Brown rice takes longer to cook than white rice, but the flavor reward is definitely worth the wait. The most efficient way to cook gluten free brown rice is on the stove. It takes about 30-35 minutes from start to finish, the procedure is fairly simple, and you can make large batches to be partly used and then stored in the refrigerator for recipes to make later in the week. This method works for both short grain and long grain varieties of gluten free brown rice. Long grain rice is my preference as it is less likely to become sticky and lends itself to a more varied list of recipes.
1. Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. I normally make 3c rice with 4.5c water for a single batch.
2. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid works as a steam valve, keep it closed. Let the rice simmer for 20 minutes.
3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. If you prefer your rice to be slightly chewy, not mushy, remove the lid after 10 minutes.
4. Eat and enjoy!
To add a little extra flavor to your brown rice, add 1-2 tsp of sesame seeds after it has thoroughly cooked. Put the leftover rice in a sealed plastic container in the refrigerator and it will keep for several days.
Besides adding sesame seeds, steamed vegetables and a little bit of black tempeh, here is another option for brown rice that your family will devour in no time.
Gluten Free Fried Rice
3 Tbsp. canola oil, divided use
6 oz. chicken or tofu, diced (optional)
1/4 medium onion, sliced
1 small summer squash, diced
1 c. peas and carrots, frozen
1/2 c. corn, frozen
1 handful cilantro, minced
1/2 tsp. garlic powder
1/2 tsp. ginger
3 c. brown rice, cooked and cooled
3 Tbsp. tamari
1. Heat 1 1/2 Tbsp. oil in a large skillet over medium heat. [Skip to Step 2 if you're leaving the meat/tofu out]. Add the diced chicken or tofu and cook until it is browned on all sides. Remove meat/tofu to a large serving bowl and set aside.
2. Add the onion and summer squash to the skillet. Saute until the onions have started to brown. Then add the frozen peas and carrots and corn. Continue sauteing until the frozen veggies are completely thawed and hot.
3. Add the cilantro, garlic powder, and ground ginger to the veggies and cook for one additional minute. Remove the veggies to the large serving bowl.
4. Add the remaining 1 1/2 Tbsp. oil to the skillet and turn the heat up to high. Add the brown rice to the skillet and stir frequently until all of the rice is hot.
5. Add the meat/tofu and veggies back to the skillet as well as the 3 Tbsp. of tamari. Stir until everything is well combined, and then serve.