What is a main snack for Brazilians

How to make brown rice on the side dish, tasty and slimming: 6 recipes

Brown rice has a low glycemic index and is high in fiber and protein. It normalizes the water salt balance, is shown in diabetes mellitus. If they replace white rice, potatoes and other products that we ate with meat and fish, you can lose weight noticeably. We offer "Beauty in you" to the readers of the site to learn how to cook brown rice on the side dish, tasty and for weight loss. You will learn the technology to make this granola and easy recipes for dishes from it. Some of them can serve not only as a supplement to the main snack, but also as an independent Kushan.

Brown rice cooking technology

The brown rice differs from a white lack of special training in the form of steaming and grinding, its grains are covered with a shell, which gives them a brownish hue. Because of this, the cooking technology of this cereal is somewhat different from the traditional one. The main differences relate to the time of manufacture and the ratio of grain and water.

  • Before cooking, brown rice is required to rinse on transparent water, then it will come out crumbly. In addition, it can be soaked in cold or warm water for 1-4 hours.
  • Soaking not only allows you to wash the grains of rice better, but also speeds up their preparation. In addition, it makes the shell of cereals elastic, and it will not get caught during cooking. However, this procedure is not mandatory. On packages of brown rice, as a rule, the recommendations are given on his kitchen, and the manufacturers do not say anything about soaking.
  • Determining the Brewery Cooking Time It is advisable to focus on the manufacturer's instructions written on a pack. If the packaging is lost or does not contain any descriptions of the cooking process, the hostess must know that the brown rice in a pot rice will cook 40 minutes after the water, in a multicooker - for 5-10 minutes longer as it takes time to Boil water. A couple of rice will cook one and a half times longer.
  • Rice poured cold water and then set on medium heat. The first 5-10 minutes of this is cooked on medium heat, remove foam, then the intensity of the flame is reduced and the rice continues to cook for 30-35 minutes.
  • The optimal ratio of brown rice and water to make the crumbly yarn is 1: 3, that is, one glass of grain must take 3 glasses of water.
  • It is possible to salt the brown rice at any stage of preparation, but usually 20 to 30 minutes before it is ready.
  • Prepare the rice on the side dish, greens and vegetables are added to it. Vegetables are usually prepared separately, the rice of which joins in the final stage.

We offer the attention of our readers 6 recipes of a brown rice garnish, quite simple and a little more difficult, so that you can redirect the diet with tasty and useful eases, which also help to lose weight.

Cooked brown rice in a saucepan


  • Brown rice is a jar;
  • Water - 5 glasses;
  • Salt (not necessarily) - taste good.

Cooking algorithm:

  1. Rinse thoroughly, pour it with two glasses of water. Leave a couple of hours.
  2. Rinse the rice again, put in the pan, pour the remaining water.
  3. Bring the contents of the pan to a boil over medium fire. Strip for 5 minutes, shoot foam.
  4. Subtle, reduce the fire. Cook the rice under the lid for another 30-35 minutes on minimal heating.
  5. Remove the saucepan from the oven. Wrap. Leave for 15-20 minutes so that rice is better sprinkled.

Failure to follow the weight loss diet can be twisted with a stick of butter after removing the rice from the plate.

Brown rice cooked in a slow cooker without first soaking


  • Brown rice - 0.2 kg;
  • Water - 0.5 l;
  • Salt, spices - to taste.

Cooking algorithm:

  1. Winged rice laid out a multicooker bowl.
  2. Add salt, spices, water.
  3. Activate the program that is used to prepare dishes from cereals ("porridge", "cereals", "rice", "pilaf", "buckwheat"). In the absence of a specialized program, use the one designated for deletion. If necessary, indicate the time of cooking the scarf, set the timer for 45 minutes.
  4. After the main program is completed, estimate the readiness of the rice, if necessary, leave it on in a heating mode for some time.

The brown rice cucumber is delicious when it is not welded on water, but on the broth or along with spices to add chopped greens.

Rice boiled steam with dried fruits and pepper


  • Brown rice - 1 cup;
  • Water - 0.5 l;
  • Boneless plants - 2-3 pieces;
  • Kuraga - 2-3 pieces;
  • Bulgarian pepper - 1 piece .;
  • Salt to taste;
  • Olive oil (optional) - 20 ml.

Cooking algorithm:

  1. Rice is monitored in cold water for several hours.
  2. Cleaned from the seed peppers into small squares.
  3. Cut the dried fruit into small pieces.
  4. Wash rice, mix with dried fruits and pepper. Subtle and put a steamer that is included for cooking.
  5. Pour water.
  6. Run the device for 1 hour.

The prepared rice can be filmed with a spoon of olive oil, but you can do it without it. Similarly, you can cook rice in a slow cooker to a couple, but water on the main bowl of the device is desirable to pour a little more so that it does not bother.

Brown rice with vegetables on the side dish


  • Brown rice - 0.2 kg;
  • Zucchini - 0.4 kg;
  • Eggplant - 0.2 kg;
  • Onions - 100 g;
  • Bulgarian pepper - 0.2 kg;
  • Tomatoes - 0.4 kg;
  • Salt, pepper, fresh greens - to taste;
  • Water is 0.5 liters (do not count the flow of the rice).

Cooking algorithm:

  1. Washed rice pour with water, satisfy, bring to a boil and lower under the lid for 40 minutes over low heat.
  2. Throw tomatoes with boiling water, remove the skin with them. The pulp grinds with the help of a mixer.
  3. Cut small onions into small cubes. Slices of slightly larger size eggplant, zucchini and pepper.
  4. Put vegetables in a saucepan, pour tomato puree potatoes, heat and set 20 minutes. This can be done at the same time as cooking rice.
  5. Put the vegetables in the container with rice, mix. Plee it on a quiet fire for another 5 minutes.

Brown rice cooked with vegetables can be served not only on the side dish, but also as an independent dish.

Brown rice with spinach and green peas on side dishes


  • Brown rice - 0.2 kg;
  • Green peas - 0.2 kg;
  • Water - 1 l;
  • Fresh spinach - 50 g;
  • Salt, lean oil, spices (curry can be used) - taste.

Cooking algorithm:

  1. Rinse rice and spinach. Spinach cut. Stir the rice with spinach. Put them in a saucepan, pour three glasses of water, add a little salt and spices.
  2. Put a saucepan of rice on the oven and cook on slow heat for 40 minutes after boiling water in a saucepan in a saucepan.
  3. Separately, boil the rest of the water, pour the washed green peas into it and boil for 12-15 minutes.
  4. Turn the polka dots on the sieve, stick to the rice.
  5. Stop the rice with green peas for another 5 minutes, remove from heat.

Dishes can be made with a canned green pea that does not require pre-cooking. If you cook rice not on the side, but to feed at the table as a main course, we destroy it with a spoonful of olive oil.

Brown rice with pumpkin on the side dish


  • Brown rice - 0.2 kg;
  • Pumpkin - 0.3-0.4 kg;
  • Arugula - 20 g;
  • Garlic - 1 tooth;
  • Soy sauce - 10 ml;
  • Water - 0.6 l;
  • Vegetable oil (preferably olive) - 20 ml;
  • Salt, pepper - to taste;
  • Purified pumpkin seeds - 50 g.

Cooking algorithm:

  1. Pour a piece of pumpkin in foil, send an oven to the oven, preheating to 180 degrees for 40-50 minutes.
  2. Spinach fig Fill it with water, salt and pepper. Cook until ready.
  3. Soy sauce mix with finely chopped garlic and vegetable oil. Rice in the resulting sauce.
  4. Pumpkin expand, clean the peel, cut into slices.
  5. Put the arugula knife.

Spread rice on the plates, on top and around the edges, put pumpkin slices, sprinkle all the arugula.

You may also be interested to know how to cook pumpkin on the board.

Brown rice is not exposed in production, which keeps the maximum of useful substances. The valuable polyunsaturated acids contain 2-2.5 times more than white rice. Therefore, brown rice dishes are in demand in the diet. It is often cooked on top of the side dish. How to get it right, that the dish is tasty and contributed to weight loss, we told above. We hope you found the information useful.

