My hubby hates brown rice. And I prefer not eating white rice because it raises my blood sugar too fast. Whole grains slow down that process somewhat. It gets tiresome cooking two pots of rice, so I thought I would try cooking them together to see if he would like that. Using a tip from a friend, I rinsed both rices in hot water until they stopped foaming, then toasted the brown rice and cooked it with garlic and onion. The white rice was added after the brown rice cooked for 25 minutes. This was delicious, and did not raise my blood sugar, since I had rinsed the starch off the rice. The garlic and onions gave nice flavor to the rice, so I didn't miss the starch. Guy ate a forkful, then ignored the rice and ate the rest of his meal. Well, it didn't work for me, but perhaps it will work for you, so please give it a try.50-50 Rice
Source: Judy's Kitchen
Rating: 8 out of 10
INGREDIENTS: 1/4 cup brown rice (I like Basmati)
1/4 cup white rice (Basmati or Jasmine)
1 Tbsp. Smart Balance buttery spread or olive oil
2 Tbsp. chopped onion
1 tsp. grated or minced garlic
3/4 cup water or low-sodium chicken broth
1/4 tsp. salt (or to taste--add a little more if using water, less if using broth)
In a fine-mesh strainer, rinse the brown rice with very hot water until it stops foaming. Drain; set aside. Repeat with white rice.
In 1 to 1-1/2 quart heavy pot, saute onions and garlic in the Smart Balance over medium heat till onion wilts, about 2 minutes. Add brown rice and saute another minute or so to slightly toast the rice. Add water and salt; heat to boiling. Cover, reduce heat to simmer, cook for 25 minutes. Add white rice, stir gently. Continue to cook for 20 minutes, or till rice is cooked and water is absorbed. (Add more water, if needed.) Off heat; let rice sit for 5-10 minutes, covered. Uncover, fluff with fork. Yield: 3-4 servings
11 comments:
Judy, it sounded like an excellent solution. It's a shame it didn't work for your husband.
We have gotten accustomed to brown rice (I prefer Uncle Bens) and that's all we eat now. I cook it just like you do pasta, starting with quite a bit of boiling salted water, I add the brown rice and gently boil it about 30 - 35 minutes (it still should have quite a bit of water in the pan), drain it, add a little butter (or Smart Balance) and chopped Italian parsley and serve. It is never sticky and the kernels stand apart nicely and have a nice bite.
Good luck. People's old eating habits die hard and some wars may not be worth the fight.
Sam
I love rice...interesting recipie!
Not as economical, but I love the Uncle Ben's brown rice in a bag. Just heat in microwave for 90 seconds. Save yourself some portions, even freeze individually, then if you really want to be nice, cook your husband his white stuff. ;)
My husband doesn't seem to care white or brown.
Katrina, I wish I liked Uncle Ben's brown rice, but I only seem to like Basmati. And I use the MW as little as possible, since it changes the cellular and chemical structure of the food. I guess I'm just not a rice person.
I've never mixed rices before but this sounds like a great idea.
Great idea Judy!! Too bad your husband didn't go for it!
My mom always make her rice half brown, but plain, like the idea of adding onion, garlic and chicken broth...makes the plain rice much tastier :-)
Great idea.
I've never tried this before...I always have white & brown rice in my pantry. Thanks for the tip!
what a great idea, a perfect compromise!
I don't actually love rice either, if I had to pick a grain, it wouldn't be rice.
Make white rice for your hubby and have a grainy piece of bread for you! ;)
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