Pour oil into a 4-quart or larger pot over medium low heat. Add the chopped onion and sauté, stirring often, until the onion is soft and begins to turn light golden color. Stir in brown rice and garlic and sauté for another 2 minutes. Add broth, water, salt, pepper and stir. Bring to a boil and immediately put heat on low. Mix one more time and cover pot. Cook for 40 minutes, checking to see if you need to add more liquid after 30 minutes. Remove from heat and let rest 5 minutes before opening. Fluff with a fork and serve.
Serves 8-10
* Parve (non-dairy)
- 3 cups uncooked long grain brown rice or short grain brown rice
- 5 cups chicken broth, veggie broth, water, or a mixture of water and broth. Add more liquid as needed, up to one more cup.
- 1 heaping tablespoon Osem brand natural chicken style bouillon powder (optional)
- 2-4 tablespoons olive oil
- 2 cups yellow onion, diced
- 5 garlic cloves, minced
- 2 teaspoons sea or kosher salt
- freshly ground pepper to taste
- Pour oil into a 4-quart or larger pot over medium low heat. Add the chopped onion and sauté, stirring often, until the onion is soft and begins to turn light golden color. Stir in brown rice and garlic and sauté for another 2 minutes. Add broth, water, salt, pepper and stir. Bring to a boil and immediately put heat on low. Mix one more time and cover pot. Cook for 40 minutes, checking to see if you need to add more liquid after 30 minutes. Remove from heat and let rest 5 minutes before opening. Fluff with a fork and serve.
Leave a Reply