Brown rice is a must-have staple for healthy eaters. I used to think I wasn’t a fan—and then I was introduced to short-grain brown rice (long- and medium-grain varieties are much more commonly found but not nearly as tasty, if you ask me). The short-grain has a nuttier taste that I’ve truly come to crave. If you haven’t tried it, it’s definitely time to do so. One of the best things about brown rice is that you can make a pot on Sunday and it keeps all workweek if refrigerated in an airtight plastic container or resealable plastic bag.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring the water to a boil in a medium saucepan over high heat. Stir in the rice and reduce the heat to low. Cover the pan and simmer the rice for 40 minutes. Remove the pan from the heat and allow to stand for 5 minutes. Fluff the rice with a fork. Serve immediately, or allow to cool and refrigerate in a resealable plastic container or plastic bag for up to 5 days.
nutrition information
Step 2
Each (1/2-cup) serving has:
Step 3
Calories: 109
Step 4
Protein: 2g
Step 5
Carbohydrates: 23g
Step 6
Fat: <1g
Step 7
Trace Saturated Fat
Step 8
Cholesterol: 0mg
Step 9
Fiber: 2g
Step 10
Sodium: 1mg
