KCB 2.6: Rainbow Brown Rice
Rainbow Brown Rice
Compared with most white rice, brown rice is more chewy, with a delightful nutty, sweet flavour. It is also high in much-needed B-complex vitamins. It can be sauteed and cooked in the same way as white rice, the only difference being the length of time it takes to cook. Brown rice should cook for at least 45-55 minutes to become soft and flaky. Serve long-grain brown rice with a light vegetable dish accompanied by bread and salad.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 1 hour
• YIELD: Enough for 6-8 persons
• COOKING TIME: 1 hour
• YIELD: Enough for 6-8 persons
• 3 cups (750 ml) water
• 1 1/2 teaspoons (7 ml) salt
• 2 bay leaves
• 4 tablespoons (80 ml) ghee or oil
• 1 1/2 cups (375 ml) long-grain brown rice
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1 tablespoon (20 ml) minced fresh ginger
• 2 tablespoons (40 ml) each of the following: tiny cauliflower pieces, celery bits,
green peas, red peppers, carrot straws, cooked corn niblets, tomato pieces,
cooked chickpeas, roasted peanuts
• 3 tablespoons (60 ml) dry-roasted sesame seeds
• 3 tablespoons (60 ml) finely chopped parsley or coriander leaves
• lemon or lime twists for garnish
• 1 1/2 teaspoons (7 ml) salt
• 2 bay leaves
• 4 tablespoons (80 ml) ghee or oil
• 1 1/2 cups (375 ml) long-grain brown rice
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1 tablespoon (20 ml) minced fresh ginger
• 2 tablespoons (40 ml) each of the following: tiny cauliflower pieces, celery bits,
green peas, red peppers, carrot straws, cooked corn niblets, tomato pieces,
cooked chickpeas, roasted peanuts
• 3 tablespoons (60 ml) dry-roasted sesame seeds
• 3 tablespoons (60 ml) finely chopped parsley or coriander leaves
• lemon or lime twists for garnish
* * *
1. Bring the water, salt, and bay leaves slowly to a boil in a heavy 2-litre/quart saucepan over moderate heat.
2. Heat half the ghee or oil in a 2 litre/quart saucepan over moderately low heat. When hot, stir in the rice and saute for about 2 minutes. Pour in the boiling salted water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 45-55 minutes or until all the water has been absorbed and the rice is tender and flaky.
3. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
4. Heat the rest of the ghee or oil over moderate heat in a heavy pan or wok. Saute the asafoetida and blackpepper momentarily in the hot ghee. Add the minced ginger and saute for 1/2 minute. Stir-fry the cauliflower pieces, celery, peas, peppers, and carrot straws until tender. Add the cooked corn, tomato pieces, chickpeas, peanuts, sesame seeds, and parsley and combine well. Remove from the heat.
5. Fold together the cooked rice and vegetables and serve immediately, garnished with twists of lemon or lime.
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