All eastern rice is a legible and popular dish. Its main feature is that it does not come no matter how many times it has been applied to the table. What is it related to? First of all, with the fact that several thousand Reisagrozes are known.

What happens FIG.

All variety of rice varieties are divided into two branches:

  • Long, thin Indian origin;
  • Short and round - of Japanese origin.

At the same time, grains of rice differ in color from white to black. There are yellow, red, beige, purple varieties of rice and almost all of them still pour on sticky and non-slice. All of these varietal nuances are extremely important when it comes to culinary processing.

It is necessary to soak rice. Cook fry rice raw or straight away. WHAT TO COOK: In water, milk, coupled or combined in different environments. All of these subtleties can practically be put into a deadlock deadlock.

What is brown rice?

The most popular of all howling varieties of rice can be called today. It is worth noting that such a definition is not entirely correct.

In fact, it is in fact not a separate variety of rice, but rather its untreated, unlocked shape.

Natural, somewhat brownish peel and risks characteristic coloring.

But the unplanned appearance with more than due to the beneficial properties of unlayered grain.

Unprocessed grains contain fiber, a complex of vital minerals and vitamins.

100 g of brown rice contains 331 kcal. This is 22% of the daily calorie rate for an adult.

Beneficial functions

Its composition makes brown rice with a healing food additive for nutrition. After all, it helps to save the body from slags, reduces blood sugar levels, warns of inflammatory processes in the intestines, helps get rid of neurosis, facilitates the work of the human circulatory system.

Therefore, brown rice is indispensable in the diet among the following diseases:

  • Salt deposits;
  • Cardiovascular diseases;
  • Vitamin B1 deficiency;
  • Diabetes mellitus;
  • Inflammation of the gastrointestinal tract;
  • Eczema and dermatitis;
  • Nervous system problems.

Of course, in the presence of diseases, it is impossible to refuse medical care, which counts only on the properties of brown rice. It will only help speed the recovery process with appropriate treatment.

However, regular use of brown rice in food will help bring all exchange processes in the body to normal. And this is not slowed down to manifest in appearance.

No wonder the brown rice is included in the secret arsenal of beauties, with shiny skin and silky hair.

All these beneficial properties of brown rice disappear in the milling process or are much reduced in its white, refined collection. In addition, white rice contains more carbohydrates than brown.

It can be argued that the white rice taste is more mellow and the brown is more pleasant, that its appearance is more eventful. What the white rice can cook is faster, easier and more diverse than coarse, unleashed. Nobody will argue with that.

It is only necessary to understand that these are two different products that must be used independently, not forgetting the priorities of healthy eating.

Negative qualities

Excessive passion for any product can harm health. Before turning into a fan of brown rice, you need to consider several nuances.

To avoid disappointment when using such a product, it should not be bought from private dealers.

Large manufacturers before rice transportation are processed by glucose and talc, which can be harmful to health during long-term use.

Do not forget that the number of dangerous fertilizers in the countries of industrial cultivation of rice is very different from the standards best known to the Russians.

If you purchase a large batch of brown rice, with long-term storage it can lose not just some of its beneficial properties but also some nutritional value.

Therefore, a number of conditions must be observed:

  • Small batch storage;
  • Note the cool temperature regime in the room where the product is stored;
  • contain rice in a well-closed ceramic or tin container;
  • Avoid if you can store high humidity that is capable of spoiling a croup.

How to prepare brown rice

  • The process of making rice, and brown in particular, begins with its careful rinsing. First of all, it is necessary to remove dust and dirt from the surface of the rice during growth and transportation. Second, to reduce the amount of substances used in rice processing. Washing the croup in cold water is necessary until the water becomes transparent. After washing, the brown rice is desirable to scream with boiling water. And then quote again with cold water. Only then can it be prepared.
  • A key stage in making brown rice is soaking. The washed rice is arranged in deep dishes and poured with plenty of cold water. In order not to lose too much valuable time, rice is better dark at night. It's pretty much apt for another option. Rice, awkwardly, before leaving, you can cook for dinner. In general, the chickens should receive 5-6 hours.
  • The prepared rice is moved to the boil in the dishes and poured with cold water with a cup of 1 cup of cereal with 2.5-3 glasses of water, add a teaspoon of salt and bring to a boil. The rice is cooked under a tightly closed lid for 5-10 minutes over high heat.
  • After that, it is necessary to reduce the fire and cook the rice for 30 minutes without opening the lids.
  • At the end of cooking, the fire is turned off, leave the lid tightly closed and withstand the bowl on the stove for at least 10-15 minutes. It must be done in order for the remaining water in Fig. 2 to be absorbed. You can remove a saucepan from the plate, unwrap it and at the same time put it in a warm place.

It is further to fill the finished brown rice according to the main idea and move on to the meal.

How to prepare the brown rice in a double boiler and slow cooker

For those who prefer to modernize the cooking process, rice with a double boiler or a multicooker is suitable.

These two options have some differences, but the main thing in them remains unchanged - before laying the brown rice, the brown rice should be pre-washed and awkward.

In the steamer, the rice is processed by hot steam, with which you can get a gentle and fragrant product on the exit. At the same time, all the beneficial properties of rice grains remain almost unchanged.

To make a glass of rice, you need to take two glasses of water. In a cooking bowl included in the instrument, it is necessary to fall asleep, fall asleep the rice collar and pour it with a measured volume of water.

Then the device is closed with a lid and switched on for 30-35 minutes. Prepare the rice, which is twisted with oil, mix and if necessary disturb. After that, you can continue with the meal.

To make brown rice in a slow cooker, the proportions of water and grain should be changed. In this case, a glass of water in this case takes a glass of rice.

Otherwise you should follow the instructions and put the device in "Rig Mode" for 30-40 minutes. Oil, salt, and other components in the rice are added after it is done.

Tricks and Cooking Tips

It should be remembered that rice rice is a creative process. The time and proportions in the recipe are given for standard grain.

The quality of the result may affect the rice rice, the degree, the boiling degree of the water. Hence, it is necessary to practice making rice by starting a note to begin. And don't be upset if the outcome is a little different from what was designed.

Another nuance is a choice of dish that includes rice.

Of the brown rice, dairy should not boil and fill on cake. But as a side dish, it's perfect for. And it is easy to combine with vegetables, seafood bird, meat.

From the spices to the rice, it is good to add a rich (or zira), chili pepper, turmeric.

However, the oil is best to choose the foam. In Indian culture, it is considered the most useful.

If you decide to try brown rice, how to properly cook this granola - our article will tell. You will find a step-by-step recipe as well as tips on how much brown rice to cook.

Rice is one of the most common crops in eastern countries and is more popular with Russians. It does not come even if the rice cooks often, which is possible due to the presence of many varieties. One of the most revered varieties is brown rice. However, it is not a separate variety - so called a corpse that has not passed through processing and grinding.

The natural peel gives a brown hue, it also contains a lot of useful substances. And although polished rice looks nicer, it still contains fewer minerals and vitamins, which are necessary for the normal operation of the body. We also have a guide on how to cook the rice in the usual way.

How to thoroughly cook brown rice

We need:

  • Brown rice - 1 cup;
  • Water - 2.5 glasses;
  • Salt - 1 teaspoon.

How to cook brown rice in a saucepan

This croup is characterized by toughness and has a tendency to stick together, so it must be made to fight carefully. To cook crumbly rice you will need:


We take the required amount of rice.


In any case, before preparation, you need to get rid of dust and dirt that fell on the grain during its cultivation and transportation. It is washed in cold water until it becomes transparent.


Pure rice left in the dishes in which we can soak it briefly.


The washed grain is in deep dishes and is filled with cold water.


We're going for a couple of hours.


After soaking, the rice will absorb a little water.


The prepared product is laid in a saucepan and poured with water. Recommended ratio - 1 cup of rice for 2.5 glasses of water .


