Ilove rice, but it's not something I'm supposed to be eating. At least the white kind. Thankfully, I am a fan of brown rice after finding this easy recipe. If you're diabetic, brown rice is lower than white rice on the glycemic index, which means it is digested more slowly and causes a smaller change in blood sugar than white rice. it also has more fiber, a good thing for all of us.
Baked Brown Rice
1-1/2 cups brown rice, medium or short grain 2-1/2 cups water 1 tbsp unsalted butter 1 tsp kosher salt Preheat the oven to 375. Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover a nd fl uff t he r ice w ith a fork. Serve immediately. —kwc— And here are some recipes to serve over your brown rice. Like I always say, chicken thighs turn out better in the crockpot than chicken breasts, which is what this recipe calls for.
Creamy Crockpot Chicken and Broccoli 4 boneless skinless chicken breasts 14 ounce can Cream of Chicken Soup 14 ounce can Cheddar Soup 14 ounces Chicken Broth 1/2 teaspoon Cajun Seasoning 1/4 teaspoon garlic salt 1 cup sour cream 6 cups frozen broccoli florets, boiled in hot water for 3 minutes then drained 1 cup shredded cheddar cheese Place soups, chicken broth, Cajun seasoning and garlic salt into a crockpot over low heat. Whisk until smooth. Add chicken, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
Serve over brown rice and sprinkle with cheese if desired. —kwc— Crockpot Beef Tips
1 pounds beef sirloin tips, cut into bite-sized pieces 1 sliced onion 8 ounces sliced mushrooms 1 tbsp of olive oil 1 tbsp of Worcestershire sauce 1/4 cup dry red wine, plus a dash for deglazing 2.5 cups of beef broth Salt and pepper to taste 2 tbsp of cornstarch mixed with ¼ cup of cold water Place onions and mushrooms into slow cooker.
Season beef with salt and pepper, then sear in the skillet until browned. Add browned beef to slow cooker on top of onions/ mushrooms. Add a few tablespoons of red wine to scrape of brown bits from skillet and put into slow cooker.
Pour Worcestershire sauce, 1/4 cup red wine, and beef broth into the slow cooker. Season again as desired.
Cover and cook on low for 6-8 hours or until the beef is tender.
In the last hour of cooking, mix cornstarch and cold water in a bowl.
Stir the cornstarch mixture into the slow cooker to thicken the sauce.
Serve the tender beef tips and sauce over rice, noodles, or mashed potatoes.
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