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.
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).
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!
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!
- 1 cup brown rice
- 8 cups water
- Rinse the rice in a strainer until the water runs clear.
- Bring the water to a boil in a large pot. Add the rice and stir once. Boil uncovered for 30 minutes.
- 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.
- Remove the lid and fluff the rice with a fork before serving. Add salt to taste, if you like.
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