Works For Me Wednesday–Better Brown Rice

WFMWOkay, so I’m trying to eat healthier. Trying is the operative word here. Curly Haired Husband will eat just about anything, but neither of us likes plain brown rice. Or at least not the way I cook it. So I started adding just a little bit of low sodium soy sauce as I cook it. It tastes so much better! And I figure the brown rice part balances out the soy sauce part. So it’s like a neutral food.

Check out Works for Me Wednesday at Rocks in my dryer.

Published in: on March 19, 2008 at 7:36 pm  Comments (3)  

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3 CommentsLeave a comment

  1. Yum! We love brown rice plain, but we add stuff to it sometimes, too, just for variety. Sometimes we cook it with low-sodium chicken or vegetable broth instead of water.
    Also, instead of soy sauce, I use Bragg’s Amino Acids.
    Congratulations on switching to brown rice- it’s wonderful! šŸ™‚
    Michele šŸ™‚

  2. We just switched to brown rice, too. We don’t usually eat our rice plain anyway – it’s usually topped with something or mixed with something or in a casserole or soup. Tonight we’re having red beans and rice with brown rice. The healthier rice balances out the sausage, right??

  3. We have been eating brown rice so long, my kids don’t like white rice anymore. My husband frequently adds soy sauce to his rice if I serve it plain (I add butter & salt), but I want to try the Bragg’s Amino Acids. Someone else has recently recommended that to me, and I see it in a comment above.

    Our favorite brand is Uncle Ben’s 10 Minute Brown Rice.

    Our favorite recipe is an easy one where I dump brown rice & chicken broth (instead of water) into a baking dish, lay chicken breasts on top, sprinkle lemon pepper over it, cover, and bake for about an hour. Use the measurements for the rice & broth according to the box. If you don’t use quick-cooking rice, start with hot broth & bake a half-hour longer.

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