Saturday, January 2, 2010

Revamped Brown Rice


It's that time of year!  We all try to tighten the belt so to speak (yes, me included), at least for a little bit, to try and knock off some of those seasonal pounds we seem to pick up between Thanksgiving and New Year celebrations. So many wonderful treats - it's really hard not to! Being a food blogger only makes it worse, and combine that with a food blog about southern food and well, y'all can imagine. So, I'll be posting a few of my favorite lower carb, lower fat, lighter recipes in between the usual classic southern favorites.

Brown rice is one of my favorites because not only is it healthier nutritionally speaking than white rice, but it also has a nice nutty flavor and a chewier texture that seem to make it more satisifying.  Alone though, it can be, well, a little dull. So while this is really a non-recipe recipe, I thought I'd share with you one of my favorite ways to bring brown rice up a notch. 

Since brown rice takes longer to cook than white rice, generally I prefer to make a big batch in my rice cooker all at once and then keep some of it in the fridge to add to a lunch wrap, or for a side dish at dinnertime with another veggie, and then I often freeze portions of it.

For this dish, you simply saute some onion and green and red bell peppers in a bit of olive oil. Once that is nicely softened, stir in the cooked brown rice, season it with a bit of salt, pepper and one of my favorite ingredients, red curry powder and just let it cook, stirring occasionally, until it is mixed well and warmed through.  You can really experiment with some of your own favorite seasonings - I often add a dash or three of my favorite Slap Ya Mama Cajun seasoning just to give it a bit of punch.

Voila.. jazzed up brown rice. Pretty darned good if I don't say so myself!  Enjoy.

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  1. Hey Mary,

    I just love rice and this looks so delicious.......hope I can find some red curry powder...never used it before...Happy New Year to ya.....Take care and keep those wonderful recipes comin.....Joyce

  2. I love brown rice but sometimes have to include a little sausage in mine. Love the red peppers in there, how colorful.

  3. I'm a big fan of brown rice. I agree with you, I like the texture and the nutty taste. Can't wait to try your recipe!

  4. I love brown rice also but always forget to prepare it. Thanks for sharing. I enjoy so many of your tasty recipes.

  5. I prefer brown rice to white also. This sounds delicious and you've provided some good ideas for applications for a big batch brown rice. I've never thought of freezing prepared rice. I'll have to add some to my grocery list.

    Thanks, Mary!

  6. Ohhhh... Slap yo mama... great stuff to add to rice

  7. Hey Mary, I didn't know that brown rice can be frozen. How do you re-heat, micro or stovetop?

  8. What a great idea to cook the brown rice and then keep it in the fridge to fancy up as you please.

  9. Yep, I freeze both white and brown rice all the time! It's just easier to make a batch ahead and then have it on hand.

    The easiest way to warm it is to put it in a large bowl, sprinkle it with a bit of water so that it creates a bit of steam, and cover it tightly with plastic wrap or with a lid. Microwave for a couple of minutes until the rice steams and is warmed through. Fluff it up and you're good to go!

  10. I love rice and this looks quite yummy..thanks!

  11. Thanks Mary, I'm definitely gonna do this... I'm always "late" starting dinner during the week and this will be most helpful.

  12. Where is the recipe? cannot see it

    1. Hi! I actually didn't write it in a recipe format. When I make brown rice I tend to make a big batch since it takes so long and put it in the fridge, so I was just sharing what I did to vamp up some of the plain brown rice in a post. No recipe at this point, but I'll try to write one up in the future!


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