20 Brown Rice Recipes – Healthy & Tasty August 30, 2017

Brown rice is highly nutritious when compared to white rice. Though both brown and white rice is carbs, the difference lies in their nutrition value, which is determined by the way they are processed. While only the outermost layer, husk, is removed in brown rice, all the three layers – husk, bran, and the germ is removed from the white rice. It is the bran and the germ of the brown rice that contain vitamins, minerals, dietary fiber, essential amino acids, and γ-oryzanol. These phytonutrients help in weight loss, control blood sugar levels and hypertension and help lower the risk of cancer and Alzheimer’s (1). However, the key problem with brown rice is its unappealing taste. But you can enjoy eating brown rice if you know how to cook it and what to cook it with. In this article, you will find 20 delicious and healthy brown rice recipes and tips on how to cook fluffy and flavorful brown rice. Read on!

How To Cook Fluffy Brown Rice?

Image: iStock

Here are few ways you can cook fluffy brown rice:

  1. Pressure Cooker/ Rice Cooker – 2:1 water to brown rice
  2. Draining Method – Cook brown rice in a pot of water with a teaspoon of oil. When cooked, drain the excess water.
  3. Open Flame – Bring 2 cups of water to a boil and add 1 cup brown rice and simmer.

Tip

  • Use a fork to fluff up the rice.
  • Use small grain brown rice to cook salads and risottos.
  • Use long grain or basmati brown rice to cook biriyanis and pilafs.
  • Soak the brown rice for 30 minutes before cooking.
  • Cook the brown rice for 30 minutes.

Here are the 20 Brown Rice Recipes that you can cook in few minutes at home.

1. Chicken Teriyaki Brown Rice Bowl

Image: iStock

Prep Time: 15 min   Cooking Time: 45 min   Total Time: 60 min   Serves – 4

Ingredients

  • 6 oz skinless chicken breast, cubed
  • 2 cups broccoli florets
  • 2 cups brown rice
  • 4 cups water
  • 3 teaspoons minced garlic
  • ¾ cup brown sugar
  • ⅔ cup low-sodium soy sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon cayenne pepper
  • ½ teaspoon pepper
  • ½ teaspoon chili flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame oil
  • 4 tablespoons extra virgin olive oil
  • Salt to taste
  • Sesame seeds for garnish
  • Chopped scallions for garnish

How to Prepare

  1. To prepare the chicken teriyaki, mix soy sauce, sugar, 2 teaspoons minced garlic, ginger, pepper, and cayenne pepper. Whisk well.
  2. Put the chicken pieces into a bowl. Pour half of the sauce you made into this bowl, cover with a cling film and keep it aside.
  3. Heat a pot of water and add brown rice. Cook for 30 minutes.
  4. In the meantime, pour the rest of the sauce into a saucepan, add cornstarch, and water. Simmer into a thick teriyaki sauce.
  5. Heat a skillet and add olive oil.
  6. Add 1 teaspoon garlic and broccoli. Cook for 3-4 minutes.
  7. Remove the broccoli and in the same skillet fry the marinated chicken. Cook for 7-8 minutes until golden brown.
  8. Now, drain the water from the brown rice and fluff it up with a fork.
  9. In a bowl, add the brown rice first, then broccoli, and then teriyaki chicken.
  10. Pour the sauce over it.
  11. Garnish with chopped scallions, sesame seeds, and chili flakes.

2. Mushroom Brown Rice

Image: iStock

Prep Time: 15 min   Cooking Time: 30 min   Total Time: 45 min   Serves – 4

Ingredients

  • 2 cups brown rice
  • 4 cups water
  • 1 ½ cup sliced button mushroom
  • ½ cup chopped onion
  • 2 teaspoons chopped garlic
  • ¼ cup sliced baby corn
  • ½ cup chopped carrot
  • ¼ cup chopped green bell pepper
  • ½ cup chopped fennel
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon black pepper
  • 1 teaspoon butter
  • Salt to taste
  • Toasted peanuts for garnish

 How to Prepare

  1. Heat the olive oil in a pot and add garlic. Saute for 20 seconds.
  2. Add the onion and fry until they are golden brown.
  3. Add the brown rice, 4 cups water, and salt. Cover with a lid and cook for 15 minutes.
  4. In the meanwhile, heat a pan and add butter.
  5. Toss in the sliced mushrooms and Worcestershire sauce. Saute for a minute.
  6. After the rice is cooked for 15 minutes, add the chopped green bell peppers, carrots, fennel, and baby corn. Cover with a lid and cook for 10-12 minutes.
  7. Add the sauteed mushrooms and cook for 4-5 minutes more.
  8. Now, add lime juice and mix well before serving.

