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Every cook should have a go-to method for cooking common side dishes, because we make them all the time. When you’re making mashed potatoes, there isn’t really a recipe, although there are many tips for best results (I have a whole post dedicated to Mashed Potatoes). Rice is different, though. When I found a way to cook rice that worked every single time and had perfect results, I didn’t mess with it. Of course, I have many variations of rice, but the main recipe is always the same. For the perfect white rice recipe, click here.
We love long grain basmati rice the best in our family and most of the time, white rice is the one we buy. Brown rice is so much healthier though, so I was determined to find a perfect method for cooking brown rice too. I tried many different methods – slow cooker, stovetop. The results were ok, but I wasn’t too impressed. What’s the point of healthy food if you have to force yourself to eat it? Our main issue with the brown rice was how unevenly it cooked. It would turn out clumpy, sticky and still have some grains that were hard and undercooked. How is that possible? Mushy and undercooked in one pot? Finally, one day I tried this recipe from Cook’s Illustrated, and we have a winner! It’s incredibly easy and the rice cooks so evenly, with every grain perfectly cooked and so fluffy. The nutty, chewy and “earthy” flavor and texture of brown rice is really awesome. If you haven’t tried it yet, I highly recommend it. This recipe really is foolproof. It does take much longer to cook than white rice, which is why I like making a big batch. But come on, there’s hardly any work at all!
Since I like to add things to rice all the time, I’m including a Zucchini and Garlic version. You can skip the zucchini and just add some sautéed onions (or shallots, leeks, etc), garlic and herbs. You can also use a carrot instead of the zucchini. Once you start experimenting, there’s no stopping. Bell peppers, corn, peas, spinach, kale, sun dried tomatoes – they will all be delicious.
Ingredients:
Oven Baked Brown Rice:
1 1/2 cups long grain brown rice
1 Tablespoon butter or oil
2 1/3 cups boiling water
1/2 teaspoon salt
Zucchini and Garlic Brown Rice Addition:
1/2 – 1 Tablespoon olive oil or butter
1 onion, minced
1 medium zucchini, grated
2-3 garlic cloves, minced
salt, ground black pepper, to taste
2 Tablespoons minced fresh parsley
Instructions:
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Preheat the oven to 375 degrees Fahrenheit. Spread the rice out in an 8 inch square baking dish. Add the butter, boiling water and salt on top of the rice.
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Cover the baking dish with a lid or foil and bake for 1 hour in the preheated oven.
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Fluff with a fork. Don’t mash it all up with a big wooden spoon. The trick here is to fluff. With a fork.
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How EASY is that? Doesn’t the rice look perfect? I wasn’t exaggerating. I promised you fluffy and tender and here it is.
While the rice is baking, prep the rest of the ingredients.
During the last 15 minutes of baking, heat the oil in a skillet. Add the onion, season with salt and pepper. Cook for about 5 minutes on medium heat until the onions are tender and starting to turn lightly golden.
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Add the grated zucchini, season with salt and pepper and cook for another 3-5 minutes. The zucchini should still be vibrantly green.
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Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic.
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Cook for about 30 seconds, stirring it around. Mix the garlic in with the zucchini and onion.
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When the rice has finished cooking, add the sautéed vegetables to the rice, along with the minced parsley and mix to combine.
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Serve warm.
Reheat rice on the stovetop or the microwave. One of my favorite breakfast/lunch/snacks is to reheat the rice in a skillet and add a scrambled egg. YUM!
Other additions to rice to consider:
- shallots
- leeks
- carrots
- bell peppers
- corn
- peas
- green beans
- spinach
- kale
- sun dried tomatoes
- any herbs – dill, cilantro, rosemary, thyme, oregano, etc.
- lemon or lime juice and/or zest
- pine nuts, almonds
- raisins
- Parmesan cheese
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- 1½ cups long grain brown rice
- 1 Tablespoon butter or oil
- 2⅓ cups boiling water
- ½ teaspoon salt
- ½ - 1 Tablespoon olive oil or butter
- 1 onion, minced
- 1 medium zucchini, grated
- 2-3 garlic cloves, minced
- salt, ground black pepper, to taste
- 2 Tablespoons minced fresh parsley
- Preheat the oven to 375 degrees Fahrenheit. Spread the rice out in an 8 inch square baking dish. Add the butter, boiling water and salt on top of the rice.
- Cover the baking dish with a lid or foil and bake for 1 hour in the preheated oven.
- Fluff with a fork. Don't mash it all up with a big wooden spoon. The trick here is to fluff. With a fork.
- During the last 15 minutes of baking, heat the oil in a skillet. Add the onion, season with salt and pepper. Cook for about 5 minutes on medium heat until the onions are tender and starting to turn lightly golden.
- Add the grated zucchini, season with salt and pepper and cook for another 3-5 minutes. The zucchini should still be vibrantly green.
- Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic. Cook for about 30 seconds, stirring it around. Mix the garlic in with the zucchini and onion.
- When the rice has finished cooking, add the sautéed vegetables to the rice, along with the minced parsley and mix to combine. Serve warm.
- Reheat rice on the stovetop or the microwave.
shallots
leeks
carrots
bell peppers
corn
peas
green beans
spinach
kale
sun dried tomatoes
any herbs - dill, cilantro, rosemary, thyme, oregano, etc.
lemon or lime juice and/or zest
pine nuts, almonds
raisins
Parmesan cheese
The post How To Cook Brown Rice Perfectly and Zucchini and Garlic Brown Rice appeared first on Olga's Flavor Factory.