Wednesday, February 8, 2012
Awesome Rice
It smells like Thanksgiving. Mmmm! It also freezes well. Makes 8 cups, about 260 calories per cup.
1 cup wild rice
1 1/2 cups brown rice
1 box chicken broth (32 oz or 4 cups)
1 Wyler's chicken bouillon cube plus 1 cup water, or another cup of chicken broth
1/2 cup carrots, peeled and diced
1/2 cup celery, diced
1/2 cup onion, diced
handful or two of fresh parsley, diced
3 tablespoons of butter (you can use less, but the more butter… the more awesome)
Put everything in a rice cooker and turn it on. Or cook everything the same way you'd cook brown rice.
NOTES
I guess it's a little weird to call for chicken broth and one cube of chicken bouillon, but it's more convenient for me than opening another can of chicken broth, plus I like the flavor better. But by all means feel free to just use 5 cups of chicken broth. Or you could use 5 bouillon cubes with 5 cups water.
I have a rice cooker - it has two settings, "warm" and "cook". To turn it off, you unplug it. I combine all of the ingredients in the rice cooker, turn it to cook, and it does its thing and at some point it'll switch automatically to warm. Then you can leave it on warm until you're ready to eat. Totally great. Highly recommended. If you don't have a rice cooker, the brown rice package should have instructions on how to cook brown rice (or you could google it) - just follow those instructions.
If you'd like a different wild-rice-to-brown-rice ratio, I think you could mix it up however you like to make 2 1/2 cups of rice total or just use 2 1/2 cups brown rice. Or you could try any of the fancy rices, like red rice or black rice (PS: when cooked, black rice is purple!). If you'd rather use white rice, it'll work but dice the veggies finer because they won't have as long to cook (white rice takes less time to cook than brown rice).
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