3. Shrimp Brown Rice Risotto

Image: iStock

Prep Time: 15 min   Cooking Time: 40 min   Total Time: 55 min   Serves – 2

Ingredients

  • 1 cup small grain brown rice
  • 1 ½ cups vegetable broth
  • 1 cup medium-sized shrimps, shelled and veined
  • 1 teaspoon chopped garlic
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 teaspoon fresh rosemary
  • 2 tablespoons chopped parsley
  • 4 tablespoons grated parmesan
  • ½ teaspoon freshly ground black pepper
  • Salt to taste

 How to Prepare

  1. Heat a pan and add olive oil.
  2. Saute garlic and onion.
  3. Add the rice, stir and cook for 2 minutes.
  4. Add ½ cup vegetable broth, rosemary, and parsley. Cover and simmer until the vegetable broth dries.
  5. Now, add 1 cup vegetable broth and cook the rice.
  6. In the meanwhile, heat 2 cups of water in a pot and add the shrimps. Cook for 2 minutes and drain the water.
  7. When the rice is almost cooked, add the shrimps.
  8. Once the rice is cooked, remove from the flame, and add grated cheese.
  9. Mix well before serving.

4. Healthy Spinach & Chicken Brown Rice

Image: iStock

Prep Time: 10 min   Cooking Time: 40 min   Total Time: 50 min   Serves – 2

Ingredients

  • 4 oz cubed chicken breast
  • 1 cup brown rice
  • 2 cups chicken broth
  • 2 cups baby spinach
  • ½ cup chopped asparagus
  • ½ cup chopped onion
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon honey
  • 1 teaspoon vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon freshly ground pepper
  • Salt to taste

How to Prepare

  1. Marinate the chicken with vinegar, honey, salt, and pepper for 15 minutes.
  2. Heat a pot and add olive oil and add the onion. Cook until they become translucent.
  3. Add ginger and garlic paste and cook for 2 minutes.
  4. Add the chicken pieces and fry them until they become golden brown.
  5. Add the chopped asparagus and the rice. Stir and cook for a minute.
  6. Now, add the chicken broth and salt. Cover and simmer for 20 minutes.
  7. Add the baby spinach and cook for 7-8 minutes more.

5. Vegan Brown Rice With Kidney Beans

Image: iStock

Prep Time: 20 min Cooking Time: 40 min Total Time: 60 min Serves – 4

Ingredients

  • 2 cups brown rice
  • 4 cups water
  • 1 ½ cup boiled kidney beans
  • ½ cup chopped onion
  • ½ cup chopped green bell peppers
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin powder
  • 1 ½ teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon chopped green chili
  • 3 tablespoons olive oil
  • 2 cardamom
  • 3 cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 cup water
  • Handful of
  • Salt to taste

How to Prepare

  1. Heat the oil in a pot and add bay leaf, cardamom, cinnamon, and cloves. Let it crackle.
  2. Add the chopped onion and cook till they become translucent.
  3. Add ginger and garlic paste and cook for a minute.
  4. Now, add the chopped tomatoes and mash them and cook them for 2 minutes.
  5. Add cumin powder, coriander powder, turmeric, salt, and chili powder. Stir and cook for 1 minute.
  6. Add the kidney beans and chopped green chili. Stir well and cook for 1 minute.
  7. Add 1 cup water, cover, and cook for 10 minutes.
  8. In the meanwhile, add 2 cups water to another pot and add the rice.
  9. Cover and cook for 30 minutes. Fluff it with a fork.
  10. Remove the kidney bean from flame and garnish with coriander leaves.
  11. Serve steaming hot brown rice with kidney beans.