The teaspoon of salt is added to the mixture. Cover the lid and put on a good fire, do not forget to take care of rice, otherwise it will "run away" if you have to move away, it is better to remove the lid.


The saucepan is set on fire until ready. If you cook rice in a saucepan, then put it on fire, you need to intensively cook the saucepan for 5-8 minutes. Then you need to close the lid, you need to leave the container on a small fire for another 20-30 minutes. Leave the fire out of the fire, leave a saucepan for another 15 minutes.


Before the decop set plate on plate, you have to wait until the water is absorbed by the grain.


Good Appetite!

The resulting bearing can be applied to the plates or use according to the selected recipe.

How to cook brown rice in a slow cooker

The modern kitchen offers more options for cooking different dishes. One of them is a multicooker. Just prepare for it:

  1. Don't skip the rinse and soak.
  2. Recommended proportion of water and grain - 1: 1.
  3. The mixture is placed in the bowl.
  4. Further preparation is done according to the slow cooker instructions.

Most of these aggregates have a special mode for making rice. Climb or add something. It is also possible to cook the brown rice without pre-soaking, but for that you will need Double boiler . The ratio of water, grain and spices remains the same. Prepare a perforated foil on the bottom of the pairing capacity (holes in it can be made with toothpicks).

How much do you cook the brown rice in the time?

How much to cook brown rice in a saucepan

The preparation time depends directly on the selected method. For example, if you cook rice in a saucepan, then you will need fire to cook the saucepan intensely for 5-8 minutes. Then you need to close the lid, you need to leave the container on a small fire for another 20-30 minutes. Leave the fire out of the fire, leave a saucepan for another 15 minutes.

How many scrambled ice cream in a slow cooker

The cooking time in a multicooker depends directly on the unit itself, so recommendations from the manufacturer should be carried out yourself. Usually 30 minutes is enough.

How much boiling brown rice in a double boiler

Cooking in a double boiler takes an hour, but if the device is not too powerful it will take around 90 minutes.

Nutritional Value of Cooked Brown Rice

The table shows the content of food (calorie content, protein, fats, carbohydrates) per 100 g of edible part.

In stores and supermarkets, you can meet rice along with the usual white and brown. It is characterized by a pleasant nutty taste that may seem unusual. Nutritionists and doctors recommend including it in the diet for the prevention of various diseases.

Composition, calorie and nutritional value

Since the rice brown color relates to non-political grains, it retains all of the vitamins, trace elements and nutrients in its composition. Poly-saturated fats in such a granola 3-4 times more than in white.

Grains are rich in vitamin groups B (B1, B6, B9) and PP. Among the minerals are present: copper, vanadium, iron, boron, chromium, zinc, silicon and magnesium.

Calories from raw grain high - 330 units. per 100 g of product. On the finished plate, it decreases to 100 kcal.

Useful properties of brown rice

Unprocessed rice speeds up metabolism and affects the operation of the gastrointestinal tract. It normalizes fat exchange, so it is often used in diet for nutrition. In addition, with regular use of congee, useful substances are removed in large quantities, removing toxins from the body. Figures of compound carbohydrates that make you feel full quickly and keep it for a long time.

We use a brown variety to prevent cardiovascular disease. Potassium, which is part of the grains, strengthens blood vessels and heart muscles, which prevents the heart attack from developing.

In the broken metabolism, the rice components help reduce blood sugar and cholesterol. They reduce the build-up of swelling when kidney function is broken.

A large number of group vitamins in has an increased effect on the nervous system. Cropa does not contain gluten, so there is no risk of allergic reactions.

Preparation of cereals for cooking

In order to turn out tasty and crumbly during thermal processing, it is necessary to properly prepare it. The most important thing is to rinse thoroughly.

How to wash

Rice is washed with cold water. First, the liquid recovers in the container so that it covers the contents. It is enough if its level is above 2-3 cm. All contents are washed thoroughly by hand. Then the dirty water melts. The process is repeated several times until the jet becomes transparent. Cereals are scald with boiling water and give them cool.

Rice washing enables the removal of dust and dirt that might settle in transit. Before they sell on some trading grain trading networks, they are specifically given additional processing to increase their expiration. In this case, washing allows to remove harmful additives.

How to soak and what

Many hostesses are soaked in Cropa so that the porridge turned out to be convulsive. It is enough to withstand cold water in cold water for 2-3 hours. During this time, they swell and boil faster.

Cook on the stove so the brown rice turned out soft and crumbly

High calories can be reduced through heat treatment. Some of the nutrients are lost during cooking. This enables congee to be used for weight loss. The easiest way to cook dishes is to cook the cereal on the oven.

While cooking, it is impossible to uncover cold water. You should calculate the proportions in advance. If the liquid evaporates ahead of time, the pan should be removed from the fire and carefully wrapped. Porridge will achieve the readiness itself.

It is necessary to observe the proportions

For 200 g of raw grain, it is necessary to take 600 g of water. Cold water is poured into a small pan, dishwashing grains are poured, and everything goes on fire. You can ask immediately. In addition, spices perfectly combined with rice: curry, saffron, sweet paprika, a mixture of paprika.

During cooking, the croup increases by one volume three times. This should be taken into account when choosing a container.

Varck time.

Since the Croducts have minimal processing in production, they take more time to cook than they do to be polished. You need to give first to get bored on a strong fire of 4-5 minutes, and then drop the flame and cook for another 35-40 minutes. When cooking, the product is not undesirable.

The finished product is wrapped in a cotton kitchen towel and gives it a five-minute break. Then you can continue. The dish made in this way will be obtained smooth and crumbly. The grains don't stay together.

Cooking on a slow stove

The presence of a multicooker saves cooking time. The device itself vibrates pulp and will not give her the fusion. In the bowl of the multicooker, the rinsing of the cereals is poured and water is poured in the ratio of 1: 1. In some devices there is a special "Rice" program. If it is missing, you can select the "porridge" mode.

After the preparation has been completed, the device emits a signal. The dish can be removed, salted, add pepper and oil. If the product is used for weight loss, the amount of fats is recommended to limit.

Prepare a garnish in a double boiler

In every steamer there is a special bowl for boiling porridge and the container in which water is added to create a steam. This amount of rice cooking liquid is not enough. A little water needs to be added directly to the camp.

If you set the "Cooking Croes" program, porridge will be ready after 30 minutes. If it is not possible to select the mode, then you need to start the timer for half an hour.

Recipes for cooking brown rice

Brown rice is used in the preparation of various dishes. It pairs perfectly with chicken, turkey, fatty pork, beef, fish, and seafood.

A strict diet can be diversified from vegetable pilaf, casserole, muslim mues, or soups. Use rice and as an ingredient in delicious salads.

With vegetables

To prepare paddy rice with vegetables, the following products are required:

  • 300 grams of grain;
  • 4 zucchini;
  • 1 large onion head;
  • 2 Bulgarian peppers;
  • 2 medium eggplants;
  • 6 tomatoes;
  • 1 bunch of dill and parsley;
  • Fine grinding salt;
  • a mixture of peppers;
  • Creamy and vegetable oils.

The croup should be rinsed with running water and soak for 1.5-2 hours. During this time, cut into cubes of eggplant, salt them and leave for an hour to leave bitterness. Tomatoes, pepper and zucchini cut into small slices, onions - half rings.

Rice pour 900 ml of cold water and send to the oven. It will be ready in 35-40 minutes. During this period it is necessary to drain juice from eggplants and mix it with the rest of vegetables.

Deep frying pan or shill to split on fire, add vegetable oil and cut there. First, the vegetable mixture is roasted on a strong flame. After 3-4 minutes it should be reduced, then you need to cover the capacity with a lid and clear the contents until readiness.

Cooked rice to fill with creamy oil. Serve together with vegetables, decorate finely chopped greens.


During the diet, you can cook chicken pilaf. It will help satisfy you quickly, and at the same time will not add too many calories to the diet. The following components are required for dishes:

  • 100 grams of brown rice;
  • 150 g of chicken fillet;
  • 100 g of green peas, you can use ice cream;
  • 50 grams of celery;
  • Half the onion atmosphere;
  • Soy sauce;
  • Sunflower or olive refined oil;
  • Ground black pepper;
  • Sea-salt.

