I was recently asked for a way to get folks and children to eat brown rice. “Disguise it with yummy additions,” I said. Or use the recipe below:
So far it hasn’t met with rejection.
[Just don’t tell anyone this is actually Brown Rice for then staunch haters of brown rice will gobble this up!!]
Brown rice is a great source of magnesium, phosphorus, selenium, thiamine, manganese and B group vitamins as well as fibre s it is quite disappointing to see folks/children reject it based on its taste. This recipe complements its nutty flavour.
Nutty Brown Rice
2 tablespoon olive oil
1 large onion, chopped
1 stick celery, finely chopped
50 g pine nuts
1 1/2 cups long grain brown rice
1 1/2 cups vegetable stock or water
1/2 teaspoon thyme
1 bay leaf
Season to taste
Heat oil in heavy saucepan and saute onion and celery fro about 3 minutes till onion becomes transparent.
Add pine nuts and cook over low heat for 2 minutes or until they are lightly browned.
Add the rice, stirring well until the grains are well coated with oil.
Add the Stock, Thyme and Bay leaf and bring to the boil .
Cover saucepan and simmer until rice is tender and all the vegetable stock is absorbed. This will take about 45 minutes.
Season if desired.
Add 1.4 tsp cumin or Turmeric towards end of cooking.
Leave to cool, then add beansprouts and serve as a cold rice salad.
A philosophic Australian writes here, one who admits to loving Scandinavia. I'm interested in global politics, but scratch the surface and you'll find I am a practical Environmentalist with an Egalitarian bent trying to unleash a little creativity.
Scandinavian culture, literature and traditions are close to my heart, even though I am Australian. Travel broadens the mind, so I travel whenever I can. I am an avid reader, I enjoy photography, writing and a variety of crafts, particularly traditional art forms. You are always welcome to stop by at S.t.P.A.
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