Gourmet Veggie Mama

Cabbage Coming out of my Ears… and the Perfect Brown Rice

I have about four heads of cabbage sitting in my crisper drawer right now. Since my attempt at sauerkraut was a fail (although I may have to try again with Fido jars), I turned to my old clear-out-the-fridge standby — stir fry — to use some of it up. I added some sliced kohlrabi, carrots, spring onions and delicate broccoli crowns from our garden to round it out.

stir fry veggies

Look at all those pretty colors!

For extra protein, I fried up some tofu and cracked an egg in with the veggies. I sauced the whole thing with a mix of soy sauce and toasted sesame oil accented a smidge of ginger and garlic, and the hubby and I doused our servings with Sriracha (which is still a little too spicy for the peanut these days).

stir fry

The real story here, though, is the rice. I have been on what seems like a lifelong hunt for the perfect method of making brown rice. It’s hard to get it just right — that light, fluffy texture is harder to come by than it is with white rice.

Well, I finally found it!

brown rice

Sauver’s method, which involves boiling the rice in a large amount of water, then draining it and allowing it to steam in the pan for a little longer, is a revelation. With the flap surrounding higher arsenic levels in brown rice, too, it turns out that using lots of water makes eating brown rice safer, too. Who knew?

I just love the nutty deliciousness and higher protein content of brown rice, and now I can enjoy it in all of its fluffy glory! I also love that you don’t have to worry about the proper ratio of water to rice and keeping the heat at just the right temperature. Just make sure you use a large pot and at least 6 to 8 cups of water per cup of uncooked rice. I’m never making brown rice another way again!

Perfect Brown Rice
Cook time: 
Total time: 
  • 1 cup brown rice
  • 8 cups water
  1. Rinse the rice in a strainer until the water runs clear.
  2. Bring the water to a boil in a large pot. Add the rice and stir once. Boil uncovered for 30 minutes.
  3. Remove the rice from the heat and drain in a strainer over the sink for 10 seconds. Return to the pot and cover with a tight-fitting lid. Allow to steam for 10 minutes.
  4. Remove the lid and fluff the rice with a fork before serving. Add salt to taste, if you like.


Linked up at:

The Peaceful Mom

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8 Thoughts on “Cabbage Coming out of my Ears… and the Perfect Brown Rice

  1. I want that salad at the top. And who knew about the rice! Awesome.
    Jester Queen recently posted..BallsMy Profile

  2. I need to tackle stir fry again soon. This looks delicious! While I haven’t tried it yet, I saw a pin for roasted cabbage on Pinterest that sparked my interest. They sliced it. If you give that a whirl let me know how it is!
    Ali recently posted..how to ride the bus like a rookieMy Profile

  3. Some kind of fancy coleslaw will do the trick. Or some rolled cabbage, Turkish or,Greek style. Yum!! Oh and the rice looks perfect. Actually my Persian friends use this method for perfect fluffy basmati rice with a small pieceof butter on,top.

  4. Lauren,
    What a pretty, colorful combo of veggies in your stir fry. My daughter is taking a home ec class (I forget the current name) and made a stir fry with Bok choy last week. Just so she wouldn’t forget, I “allowed” her to make it again with the cabbage in our crisper.
    Best of luck with your sauerkraut endeavors.
    kirsten@FarmFreshFeasts.com recently posted..(Leftover Ham Week) Ham and Broccoli Stem Quesadillas (Quick Take)My Profile

  5. Wowza! This looks SOOOO good 🙂 I always seem to get stumped by cabbage. I like to throw it into a soup or salad but am embarrassed to say I have never tried it in a stir fry. Thanks for sharing and linking up and giving me a new option for my cabbage patch kids 🙂
    Heather @ In Her Chucks recently posted..March Photo A Day ChallengeMy Profile

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