6. Brown Rice Flour Dosa

Image: iStock

Prep Time: 10 hrs   Cooking Time: 15 min   Total Time: 11 hrs   Serves – 4

 Ingredients 

  • 2 cups brown rice
  • 1 cup parboiled rice
  • 1 cup urad dal
  • 1 teaspoon fenugreek seeds
  • Salt to taste
  • Sesame seed oil as required

How To Prepare

  1. Wash both the rice variants together two or three times. Soak the rice for about 8 to 10 hours or overnight.
  2. Wash the urad dal thoroughly. Wash fenugreek seeds and soak them with urad dal for 8 to 10 hours or overnight.
  3. Grind urad dal with fenugreek seeds until light and fluffy, adding a little water at a time. Transfer to a deep vessel and keep aside.
  4. Grind soaked rice variants until smooth.
  5. Mix urad dal batter to rice and add salt as desired.
  6. Transfer to a vessel and keep aside for the batter to ferment for about 8 hours.
  7. Place a nonstick skillet on medium to high heat and coat it with a little sesame seed oil.
  8. Pour about 1/8 cups of dosa batter on the tava using a ladle and spread the batter into concentric circles.
  9. Add about ½ tsp oil and wait until the bottom portion gets cooked.
  10. Flip over to the other side and add more oil if required. Wait for a couple of minutes.
  11. Flip once more and fold the dosa.
  12. Serve hot with chutney and sambar.

Tips

  • You can use any cooking oil or clarified butter for preparing the dosa.
  • You can also use mashed potatoes as a filling to prepare masala dosa.

7. Chakkara Pongal

Image: shutterstock

Prep Time: 45 min   Cooking Time: 35 min   Total Time: 80 min   Serves – 4

Ingredients

  • 1 cup brown rice
  • ½ cup split green gram dal
  • ¾ cup to 1 cup jaggery
  • 5 tablespoons clarified butter
  • 1 tablespoons broken cashews
  • ½ tablespoon golden raisins
  • 1 teaspoon powdered cardamom
  • 3 cups milk

How To Prepare

  1. Wash brown rice thoroughly under running water and soak for about 40 minutes.
  2. Wash split green gram dal and drain well.
  3. In a frying pan, heat 2 tbsp of clarified butter.
  4. Add drained green gram dal and roast until golden brown.
  5. Add rice and dal to a large vessel and add milk. Cover the vessel.
  6. Pressure cook for 6 to 7 whistles so that the mixture can be mashed easily.
  7. Once the pressure subsides, remove the rice and dal mixture from the cooker and keep aside.
  8. In a large, heavy-bottomed pan, melt jaggery with a little water.
  9. Add 2 tbsp clarified butter to the melted jaggery. Let the mixture boil for a minute.
  10. Mash the rice and dal mixture thoroughly.
  11. Add the rice and dal to the melted jaggery and simmer until mixture turns semi-solid.
  12. Meanwhile, in a small sautéing pan, heat rest of the clarified butter and roast cashews and raisins.
  13. Mix in cardamom powder and roasted cashews and raisins to the Pongal and serve hot.

8. Brown Rice Khichdi

Image: shutterstock

Prep Time: 40 min   Cooking Time: 20 min   Total Time: 60 min   Serves – 2

Ingredients

  • 1 cup brown rice
  • 1/3 cup split green gram dal
  • 3 cups water
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 2 tablespoonsclarified butter
  • 1 tablespoon broken cashews
  • 1 teaspoon cumin seeds
  • ½ teaspoon black pepper

How To Prepare

  1. Wash brown rice thoroughly under running water and soak for about 40 minutes.
  2. Wash split green gram dal and drain well.
  3. Mix rice and green gram dal and add water.
  4. Add turmeric powder and salt, and pressure cook for 4 to 5 whistles.
  5. Take out after the pressure subsides and keep aside.
  6. In a small sautéing pan, heat clarified butter.
  7. Add cumin seeds and allow to splutter.
  8. Add cashews and roast until golden.
  9. Mix in black pepper powder.
  10. Turn off the heat and pour this mixture over khichdi.
  11. Serve hot.

