i've been trying to eat brown rice to be more healthy. anyone here know a way to make it tasty w/ making it too salty?

Why should it be salty at all?

Our go-to rice is brown basmati, which is a staple in my household. It has a sweet, nutty flavor all of its own.

Brown rice requires longer cooking time and, perhaps, more water than white rice. When I cook it I follow a variation of the one used at Mooswood.

Start by heating the pot you'll be cooking the rice in. Add some oil (I use evoo), just enough to barely film the bottom of the pot. Let it heat and add the rice. Stirring almost constantly, let the oil coat each grain, and cook until they start to pop.

For each cup of rice add 1 1/2 cups water, all at once, and immediately cover. Bring to boil, turn off heat, and let sit five minutes. Without lifting the cover, turn heat back on. Bring to boil, lower heat, and let simmer 25 minutes.

The hardest part is not lifting the cover through this whole process to check on the rice. But steel yourself to not touch it.

Want any recipes?

Brown Rice
1 cup brown rice
2 Tbsp butter
1 Tbsp chopped onions
1/4 tsp minced garlic
1-3/4 cups water or chicken stock
Salt and freshly ground pepper to taste
1 bay leaf
1 parsley sprig
1 thyme sprig, or 1/4 tsp dried


Rinse rice and set aside.

Melt 1 Tbsp butter in saucepan and add onions and garlic. Cook, stirring, until onions are wilted.

Add rice, water/stock, salt, pepper, bay leaf, parsley and thyme. Bring to the boil and cover closely. Let simmer 40 minutes.

Remove from heat. Discard bay leaf and parsley and thyme sprigs. Fluff rice with fork and stir in remaining butter.



Shanghai Brown Rice

2 cups brown rice (soak for 30 minutes)
2 Tbsp olive oil
1/2 kilo skinless, boneless chicken, cubed
1 med. onion, chopped
4 cloves garlic, minced
1/4 kilo sweet ham, cubed
1 cup white wine
2 cups simmering chicken stock
1/2 cup butter
1/2 cup parmesan cheese
2 Tbsp patis*
1/4 tsp ground black pepper

Heat the olive oil. Add the chicken cubes and cook, stirring until they start to turn white. Sauté the garlic, oil and ham. Stir in the rice. Sauté for two minutes. Add the wine and bring to a boil. Simmer gently until almost all the wine is absorbed. Add the simmering stock and cook until the rice is just tender. Add the butter and cheese and stir well. Season with patis and black pepper. Serve hot, sprinkle with more cheese.


Brown rice with Mix Vegetables

2 cups brown rice (soak for 30 minutes)
1 cup carrots, diced
1/2 cup celery, diced
1 cup kernel corn
1 med. onion, chopped
4 cloves garlic, minced
4 Tbsp olive oil
3 Tbsp patis *
3 cups simmering chicken stock

In a pan, heat the olive oil. Sauté the garlic, onion and the vegetable. Stir in the rice. Sauté for two minutes. Season with patis. Add the simmering stock and let boil before turning the flame to low. Cook until the rice is done. Best served with fish, chicken or meat.

*Patis is an Asian fish sauce.