First cooked washed sink. 100 g of grain require 200 ml of water. Covering the pan is not recommended when grasping grains. Stirring the contents is also undesirable. Separately around half rings are cut from pores and panels - fillets. On a heated pan, pour 2-3 TBSP. l. Vegetable oil and roasted meat with onions. When the contents of the frying pan are wrapped, you can add celery and green peas. The capacity is covered with a lid. It follows the willingness of the chicken.

The finished rice is meat with vegetables, everything is properly stirred and soaked on slow heat for 5-6 minutes. Lovers of spicy dishes can add soy sauce to the pilaf.


Beginner cooks are easy to wire up with a simple salad from Georgian cuisine. For cooking you need to take:

  • 100 grams of brown rice;
  • half of the head of the red ostrich;
  • 1 TBSP. l. crushed walnut kernels;
  • 1 cucumber;
  • 1 red or yellow small pepper;
  • Bunch of parsley;
  • Lemon;
  • Salt and pepper to taste.

Rice to go through, wash and cook. Pepper and cucumber cut into straws. Chop the onions. The green parsley is finely chopped. Mix the porridge with vegetables.

Prepare for refueling. To do this, squeeze lemon juice. Mix it with greens, salt and pepper. Pour lettuce from above.

With spinach

The original dish in Greek cuisine is brown rice with feta and spinach. The following ingredients are required for it:

  • 100 g of cereals;
  • 200 ml of chicken or turkey broth;
  • 0.5 Art. L. Sunflower oil;
  • 50 g feta or other soft cheese;
  • 1 clove of garlic;
  • 0.5 of the turning onion heads;
  • 1 bunch of fresh spinach that can be substituted;
  • 1 bunch of greens from dill;
  • Fresh lemon juice;
  • Sea-salt;
  • A mixture of peppers.

The onions are cleaned of pods and half-cut half rings. Garlic flows through the press or fine fat. Spinach cut wide strips. When the leaves are frozen, they give time to exhaust and drain the resulting liquid. FETU is cut from large cubes, and the grain of dill is finely crumbled.

Vegetable oil poured onto a heated deep-fried pan. When it rolls, pour out the onions. After 5 minutes, you can add garlic. When the roots acquire a golden hue, spinach is sent to them.

Fig washed and poured into the pan. Peel off the whole chicken broth, salty, pepper. Pot for half an hour. Chopped greens are given 5 minutes before readiness.A dish with cheese cubes is served and lemon juice is generously sprinkled with lemon juice.

With pumpkin.

The nut flax from paddy rice is perfectly combined with the sweetness of pumpkins. You can use these two ingredients to prepare a delicious nutritional dish. For him, such components are required:

  • 300 g risa;
  • 600 g pumpkin meat;
  • 1 clove of garlic;
  • 1 teaspoon. Sahara Desert;
  • 1.5 tbsp. l. Olive oil;
  • 3 tbsp. l. purified sunflower seeds;
  • 3 h. Soy sauce;
  • 1 small bundle of the tree.

Pumpkin is cleaned of peel and seeds. Cut the fruit in large pieces, put in the pod to bake in food wrap or to be sent to the oven. Pumpkin is made for 30 minutes at a temperature of + 150 ° C.

Seeds are fried on a dry pan to a light golden color. Ruhaws are largely cut. The croup is washed and sent to add 900 ml of cold water. After simmering in porridge, add a pinch of salt. RICE 40 minutes.

Then proceed to the preparation for refueling. Garlic is cleaned from pods and passed through the press. Sugar, soy sauce and olive oil are added. Stir until homogeneous.

Rice is poured into a large platter with pieces of pumpkin and sliced ​​ruhal spread over the top. Water with refueling and sprinkled with fried seeds.

Greek cash register

From involuntary rice and vegetables, you can make a useful and delicious Greek casserole. With 4 servings you need such ingredients:

  • 300 grams of grain;
  • 1 egg;
  • 1 zucchini;
  • 1 eggplant;
  • 1 Bulgarian red pepper;
  • 1 small sweet red bow head;
  • 2 cloves of garlic;
  • 1 chili pepper;
  • 200 grams of sweet corn grains;
  • 50 ml of olive oil;
  • 2 large tomatoes;
  • 100 g of solid cheese;
  • 150 ml natural yogurt or low-fat sour cream;
  • Mixture of Mediterranean herbs;
  • Fresh basil;
  • Great milling sea salt;
  • White ground pepper.

Wash and cook rice. Defeat the egg with an egg and add it to chilled porridge. Stir thoroughly.

Husk clean onions and garlic. Split head with half rings chopped. Garlic cloves skip the press. Chile clean from seeds and cut into small cubes. Ground eggplant, salt and leave juice to pile. Zucchini and sweet pepper cut straw.

Pour olive oil over the heated frying pan. Then add onions, garlic and chile. Fry the mixture to a golden hue. Now send Bulgarian pepper in the pan, zucchini and eggplant. Salt all, pepper and sprinkle with Mediterranean herbs. Stew until ready.

Fill the mixed yogurt with finely chopped basil, salt and pepper. Crush cheese on a large grater. Cut tomatoes into small slices.

On the bottom of the refractory dishes, lay out a layer of rice with an egg. Manipulate porridge thoroughly. The next reservoir is a stew vegetable. Pour everything with tanks and sprinkled with cheese. Top booking tomatoes and decorate the plate with fresh basil leaves. Bake for 30 minutes at a temperature of + 180 ° C.


A delicious vegetarian risotto is obtained from the brown rice and mushrooms. This dish is related to Italian cuisine. For its preparation it is necessary to prepare such products:

  • 200 grams of brown rice;
  • 250 grams of mushrooms;
  • 1.5 tbsp. l. Soy sauce;
  • 50 grams of parmesan;
  • 50 ml of white dry wine;
  • 2 TBSP. l. Olive oil;
  • 2 cloves of garlic;
  • 1 small scan of a floor;
  • OREGO, pepper and salt to taste.

Chop the onions and garlic neatly and finely. Rinse rice, pour 400 ml of water and send on fire. Cooked bitter shouldn't be ready. It is recommended to move away from the fire in 20-25 minutes, as rice is still fascinated. Mushrooms clean and cut into small slices. Machine cheese on a flat grater.

On the heated deep pan, pour the oil, pour onion, oregano and salt. Roast golden color. Then add garlic and mushrooms. Stew 10-150 minutes. Then fall asleep the rice, pour wine, sauce, pepper and mix everything. Cook another 5-10 minutes. Serve a hot dish with grated parmesan cheese.

With chicken hearts.

Brown rice with chicken hearts can be served as a daily dish or on a festive table. For cooking, take such components:

  • 200 grams of rice;
  • 1 kg of heart;
  • 5 strips of bacon;
  • 4 tbsp. l. Green peas, they can be frozen;
  • 2 TBSP. l. Sunflower oil;
  • 2 TBSP. l. Wine vinegar;
  • 2 cloves of garlic;
  • Ginger root;
  • ½ chili pepper;
  • Pepper and salt to taste.

Wash hearts and cut in halves. Prepare the marinade. For him, mix 1 tbsp. l. grated ginger root, 1 tbsp. l. Chile Crushed Pepper, press garlic, salt, black pepper, vinegar and oil. As a result, a homogeneous mass should be exhibited. The hearts are poured marinade, stirred and sent to the refrigerator for 1-1.5 hours.

At this point, wash soaked and cooked rice. Strips of bacon are cut into small pieces and sent to a preheated saucepan. Add hearts and green peas to the bacon. Stew until ready. At the end of boiling, put the porridge and everything is thoroughly mixed. The plate is enough to write on low heat for 5 minutes. Served hot, sprinkled with the finely chopped greens.

Spinach brown rice.

For 4 servings you need to take:

  • 200 g of cereals;
  • 2 TBSP. l. Broth;
  • 100 grams of green onions;
  • 320-350 grams of spinach;
  • 2 TBSP. l. Olive oil;
  • Salt.

