Sunday, June 27, 2010

Brown Rice With Steamed Veggies

I love mixing things into my rice. Some of my favorites are green onions with coconut milk, black beans with spices and fresh veggies. The fresh veggies were my mix-in of choice today, but the star of this brown rice was the homemade vegetable stock that it was cooked in. I'm so glad that I took the plunge to make homemade stock. It was definitely worth the time.

Vegetable Stock
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3 onions, quartered
4 carrots, cut in large pieces
2 parsnips, cut in large pieces
4 celery stalks, cut in large pieces
2 c. cremini mushrooms
1 head garlic, halved
2 T. extra virgin olive oil
2 t. kosher salt
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
15 peppercorns

Toss onions, carrots, parsnips, celery, mushrooms and garlic with oil. Roast in 400 degree oven for 45 minutes. Place roasted vegetables, thyme, rosemary, bay leaves, peppercorns and salt in large stock pot. Top with 3 quarts of water. Bring mixture to boil. Reduce to a simmer and cover pot with lid. Let simmer for 1 1/2 hours. Strain stock and store in airtight containers. Can be frozen for up to a month.

Brown Rice with Steamed Veggies
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2 c. instant brown rice
2 c. homemade vegetable stock
1 c. broccoli, chopped
1/2 c. carrots, chopped
2 scallions, chopped

Bring vegetable stock to boil. Season with salt. Stir in brown rice, cover pot with lid and reduce to simmer. Let simmer for 4 minutes. Add vegetables on top of rice and let simmer for 1 more minute. Turn off heat and let rice stand for 5 minutes. Stir with fork to incorporate veggies.

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