May 11, 2012

Brown Rice with Chicken Broth & Scallions

From the kitchen of: Isabel   Makes: 2-3 servings
Total time:
45 minutes to cook

I am a white rice kind-of-girl. Always been since the day I was born. It’s what I ate for dinner almost every day growing up in a Filipino household. Never got sick of it or gained too much weight from eating a not-so-healthy grain. For some odd reason though, Jared and I were walking through the grocery store and decided to pick up a bag of brown rice. Yes, brown rice?! Couldn’t believe it myself. My first attempt at preparing brown rice at home went pretty well. There’s really nothing to it. I did, however, add some special touches by using chicken broth instead of water and incorporated chopped scallions to give an oniony taste. This was a nice change of pace to the ordinary white rice. I will definitely give brown rice, more credit.

1 cup brown rice
2 1/2 cups low-sodium chicken broth (or 2 1/2 cups water, 1 bouillon cube)
4 scallions, chopped

1. Cook the rice.
Prepare the rice according to the instructions on the bag. On medium high heat, bring to a boil the chicken broth (or water with bouillon cube) in a medium saucepan. Add the brown rice and reduce heat to low. Cover and allow to simmer for about 45 minutes until water evaporates and rice is cooked through. Stir occasionally to prevent sticking.

2. Add scallions. When the rice is cooked fully through, add the chopped scallions and mix together.

3. Serve. As soon as you mix the scallions in, the rice is ready to serve. Pair it with the red snapper with vegetables in a parchment pouch!

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1 Comment

  • Tried this and my family loved it :)

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