Brown Rice, Vamped Up

When I first mentioned to Rich that brown rice was going to be one of his new staples, the look on his face was similar to the one he gets when he just got a whiff of something bad. I told him not to worry because I'm pretty good at jazzing up foods to taste, well, tasty.

Brown rice is not as heavily processed as white rice. Because of this, it is 100% better for you nutrition wise. It's full of nutrients and goodness. I like to use Minute brown rice. Some  of you may think it's not as healthy as the bagged brown rice that takes 3 times as long to make, but this article explains that it's just as healthy.

Awesome!

So now Rich is eating brown rice daily and seriously loving it. I make it the same no matter which recipe I use it in because he loves the taste, as well as the rest of our family.

Vamped Up Brown Rice

makes 4 servings

2 c. Minute Brown Rice

1-3/4 c. water

2 chicken bouillen cubes

3 T. reduced sodium soy sauce

2 heaping t. minced garlic

Bring the water, bouillen cubes, garlic and soy sauce to a boil. Stir in the rice and return to a boil, stirring to make sure cubes are dissolved. Reduce heat to low and cover. Simmer for 5 minutes.

I then like to fry some veggies and boneless, skinless chicken breast in evoo and add in the rice the last few minutes. It is so good! Also, this is very good if you roll it up in a whole wheat tortilla (with the rice) and makes a hearty meal!

Calories per serving of rice (1/2 c. dry, 2/3 c. cooked)

without chicken/vegies: 160

And...

If you want to be touched deeply by a beautiful mother and her daughters, check out this site: Enjoying the Small Things. Make sure to read her birth story and have a box of tissues handy.

And...

This weekend our weather hit 70 degrees and we wore t-shirts outside. I'm still smiling about that. The sound of the birds singing was like a sweet melody to my ears!