Brown Rice with mixed herbs ,veggies and flavored stock

I have slowly begun to warm up to the taste of  brown rice over the last few years, especially its nutty flavor and the chewy texture. However temperamental it may be compared to white rice ,in the sense that it can go rancid at its own will coz of the elements in it or the amount of time required to cook which is almost more then double of the time time required for white rice,yet I am beginning to favor it more as days pass by, not to forget the essential nutrients that it offers you..

While its a claim to be in the category of the health conscious club or to be presice to the elite class for your knowledge on brown rice and its benefits, my affinity to this rice is an acquired taste of nature. While , during childhood, there was no concept of brown rice in this country although a similar variety of rice still existed then ,minus the high importance attached to it then..So says my mom..
In fact brown rice primarily was a poor man or a sick man”s staple food..In fact this rice existed always and was consumed by the needy and the poor coz of its inexpensive price..Ironically , the same disregarded rice is more expensive today just coz of its unavailability and shortage issues and is supposedly a claim to catapult you to the club of the health freaks ..Funny really!!

It is a great staple carbohydrate source which is classified as a whole grain and contains a range of essential nutrients such as B vitamins, phosphorus, selenium, manganese, potassium and magnesium.

Anyways, primarily a rice eater ,having born into a rice eating culture, white rice has been a part of my growing up cusine. So brown rice to be replaced for whatever reasons, is an ardous task. The taste and texture totally different, becomes difficult to warm up to satiate your taste buds.But i guess once you get used to it, then its a beautiful texture of rice which can be glorified into varied rice recipes. Also, having its own taste and thick texture, brown rice actually goes very well in certain dishes and coz of its own taste, it blends beautifully with some herbs. While white rice does not have any taste of its own, brown rice has a certain taste which with the addition of some herbs works out wonderfully.

But my brush with brown rice began with my brother”s fetish for diet..He got into this health frenzy zone and started doing regular rounds of diets almost every month.Not sure if that was an affectation, a fad, love or a profound love for health benefits but brown rice featured in his diet. Soon it became a norm to substitute brown rice as a replacement. Its obviously healthier then white rice with added advantage of essential nutrients that lacks in white rice which is just carbs.So eventually I got used to brown rice and as I explored I realized that it actually blends very well with exotic veggies and herbs.

Not much of preparation requires, i had a little leftover brown rice, and thought i could blend it with some veggies..I already ad a wonderful prawn curry,and just needed some rice to go with it. White rice wouldn’t go as a olive oil and wine based dish, hence brown rice suited me fine.. Also I felt the chewy texture of the rice goes just about fine with just the tomatoes and onions.. White rice perhaps wouldn’t have done justice to this simple dish..A very quick and easy recipe, in fact am sure many of you must ne unconsciously preparing it as away of a quickfire recipe made of leftovers.
Nevertheless, easy and fast, its a absolutely filling with the mix of semi fried veggies to go with it..


Brown rice (boiled)- 1 cup
Salt-As per taste
Tomato- 1 small chopped
Red bell pepper- half chopped(you can add more if you wish)
onion- 1/2 chopped
olive oil- 1 tbsp
parsely- few
black pepper powder- 1/4 tsp
garlic- 1/2 tsp chopped
coriander powder(optional)- 1/2 tsp
stock(chicken/prawns/veg)- optional-2 tbsp.(But it makes a whale of a difference with a stock and I suggest you mix in,esp prawn stock)

Plz note that the amount and choice of veggies is really upto you.


  • In a pan , add the olive oil add 1 teaspoon of oil, and heat it for about 1 minute on medium heat
  • Fry the garlic. Add the onions and rest of the veggies and sauté them in the oil for a few minutes.Add the herbs..Stir fry
  • Once the veggies are cooked scoop in the rice. adjust salt , stir fry for about 2 minutes
  • Reduce the heat slightly to medium-low, and cook the rice/veggies for 3-4 minutes until the rice is hot, stirring about once every minute
  • Pour in the stock( my fav is the prawn stock) and mix it well with the rice.Cook for another minute to sear in the flavor and take it from the flame.

Amazingly easy,fast and filled with the desired nutrients this one will not fail to satiate you. Just like the risotto, the texture of the rice is the same except the choice of  the ingredients. Its filling and the combination of the tomatoes, onions with the rice is all so alluring. The fluffy rice takes in the juices of the veggies so beautifully that it develops a new taste engulfing the spices and the veggies.Put in some exotic veggies and you have a total healthy luxurious dish from gourmet cooking..
Now isn’t that simple??Why don’t you give it  a try???I had side servings of some poached prawns, and also mixed in the poaching liquid to the rice which adds a magical charm to the rice, lending a unique taste and flavor…You can choose any flavored stock that you wish but I believe prawn stock suits best with brown rice.

To a healthy living then..say no to carbs and white rice!!!It is your treat with brown rice….

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