I like brown rice with just a little butter and nothing else. I'm kind of simplistic in my cooking I guess. If you want to use soy sauce there's tamari sauce. It's like soy only not wheat based like soy, for all those celiacs or gluten intolerant ppl like me. I think it has less sodium, but I'm not sure.
current weight: 289.0
Fitness Minutes: (92,643) Posts: 2,267 3/6/11 12:49 A
I like using no fat chicken broth to cook the rice, often add it to the skillet when cooking pork and finish them simmering together, no oven. Sometimes use diced tomatos, flavored or not, the same way, especially when using quick brown rice. I like diced onion and mild peppers cooked with it. Italian seasoning similar to described is nice. Curry powder or plain tumeric is good with the broth rice. Lately I have been dicing pork steak for us and cooking with tomatillas and green chilis for green chile pork. There are several good recipes for it on Sparkrecipes.com Temptation is too eat too much, as it is so good!
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current weight: 243.5
Fitness Minutes: (859) Posts: 88 3/5/11 4:12 P
I try to stay away from soy sauce because of the sodium, but I like to add cinnamon and nutmeg to the rice with asparagus and mushroom cut up into it. I use the juices from a can of mushrooms to replace some of the water used to cook the rice. Gives the rice more flavor.
You didn't really say if you only have brown rice or anything added to the rice. To add a bit of variety and flavor you might try the following. I either add it to rice already cooded when reheating or will add to water as it boils before adding in the rice to cook: 1tsp parsley, 1tsp oregano, 1tsp sage, 1 tsp thyme (fresh if I have it otherwise ground), 1 tsp basil and then I cut up fresh spinach leaves and throw them in. It goes well with just about any meat but I like it especially with pork or salmon.
I bought of four rather large pork steaks a little while ago. I blush to admit it now, but three of them I ate whole for dinners
(Sidebar: I for one am THRILLED that the trichenosis threat has been bred out of today's pork. It tastes SO much better when it's not cooked to death!)
I have one more, and I'm thawing it out for tonight's dinner. I'm going to cook it the same as the others (skillet sear, then finish to perfect mid-rare in the oven). I will then immediately cut it in half and put half in foil. I have some leftover brown rice from last night. Some night this week dinner will be pork fried rice. Which may even be subdivided into two or three lunches instead.
(Please let me know if I get boring with the tiny details.)
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