Wednesday, August 25, 2010

Herbed Brown Rice with Red Onions

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My hang-up with brown rice is that it takes twice as long (or more) to cook than regular rice. Usually, I just take the easy route and go with the white stuff, but this dish compels me to go through the extra trouble. I try to convince myself that it's healthy, since it's made with brown rice and all. We'll just conveniently overlook the four tablespoons of butter in there.

I made this the other day to go with Jaden's beef with broccoli, which you have to try. It will forever change your thinking about oyster sauce. Then I made it to accompany the curry chicken and broccoli casserole that is my husband's most requested dish. Heaven! But really, my favorite way to eat this rice is straight up, by the forkful, while I'm setting the table and getting the rest of dinner ready.

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Ingredients:

1 1/2 cups brown rice
4 tbsp butter
3 1/2 cups water
1 tsp salt
1 slivered red onion
2 cloves garlic
6 or 7 fresh basil leaves

Yield: 6 servings

Directions:

Begin by measuring the 3 1/2 cups water and keep it close by for the time you'll need to add it to the rice. I find that it's easier for me to have it on hand at the beginning, than to risk burning the rice while measuring water. (Learned that the hard way.)

To brown the rice, put it and two tablespoons of the butter in a large sauce pan, on high heat. I like to use a large pan so that the uncooked rice lays no thicker than 3/4ths of an inch when placed in the pan.

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This provides enough surface area for the water to effectively soak into the rice in time. If the pot is too small and the rice is too deep, the water will pool at the bottom and you'll have uncooked rice soup when the time is up. (Learned that the hard way, too.)

Stir the rice constantly as it browns in the butter to prevent it from scorching. Saute until it's lightly browned, like so,

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then immediately pour in the water. It will instantly begin to boil. Turn the heat down to medium low (a 3 out of 10 on my electric stove top).

Stir in one teaspoon of salt, put the lid on, and set a kitchen timer for 45 minutes. Once the time is up, keep the lid on and turn the heat off. Let the rice sit for five more minutes before removing the lid.

While the rice is cooking, sliver the red onion.

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Prepare the basil and garlic and set aside, to be added to the sauteed onions in the final stages.

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Rinse the basil leaves, pat them dry, and then loosely bunch them together to chop them.

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Heat the remaining two tablespoons of butter in a frying pan on medium high heat. Add the onions when the butter begins to bubble.

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Gently stir to coat the onions with butter, then let the onions lightly caramelize for a few minutes by disturbing them as little as possible, but move them around enough to keep them from burning. Turn the heat down if the butter is turning brown.

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Continue to saute the onions, periodically stirring them to keep them from burning, until they begin to turn golden brown on the edges.

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Once the onions have softened and are somewhat translucent, stir in two cloves of minced garlic and saute for a minute or two more to gently cook the garlic.

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Remove from the heat and stir in the chopped basil.

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When the rice is finished, fold the onion mixture into the rice.

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Garnish with a little fresh basil, and pat yourself on the back for making something so healthy. (Butter? What butter? I don't see half a stick of butter in this.)

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16 comments:

Ratz said...

I am so gonna try this...

strawberry CAKE said...

This looks fabulous. Great pictures. I might have to try this I have alot of basil I need to use from my lil garden. Thanks for sharing : D

Danielle said...

Yum , I want to eat it right now.. I just triend quinoa a few weeks ago and its a great alternate to brown rice. I didn't cook it so I'm not sure how long it took to cook, but check it out its awesome!

DarcyLee said...

Quinoa takes about the same amount of time as white rice so it's a super substitute for white rice. I'll be trying this recipe. I have everything in my kitchen right now. Looks so good with those carmelized red onions.

aprairiegirlincalifornia said...

ooo my husband will love the curry chicken and brocolli!! looks like YUM!!!

mikki roo said...

Looks so yummy!! I'm a fire wife too... nice to meet you :)

chele said...

You have an awesome camera because these pictures make me want to jump through the screen! I'm making brown rice tonight too with turkey wings that are simmering in my crockpot as I type this. Yum!

Everyday Mom Ideas said...

This looks like such a yummy dish! I like that you used the red onion. They add such a great flavor to just about anything.

Visiting from SITS

Fire Wife Katie said...

Oooh, I'll have to try quinoa - I've never tried it before! Chele, lol, my camera thanks you for the compliment. :D Mikki roo, nice to meet you too!

Wahzat Gayle said...

Looks good..your pictures are mouthwatering even the onions which I do not like to eat are tempting .
Saying hello from SITS

The Mommy Mambo said...

YUM! I want a try now!
Visiting from SITS! This looks delicious. I love onions! Such a conversation killer though!

Fire Wife Katie said...

Welcome, Wahzat and The Mommy, nice to meet you!

Strawberry CAKE said...

Giving you a shout on my blog tomorrow, come check it out!

Kristy said...

Mmmm, I have basil plants and always love new ideas on how to use them!

Christina said...

This sounds great, I love your pictures! Found you from SITS and am loving your blog!

tales from an oc cottage said...

YUM!...hold the onions...but YUM!

m ^..^

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