Boil rice. At Luka you remove the white part. Use only green feathers. Spinach clear of the legs. Chop all the greens and fry on the oil. Then send to a blender by adding salt and broth. Beat until homogeneous and mixed with pulp.

Warm salad

For 8 servings of warm salad you will need:

  • 400 g of boiled rice;
  • 1 head of broccoli;
  • 2 TBSP. l. Soy sauce;
  • 150 grams of bacon;
  • 4 tbsp. l. crushed cedar nuts;
  • 1 chili pepper;
  • 2 h. L. mustard;
  • 50 grams of ginger;
  • 2 TBSP. l. Vegetable oil;
  • 2 TBSP. l. Maple syrup;
  • 2 TBSP. l. Soy sauce;
  • 4 cloves of garlic;
  • 1 bunch of parsley;
  • Salt pepper.

Sliced ​​bacon and fry. Chile, ginger and garlic cleaned and finely melted. Fry on vegetable oil. Cabbage is washed and divided into inflorescences. Add broccoli to the spices, salt and pepper. Pour soy sauce and maple syrup. Stew up to the challenge is ready.

To fall asleep the rice and mustard of the vegetables, mix thoroughly. Serve the plate warm, sprinkle on nuts and greens.

How to store brown rice

Brown rice has a short shelf life, so buying it with a large rim is not recommended. Keep the croup in glass containers designed for mass production. It is desirable to choose a cool dark place for storage. If necessary, the use of the refrigerator is permitted.

Brown (he is brown) rice appeared in stores not long ago, but it is becoming increasingly popular with the right diets - this grain is more useful and valuable than the usual white. And those who first faced this product, the question arises, how much and how to properly cook brown rice so that neither the taste has not suffered any use of this grain.

Composition, calorie content and characteristics of brown rice

Brown and white rice are the same grace.

White grinds, steams the grain of the most valuable shell and the embryo.

For what? The secret is simple - the refined product will be stored longer.

The brown has a smaller shelf life, its price is significantly higher, but the benefit to the body is much more .

Brown Creek Heidel itself is a fiber that is important for bowel operation.

It contains a unique complex of amino acids, vitamins and trace elements that are important to maintain our health. The energy ratio of this product: 7:11:78 (b / y). The calorie content of brown rice in the raw form is lower than that of the white "meet" - 331 kcal. In the weld it will not be more than 100 kcal . That is why the brown rice is necessary to include all the fans of the zoom in the list of products in the store.

Useful properties and contraindications

Brown rice is useful:

  • With cardiovascular diseases - high content of potassium, which strengthens the heart muscle and prevents the development of myocardial infarction;
  • to prevent diseases of the nervous system (vitamins of group B);
  • Violation of metabolic processes, as it reduces the level of cholesterol and blood sugar;
  • In the interruption of kidney function, it helps to eliminate swelling;
  • If you have allergies, it doesn't contain gluten, which is what it often causes.

also Brown grace will be great at helping you lose weight Incisions The tissue cleanses the intestines, "evacuating" toxins from it. This product belongs to complex carbohydrates so that the feeling of satiety stays faster and longer. Brown rice is part of the discharge of days and diets.

Doetic Docors recommend not including this croue in the menu more than three times a week. However, while there are no contraindications from this cereal, there is no need to overdo it.

Rice preparation rules

After you have learned what brown rice is, how to cook it correctly, the hostess will often turn to herself and a homely garbage, for example on chicken diet cutlets or simply with a frozen vegetable mixture.

The first and main stage of preparation is washing the grain.

In cold water, the grain must be rinsed to clean water.

It will wash away all dusty and harmful substances that are used in growing rice.

Next action - soaking.

On this occasion, many cooks argue, soak or not?

Let's learn how to properly cook brown rice. Unlike white, it is better to soak it, the water should twist the bowl of grain. Take a deep bowl, put cold water in it and leave for several hours and better for the night. It is desirable to change water 2-3 times.

How can you bend brown rice? Here, like when cooking ordinary breakfast or buckwheat, it is important to observe the proportions of the water and grain. A glass of cereal takes 2.5-3 glasses of water. Crow must be covered with boiling water. This also affects the taste of dishes.

Boil it is necessary on slow heat, not less than 30 minutes . While cooking, the mass does not stack a spoon! When the grain "spreads", you can shake the pot several times. After shutting down, you need to post the saucepan and let it stand for another 15-20 minutes. During this time, the remains of the water are absorbed into rice.

Cooking in a slow cooker or steamer

Multicookers and steamers - unique household appliances. With their help to make the brown rice easier to prepare, the result is excellent. Here are some tips on how to properly cook brown rice in these "Miracle" pots.

The process of making the grain is no different. After washing and soaking, the rice flies into the multi or stearhouse arch. In a slow cooker there is a "rice" and / or "pilaf" mode. We need that. Switch on and wait for the ready signal.

On all models, the steamer is a container for rice welding. Pour a small amount of water there. Due to the hardness of the grains, it has to add quite a bit of water to the same bowl, one pair won't be enough. Prelbs in a double boiler and rice ready.

Now all of the secrets on how to properly make brown rice are known to you. Enjoy your appetite and be healthy!

Video about the benefits of brown rice

It is detailed in this video clip of the unique healing properties of brown rice:

I'm ashamed to admit, but so far I didn't know anything about rice, how to prepare - especially. Well, the time has come to catch up. Today I will tell you everything I found in this topic, as well as share your experiences and impressions.

You will learn what brown rice is useful for, how to cook it to make a delicious garnish or a delicious porridge. And those who read the article to the end, I will give one of the best recipes. After trying it, you are more likely to prepare an exotic product!

What is the difference between brown rice and the usual white?

Brurys are called with a remote external unbearable shell with a remote external series.

Most Russians are used to cook polished on a white polished rice. It's tasty, affordable, quick to cook, and carefully looks. It is subjected to grinding during manufacture. It will be beautiful but deprived of most of its nutrients.

Brown rice is much more useful than usual. It's not sanded. This is a whole grain gluten-free product. Only an external rigid part is removed and the bran and germ are preserved. As a result, the maximum of biologically active components is retained.

A brownish shell gives it a characteristic taste with light nuts. Dishes are characterized by utility and sophisticated taste.

The benefits of brown rice are hidden in the shell, which is absent from the analogues of soil. There are focused nutrients. The white production is polished. As a result, it loses most of the valuables.

Rice Brown: How To Cook So that it becomes crumbly and tasty?

If you prepare the old way, it'll stay tight, tough. It's about a seven-shaped bowl. There are no brown grains to cook polished as quickly as usual.

The cooking time is 30 to 50 minutes, depending on the variety and production technology.

Prepare brown rice in a saucepan, which is not difficult, but the process is slightly different from the usual ones. In order to get not only dietary, but delicious porridge, you should know a few secrets.

First, the croup is changed, washed and, if necessary, act for several hours (overnight). The further process consists of the following steps:

  • The measured amount is thoroughly washed.
  • Draw cool water and bring to a boil.
  • Boil 10 minutes, fold the colander and rewash.
  • Add H. 2O The ratio of 1 to 3, salted, a strong fire.
  • As is cooking, the heating is reduced.
  • Cover a loose lid, leave the slot to let the steam out.
  • Consider 25 minutes.
  • Remove from the fire, closed, tightly closed, wrapped with a blanket, enter it.

To make the grains nobuchly, and to completely absorb the residue of the liquid, it takes another 20-30 minutes. To avoid these problems, write a rice cooker. It's a pleasure to do.

Boiled croup is suitable for the side dish and the pill. It is combined with a bird, meat, seafood and vegetables. Seasoned with lean or fused oil, spices, creamy and cheese sauce. But it is not suitable for the filling in the cake ...

How to cook brown rice in a slow cooker (steamer)?

With a special unit, you can quickly cook lunch, not standing on the stove. Big Plus - porridge is fluffy, and the grain is soft. The preparatory stage is similar to the one mentioned above. The ratio of rice and water is 1 to 2. The cooking time depends on the model.

