3 more mighty grains »
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.
Nutted Brown Rice Pilaf
Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes
Green Tea Soup
A simple broth of green tea poured over brown rice and fish makes an easy and healthful week-night meal. Try shredded leftover chicken or diced tofu instead of black cod. We're partial to the extra-chewy texture of short-grain rice for this soup, but it's also a great way to use leftover rice of any sort. Garnishes and flavorings are equally flexible — cilantro, hot sauce, or nut oils would be fun to experiment with. Coconut Brown Rice Pudding
This is our brown rice take on classic coconut sticky rice. The long cooking time yields an unctuous sauce that clings to the spoon. We love it with the tang of dried apricots on top, but feel free to customize it with fresh tropical fruit (mango is particularly tasty)
or berries.
3 MORE MIGHTY GRAINS
Don't stop with brown rice — try these other flavorful, nutritious whole grains.
Annabelle Breakey | Millet
Millet has a mildly sweet taste and is a good source of magnesium. The texture can be fluffy or creamy, depending on how much it's stirred as it's being prepared. Toast the millet before cooking for a nuttier flavor. Try it as a breakfast porridge with fruit and nuts. |
Annabelle Breakey | Quinoa
Called the "mother grain" by the Incas, quinoa has been a staple food in the Andes for thousands of years. It has a high protein content (12 to 18 percent) and is full of fiber, folate, iron, magnesium, and manganese. A great alternative to rice or pasta, the quick-cooking, gluten-free grain makes a terrific side dish served warm or as a salad. |
Annabelle Breakey | Farro
Farro (also known as emmer wheat) has been eaten in Italy since at least the early Roman Empire. Rich in fiber and protein, it should be soaked for eight hours prior to cooking ("pearled" farro, which has part or all of its outer husk removed, cooks much more quickly but can't be considered a whole grain). The plump, chewy kernels are typically added to soups or stews. |
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