Kicked-Up Brown Rice
I was never a huge fan of brown rice, but in my quest to create healthier meals for my family, we’ve switched from our favorite white rice to the healthier brown.
I wanted to create a tasty version, and not the tough, seemingly undercooked variety you get at most restaurants that kind of tastes like cardboard.
Equipped with only a rice cooker and four ingredients, you’ll have a delicious and healthy side dish for your next meal.
Give my recipe a try. I think you’ll like it.
- 3 cups brown rice
- 6 1/2 cups water
- 2 tablespoons Dashida beef seasoning
- 2 tablespoons garlic-flavored olive oil
(Thanks to my friend, Yvonne M., for the delicious olive oil!)
- Rinse the rice then place in your rice cooker pot. Add the water to the pot — it may seem like way too much water, but brown rice needs a LOT of water to cook properly.
- Add the Dashida and olive oil; stir until the Dashida is dissolved.
- Set your rice cooker to the “cook” mode then let it do its magic.
- When the rice cooker switch turns from “cook” to “warm” (or the equivalent for your rice cooker model), gently fluff the rice with a fork, then let it sit (covered) for another 10 minutes or so.
Serve with your favorite meat dish and ENJOY!
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