How to cook:

  • In the bowl, pour water.
  • Run the Soup, Cooking mode.
  • After the GDPs, we reset the program, put in the upstream and washed rice, salt.
  • Turn on the "circular" or similar mode.
  • The program stops when all the liquid is absorbed. The time depends on the volume of grain and features of the device.
  • After the signal, we do not open immediately, but we walk another 15-20 minutes while heating.

After that we remove the cover, mix and serve. We use it as an accompaniment to meat, combine with vegetables or sauce.

The easiest way to cook congee

I like it more because it doesn't require the use of food processors or strict adherence to proportions. I cook brown rice as pasta. Instead of following the instructions, washed and pour the kernel Large The volume of the liquid (from 6 to 10 parts per part of the rice).

Department with medium cooking for half an hour or until the cereal is tender. Then I realize on the sieve. I wash the mineral water, we switch back to the pot, salt, refueling with foiled oil and 😉.

Brown rice chemical composition

The calorie content of the stogram section is 362 kilocalories, or 23.6% of the RSP. The glycemic product index is relatively small and is 45-50 units.

Nutritional value is shown in the table.

Unlighted rice is saturated with biologically active substances and fiber. The vitamin balance is characterized by the increased content of vitamins B, biotin and niacin.

Mineral complex is shown in the table. Pay attention to the excavation level of silicon. The element stimulates the synthesis of collagen. This protein helps to strengthen the joints, improve the condition of the skin, support the immune system.

In addition, rice contains a number of other important substances. It contains phenols and flavonoids - antioxidant components that provide protection against free radicals.

Brown rice is a good source of selenium, which blocks the development of oncology, and manganese, which prevents fat deposition in the liver. And here is a decent amount of omega-3 and omega-6 fatty acids. Isn't that a reason to cook the muesli more often?

Rice brown: the benefits and harm product

It is high in minerals, antioxidants, and vitamins. It helps reduce weight, solve liver, heart and thyroid problems. Regular use ensures reliable prevention of diseases of the gastrointestinal tract, improves the work of the nervous and musculoskeletal systems.

In Asia, it is considered a special grain suitable for all types of constitution. It is not only made in food but also used for treatment. Ancient Indian doctors used it in their practices.

European doctors find out about the discovery of thiamine (B1) at the beginning of the 20th century. They were interested in the fact: the Indian poor people (whose diet was 99 percent rice) were healthier for wealthy rural workers.

The riddle quickly found an explanation. It turned out that the basis of the diet of the lower income strata of the population was cheap, poorly cleaned grain, and the rich rinses polished.

Healthy lifestyle supporters perfectly recognize the product. It contains a lot of vitamins, minerals, fiber. Dishes from it are not only delicious, but also healing. They add energy, tone, and give strength. Here is a non-exhaustive list of cereal's useful properties:

  • normalizes pressure;
  • contains antioxidants with anti-carcinogenic effects;
  • improves the work of the kidneys, liver;
  • helps to lose weight;
  • Thanks to the abundance of "bezk" ensures uninterrupted operation of the nervous system;
  • reduces the level of triglycerides;
  • eliminates runaway symptoms;
  • Indicates slags and toxins, cleanses the gastrointestinal tract;
  • strengthens muscle tone;
  • Improves the condition of the hair, the skin.

Sound rice indicates an additional liquid, eliminates edema, circles under the eyes. And rice cooking is a proven tool in the fight against a cold. It is not inferior to therapeutic teas in terms of efficiency.

Strengthens the heart and heals ships

Undrawn rice contains a significant number of Linganov phenolic compounds of vegetable origin. They are believed to protect against many problems, including cardiovascular pathologies. The basis of a positive effect is the ability to reduce the "bad" cholesterol fraction. This reduces the risk of atherosclerosis and related pathologies (IBS, stroke, heart attack).

And the rice is a good source of magnesium. This is a number one mineral for a healthy heart. It helps maintain a normal heart rhythm, reduces the risk of thrombosis, relaxes the walls of the vessels, and reduces pressure.

Rich silicon

Rice section covers numerous daily needs Be . This is one of the most valuable sources. Silicon is the most abundant element after oxygen, but it is often lacking in the body.

Basic studies carried out at the Russian Silicon Institute show that the cause of many serious diseases (as well as almost all problems with the skin) lies in the lack of SI. The element is the basis of collagen fibers, which determine the elasticity of connective tissue. These are connections, tendons, vessels, a valve device of the heart and the intestinal walls.

The silicon is concentrated in the thyroid, hair, bone tissue and lymph nodes. It performs important functions in the body:

  • increases resistance to viruses and infections;
  • protects against atherosclerosis;
  • improves calcium assimilation, as well as most of the other necessary elements;
  • normalizes pressure;
  • participates in the development of hormones, enzymes, amino acids;
  • Slows down aging.

Silicon is necessary for the well-coordinated work of organs and systems under the control of the brain. The need increases with age. In its absence, the calcium is replaced. It provokes the deposition of cholesterol plaques, creates conditions for the development of IBS, angina.

In addition, silicone colloids neutralize viruses, dangerous bacteria and fungi. They are connected to them and then removed.

Reduces the cholesterol level

Brown rice contains fiber. It connects cholesterol in the digestive tract and takes it out of the body. Using whole grains will help reduce the levels of low density LDL lipoproteins. This is the same "bad" cholesterol that has been linked to an increased risk of atherosclerosis.

Strengthens bones and teeth

Unlighted rice is rich in phosphorus. The most important chemical element is necessary for strong bones, the proper work of the brain and the cardiovascular system.

Phosphorus takes part in the synthesis of a number of hormones and enzymes, is involved in the processes of fat, carbohydrates, proteins. It forms teeth and bones, increases the effectiveness of calcium absorption. Other sources P - Pumpkin seeds, Brazilian walnuts, flax seeds, almonds.

Inhibits the development of diabetes

The product has a low glycemic index. The carbohydrates it contains are absorbed slowly, preventing sharp glucose jumps. Study carried out Harvard School of Public Health (2010) ), showed: 2 trips per week reduce the risk of type 2 diabetes by 16%.

And the Japanese doctors found that using brown rice twice a day for 8 weeks significantly reduced blood sugar levels and decreased insulin resistance. Your job will be published in the magazine Food diabets. (May, 2017).

Lose useful weight.

The nutritional properties are based on the increased content of fiber, vegetable protein and other biologically active substances. Congee stimulates metabolism, cleanses the intestines, maintains satiety for a long time. It is low in calories, provides nutrients to the body.

Safe for those suffering from Celiac Disease

The harmful effect of gluten is associated with the risk of the appearance of allergic reactions, functional diseases of the digestive system, inflammatory diseases of the intestines and other organs.

Brown rice is deprived of these shortcomings. This is one of the best gluten free products out there. It's tasty, satisfying, suitable for those who do not tolerate gluten.

Rich in antioxidants

The part of the untreated rice provides more than a third of the daily necessities in Selena. The mineral prevents cell mutation, normalizes the work of the thyroid gland, acts as a powerful antitumor factor.

Its assimilation improves in the presence of ascorbine and vitamin E, so eat porridge with fresh vegetables, and press with vegetable oil.

Can the brown rice harvest?

With a moderate consumption, for the most part it is completely safe. Nutritionists recommend closing dishes from this stream 2-3 times a week. Daily rate of not more than 150 grams.Otherwise, constipation may appear, bloom.

Ayurveda is considered a nutritious product, but difficult to assimilate. The oldest system in Eastern medicine prescribes using it in winter.

People with poor digestion are advised to mix it with white rice.

Brown rice is not recommended if:

  • Intestinal atony,
  • Stomach and duodenum ulce
  • Gastritis in the stages of exacerbation,
  • heartburn
  • Individual intolerance.

It sparkles quickly and can do harm if it's wrong. Angry oils are dangerous to the liver. Sometimes they can even cause edible poisoning.

