Jazzed-up Brown Rice

We all know that whole grains are supposed to be good for us. Brown rice is healthy, filling, and slowly releases energy compared with white rice. Personally, though, I don’t normally like it! Even though I love lots of healthy foods, brown rice is not one of my favourites.

So, last week I came up with a way of making it a bit more tasty, by adding nutty, sweet and herby flavours. I still kept it healthy, but it was a big improvement from plain brown rice! This rice has a crunch from the seeds, a soft sweetness from the squash and a wonderful fragrance.

If, like me, you’re not a huge fan of brown rice, then try this recipe and let me know what you think. I will definitely be making it again!

Brown Rice With Roasted Butternut Squash, Seeds and Herbs

Start to finish time: 1 hour
Serves: 2

Ingredients:

1 medium butternut squash
1/2 cup brown rice
big bunch of fresh parsley, chopped
1/2 vegetable stock cube
3 tbsp mixed seeds (any combination of your favourite seeds, e.g. pumpkin, sunflower, sesame)
garlic oil

Salt & Pepper

1. Preheat the oven to 200 degrees. Halve the round part of the squash and drizzle with garlic oil, a pinch of salt and pepper. No need to peel! Roast for a total of 40 minutes or until soft.

2. Peel and cube the long part of the squash and also drizzle with olive oil, a pinch of salt and pepper. Allow the larger squash to roast for about 20 minutes and then add the cubes to the oven.

3. Wash the rice and throw away the water. Then add the cooking water, stock cube and half your chopped parsley. stir and then cook as per the packet. Start cooking the rice when you add the cubed squash to the oven.

4. In a separate pan, toast the seeds for a couple of minutes or until they start to brown.

5. By the time the rice is cooked, the squash should be perfectly roasted and vice versa! Mix the remaining fresh parsley, toasted seeds, and cubed squash into the rice.

6. Add salt & pepper to taste. Serve in the larger part of the roasted squash!

Enjoy!

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About Vered at EatNowTalkLater

http://eatnowtalklater.wordpress.com/

20 responses »

  1. That sounds really good – I quite like brown rice – I’ve even managed to get it to work for risotto, but it takes a lot of coaxing ;-)

    Reply
  2. Looks delicious! GOing to try that out :)

    Reply
  3. I don’t know why more people don’t like brown rice, I love the stuff! But then I am Chinese and love all kinds of rice, LOL! This is really lovely – simple but packed with flavour. It’s a great recipe!

    Reply
  4. drooooooollllllllllllllllllllllage

    Reply
  5. Just connected to you site via Dashboard.

    Jazzed up rice indeed and a tasty sounding mixture to fill the butternut squash with.

    If you have a moment, check out my site which is a fusion of sports, food, libations and more. Specifically you might enjoy this recipe I post a while back with butternut squash: http://sports-glutton.com/2012/02/22/roasted-butternut-squash-mac-and-cheese-with-cavatappi-pasta-montegrappa-cheese-recipe/

    cheers,
    Jed

    Reply
  6. Lovely! Butternut squash is soooo good for you too. It has so many wonderful vitamins.

    Reply
  7. Once again, wonderful photography! Quite the creative dish too!

    Reply
  8. What a great spin for brown rice! This looks like it would be a wonderful side dish for pretty much any meal – awesome!

    Reply
  9. Looks so colourful! The nutty taste of the seeds with the rice sounds like heaven. Well done! I’d like to try it!

    Reply
  10. I love this! I’m not the biggest rice ran, but I’m fine with it in things like this. I just bought two giant bags of frozen butternut squash, so here’s to hoping it’s good!

    Reply
  11. I actually love brown rice! My wife doesn’t but maybe with this amazing butternut combination we will both cook it more. Thanks Vered!

    Reply
  12. It’s more the texture than the taste that troubles me – either crunchy or smushy. Just down to my own lack of rice skill I think!

    Reply
  13. Pingback: Brown Rice, Black-eyed Peas & Sausage Jambalaya - a healier alternative | Cypress Cove Publishing Blog

  14. “Jazzed up brown rice” just sounds so much better :)
    Must give this recipe a try!

    Reply
  15. I love brown rice and squash! I’ll be sure to try this one. Also love you pics. :)

    Reply
  16. This looks like a fun recipe! I actually have learned to really like brown rice but that hasn’t always been the case. Nonetheless, I still want to try this recipe!

    Reply
  17. Pingback: Sweet Potato Skin Crisps « Eat Now Talk Later

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