Guest guest Posted February 3, 2001 Report Share Posted February 3, 2001 Tina, I don't know about nutritional differences between regular brown rice and instant, but I choose regular to avoid any unnecessary additives. Cheryl C. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 I put some chopped garlic in the pan and " saute " it in Pam first, then mix it into the rice. Also, there is a product out there made by Near East called " Creative Grains " that combines barkey, bulgur and brown rice and it tastes great. > What's your favorite way to prepare brown rice? I can't take it > plain and haven't found a good way to make it more enjoyable yet. > Any suggestions? > > Jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 I love steamed spinach and garlic mixed in mine, sometimes with a tiny bit of feta cheese on top. > I put some chopped garlic in the pan and " saute " it in Pam first, > then mix it into the rice. Also, there is a product out there made > by Near East called " Creative Grains " that combines barkey, bulgur > and brown rice and it tastes great. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 I add salsa to my brown rice. metsfan813 wrote: > I put some chopped garlic in the pan and " saute " it in Pam first, > then mix it into the rice. Also, there is a product out there made > by Near East called " Creative Grains " that combines barkey, bulgur > and brown rice and it tastes great. > > > > What's your favorite way to prepare brown rice? I can't take it > > plain and haven't found a good way to make it more enjoyable yet. > > Any suggestions? > > > > Jackie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 > What's your favorite way to prepare brown rice? I can't take it > plain and haven't found a good way to make it more enjoyable yet. > Any suggestions? > > Jackie I bake it in the oven with chicken and marinade or if I'm just doing brown rice I add half a flavor packet from the seasonings section of the grocery store. I've also mixed it with sauted veggies (tomato, which gives it juice, zucc., mushrooms, etc.) and mixed it all up with an egg white omelet. Or I'll do 1/2 serving rice and 1/2 serving beans and have it with my protein. Colleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 > What's your favorite way to prepare brown rice? I can't take it > plain and haven't found a good way to make it more enjoyable yet. > Any suggestions? > > Jackie Here is a recipe from the lean and strong board that I've been dying to try but haven't had a chance yet; Zesty Vegetable rice Ingredients: 4C cooked brown rice ½ Cup seasoned crushed tomatoes ( mine had basil) ½ diced zucchini or 1 whole small ½ large onion- cubed 1 large tomatoes cubed garlic powder to taste crushed HOT red pepper to taste In a skillet, spray pam. Cook zucchini and onions until tender. Add diced tomatoes, a little more pam, and garlic powder. A minute or so after, add the ½ c crushed tomatoes, simmer on low for about 5 minutes. Add 4 Cups brown rice to the skillet and stir. Store in the fridge for a few days. Makes 4-8 servings depending on your serving size!!! Add a cooked chicken breast for a complete, delicious meal!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2002 Report Share Posted October 22, 2002 I got this from someone on this site a while back. It is now my favorite food of all time!!!!!!!!!!!!!!! You can do ANYTHING to cottage cheese! 1 portion of cooked brown rice 1 portion of cottage Splenda (to taste) A few sprinkles of cinnamon YUMMMMMMMMMMMMMMMMMMMMMMM! It is like rice pudding. Angie B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2003 Report Share Posted February 14, 2003 Go to Target and get a rice cooker. They aren't that expensive and you will have perfect rice every time! Ana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2003 Report Share Posted February 14, 2003 , Are you sure you aren't over cooking it? Brown rice is meant to be more " nutty " than white. Here are some of my favorites: Lundberg Wild Blend - wild and brown Lundberg Organic California Brown Jasmine - long grain brown Lundberg Black Japonica - Field blend of black and mohogany C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2003 Report Share Posted February 14, 2003 Thanks for your reply! After checking out some web sites, I finally figured out that I could use my rice cooker that I haven't touched in years. It came out great! Plus it has that " nutty " flavor. Thanks for the brands too. Jen > > , > > Are you sure you aren't over cooking it? Brown rice is meant to be more " nutty " than white. > > Here are some of my favorites: > > Lundberg Wild Blend - wild and brown > > Lundberg Organic California Brown Jasmine - long grain brown > > Lundberg Black Japonica - Field blend of black and mohogany > > C > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2003 Report Share Posted March 9, 2003 Thanks Maggie for all the good ideas (I remember my mom putting the chicken broth in the rice too.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2003 Report Share Posted March 9, 2003 That sounds yummy! Doing that tomorrow for sure. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2003 Report Share Posted March 9, 2003 I like it with stir fried chicken and veggies. A little teriyaki sauce or soy sauce is fine, they're both a little salty though, so not too much. When I was growing up, my mom always used to put a little chicken broth in a pot of rice. Mexican seasonings like cumin and chili powder are yummy too. I also like hot brown rice with blended cottage cheese with a little bit of ginger, vanilla extract, cinnamon and Splenda to taste. Just like rice pudding! You can also eat it cold in a salad with chicken and veggies and a flax-oil based dressing. Brown rice is good just plain too, with a chicken breast or pork tenderloin, etc. HTH, Maggie > I want to start having brown rice as a carb, but would sure love some > seasoning suggestions. Any of you have a favorite? > > Robin > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2003 Report Share Posted March 10, 2003 I buy the longer cooking type of brown rice (I think the brand I use is called Basmati Brown Rice) and I " saute " the uncooked rice with Olive Oil flavored Pam and some minced garlic and a pinch of salt, and after a few minutes of stirring and browning, I add the water and cook it as instructed on the package. The garlic adds a great flavor to the rice. I eat it virtually every day in my third meal with a chicken breast and some veggies, such as broccoli or green beans or zucchini. Sherri > I want to start having brown rice as a carb, but would sure love some > seasoning suggestions. Any of you have a favorite? > > Robin > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2003 Report Share Posted March 10, 2003 --- Boil it in chicken boillion and then when it is done, add curry powder and a bit of olive oil. Yum In , bflworkout@a... wrote: > I want to start having brown rice as a carb, but would sure love some > seasoning suggestions. Any of you have a favorite? > > Robin > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2003 Report Share Posted March 11, 2003 I tried this today. Very delicious!!! Thanks! JennA > I buy the longer cooking type of brown rice (I think the brand I use > is called Basmati Brown Rice) and I " saute " the uncooked rice with > Olive Oil flavored Pam and some minced garlic and a pinch of salt, > and after a few minutes of stirring and browning, I add the water > and cook it as instructed on the package. The garlic adds a great > flavor to the rice. I eat it virtually every day in my third meal > with a chicken breast and some veggies, such as broccoli or green > beans or zucchini. > > Sherri > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 Brown rice is a quality carb but a cup is too much. Half to two thirds of a cup is a fist sized portion. It's still pretty high glycemic though much better than the white. Stasia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 Quality carb? yes and this is why: " Brown rice, which has only the outer hull removed, retains--along with its bran layer--an impressive variety of vitamins and minerals, including niacin, vitamin B6, magnesium, manganese, phosphorus, selenium, and even some vitamin E. Brown rice contains only a small amount of protein, but that is of good quality because of its relatively high level of the amino acid lysine. Because the bran is not milled away, brown rice contains four times the amount of insoluble fiber found in white rice--a prime reason for eating brown rice instead of white. " http://www.wholehealthmd.com/refshelf/foods_view/1,1523,103,00.html <<joni>> *eat to live but dont live to eat* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 Thanks. I'm glad because I looooove brown rice. You Americans must have huge cups! (hmmmm.... Americans are obsessed with huge everything... those cups of soda you can get at fast food places are ginormous!!!) I take a cup to mean a vessel that holds 150ml of water. Is that an okay size? Kate (I have big hands <g> 27 cm handspan) Re: Brown rice Brown rice is a quality carb but a cup is too much. Half to two thirds of a cup is a fist sized portion. It's still pretty high glycemic though much better than the white. Stasia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 > Thanks. I'm glad because I looooove brown rice. > > You Americans must have huge cups! (hmmmm.... Americans are obsessed with huge everything... those cups of soda you can get at fast food places are ginormous!!!) I take a cup to mean a vessel that holds 150ml of water. Is that an okay size? > I believe Stasia is going based on an actual cup size which is 250ml but yeh, 150 is just a tad more than half Use your fist to determine if its right for you Eve Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 I eat brown rice about 3-4 times a week. I eat about 1/2 cup for a serving though. It's really good with sauted veggies and eggs Colleen > Hi all, > > I was just wondering about brown rice - is it a quality carb? I have been eating organic unprocessed slow-cook short-grain brown rice as one of my carb portions and I just wanted to check if it's good quality. I know that white rice isn't so great. > > Meal example - 1C cooked brown rice mixed with a little soy sauce and steamed broccoli and a grilled portion of lean beef. Yum. > > Sound okay? > > Kate > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2004 Report Share Posted May 16, 2004 i make brownrice like breakfast cereal sometimes- adding enough water and over cooking it enough that it gets mushy, then adding banana, sometimes coconut, sugar free syrup, maybe some soy milk. it's yummy. cera clyons1979 wrote: >Ok so we played the oatmeal game and I stole all sorts of ideas (yea >to raisins and cottage cheese!) Anybody have any good ideas for my >other dreaded but oh so good for you carb -- brown rice? > >Thanks > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2004 Report Share Posted May 16, 2004 Thank you! Making rice taste more like candy is definately something I can handle. > > >Ok so we played the oatmeal game and I stole all sorts of ideas (yea > >to raisins and cottage cheese!) Anybody have any good ideas for my > >other dreaded but oh so good for you carb -- brown rice? > > > >Thanks > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2004 Report Share Posted May 17, 2004 In a message dated 5/16/2004 3:47:34 PM Eastern Daylight Time, s_bachrach@... writes: > Anybody have any good ideas for my > other dreaded but oh so good for you carb -- brown rice? > > Have you ever tried Bismati brown rice? It's really good and ha lots of flavor. It smells like popcorn when it is cooking. I love to eat it plain, it is just so good!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2004 Report Share Posted May 17, 2004 I really enjoy brown rice a whole lot more with some salsa in it. Throw in some fajita seasoned chicken and broccoli and a perfectly yummy and filling meal! in WI Brown Rice > Ok so we played the oatmeal game and I stole all sorts of ideas (yea > to raisins and cottage cheese!) Anybody have any good ideas for my > other dreaded but oh so good for you carb -- brown rice? > > Thanks > > > > > > Quote Link to comment Share on other sites More sharing options...
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