I was raised a meatandpotatoarian – those who adhere to a strict diet of meat and potatoes. Pasta and rice were only occasionally tolerated. When they appeared, it was either noodles with sauce or plain white rice. It was not enough to deter us from our beloved potatoes.
Today, however, I’m as likely to have rice, pasta, sweet potatoes or squash as I am potatoes. As far as rice goes, we’re more likely to have brown rice than white rice. And usually we’re likely to have some sort of mixed rice pilaf – something with a little flavor built in.
Brown rice is a whole grain – it is white rice with the bran and germ intact. As a result it has more fibre and nutrients than “naked” white rice. It is also slightly chewier with a mild nutty like flavor. It takes longer to cook but can be made in big batches and frozen for quick dinners.
Here’s one of our favourites that combines brown rice with wild rice and some classic veggies – because you can never have too many veggies!
Wild and Brown Rice Pilaf
- 1 Tbsp canola oil
- 1 small onion diced
- 1 carrot chopped in small dices
- 1 celery chopped in small dices
- 4 mushrooms chopped in small dices
- 2 cloves garlic minced
- 1 cup brown rice washed and rinsed
- 1/2 cup wild rice washed and rinsed
- 1 tsp Italian Seasoning
- 4 cups soup stock or water
- 2 tbsp chopped parsley fresh or frozen
- Heat canola oil over medium heat in a heavy-bottomed pot with a tight-fitting lid.
- Add the onion, carrot and celery and saute until soft, about 5 minutes.
- Add mushrooms and garlic and saute for 2-3 minutes.
- Stir in brown rice, wild rice and seasoning being sure to coat in oil. Allow to cook for 1 to 2 minutes until spices start smelling fragrant.
- Stir in stock or water and scrape up any browned bits.
- Bring to a boil then reduce to a simmer and cook, covered until the rice is tender, about 50 minutes. Do not peek or stir!
- After 50 minutes test the rice. If the rice is still wet and not yet cooked,recover and cook in ten minute increments until done. If the rice is dry but not done, add a bit of water and cook for another 10 minutes.
- Add parsley and toss gently with a fork. Allow to rest for 5 minutes before serving.
Have you tried brown rice? Do you like it? Do you have a favorite recipe featuring brown rice?
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.