9. Brown Rice Adai

Image:shutterstock

Prep Time: 6 hrs   Cooking Time: 20 min   Total Time: 7 hrs   Serves – 4

Ingredients

  • 1/3 cup brown rice
  • 1/3 cup parboiled rice
  • 1/3 cup black urad dal
  • 1/3 cup tuvar dal
  • ¼ cup chana dal
  • ¼ cup moong dal
  • 4 finely chopped green chilies
  • 4 dry red chilies
  • ½ teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • Salt to taste
  • 10 curry leaves
  • ¼ teaspoon asafoetida
  • Sesame seed oil

How To Prepare

  1. Wash rice thoroughly under running water.
  2. Mix all the dals in a small vessel and wash well.
  3. Soak the washed dals with rice and chilies overnight or for about 6 hours.
  4. Drain the excess water next day.
  5. Add chilies, black peppercorns, cumin seeds, salt and asafetida to the blender and crush.
  6. Mix in rice and dal, and grind to a slightly coarse mixture, adding rice as and when needed till you get a batter that is slightly thicker than that of a dosa.
  7. Mix in curry leaves and adjust seasoning.
  8. Place a non-stick tawa on medium to high flame and grease it lightly with sesame seed oil.
  9. Pour a ladle full batter in the center of the tawa and spread into concentric circles.
  10. Add the oil to the batter and wait for about 2 to 3 minutes or until the bottom turns slightly golden.
  11. Flip the dosa over and add more oil, if required. Cook for a couple of minutes more or until you notice brown spots on that side.
  12. Serve hot with fresh curd.

10. Brown Rice Egg Biryani

Image: shutterstock

Prep Time: 30 min   Cooking Time: 45 min   Total Time: 75 min   Serves – 3

Ingredients

  • 2 cups, washed, soaked for 30 minutes, drained brown rice
  • 6 hard boiled and halved eggs
  • 3 large finely sliced onions
  • 7 slit chilies
  • 2 large tomatoes sliced
  • 10 cloves
  • 2 bay leaves
  • 2 1-inch cinnamon stick
  • 1 tablespoon black peppercorns
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons garam masala
  • 2 tablespoons curd
  • ¼ cup cooking oil
  • Salt to taste
  • Coriander leaves for garnishing

How To Prepare

  1. Heat oil in a frying pan placed on high flame.
  2. Add bay leaves, cloves, cinnamon, black peppercorns, and cardamom and sauté for 2 to 3 minutes.
  3. Mix in ginger garlic paste and sauté until golden.
  4. Add onions and slit green chilies and sauté until onions turn golden brown.
  5. Mix in tomatoes and sauté until tomatoes are slightly soft.
  6. Meanwhile, crack the two raw eggs into a small bowl and beat well.
  7. Mix in the beaten egg to the onion-tomato mixture and wait until the egg scrambles completely.
  8. Mix in curd and cook for a couple of minutes or until the mixture turns dry.
  9. Mix in garam masala powder.
  10. Add drained rice and salt to the mixture.
  11. Mix in boiled eggs.
  12. Meanwhile, boil 4 cups of water.
  13. Add water to the rice and egg mixture, cover the pan, and cook until rice is half cooked.
  14. Remove the lid and give a quick mix.
  15. Cover and cook for some more time or until rice is soft, and water is completely absorbed.
  16. Serve hot garnished with coriander leaves.

11. Brown Rice Kheer

Image: shutterstock

Prep Time: 30 min   Cooking Time: 50 min   Total Time: 80 min   Serves – 4

Ingredients

  • 1 cup washed thoroughly and soaked for 30 minutes brown rice
  • 3 ½ cups milk
  • 3 cups sugar
  • ½ teaspoon powdered cardamom
  • 2 tablespoons clarified butter
  • 2 tablespoons broken cashews
  • 1 tablespoons raisin

How To Prepare

  1. Drain the soaked rice and add to a large vessel. Add milk to the rice.
  2. Cover the vessel and pressure cook for 3 whistles on high flame.
  3. Reduce the flame to low and then to medium and simmer the mixture for 40 minutes.
  4. Turn off the heat and keep aside. Wait until the pressure completely subsides.
  5. Take out the cooked rice mixture and mix in powdered cardamom.
  6. In a small frying pan, heat clarified butter. Add crushed cashews and roast until golden. Mix in raisins.
  7. Pour over the kheer and give a quick mix.
  8. Garnish with crushed pistachios and serve hot or cold.

