How to cook brown rice for garnish

Brown rice is much more respected by supporters of healthy eating than white rice. This is due to the fact that it is unpolished. Lack of processing allows you to keep it all the nutrients. There are 2, 5 times more valuable polyunsaturated acids in brown rice than in white rice; it also surpasses polished product in the number of useful microelements. However, most housewives cook white rice for dinner, and brown is not used in cooking. The reason lies not only in the higher price of the product, but also in the fact that many people simply do not know how to cook brown rice for garnish. Having received the relevant information, you will be able to significantly enrich the family diet.

Cooking Features

The general principles of brown rice cooking are not very different from the cooking technology of white rice that is more familiar to us, but there are still differences. They may seem insignificant, but really important. Only knowing and observing all the subtleties of brown rice cooking technology can a delicious side dish be made from it.

Brown rice is the same white rice, only unprocessed, therefore it can be long and round, that is, the same varieties as polished rice. Brown rice of any kind is not boiled soft, which makes it possible to make crumbly side dishes of it, but still the varietal characteristics affect its preparation. Round rice cooks faster than long, even if it has not been polished.
White rice for cooking some dishes is not washed, brown must be washed, and very carefully. This is due to the conditions of its cultivation and storage. Raw rice always contains a lot of dust and small litter, and for better preservation it is often covered with chemicals. Wash brown rice with cool running water until it becomes completely transparent. After that, rice is doused with boiling water and washed again with cold water. Only after these procedures can it be used for cooking.
Soaking brown rice is a mandatory procedure, although not all manufacturers point out its necessity by posting recommendations on how to prepare the product on the packaging with the goods. During soaking, the grains swell and their shell becomes more elastic. If rice is cooked without soaking, the casing may burst, making the finished dish look less aesthetic. Also soaking will speed up the process of cooking brown rice, which is quite long. The recommended time for soaking brown rice is 5-6 hours, the minimum is 30 minutes.
Cooking time for brown rice depends on the method of preparation, the grade of cereal, the duration of its steeping. It can vary from 30 to 60 minutes. The longest cereal, which was soaked for a short time, was steamed for the longest time. Round rice, which was pre-soaked for a long time and cooked in a saucepan, will be the quickest to cook.
To get the expected result, it is important to correctly calculate the ratio of water to cereal. When cooking in a pan in a glass of rice, take 2, 5-3 glasses of water. For round rice liquid you will need 2, 5 cups, as it is boiled faster, for a long one it is better to take 3 cups. When cooking the product in a multicooker, the ratio of cereals and water will be 1: 1, 5 or 1: 2. Some offer to limit to even less fluid, but this is risky. When cooking rice in a double boiler for 1 part of rice, take 1-2 parts of water, depending on the duration of pre-soaking, the grade of cereals and the specific recipe.
There is also such a method of cooking brown rice, when a glass of cereal is poured with 5-6 glasses of water, and after the rice is ready, it is thrown back into a colander and washed (like pasta). This method is not traditional, but allows you to get a good result.
If in the process of cooking rice it turns out that the liquid was not enough, it cannot be added. So that the rice is not burnt, the pan is removed from the heat, wrapped and left for 40 minutes to allow the croup to steam out and become softer.

Brown rice makes a delicious side dish for fish, meat, poultry. It goes well with vegetables and mushrooms, making it often becomes the basis for cooking vegetarian dishes.

Brown rice for garnish in a pan

Calorie dishes: 674 kcal, per 100 g: 71 kcal.

Composition:

brown rice - 0, 2 kg;
water - 0.75 liters (not counting the consumption for soaking);
salt - 5 g.

Method of preparation:

Place the rice in a sieve, place it under a stream of cold water. Rinse until the water draining from the rice stays clear.
Turn on the hot water, hold the rice under it, then rinse it again with cold water.
Put the rice in a bowl, cover with water at room temperature, leave for 30-60 minutes.
Rinse the cereal, put it in a saucepan, cover with fresh water.
On medium heat, bring the contents of the pan to a boil. Cook the rice for 5 minutes without lifting the lid.
Add salt, reduce heat. Continue cooking grits for 35-45 minutes, depending on its grade.
After removing the pan from the heat, wrap it with a blanket and leave for another 20 minutes.

It is not recommended to mix rice during the cooking process, but before wrapping the pan, it can be mixed by adding butter or vegetable oil, greens, and vegetable frying.

A simple brown rice garnish in a slow cooker

Calorie dishes: 674 kcal, per 100 g: 108 kcal.

Composition:

brown rice - 0, 2 kg;
water - 0, 4 l (not counting the consumption for soaking);
salt - 5 g;
curry seasoning is a big pinch;
butter or refined vegetable oil - 20 g.

