3 ways with brown rice

Here's a side, a soup, and a dessert that show off the whole grain's versatility and chewy goodness
Molly Watson

Toothsome and satisfying, brown rice is rice that hasn't been messed with. Any type of white rice ― long-grain, short-grain, basmati ― begins as brown rice, which means its outer layer of bran has not yet been removed.

You want the bran: Brown rice has more fiber, fatty acids, B vitamins, and magnesium (among other vitamins and minerals) than does white rice, and its dense, chewy texture is great in salads, soups, stuffings, and casseroles.

It takes longer to cook (about 50 minutes), so we like to steam up a large batch and freeze portions, since it defrosts nicely in a microwave or at room temp ― or in the refrigerator overnight.

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