12. Chicken Brown Rice Soup

Image: iStock

Prep Time: 20 min   Cooking Time: 30 min   Total Time: 50 min   Serves – 4

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 finely chopped red onion
  • 4 carrots, chopped
  • 2 finely chopped Celery stalks
  • 2 cups water
  • 1 cup brown rice
  • 3 oz Chicken breast
  • 1 bay leaf
  • 1 bunch, stems discarded, leaves finely chopped collard greens

How To Prepare

  1. Place a large pot filled with ½ cup chicken broth on medium to high heat. Simmer for a while.
  2. Mix in bay leaf, onions, celery, and carrot and cook, stirring now and then until onion turns translucent.
  3. Mix in rice, chicken breast pieces, water, and the rest of the broth.
  4. Let the mixture come to a boil.
  5. Lower the heat, cover the pot, and let the mixture simmer for about 40 minutes or until chicken is soft, and rice is tender.
  6. Discard the bay leaves and mix in collard greens.
  7. Simmer for about 5 more minutes or until collard greens wilt and turn tender.
  8. Turn off the heat.
  9. Spoon into soup bowls and sprinkle a little pepper powder and serve hot.

13. Brown Rice Salad

Image: shutterstock

Prep Time: 20 min   Cooking Time: 5 min   Total Time: 25 min   Serves – 2

Ingredients

  • 2 cups cooked brown rice
  • 1/3 cup chopped carrots
  • 1/3 cup chopped cucumber
  • 1/3 cup chopped celery
  • 1/3 cup chopped red onion
  • 1 cup fresh peas
  • Handful of basil
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon Dijon mustard

How To Prepare

  1. In a small mixing bowl, add Dijon mustard with salt, oil, lemon juice, black pepper powder, and red paprika flakes. Whisk well to ensure even blending.
  2. In a large mixing bowl, mix in salad ingredients.
  3. Pour the dressing over the salad and toss slowly to ensure even coating.
  4. Chill and serve.

14. Brown Rice Pilaf

Image: iStock

Prep Time: 30 min   Cooking Time: 40 min   Total Time: 70 min   Serves – 2

Ingredients

  • 1 cup soaked and drained brown rice
  • 1 ¼ cup chopped mixed vegetables
  • 1 large onion, finely sliced
  • 3 slit green chilies
  • 2 cups water
  • Salt to taste
  • 2 teaspoons clarified butter
  • 1 tablespoon cooking oil
  • 3 cloves
  • 3 cardamom
  • 1 inch cinnamon
  • 1 bay leaf
  • 1 teaspoon grated ginger
  • 5 garlic cloves, minced

How To Prepare

  1. Grind ginger, garlic, and cinnamon with a little water to make a smooth paste. Keep aside.
  2. In a deep pan, heat oil and clarified butter on medium to high heat.
  3. Add bay leaf, cloves, and crushed cardamom and sauté for a couple of minutes.
  4. Mix in the ground pastes and sauté until raw flavor fades away.
  5. Add onions and green chilies and sauté until onions turn golden brown.
  6. Mix in chopped veggies.
  7. Add drained rice and give a quick mix.
  8. Add water and salt and bring the mixture to a boil.
  9. Cover and cook on low to medium heat, stirring intermittently, until rice is soft and vegetables are crispy tender and water is completely absorbed.
  10. Serve hot with onion raita.

15. Brown Rice Pumpkin Risotto

Image: shutterstock

Prep Time: 15 min   Cooking Time: 35 min   Total Time: 50 min   Serves – 2

Ingredients

  • 1 ½ cups brown rice
  • 2 tablespoons extra virgin olive oil
  • 5 cloves minced garlic
  • 2 minced shallots
  • ½ cup dry white wine
  • 2 ½ cups low-sodium vegetable broth
  • ¼ teaspoon nutmeg
  • Salt to taste
  • Black pepper to taste
  • 1 ¾ cups pumpkin puree
  • ¼ teaspoon cinnamon powder
  • 2 teaspoons finely chopped sage leaves
  • 5 whole sage leaves for garnishing
  • 1 cup, finely shredded, divided pecorino romano cheese

How To Prepare

  1. In a large saucepan placed on medium to high heat, heat oil.
  2. Saute shallots and garlic until both soften and turn brown.
  3. Add rice and cook for 3 minutes or until the rice starts turning partially translucent.
  4. Mix in wine and stirring intermittently, cook until wine completely evaporates.
  5. Add the broth, pepper powder, salt, and nutmeg and cook on high until the mixture starts boiling.
  6. Lower the heat to minimum, cover, and simmer for 30 minutes or until all the broth is absorbed.
  7. Mix in pumpkin puree, cinnamon, and sage, simmer, stirring, until rice becomes tender and mixture thickens.
  8. Remove from the heat and mix in 3/4th of the cheese and cook for 5 more minutes.
  9. Serve hot garnished with the rest of the cheese, black pepper, and sage leaves.

16. Brown Rice Pradhaman

Image: shutterstock

Prep Time: 10 min   Cooking Time: 35 min   Total Time: 45 min   Serves – 2

Ingredients

  • 1 cup soaked and drained brown rice
  • 1/3 cup + 1 tbsp clarified butter
  • 1 cup grated jaggery
  • 3 cups + ¼ cup water
  • Coconut milk – 1/2 cup [1st extract]
  • Coconut milk- 3/4 cup [2nd extract]
  • Coconut milk – 1 cup [3rd extract]
  • ½ tsp cardamom, powdered
  • ¼ tsp dry ginger, powdered
  • ¼ cup finely chopped coconut
  • 2 tablespoons roughly chopped cashew nuts
  • 1 tablespoon raisins

How To Make

  1. Add the rice to a vessel and add 3 cups of water.
  2. Pressure cook rice for 4 to 5 whistles or until rice is well cooked and can be mashed.
  3. In a large, heavy bottom pan, melt grated jaggery with 1/4 cup water. Mix in clarified butter. Allow to thicken. Strain using a fine mesh and keep aside the melted syrup.
  4. Take the cooked rice after the pressure subsides and mash coarsely and transfer to the heavy bottom pan.
  5. Mix in melted jaggery and cook on medium to high flame until the mixture thickens. Keep stirring intermittently to prevent the mixture from sticking to the bottom.
  6. Mix in the third extract of coconut milk and simmer until mixture thickens.
  7. Mix the second extract of the coconut milk and simmer for a thick mixture.
  8. Mix in the first milk extract and cook until mixture starts bubbling.
  9. Remove from heat and add dried ginger powder and powdered cardamom.
  10. Roast coconut pieces and cashews in the rest of the clarified butter. Mix in raisins and sauté for a couple of minutes more.
  11. Mix with the Pradhaman.
  12. Serve hot or cold.

17. Brown Rice Brownies

Image: iStock

Prep Time: 30 min   Cooking Time: 35 min   Total Time: 65 min   Serves – 2

Ingredients

  • 1 ½ cups brown rice flour
  • ¾ teaspoon baking soda
  • 1 teaspoon instant coffee
  • ¾ cup melted butter
  • 1 ¼ cups coconut sugar
  • 1 cup unsweetened cocoa powder
  • 4 Eggs
  • 1 teaspoon vanilla extract

How To Prepare

  1. Preheat oven to 180 degree Celsius.
  2. Grease an 8 X 8 inch square baking pan with clarified butter slightly and keep aside.
  3. In a large bowl, mix the flour with instant coffee and baking soda and keep aside.
  4. Melt butter in a saucepan placed over medium heat.
  5. Mix in sugar and whisk until both blend well.
  6. Remove the mixture from heat and stir in cocoa powder and vanilla.
  7. Add eggs, one each, whisking thoroughly after each addition to ensure even blending.
  8. Pour the mixture into dry flour mixture.
  9. Transfer the batter into greased pan and bake for 30-35 minutes.
  10. Take out and allow to cool.
  11. Serve garnished with chocolate shavings or whipped cream.

18. Japanese Fried Brown Rice

Image: shutterstock

Prep Time: 10 min   Cooking Time: 25 min   Total Time: 35 min   Serves – 2

Ingredients

  • 2 cups cooked brown rice
  • 1 Egg
  • 4 green onions chopped
  • ½ cup thinly sliced bacon
  • 2 medium chopped carrots
  • ¼ cup fresh peas
  • 1 tablespoon soy sauce
  • 1 tablespoon Saké
  • Salt to taste
  • White pepper powder to taste
  • 3 tablespoons olive oil

How To Prepare

  1. Heat 1 tablespoon oil in a frying pan kept on medium to high heat.
  2. Stir in onions and carrots and sauté until soft.
  3. Mix in bacon and peas and allow to cook well. Keep the mixture aside.
  4. Add the rest of the olive oil to the same pan and allow to heat.
  5. Crack in the eggs and cook until eggs are almost cooked.
  6. Mix in cooked rice and cook for a couple of minutes more.
  7. Mix in the carrot-bacon mixture.
  8. Add in soy sauce and saké and mix well.
  9. Add salt and pepper to taste.
  10. Serve hot.

