Alright, I decided to try brown rice out and while I want to continue eating it, I am going to need a recipe to make it a bit more tasty before I can go on.

I tried a couple searches a while ago and wasn't able to find anything solid.

I am already using the chicken+breaded Italian dressing and I am loving it.

I am cooking 6 at a time and then putting them in the fridge for use over the week.

If I were to cook up a big batch of brown rice could I store it in the fridge for 4 or 5 days as well? This would be great.

Thanks in advance!

Alex

Hi NoWhining, I had something at the back of my mind with regards to rice and keeping cooked rice in the fridge, a quick search brings up the following:

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.So perhaps cooking that much rice and keeping it in the fridge is not the best idea (I tend to keep mine 1-2 days). Personally if I know i'm going to keep something much more than 1-2 days like making 6 portions i'll freeze it immediatly in idividual plastic boxes. Sort of like making myself a lot of home made 'microwave' meals.

I like my brown rice with strips of beef or chicken, fried in a small amount of olive oil or baked in the oven with a combination of some of:

cumin, corriander, tumeric, chilli powder, tobasco

Then served with a 'small' amount of fresh yogurt or sour cream. :eat:

I boil the brown rice with tumeric powder (for colour) and a bay leaf. This gives a nice tasting yellow rice. I then put the rice in a collinder and run the rice under the cold tap till its cool, then ensure its well drained.

Then i chop cucumber, peppers, spring onion (whatever) into a bowl, mix in some homemade salad dressing (olive oil / white wine vinegar, mustard, pepper, salt, honey), toss in the rice, and you have a great rice salad. Goes perfect with Salmon. :eat:

Make sure you dont undercook the rice, it takes a long time to fully cook, and when its underdone the texture is terrible. It should be nice and soft. :nod:

brown rice + heinz pork and beans or whatever. It's delicious, and also the only way I can eat brown rice and actually enjoy it.

Last night I was sick of just eating brown rice so I rooted around my bare cupboards for a bit and this is what I did.

Cooked up my rice for the gf and I. Added a can of diced green chiles, some hot salsa and a few dashes of hot sauce. Mixed it all up and nuked it for a min to bring everything up to temp.

It wasn't bad, she seemed to like it. I didn't mind it. important thing was that it tasted much much better than just plain ol' brown rice which is what i was trying to achieve. I'll prolly play around with this idea some more in the future.

Last night I was sick of just eating brown rice so I rooted around my bare cupboards for a bit and this is what I did.

Cooked up my rice for the gf and I. Added a can of diced green chiles, some hot salsa and a few dashes of hot sauce. Mixed it all up and nuked it for a min to bring everything up to temp.

It wasn't bad, she seemed to like it. I didn't mind it. important thing was that it tasted much much better than just plain ol' brown rice which is what i was trying to achieve. I'll prolly play around with this idea some more in the future.


I bet it would be pretty good with just the salsa in there and some other spices. Maybe cumin?

Not a recipe but I enjoy my Basmati brown rice, much more flavorful

http://webcast.bodybuilding.com/fitshow/fitshow/posedown/fitshow.htm

Towards the end of this Fit Show Episode (select Posedown 6), Hilda Castillo demonstrates how to make a quick, healthy fried rice. As a matter of fact, I had it this evening and it was quite delicious.

I make brown rice that even kids like. I put it together to help get EFAs, fiber, and whole grains that tastes great!!!

I go to whole foods, and get most of this stuff. Measurements do not have to be exact. I make a mixture that inlcudes:

Lundburg Family mixed long grain, wild and brown rice mixture. A whole package.

1/4 cup sesame seeds
1/4 cup wheat berries
1/4 cup whole barley
1/4 cup flax seeds

Put it in a large mixing bowl and stir it around. Store it in an air tight container. I use a mason jar.

When you want some:

1 cup mixture
2 (and 1/2?) cups water
1 cube Vegetarian vegetable boullion
Bring to boil, then simmer until water gone.

If I want extra flavor:

1 glove garlic, finely chopped
1 smaller oninon, chopped.
Pinch salt, pich pepper, pnch parsley
1 tsp. olive oil.

Heat oil, add ingredients, cook off until onions are clear. Stir into the rice mixture when fully cooked.

Yummy!
Maybe not fancy, but tasty, and serves a purpose...

I usually go really simple:

Grab a fry pan with a lid, boil some water and put enough in the fry pan to cover it, put in some sliced raw chicken, add some powdered chicken stock, cook with the lid on for about 4 minutes, keep an eye on it in case you didn't put enough water in.