Method of preparation:

Rinse the rice thoroughly, fill it with water, leave it for 5-6 hours or even overnight. If you want to cook rice for dinner, you can soak it in the morning before you go to work.
Wash the rice, put the multicooker in the bowl. Put salt and seasoning to it.
Fill the rice bar with clean water.
Lower the multicooker lid and activate the “Rice” program or any other program for cooking cereals. It may be called “Pilau”, “Buckwheat”, “Porridge” or otherwise, the algorithm of the device operation when these programs are activated is almost identical. If the slow cooker does not automatically determine the right cooking time, set the timer to 30-40 minutes (depending on the type of rice).
After completion of the main program, add butter to the rice, mix. Leave the cereal to languish in heating mode for another 30 minutes.

The rice in this recipe is fragrant and has an appetizing color. As a side dish, it is best suited to pork, turkey and chicken.

Brown rice for steaming garnish

Caloric content of the dish: 662 kcal, per 100 g: 110 kcal.

Composition:

brown rice - 0, 2 kg;
salt, spices, herbs - to taste;
water - 0, 4 liters.

Method of preparation:

Rinse the rice and soak for 5-6 hours, rinse again.
Put the rice cereal in a special steamer container, add salt and spices to it.
Pour in water.
Turn on the device for 40-50 minutes, depending on the variety of rice.

After a specified time, the rice will be completely ready for use as a side dish.

Brown rice with vegetables for garnish

Calorie dishes: 1179 kcal, per 100 g: 52 kcal.

Composition:

brown rice - 0, 2 kg;
Bulgarian pepper - 0, 2 kg;
zucchini - 0, 4 kg;
eggplants - 0, 2 kg;
tomatoes - 0, 4 kg;
onions - 100 g;
refined vegetable oil - as required;
salt, spices, fresh herbs - to taste;
water - 0, 75 l.

Method of preparation:

Rice, washing, cover with water and leave for 1-2 hours. This time is enough to prepare vegetables.
Wash the eggplants, cut into cubes of about 1, 5 cm in size, dip for 15 minutes in a saline solution prepared from a tablespoon of salt and a liter of water. Rinse, dry with a towel.
Wash zucchini. If they are mature, peel them and, cutting them in half, free them with a spoon from the seeds. Young vegetables are not necessary to clean, they have enough to cut off the tips.
Cut the zucchini in the same cubes as eggplants.
Remove peppers from the seeds, cut into thin quarters of rings.
Onion, peeled from the husk, cut into thin half rings.
Dip the tomatoes with boiling water, peel off. Cut the tomato pulp into small cubes.
Wash the rice, fill it with fresh water, add salt and boil for 40 minutes after boiling the water in a saucepan.
Heat the oil in a deep frying pan, put the onions, eggplants, zucchini and pepper in it. Brown them on medium heat for 5 minutes.
Add tomatoes, salt and spices, reduce heat. Stew vegetables in a pan until cooked, but do not let them turn into porridge.
Put the vegetables in a saucepan with the rice and mix gently. Sweat the dish on low heat for 5 minutes.
Remove the pan from the heat, wrap. Wait 15-20 minutes.

After a specified time, it will be possible to lay out rice with vegetables in plates and invite the household to the table. If you have peeled vegetables, do not mix them with rice, but put them on top. Do not forget to sprinkle rice with finely chopped greens. The dish prepared according to this recipe can serve as a side dish or as an independent dish.

Brown rice with pumpkin to garnish

Calorie dishes: 1473 kcal, per 100 g: 68 kcal.

Composition:

brown rice - 0, 2 kg;
pumpkin pulp - 0, 4 kg;
garlic - 1 clove;
arugula - 100 g;
pumpkin and sunflower seeds (peeled) - 50 g;
olive oil - 20 ml;
soy sauce - 10 ml;
sugar - a pinch;
salt - a large shchipot;
water - 0, 6 l.

Method of preparation:

Rinse the rice, soak for 2-3 hours.
Peel pumpkin pulp with seeds, wrap in foil and send for 30-40 minutes in a preheated 200 degree oven.
Lightly fry the peeled seeds in a frying pan.
Wash arugula and cut into small pieces.
Wash rice, add water, add salt. Boil rice cereal until ready. Add arugula to the rice, mix.
Put the rice on a plate.
Pulp of baked pumpkin cut into cubes, put on rice.
Pass garlic through a press, mix it with sugar, butter and soy sauce.
Sprinkle the dish with the prepared dressing and serve.

Rice with pumpkin can be served as a standalone dish or side dish. It is well combined not only with meat, but also with fish.

Brown rice is healthier than white, and from it you can make a delicious side dish. This dish can serve as a supplement to both fish and meat. You can make it according to different recipes, including vegetables.