Thai Spiced Vegetable Brown Rice

Thai Spiced Brown Rice with exotic vegetables

Thai Spiced Brown Rice with exotic vegetables

Its been quite sometime now since I started brown rice. And let me tell you the transfer has not been easy. Those who are used to eating soft white rice dotted with pure ghee will tell you why.

Perfectly steamed gorgeously white rice is what it is because of what it is. Brown rice pales in front of it, literally. But I am girl on a mission. Mission to curb my growing waistline and lose some serious weight. So naturally I shun the shiny rice and ghee. Adopt the brown version and…my dal rice has never tasted the same again.

I have to add paneer ;)

I have to add paneer πŸ˜‰

I had to love what I embraced or I would be running back to my ex. So began my tryst with the healthier grain. Looking for ways to improvise it, I have tried innumerable options.
SautΓ©ing mushrooms and zucchini in some thai red curry paste and throwing in brown rice, seemed like a bit of an experiment. But what an attempt! That bowl was supposedly my lunch, but he and she took great big bites and kept asking for more. Now that’s a good way to rate my dishes, don’t you think?

Something to drink with

Something to drink with

The recipe:

Ingredients

  • 1 cup brown rice, cooked.
  • 1 medium sized onion, sliced thinly
  • 3 tbsp red curry paste
  • 1/2 tsp soy sauce
  • 1/2 tsp vinegar
  • 3/4 cloves of garlic
  • 1/2 cup mushrooms, sliced thinly
  • 1/4 cup zucchini, sliced thinly
  • 3 tbsp paneer small cubed
  • salt and pepper to taste
  • 2 tsp olive oil or any oil you wish
  • basil leaves and coriander leaves to garnish

Method

In a large skillet, heat oil. Saute garlic and onions till pink. Mix in the red curry paste. Fry till oil leaves the sides. Throw in the mushrooms and zucchini. Cover and cook till almost done. Mix in the brown rice along with soy and vinegar. Season with salt and pepper. Mix well. Garnish with cubed paneer, basil and cilantro leaves.

Best with something cold to sip on.

Simple and delicious

Simple and delicious

Note: Use any vegetable you like, carrots, broccoli, beans ..

Note: Instead of paneer, boiled soy Nutrela nuggets taste great.

Note: Adjust the quantity of red curry paste according to the heat you can take.

Note: Boiling brown rice has been a continuous trial and error process with me. One of the recent methods and almost close to getting perfectly cooked rice is to soak the rice well for at least 2 hours, and then cook in a large pot of salted boiling water. Once the rice is cooked, strain the excess water and use.

High on heat

High on heat

If you have any more ideas to deal with brown rice, please holler. I am listening.

This is my entry to Angie’s Friday Fiesta #25. Sneak in to see some gorgeous recipes here. You will thank me for sure.

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52 thoughts on “Thai Spiced Vegetable Brown Rice

  1. I am smiling as I read about your trials and tribulations with brown rice. I switched over to Lapsi and let me tell you the saga is pretty much the same. My dal-rice (pappu annam in Telugu) has never been the same again.

    I am tempted to adapt this recipe for lapsi and perhaps, I will!

  2. Somehow, I can identify with what you’ve written Namrata. I have switched too and it wasn’t easy. But i took solace in the fact that the measuring tape showed a lower number over a period of time. I liked this idea.. I have some gree curry paste at home and will try it ..with tofu

  3. Your rice sounds delicious but I can see what you mean with the white rice! I love the addition of the Thai paste, a must try!

  4. We tried brown rice. And then gave our massive 5kg bag away. Will try this for sure.. with a smaller bag of rice πŸ™‚

  5. I have been slowly but surely including more fibre rich grains in our diet, like bulgur, oats and quinoa. But brown rice is just so… bleh! I never thought of pairing Thai flavors with it though, that must do the trick! I’ve also found that cooking these grains in vegetable stock makes them yummier.
    Your pics are really beautiful Namrata. Love it πŸ™‚

    • I use bulgar, oats and brown, red rice… yet to start quinoa though. Yes, a friend of mine told me of this trick to cook the grain in stock.. but sadly I never have any stock in my fridge. Time to make some and stock it up πŸ™‚

  6. Yum, I’m emailing this to myself to try, it looks delicious! Brown rice definitely takes some getting used to, but this recipe makes it look easier. Great recipe πŸ™‚

  7. Pingback: The Wizarding World of Harry Potter | Fiesta Friday #25 | The Novice Gardener

  8. My friend Amy who cooks with me once a week . . . was over yesterday and telling me about how she loooooves fried rice but is looking for a great recipe that is different from the standard recipe with white rice, peanut oil, etc. This is a winner!

  9. Brown rice is a challenge for me too. I haven’t found any great way to use it except with some olive oil. The yogurt rice I made with it was terrible. But this one sounds promising. I will give it a try.

    • Yea, I know what you mean. Trying to go Indian with brown rice usually goes kaput. Last I tried was Sridevi’s (coconut craze) beet pulav with brown rice.. it turned simply great!

  10. Oh yum! Your recipe sounds wonderful! I love white rice too, but over the years I have really come to appreciate brown rice for what it is and just love it too! Of course, like you say, it is a very different experience, but it is still just as flexible as white rice and way more nutritious too! Thanks so much for sharing your yummy recipe with us! πŸ˜€

    • Its nutritious and less fattening ..thats really why I changed. But I guess my taste buds are kinda accustomed to the nuttiness and coarseness of the rice. I am enjoying my tryst with them!

  11. That looks like delicious brown rice! My local cafe does a breakfast brown rice bowl, mixed with lots of nuts and dried fruit, with soy milk mixed through just before eating. It sounds strange but is really tasty! πŸ™‚

    • Oh I somehow missed replying to this query of yours. But better late than never πŸ™‚ Well, you are never going to believe how I got that jute cloth… I cut up an old jute bag which you usually use for grocery shopping. I have a sack like bag, but its relatively new.. I am itching to tear that down though πŸ˜‰

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