Brown rice and vegetable stir fry

Brown rice vegetable stir fryBrown rice is one of those things that tastes amazing when cooked right but at the same time, it can really be close to unpalatable if it’s not cooked properly.  If you end up with a product that has a mix of partially cooked grains of rice with some fully cooked ones, it is impossible to rescue it. And it is better if you just trash the whole thing. So it is important to do it right the first time.

There are two ways to cook any rice. One way is to cook it in an exact quantity of water (based upon the type of rice). The other way is to cook the rice in a large pot of boiling water until done and drain the rest of the water off.  The second method id definitely fool proof however you do end up losing some of the important nutrients.  I use parboiled rice regularly for our meals and mostly use the second method but do collect the congee (rice stock) while draining the rice.  We love to drink congee with a little bit of sea salt added.

Recently I have started a new diet to help control my RA symptoms and the diet includes brown rice for lunch everyday. So this is a recipe I ended up creating trying to make my lunch delicious in addition to being healthy. This is a very simple recipe using minimal ingredients but believe me when I say this is delicious! I just add very simple spices – black pepper, sea salt and pinch of italian seasoning and finish with a drizzle of extra virgin olive oil to give it a Mediterranean flair 🙂  So good!

Bringing this to Fiesta Friday where the wonderful Jhuls is the co-host this week who blogs at  Jhuls @ The Not So Creative Cook. Also Linking to Throwback Thursday this week.

Brown rice and vegetable stir fry

  • Servings: Serves 2
  • Difficulty: Easy
  • Print

Ingredients:

  • 1/2 cup brown rice
  • 1 1/2 cups water
  • 1/4 tsp salt
  • 1 tbsp light olive oil
  • 1/2 cup broccoli florets, cut into bite size pieces
  • 1/2 cup red bell pepper, diced
  • 1/2 cup shredded cabbage
  • 1 clove of garlic, chopped finely
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp Italian seasoning (or dried oregano)
  • 1 tbsp extra virgin olive oil

Method:

In a medium size cooking pot, add the brown rice and the exact amount of water and the salt. Place the pot on the stove and heat until the water starts boiling. Immediately turn heat to low and cover the pot with a tight fitting lid. (Make sure no steam escapes or you will need to add more water). Cook for about 18-20 minutes or until all the water is gone and you see individual grains of rice perfectly cooked.  Set aside to cool.

In a wok style pan, add the oil and when hot add the vegetables and the garlic. Stir fry on medium to high heat for about 3-4 minutes stirring frequently to avoid scorching. Add the salt, pepper, red chili flakes and the italian seasoning. Cover with  a lid and cook on medium heat for about 1-2 minutes or until all the veggies are cooked. Next add the cooked rice. Stir everything to mix the rice with the veggies and the spices. Turn heat off and drizzle with the extra virgin olive oil and stir well. Serve warm.

Note: You can use other vegetables like cauliflower, green beans etc too.

Brown rice with vegetables

 

 

 

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2 Comments Add yours

  1. Carlee says:

    Yum! What a great healthy meal! Thanks for sharing at Throwback Thursday!

    Like

  2. Jhuls says:

    I haven’t eaten brown rice in a long time. This looks really good and healthy – completely awesome meal. Thank you so much for joining this week’s FF, Indu. Glad you made it. 🙂 I hope you are having a fab week. x

    Like

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