Brown Rice w/ Broccoli, Bell Peppers, & Rice Wine
This rice recipe consists of broccoli, red bell peppers, carrots, shallots, red jalapeños, garlic, turmeric, tamari, and rice cooking wine with brown Jasmine rice. I'm particularly fond of brown Jasmine and Basmati rice. They're incredibly flavorful and far more nutritious than white rice. You can absolutely substitute your own favorite rice, though. For brown, red, and wild rice, keep the ratios the same. For white rice, you're typically going to want to cut the amount of water in half. I have a more extensive article on The Difference Between Types of Rice with more precise cooking conversions with 21 types of white rice, brown rice, and several different variations of rice in between.
Equipment
- Rice Cooker
Ingredients
- 1 broccoli diced
- 1 red bell pepper diced
- 2 carrots sliced
- 1/2 shallot minced
- 2 red jalapeños minced
- 3 cloves garlic minced
- 1/2 tsp. turmeric minced
- 1/2 c. rice cooking wine
- 1/2 c. tamari
- 2 c. brown Jasmine rice (or rice of choice)
- 6 c. water
Instructions
- Add all of the ingredients into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients, followed by the rice and water.This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
- Press the cook button on the rice cooker. It should take about 45 minutes to cook.Alternatively you can simmer on the stove. Add all of the ingredients to a pot, bring uncovered to a boil, lower heat to a simmer, and cook covered for about 15 minutes, or until the sweet squash and rice are tender. Turn off heat, add lid, and let sit another 5-10 minutes.
- When the rice is fully cooked, let sit for 10 minutes, and then fluff with a wooden spoon and serve.Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach Teflon into your food and cause future dishes to stick to the bottom!
Tips, Tricks, & Notes
- I highly recommend cutting this recipe in half! I realized far too far into it that I'd overfilled my rice cooker. I have a decent-sized 7 cup uncooked and 14 cup cooked rice cooker and I still overfilled mine! So, I'd definitely recommend sizing down a little bit. I meant to put 1 1/2 cups of rice, but was about out of it and thought that I'd just go for it. Probably not a good idea, though.
- For tips and tricks on The Fundamentals of Cooking Rice, particularly brown rice, check out my article on the matter. Rice is surprisingly more difficult to cook in a rice cooker than the name would suggest and there are a multitude of simple solutions for common problems, like overcooking and becoming mushy or drying out. There are also some solutions for remedying these issues after the fact, instead of starting over!