Add some quick cooking (10mins) brown rice, and add some frozen veggies (beans, etc.), cook with the lid on for 9 or so minutes, then take the lid off and stir for a min until you've cooked the rice thru and there's hardly any liquid left, serve. It actually tastes great, very moist :)

The best way I've found is cook it per the directions except for the water use 2 parts chicken broth and 1 part water.

http://webcast.bodybuilding.com/fitshow/fitshow/posedown/fitshow.htm

Towards the end of this Fit Show Episode (select Posedown 6), Hilda Castillo demonstrates how to make a quick, healthy fried rice. As a matter of fact, I had it this evening and it was quite delicious.

Thanks for the link, I may try that recipe this week.

I was really pleased with tonight's meal.

Brown rice
grape tomatoes
feta cheese
pitted kalamata olives
chicken breast marinated in a solution of olive oil, lemon juice, thyme, parsley, pepper and oregano, cut into chunks (prior to marinating) baked at 350 for 20 minutes (just the marinated chicken)
Chick Peas
edemame

Cold or hot, it is just awesome. I have not calculated the macros, but I think it's got a good mix! :tucool:
I'm thinking of throwing in artichoke hearts the next time.

Where can I get the bag of brown rice that used in the show? :confused:

Where can I get the bag of brown rice that used in the show? :confused:

I get the impression that you probably buy the Boil in a Bag brand at a grocery store and when you open the box it comes in that bag. Thats just my guess though.

Adding lemon slices to the water + chicken stock really spices it up.

I also like to make a brown rice salad. I'll add celery, radishes, onions, tomatoes...whatever, to room-temperature brown rice & then whatever dressing. It makes the salad heartier & the brown rice more palatable.

Props to Spartan for the chicken stock suggestion! I will have to try xingcat's suggestion of lemon slices next. I'm using 50% water, 50% stock, dash of salt, and upping the liquid-to-rice ratio to get the rice more tender. :drool:

Found this on T-Nation:

Brown Rice Pudding

Ingredients
1 c. cooked brown rice
2 egg whites
2 c. water or fat free milk
1 scoop Metabolic Drive Vanilla flavor
1/2 tsp. vanilla extract
1/2 c. golden raisins
1/2 tsp. cinnamon
1/4 tsp nutmeg

Method
1. In a blender, mix water (or milk), Metabolic Drive, vanilla, egg whites, and cinnamon.
2. Spray 8 x 10 inch glass baking dish with non-stick spray.
3. In a separate bowl, mix together brown rice, raisins, and the blender mixture.
4. Pour entire recipe into the baking dish; sprinkle with some additional cinnamon and bake at 350 degrees for 35 to 40 minutes.
5. Serve warm or cold.

I've never tried it. You can see a picture of it in the original thread HERE. (http://www.musclewithattitude.com/readTopic.do;jsessionid=1C8BA3C9F418AA68F533EB6AA7 064E04.hydra?id=1759570) Just scroll down to Brown Rice Pudding (control-f'ing for "Brown Rice" will take you right to it.) It's an awesome thread.

I make a similar mix but use rye berries instead of wheat (reduces gluten levels) and don't use flax anymore after reading there may be a link between high ALA consumption and prostate cancer.

I've been thinking about trying the basmati brown rice. I read a Himalyan cookbook that goes in to the whole brown v. white debate and the authors contention was to simply use QUALITY rice indicating that much of the rice one gets in the store is sub-par.

For flavoring, I will use a spice mix I use on a LOT of things that includes tumeric, cayenne, garlic powder, sea salt, paprika. I've also, just recently, tried out a way to prepare garlic used by Jimmy Bannos of Heaven on Seven here in Chicago who takes a lot of peeled cloves of garlic, roasts them with equal amounts of olive oil (1 cup to 1 cup though I use half the amount of oil) and then puree it after an hour. I store it in a whipped butter tub then just add a tbsp or tsp when needed and it tastes GREAT. It's a lot of backend work but makes using real, fresh garlic SO much easier for a month.

I make brown rice that even kids like. I put it together to help get EFAs, fiber, and whole grains that tastes great!!!

I go to whole foods, and get most of this stuff. Measurements do not have to be exact. I make a mixture that inlcudes:

Lundburg Family mixed long grain, wild and brown rice mixture. A whole package.

1/4 cup sesame seeds
1/4 cup wheat berries
1/4 cup whole barley
1/4 cup flax seeds

Put it in a large mixing bowl and stir it around. Store it in an air tight container. I use a mason jar.

When you want some:

1 cup mixture
2 (and 1/2?) cups water
1 cube Vegetarian vegetable boullion
Bring to boil, then simmer until water gone.

If I want extra flavor:

1 glove garlic, finely chopped
1 smaller oninon, chopped.
Pinch salt, pich pepper, pnch parsley
1 tsp. olive oil.

Heat oil, add ingredients, cook off until onions are clear. Stir into the rice mixture when fully cooked.

Yummy!
Maybe not fancy, but tasty, and serves a purpose...