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  • Category: Nutrition

    Suggest some tasty brown rice recipes

    Searching for brown rice recipes? Check out suggestions from experts here.

    I am slowly changing my family to healthy eating habits. So I am using variety of whole grains in porridge and dosa preparation. But when I try to make brown rice instead of our normal white rice, no one is interested to eat that. Can you suggest some brown rice recipes that taste good.
  • #140421
    Mathi Gopal please note that brown rice is very hard and that cannot be cooked as normal rice. Even when you soak the rice overnight and use the same in the morning it will have its same strength. But what I feel that along with brown rice, add some Odath dall, some Channa dall , some green chilies and then grind it well in the mixer so that a dosa dough can be obtained. Add little salt to the taste and start preparing dosas. You will get crispy and roasted dosas which also tastes good without any side dish such as pickle or chutney. Even if you eat two dosas the stomach gets full.
    K Mohan
    'Idhuvum Kadandhu Pogum "
    Even this challenging situation would ease

  • #140424
    It is not easy to change habits. It may take some time to get adjusted to something new.
    So start slowly and gradually. You may first start by adding a little part of the brown rice in the Idli or Dosa batter ingredients. On a Sunday or holiday, prepare some quantity of brown rice cooked as an additional item along with the usual raw rice you eat. Consume brown rice in small quantity and those who like can take it more. Like that you can make it familiar to all. Once accepted you can use it normally.

    Once you can try it as "Kanji"- cooked and the water not removed. You may add curd/buttermilk/salt and grated coconut to it to add taste.

    As brown rice takes more time to cook, cook it in a pressure cooker allowing more number whistles and allowing more time to settle. It may need more water also.

  • #140434
    That's so nice to Hear !!.. Brown rice is a wholegrain, and more nutritious and contains more vitamins, minerals and fibre than white rice.

    As I am strong Non-Veggie, let me share on dish which i liked.
    - Eggplant, mint and chilli rice with blue-eye

    Step 1
    Cook rice in a pan of boiling salted water according to packet instructions. Drain.

    Step 2
    Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add eggplant and cook, stirring, for 3-5 minutes until golden. Turn heat to medium-high, add onion and stir for 5 minutes until onion is lightly caramelised. Add ground coriander and chilli and stir for 1 minute. Add drained rice, spinach and 1/4 cup (60ml) boiling water and cook, stirring, for 2 minutes or until spinach wilts. Season, then stir in lemon zest, juice and mint.

    Step 3
    Heat a large pan on medium-high heat. Rub fish with remaining oil, season with salt and pepper, then cook for 3 minutes each side until cooked to your liking. Serve fish with rice and lemon.

    Some times peace is better than being Right!!!

  • #140474
    As you said brown rice is very good for health than white rice. I am also using brown rice. One recipe I will tell you which is very easy and quick.
    1) Lemon rice: Squeeze one lemon juice in a bowl and add 2 green chilies o the juice and keep aside, cook one cup of rice as usual and allow it to cool. Now take seasoning in pan and when it is above to done add squeezed lemon juice to the pan then add salt to taste, even a pinch of turmeric. After all this add cooled rice and stir well. At last sprinkle coriander leaves on top and serve.

  • #140567
    Healthy food choices are always better than standard foods, with a lesser nutrient quotient that we are used to eating. When one is accustomed to certain eating habits, making that change is never easy. What you can perhaps do is introduce brown rice into the menu, gradually. Also, use more flavourful varieties of brown rice, for example, brown basmati rice. Make the dish interesting and palatable, by adding various flavours to it. Instead of plain rice make jeera rice, or a pulao or tehri. The more flavours you add to the brown rice, the better it will taste. The addition of spices and herbs, for instance, can give a dish a nice tang. On the other hand adding vegetables to brown rice not only enhances the appearance and flavour but also gives body to the rice, making it a nutritious, wholesome meal that can be served with a raita or a chutney and some papad.

