How to cook brown rice without making a mess!

March 7, 2013 at 12:39 am Leave a comment

Per this tutorial, I cook 2 cups of long-grain brown rice in 4 3/4 cups water (covered & at a simmer) for 45 minutes. I usually add a half teaspoon salt and a few cranks of black pepper before cooking, then season to taste afterwards. I check it every 5-10 minutes to keep it from boiling over or burning, which keeps me from having to scrub the stove afterwards.

This makes enough for one meal for the two of us, plus 1-2 meals’ worth of leftovers. We like to add roasted or sautéed veggies* and soy sauce. Grated cheese and baked tofu are great on this, too.

*Trader Joe’s Healthy 8 Chopped Veggie Mix goes great with brown rice. I try to keep one in the freezer at all times. I toss the frozen veggies with about 2 tbsp EVOO and lots of soy sauce and garlic powder, then bake at 350 for 45 minutes before mixing it in with the cooked rice.


Entry filed under: links, one-dish, recipes, Uncategorized, vegan, vegetarian.

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This is a cooking blog by someone who is not particularly good at cooking. I'm a lazy person who aspires to make simple, awesome, healthy food at home.


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