Colored Brown Rice

I like brown rice, I think it’s even tastier than white rice. I just don’t make it more often because it takes a bit of time to cook and sometimes, in a hurry, I opt for white. This recipe is simple, but very tasty and practical.

(Edited: I changed the way I make the rice with the tips you left here in the post! Now I do it the way it is described in the next sentence, thank you guys!)

I fry the garlic with oil or olive oil, add boiling water, add salt and finally the rice. The amount of water should be enough to cover the rice and pass a little. I let it cook over low heat with the pan half covered until some of the water dries up and then covered until the end of cooking.

Now just make a stir-fry. Here I used finely chopped Calabrian sausage sautéed with onion and garlic. I added carrots, green beans, chopped peppers and corn. Before adding the vegetables I steamed them for 3 minutes (except the corn). I added salt, sprinkled black pepper and finally added the already cooked brown rice. I love “mixed and ready” recipes.