Brown rice is the unrefined version of white rice. It still holds all of the nutrition removed in the processing of white rice. The rice bran is a great source of fiber, protein, selenium and manganese. Whole grains in general are packed with nutrients and fiber, which aid in healthy digestion and weight management. Brown rice is also a terrific substitute for people who are sensitive to grains which contain gluten.
Brown rice is another staple that we almost always have in the refrigerator. If I make enough on Monday to last the entire week, it makes meal planning throughout the week much more simple. I usually double or triple this recipe for the entire week.
- 2 cup brown rice
- 3 1/2 – 4 cups water
- 2 tbsp olive oil
Combine rice, water and oil in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and cover the pot with a tight-fitting lid. Simmer until liquid is absorbed and the rice is just tender, about 40 minutes. Do not lift or remove the lid during this process. Remove the pot from the heat, but leave covered and allow to rest for 5-10 minutes. Uncover and fluff rice.