Brown rice plain is so bland.
Does anyone have any good muscle friendly brown rice recipes?
thanks for your help.
Put some chicken bullion in it. You will have to play with it until you get it like you want it.
Dave
SALT! Brown rice cooked with salt and a hunk of butter added to the water tastes unbelievably better than plain.
I personally avoid boullion because of the MSG and other junk in it. Salt is the main ingredient of boullion, usually.
If you want to get fancy, saute some onions, garlic, thyme, and salt in butter, then add rice and water and cook.
I steam* my brown rice. (No better way, I assure you).
I stir fry lean beef or chicken with frozen veggies** with some peanut sauce.
Use the brown rice as the bed, pour on the stir fry. Rice won’t taste plain.
*BUY A STEAMER.
**Speaking as a bachelor, only feasible way get veggies in my diet on a budget.
I add twice the water that would be added if it were white rice. More water makes it more tender. Chewy rice is gross…
[quote]sugarfree wrote:
I steam* my brown rice. (No better way, I assure you).
[/quote]
Cook’s Illustrated did an article on brown rice a few months ago, and they settled on the following method as the best, especially if you don’t have a rice cooker which will turn out perfect brown rice.
1.5 cups brown rice
2 1/3 cups boiling water
1/2 tsp salt
2 tsp butter or oil
Preheat oven to 375 deg. F.
Put rice, salt, and butter in an 8x8 inch pyrex dish, pour in the boiling water.
Seal with a double layer of heavy duty aluminum foil for the tightest seal you can manage.
Cook at 375 for 1 hour.
You can double the recipe and cook it in an 9x13 inch pyrex pan with no change to cooking time. Add herbs, softened onions, or garlic to spice things up. 
stores in your town sell rice cookers? i guess they’d be called rice steamers. so you buy that rice cooker and using an 80z cup you scoop out the amount of rice you desire (say 2 cups) and you rinse it (just in case) and then add cold water until the water level is as high as your first digit/knuckle/fingertip of your index finger. That’s enough water for whatever amount of brown rice or white you’re making. Just in case you might want to add a little more. But one knuckle is enough.
you eat eggs? well using Pam, spray a pan and sunny side up some eggs then flop onto a bowl full of rice and pour some shoyu on there for flavor, add some red pepper flakes. bust the yolk and mix it up.
my tutu used to make that for me in my brown rice. even throwing some sausage in your rice cooker while it’s steaming can add some flavor to the rice.