Echo
May 2nd, 2007, 01:46 PM
Here’s my favorite way to make rice for the week to come. It can also be done with brown rice but the cooking times and liquid amounts are all different. It also depends on what type of brown rice you use. I’ve used brown basmati, long grain brown, brown jasmine and short grain brown. All have different cooking times and liquid amounts. I can give the amounts for brown if people would like. Basmati rice seems to have a lower GI and GL anyway. I haven’t actually seen that brown offers much of a glycemic advantage over regular basmati… At least from what I’ve read on all the glycemic charts on the internet. Hope you like it!
1 cup regular basmati rice (Not brown)
1 cup chopped onion
2 chopped garlic cloves
1 bay leaf
¼ tsp salt
¼ tsp pepper
1 ½ cups chicken stock
½ cup white wine
* Zest of 1 lemon (Optional)
Non stick cooking spray
1 Tablespoon olive oil
2 Tablespoons chopped Fresh Italian parsley
Spray non stick pan with non stick cooking spray and add 1 tablespoon olive oil. Heat over medium-high heat. Add Onion, Garlic, and bay leaf and cook 3-4 minutes. Add basmati rice and cook 1 minute. Add ¼ cup white wine, scraping up and brown bits from bottom of pan. Add remaining wine, chicken stock, parsley, salt and pepper. Stir, cover and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and let sit 5 min. Remove bay leaf, stir and Enjoy!
Lemon zest can be added when rice is removed from heat. Then let it sit for 5 min as you normally would.
1 cup regular basmati rice (Not brown)
1 cup chopped onion
2 chopped garlic cloves
1 bay leaf
¼ tsp salt
¼ tsp pepper
1 ½ cups chicken stock
½ cup white wine
* Zest of 1 lemon (Optional)
Non stick cooking spray
1 Tablespoon olive oil
2 Tablespoons chopped Fresh Italian parsley
Spray non stick pan with non stick cooking spray and add 1 tablespoon olive oil. Heat over medium-high heat. Add Onion, Garlic, and bay leaf and cook 3-4 minutes. Add basmati rice and cook 1 minute. Add ¼ cup white wine, scraping up and brown bits from bottom of pan. Add remaining wine, chicken stock, parsley, salt and pepper. Stir, cover and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and let sit 5 min. Remove bay leaf, stir and Enjoy!
Lemon zest can be added when rice is removed from heat. Then let it sit for 5 min as you normally would.