Do not eat grains with an unpleasant smell and bitterness in taste. Do not eat an abnormal barrier in order not to earn guts.

How do you store

In the shell of the grains contain useful fats. They are oxidized with long storage. The product loses freshness and acquires a burnt taste. This happens particularly quickly in warmth.

Keep the reserves away from moisture and sources of light. The shelf life is no more than six months. Speicherreis follows in a cool place.

If you bought a croup in the market or store, put it in a tightly closed jar or container and place it in the refrigerator. Try to cook and eat it for 3-4 months. In the frozen state, the storage time increases to 5-7 months.

What can you cook from brown rice?

All recipes are suitable for ordinary rice, with the exception of milk porrid. Use the grain to make pilaf, stuffed peppers or tomatoes. Brown rice can be mixed with fried zucchini or blue cubes, combine with cooked broccoli or paprika slices.

It is made in a saucepan, a multicooker or a deep schillstand, diluted lentils, bulgur, giggling. And you can also prepare a delicious acute pilaf with a cod.

For an appetizing dish you need:

  • Brown rice - 1.5 glasses,
  • Cod fillets - 600 grams,
  • Vegetable oil without odor - ½ tbsp.,
  • Salt - dessert spoon without top,
  • Red bitter pepper (ground) - 0.5 h. L.,
  • Pear,
  • Dried thyme - pinch,
  • Lemon peel - 1 teaspoon.

How to cook:

  • Wash rice with water, go for the night. In the morning we fold the colander, dried.
  • In the scene we split the oil and fry the croup until it is darker.
  • Separately passive onions.
  • Cut the fish fillet into cubes, send to Luka.
  • After 2 minutes, toss the pepper, the rice.
  • Take water so that it covers the contents of the dishes by 2-3 cm. Cover the lid.
  • Hold a slow heat for 30-40 minutes.
  • Before removing the spray of the zest.
  • Let's breed, apply with soy sauce.

That says goodbye. Hope you enjoy the rice brown how to cook it I said. To me it was a useful find. When properly prepared, it is a delicious and nutritious product. The main thing is not to rush and give him a fairly soaked before you lay the table.

Brown rice: how to properly cook for pilas without soaking

Brown rice - muesli that tastes better than other varieties. If cooked properly, the result will delight all households.

Many hostess trying to cook brown rice face the problem of stiffness or excessive stickiness when cooking for a very long time. And all because it is different from its white relative, and cooking, it is required for special technologies.

What is useful brown rice?

Brown rice is highly valued in Asian countries, and not in vain at all. It refers to the grain family. The grain includes such vitamins as B-6, magnesium, phosphorus, thiamine, niacin, zinc, selenium.

It is useful to eat people with people who have type 2 diabetes with cardiovascular disease.

For healthy people, this type of rice is a real storehouse of nutrients that contribute to the proper functioning of many organism systems.

The grain culture during processing does not lose its useful properties. It has in sufficient amounts of minerals, vitamins, proteins, amino acids, fiber, antioxidants. The product has an antiviral effect and cleanses the body from harmful substances.

What Does The Quality Of Cooking Brown Rice Depend On?

The success of cooking depends on many moments, and not all of them depend on the time of cooking. From the halves of the failures associated with cooking rice, you can remove the factors:

  • The temperature of the water is not a grain if the boil is poured with cold water. Its temperature should be high, you can pour rice into boiling water.
  • Stirring while cooking - after the rice is placed on the oven, many hostesses love to stir it. This is a big mistake. The brown rice begins to liven up the sides and bottom of the pan. In this case, the process results in micro-damage to the grains that causes starch to fall into the water. It makes rice sticky in consistency;
  • Soaking - This process requires all types of rice, in addition to what has been touted. First, it is washed, and then left for a while in lightly salted water;
  • Pan is the best option for cooking dark rice is a pan with thick walls and a bottom. You can prepare a cereal in a slow cooker, short cut, skewers. It is highly recommended to cook rice in enameled and thin dishes. He will stay with her.

Following these simple rules will greatly improve the quality of the brown rice that is cooked.

How to properly cook the brown rice

Cooking the brown rice can be in different pots and a slow cooker. Depending on which dishes have been chosen, the process will be different.

Features of making brown rice

In order for the brown rice to be tasty and crumbly, you should choose a high pan with a thick bottom and walls. Before starting the cooking process, the grain is washed thoroughly to remove dust. Water after washing should be transparent without floating on the surface of garbage and pebbles below.

After rice is washed, it is poured with cold water and left to swell for a couple of hours. After that the liquid goes together. The container is on the stove. The grasses are poured with hot water, in the ratio of 1 cup of rice to 3 glasses of water. The saucepans turn on the fire. After boiling, it is kept on high heat for 8 minutes and then the temperature is reduced to a minimum.

Salt is added to the container (about 1 teaspoon). Rice is covered with a lid and cooked to readiness. During this process, you need to follow rice so that the water did not run away from it. Cooking takes about 30 minutes. The time depends on the intensity of the fire. At the end of cooking, leave the rice under the lid for 15 minutes. It is

If everything is done correctly, there should be no liquid in the finished grains.

If the grain is being prepared in a slow cooker, the ratio will remain the same, as will the process of soaking, washing the grains. After these procedures, all you have to do is select the rice cooking mode. Kitchen appliances have a special program that allows you to create a product without unnecessary problems.

Preparation of brown rice on pilaf

Not everyone loves congee. But many only love pilaf. This satisfying dish combines not only useful substances and also spicy saturated taste. For PLOV, prepare the brown rice following the other scheme than the usual porridge.

PLOV is not just prepared in a pot or pan.This dish is especially tasty when you cook it in the casank. Brown rice in such dishes reveals its taste. Pilaf from the load will give a feeling of satiety. Despite the fact that this component costs temporarily, it costs more than white grains of rice, but the result is worth such efforts.


Vitamins number standard
Vitamin B1. 0.5 mg 1.5 mg
Vitamin B2. 0.093 mg 1.8 mg
Vitamin B4. 50 mg 500 mg
Vitamin B5. 1.1 mg 5 mg
Vitamin B6. 0.48 mg 2 mg
Vitamin B9. 53 µg 400 µg
Vitamin E. 0.9 mg 15 mg
Vitamin N. 12 µg 50 µg
Vitamin K. 1.9 µg 120 µg
Vitamin RR. 5.09 mg 20 mg

A source:

Brown Rice - Prepare easy and tasty

You will see a wide variety of rice in the store, but it is the brown that is of the greatest benefit to the body. This is due to the fact that the upper grain shell is minimally polished, and nutrients and vitamins are stored inside.

The brown rice as opposed to white has a saturated nutty flavor, but at first many appear unusual. Nutritionists and gastroenterologists around the world are recommended to include this product in the diet to maintain health, prevent various diseases. Today I want to share with you popular recipes how to cook brown rice.

The benefits of brown rice

The uniqueness of this grain lies in the fact that the grains are minimally polished in production. This means that each nucleolus remains with its natural shell.

Due to such a processing method, it is possible to maintain the beneficial elements that are so famous for the released rice.

This cereal is rich in vitamins B1, B6, B9, RR, and between minerals are present: copper, potassium, iron, magnesium, zinc, boron, vanadium, silicon. Another distinction from white rice is that the brown content of polyunsaturated fats is more than 3.5 times.

Doctors recommend using brown rice regularly to improve intestinal motorcycles, build nervous and cardiovascular systems. Find out more about the beneficial properties of this grain from the article as the brown rice is useful.

Preparation of grain

Experienced chefs, before starting cooking, are advised to familiarize themselves with the basic recommendations on how to cook and brown rice is tasty and beneficial for health, so that it turns out to be soft and crumbly. First of all, it is important to rinse the croup thoroughly before preparing.

We wash rice thoroughly

Such a need is explained as follows:

  • Running water washes away dirt, dust that falls into rice during transportation at the plant;
  • In supermarkets, a product is often sold that has previously been processed with special substances to increase its shelf life. During travel washing it is possible to reduce the harmfulness of the additives.

Do not forget about this important stage of preparation that is necessary for your health.

