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Buttered Brown Rice

November 5, 2014
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I served brown rice with the fish and bok choy. Most people shy away from brown rice as they think it tastes like cardboard.. well, I think it is the most delicious thing ever- it is nutty and delicious. Especially the way I make it with some butter and broth. I used chicken broth but one can substitute vegetable or mushroom broth to keep it vegetarian. Either way, the result is yum!

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup brown rice
  • 2 teaspoons salt
  • 3 cups chicken or vegetable broth

Heat a saucepan with butter and olive oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt and broth. Bring to a boil. Lower heat to a simmer, half covered for 20 minutes. Cover with lid and continue cooking on low for another 15 minutes till the rice is cooked.

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1 Comment
November 6, 2014 at 8:27 AM

I use rice quite often, but never browned it in butter and oil before cooking it. Will give it a try, thanks for the tip.

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