I made up a batch of this rice from The Eat-Clean Diet Vegetarian Cookbook: Lose Weight and Get Healthy – One Mouthwatering, Meal a a Time!
Having mentioned many times that I am not a fan of stove top brown rice (due to it being gummy and or burnt on the bottom) I was happy with the results. A pleasant flavor, chewy and crisp and no “crust” on the pan. The key I think was the 10 minute sit time after cooking and also the olive oil used to saute the rice first. It makes quite a bit, two meals worth, but I don’t see that as an issue! Tasty leftovers are always good. My only tip is add more chili powder, it could have used more, that is me though. Serve it with a little grated cheese and salsa….
Tex-Mex Brown Rice
Ingredients:
- 2 cups lower sodium vegetable broth
- 1¾ cups water
- 1 heaping Tbsp tomato paste
- 1 Tbsp extra virgin olive oil
- 1 sweet onion, peeled and finely chopped
- 2 cups basmati or long grain brown rice
- 1 tsp garlic, minced )2 cloves)
- ½ to 1 tsp chili powder
- Fine sea salt, if desired
- Grated cheese and salsa for topping, optional
Directions:
In a small pot bring the broth, water and tomato paste to a simmer, whisking to dissolve the paste.
Heat olive oil in a medium heavy bottomed saucepan over medium-high. Add onion and cook until translucent. Add in the rice, garlic and chili powder, cook for a couple of minutes. stirring constantly/ Pour in the simmering broth, turn up to high, bring to a boil. Turn to medium-low, cover and let simmer gently for 50 minutes, lowering as needed. Take off heat, let rest for 10 minutes, then fluff before serving.
Serves 6 to 8.
~Sarah
Sounds great – and I think you just solved my dinner problem – oh how I love blogs. 🙂 You know, I don’t consider myself dogmatic about my dietary choices – I don’t get distressed when I fall off my chosen wagon, but I do think a cookbook that uses word vegetarian in the title should probably steer clear of all flesh. Just as a truth in advertising kind of thing, rather than an insistence on purity kind of thing. With that said, it sounds like a winner, especially if it has good photos. Yum.
Yeah…the fish thing was an odd one. But…like you, I can overlook it 😉 It was a neat book!
Have you tried boiling brown rice? I boil rice for 30 minutes in lots of water (just like pasta) then I drain it in a fine strainer. Pop it back into the pan, fluff it up and put a lid on it until the rest of dinner is ready. I didn’t like brown rice until I figured this out – it comes out perfect. No gumminess, no residue in the pan, cooks much faster this way. This recipe sounds pretty good. I might figure out a way to make it my way instead of letting it simmer (I ruin things when i let it simmer).
I will try that! It would take less time than my usual baking method 🙂