I just really didn't care for the instant brown rice. Yuck. The texture is just so weird. I've never made slow cook brown rice (bag over head), so I think it's time to break down and do it. Here are some pictures. I added zucchini and used snow peas instead of regular peas. All the veggies were delicious, and this dish was quick to whip up.
Since I've never really had Risotto, I have no idea if this is a good fake or not!
The onions and rice sauteeing:
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Starting to pile the veggies on the rice:
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All the veggies steaming on the rice:
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The finished product:
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2 comments:
Here's the recipe I use for brown rice, but I've only tried it with short grain. Comes out perfect every time!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30663,00.html
I don't think my link will work....
here's the recipe, from FoodTV, Baked Brown Rice:
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
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 and fluff the rice with a fork. Serve immediately.
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