19. Puliyogare

Image: shutterstock

Prep Time: 20 min   Cooking Time: 15 min   Total Time: 35 min   Serves – 2

Ingredients

  • ½ cup tamarind
  • ½ teaspoon turmeric
  • 1 teaspoon asafoetida
  • 1 teaspoon grated jaggery
  • Salt to taste
  • 2 tablespoons peanuts
  • 1 ½ cups cooked brown rice
  • 2 teaspoon mustard
  • 2 tablespoons chana dal
  • 4 roughly broken red chilies
  • 2 sprigs of curry leaves
  • ¼ cup sesame oil
  • 1 ½ tablespoon channa dal
  • 4 red chilies
  • 1 teaspoon fenugreek seeds

How To Prepare

  1. Heat 1 tsp oil in a sautéing pan placed on medium to high heat and roast the ingredients mentioned till they turn golden. Wait until the mixture cools down. Finely powder the ingredients and keep aside.
  2. Soak tamarind placed in a small mixing bowl in hot water for 40 minutes. Extract the pulp and discard the fiber. Keep aside.
  3. Place a heavy-bottomed, wide mouthed frying pan on medium to high heat.
  4. Add rest of the sesame seed oil and heat it.
  5. Add the ingredients mentioned under seasoning in the order outlined and fry for about 3 minutes.
  6. Mix in the extracted tamarind and cook for 20 minutes or until the pulp loses the raw aroma and becomes half.
  7. Mix in powdered ingredients and grated jaggery and salt to the mixture and keep stirring until the mixture thickens.
  8. Remove from fire and keep aside.
  9. Place a sautéing pan on medium to high heat and roast peanuts until crispy.
  10. Mix in the puliyogare gravy and keep aside. Store it and use it when desired.
  11. In a large mixing bowl, add the cooked rice.
  12. Mix in 2 tbsp of the gravy and using a flat back spoon, mix carefully without breaking and mashing the rice.
  13. Serve hot with deep-fried Appalam (fried papad) or curd.

20. Brown Rice Pudding With Berry Compote

Image: Shutterstock

Prep Time: 10 min   Cooking Time: 30 min   Total Time: 40 min   Serves – 4

Ingredients

  • 2 ½ cups red wine
  • 1 cup castor sugar
  • ½ inch stick cinnamon
  • ½ kg cranberries
  • 1 ½ cups and soaked brown rice
  • 6 cups milk
  • ½ cup castor sugar
  • 1 tablespoon vanilla extract
  • ½ cup slivered almonds
  • 2 cups slightly whipped heavy cream

How To Prepare

  1. Add red wine, sugar and cinnamon to a saucepan placed on medium to high flame.
  2. Keep stirring intermittently until sugar dissolves.
  3. Add cranberries and increase the heat to maximum.
  4. Simmer the mixture and poach gently for 20 minutes or till cranberries become soft.
  5. Take out the poached cranberries and place it in a flat dish.
  6. Now simmer the liquid until the entire liquid is reduced to 1 cup. Discard the cinnamon stick and pour the mixture over the poached cranberries. Keep aside.
  7. You can prepare the pudding while poaching the berries.
  8. In a heavy bottomed pan, mix rice with sugar and milk.
  9. Place it on medium to heavy flame and allow to come to a boil.
  10. Reduce the heat to minimum, cover, and cook until the rice is soft and milk has completely been absorbed.
  11. Mix in almonds and vanilla.
  12. Allow the mixture to cool.
  13. Refrigerate the mixture until well-chilled or ready to be served.
  14. Fold whipped cream into chilled rice.
  15. Spoon the pudding into a flat dish, top with a compote, and serve.

There you go – 20 healthy and tasty brown rice recipes for you to try. Cook these and enjoy good health without compromising on taste. Take care!

The following two tabs change content below.