    Here are a few recipes that are a meal in themselves:

    Indian style veg fried rice using brown rice


    • Brown rice – 1 glass (wash and soak the rice for 2 hours before cooking. Follow the cooking instructions on the pack and cook with a dash of salt)
    • Onion – 1 large chopped
    • Garlic – Finely chopped 10-12 large cloves
    • Carrot – 1 large, sliced diagonally
    • Beans – A handful, sliced diagonally
    • Corn kernels – a fistful
    • Bell peppers – Red, yellow & green cut in strips
    • Cabbage – ½ head of a small cabbage, chopped
    • Spinach – A small bunch, roughly chopped
    • Green chillies – to taste, slit down the centre
    • Fresh coriander leaves – a few sprigs, chopped
    • Pepper powder – ½ tsp
    • Salt to taste
    • Oil – for cooking

    Note - Add or remove veggies as per preference and availability. You can add peas or beetroot as well. You can add soya chunks/granules or paneer cubes. If you want to serve meat, add cooked and shredded chicken to the dish. Spring onions as a garnish works well too. The choice is yours.


    • Heat oil in a pan and to it add the garlic – sauté till slightly brown
    • Add onions and slit green chillies and cook till the onions become translucent
    • Add the veggies and sauté till they are al dente – add the veggies in the order they are mentioned, or else some veggies will become limp and we don't want that. Carrots, beans and corn to sautéed a wee bit longer. The veggies must retain a bite. Also, keep the flame on high and stir the veggies continuously.
    • Add salt and pepper to the cooked veggies.
    • To the above mix, add the cooked rice.
    • Garnish with coriander and serve plain or with a Manchurian dish

    Vegetable Tehri with brown rice

    Tahiri is quite popular in Northern parts of India. There are different versions of it – depending on the region. It is much like a pulao and is made using potatoes. I have improvised on a traditional dish, to make it healthier.


    • Brown rice – 1 large glass, washed and soaked for 2 hours
    • Onion – 1 large, finely sliced
    • Potatoes – 2 large, chopped into 1" pieces
    • Cauliflower florets – from ¼ a head
    • Peas – ½ cup, I prefer freshly shelled peas to the frozen variety
    • Tomatoes – 2 medium, chopped
    • Ginger garlic paste – 1 tbsp
    • Cumin (jeera) – ¼ tsp
    • Ginger – 1" piece julienned
    • Black peppercorns – 8-10
    • Black cardamom (elaichi) -1-2
    • Cloves (laung) 5-6
    • Bay leaves (Tej patta) 1-2
    • Whole red chillies - 2
    • Cinnamon stick (dalchini) 1" piece
    • Turmeric – ¼ tsp
    • Red chilli powder ½ tsp
    • Coriander powder – 1 tsp
    • Salt to taste
    • Oil (This is traditionally made in mustard oil)
    • Garam masala – ¼ tsp
    • Lemon juice
    • Coriander leaves
    • Mint leaves


    • Sauté potatoes, peas, and cauliflower for a few minutes, in a little oil. The potatoes should begin to change colour, for you to know they're done. Keep aside
    • In the same pan, add a little more oil and add the bay leaves, peppercorns, cloves, black cardamom, cumin and whole red chillies. When the cumin crackles, throw in the onions. Fry the onions to a nice brown colour.
    • Add the ginger garlic paste along with the salt, turmeric, coriander and red chilli powders and a dash of water, and fry the mix till the oil separates.
    • Add the sautéed veggies and the chopped tomatoes and stir well, so the masala coats the veggies.
    • Add the soaked brown rice, and mix into the veggies and fry for 5 minutes.
    • Meanwhile bring 3½ glasses of water to boil and add to the rice, place a lid and cook, or pressure cook for 2 whistles, let the pressure in the cooker reduce naturally, before opening.
    • Sprinkle the garam masala over the rice and drizzle some ghee over the rice – cover the rice and let it stand for 5 minutes.
    • Garnish with chopped coriander and mint leaves and ginger juliennes.
    • Add a dash of lime juice and enjoy.

    Tehri can be served with green chutney and papad or a lauki or boondi raita. It makes a delicious meal.

    "A love affair with knowledge will never end in heartbreak." -Michael Garrett Marino

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