Rice must be washed under running water until flowing nozzles are transparent. After that, it is necessary to add cereals with steep boiling water and cool again.

Do I need to prepump rice and why

Many of us want to prepare really crumbly, very tasty rice. How can you best do it?

To keep the brown rice crumbly, there is a little trick I'm going to share with you. Washing the croup should be soaked in water for 3-4 hours. Swarthy cereals prepare faster and are soft to taste.

How to cook the brown rice on the stove so that it turns out to be soft and crumbly

Nutritionists recommend an unwanted slimming ram. The calorie content of brown rice is quite high and is 330 kcal per 100 g. However, this figure is reduced during thermal processing.

If you want to lose weight in a short amount of time, make a porridge of your brown rice on the stove. As with cooking other croup, it is important to correctly calculate the proportions.

Water and rice

For 1 cup of unwanted rice, you need to take 3 glasses of water. Pour the desired amount of water into the pan and immediately enclose the rinsed croup. Optionally, you can add a little salt. From spices with rice, perfectly combined turmeric, curry, black ground pepper, saffron, paprika.

How much time is boiling

Often the hostesses wonder how much time it will take to cook brown rice. Considering this grain is minimally polished, it will take more time to prepare.

Therefore, after boiling water in a saucepan, you need to continue cooking on a strong fire for about 5 minutes. Then reduce the fire, cover the saucepan with a lid and cook for another 40 minutes. Don't disturb your brown rice, don't mix it, don't lift the lid.

After the plate has turned off, take a pan in a dense towel and let it sit for 15 minutes. So you have an unpublished gruel, but the crumbling and fragrant croup that everyone has to try.

Many owners in the kitchen have a multicooker, because this is the most unique device that saves time and does not give a burning dish. Using this technique to make a brown rice easier than easier.

In a multicooker bowl, put the pre-washed rice, pour water on the basis of the ratio of 1: 1. Many modern models have a special "rice" mode.

In all other cases, all you have to do is select the "porridge" mode by setting the timer for 30-40 minutes. Since you can only plug in the end of the cooking, you can add salt, spices.

If you want to lose weight, do not top up the brown rice with an oil or turn its number to a minimum.

How to prepare delicious brown rice. Cooking recipes

Now you know how simple and easy to cook rice on the side dish. The brown rice as opposed to white has a saturated nut flavor that is so loved to cook it. This croup is suitable for a side dish, seafood, low-fat fish, turkey.

As a nutritional option, you can cook pilaf with vegetables, salads, lean memerden, and soups, casseroles.

Now let's take a quick look at popular dishes made from this useful granola.

Brown rice recipe with vegetables

You will need the following ingredients:

  • 200 grams of brown rice;
  • 4 medium tomatoes;
  • 3 zucchini;
  • 1 eggplant;
  • 1 Bulgarian pepper;
  • 1 pear;
  • Creamy oil for refueling;
  • Greens on your choice (kinza, dill, parsley);
  • Salt and pepper base to taste.

Rinse thoroughly with running water, soak for 2-3 hours. In the pan, move the prepared croup, pour water on the basis of the ratio of 1: 3 and cook until ready for 40 minutes.

While rice is cooked, develop vegetables. Cut eggplants into cubes, salt and leave in a bowl for 10 minutes. At this time, juice stalks and leaving the excess bitterness. Cut into small pieces of zucchini, tomatoes, Bulgarian sweet peppers and onions - half rings.

Put a pan on the oven, pour a little vegetable oil and fry all the vegetables on a reddish crust. After 3-5 minutes, it is necessary to reduce the fire, add spices and keep extinguishing until ready. Cooked rice drive with butter and served with steamed vegetables, a dish decorated with fresh greens.

I recommend watching video from the popular leading culinary transfer "Eating at Home" Yulia Vysotskaya. Brown rice with mushrooms and green peas.

Brown rice pilaf

If you do not know how to prepare brown rice tasty and satisfying, you should try the recipe with dietary poultry meat. This option is ideal for a dietary diet.


  • 200 g unload rice;
  • 1 leek;
  • 200 grams of frozen green peas;
  • 300 g turkey fillets;
  • 100 grams of celery;
  • Vegetable fat;
  • Salt, black pepper, soy sauce to taste.

First you need to cook rice. To do this, carefully rinse the camp, soak for 2-3 hours. Put the puffy rice in the pan and pour water at the rate of 1 part of the rice - 2 parts of the water. Put on the fire and cook to readiness without stirring or lifting the lid.

Cut onion on some rings, and turkey - small foils. Add 2 tablespoons of vegetable oil to a pan and add meat and onions. After 5-7 minutes, add green peas and chopped celery.

Discover the fire and stick to turkey readiness. Wrapped in a rice in a pan, season with salt, pepper, spend another 5 minutes on the slow fire. If you like spicy dishes, driving soy sauce pilaf. You can prepare such a brown rice pilaf with chicken, lamb if you don't like the taste of turkey.

If you like Georgian cuisine, you need to appreciate the next salad recipe. This dish is prepared very quickly and will not leave anyone indifferent.


  • 200 grams of brown rice;
  • 1 Bulgarian sweet pepper;
  • 1 cucumber;
  • 2 tablespoons of walnuts;
  • 1 red pear;
  • Parsley;
  • Salt;
  • Lemon juice for refueling.

Prepared Croo Cook until ready and crhumbg. With thin slides, cut vegetables and put them in a deep bowl. Add fragrant rice, crushed walnuts, greens. Season vegetable salad with salt, lemon juice and enjoy the taste.

Spinach brown rice.

Do you like greek cuisine? Then I suggest repeating the recipe for brown rice with spinach and feta cheese. Very unusual and sophisticated dish!


  • Jar of brown rice;
  • Tablespoon of vegetable oil;
  • 1 turning head;
  • Bunch of fresh spinach (can be replaced with 2-3 cubes);
  • 2 cloves of garlic;
  • 2 cups of chicken broth;
  • Parsley;
  • 100 g of feta;
  • Salt, pepper, lemon juice for refueling.

To cure with the beginning of the vegetable oil on medium heat in the sauce piece and fry the onion until golden color. After 5 minutes, add a chopped garlic, which will give the dish a thin fragrance.

Rinse the fresh spinach and cut it onto the strips. When using frozen it is necessary to pre-defrost and drain the liquid. Add spinach to the shill, the brown rice pre-washed.

Pour 2 cups of chicken broth, add chopped dill. Now it remains to give a salty dish, a pepper, and with reduced fire, 50 minutes until soft grain tones. The finished food, which is generously touched with lemon juice and aspired with feta, cut from cubes into slices.

Brown rice with pumpkin - slim and dietary recipe

This recipe is suitable for a lean and nutritional menu. The sweetness of the baked pumpkin is complemented by the taste of nuts.


  • 200 grams of brown rice;
  • 400 grams of pumpkins;
  • Handful of sunflower seeds;
  • Tablespoon of olive oil;
  • 2 teaspoons of soy sauce;
  • ½ clove of garlic;
  • Paul tea spoon sugar;
  • Bunch of fresh arugula.

Clean the gourd of seeds, peel and cut their slices. Wrap the pumpkin in foil and put it in front of the oven, preheating to 180 degrees for 30-40 minutes. Fry sunflower seeds on a dry pan, stir to graze.

200 g of rice fill 600 ml of water and cook until they are made with the addition of pub salts. So that the cereal does not cook, you do not need to lift the lid of the pan and mix it. Now it's time to cook. To do this, mix in a bowl soy sauce, olive oil, garlic, sugar.

Stir until the sugar is completely dissolved and adjust the taste at your discretion. Put the cooked rice on the plate, soak up the sauce and add a spicy fragrant pumpkin and fresh arugula.

General cooking tips.

Recipes on how to cook brown rice are found in a large amount, and everyone can choose the most suitable option for themselves. And it is possible to experiment continuously, to try out new product combinations.

We've already talked about the benefits of unswitched grain, and I want to share tips with you on how to keep all of the nutritional elements as you prepare: