Nutty brown rice salad - Eat Well Recipe - NZ Herald (2024)

FAQs

How to make brown rice Martha Stewart? ›

Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.

Method. Rinse the rice in a sieve under cold running water to get rid of some of the starch, then place in a pan with a pinch of sea salt and cover with 400ml of water. Bring to the boil, then reduce the heat and simmer, covered, for 45 minutes, until all the water has been absorbed and the rice is fully cooked.

Build flavors early on!

Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown rice. Try adding some of these spices to the pot as you cook your aromatic vegetables. Cook in a flavorful liquid.

First, rinse the rice.

If they're not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so don't skip this step! I like to rinse mine in a fine mesh strainer over a large bowl until the water in the bowl runs clear.

Add extra seasoning: cooking brown rice with salt is essential for flavorful grains, but you can also infuse more flavor by adding olive oil and butter, swapping in garlic salt, or adding spices such as cayenne, ground ginger or cumin.

Combine rice, HOT water, salt and butter (optional) in a steam table pan. Stir. Cover and steam according to manufacturer's directions or until most of the water is absorbed (about 35 minutes). Remove from steamer and keep warm (160 °F).

To cook brown rice on the stovetop, a good rule of thumb is to follow a 2 to 1 ratio of water to rice; so, for 1 cup of rice, you would use 2 cups of liquid. When in doubt, check the package directions for the optimal ratio for short-, medium-, and long-grain.

I use 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil. Next, it's time to cook! Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water.

The bottom line

Brown rice is a more nutrient-dense product than white rice. Because of this, brown rice may help reduce blood sugar levels and aid in managing weight. But white rice is good for people with certain digestive issues and those who can't digest fiber-rich foods well.