Vegetarian brown rice recipe
- Carbohydrate 38.6267777777778 g
- Cholesterol 0 mg
- Fat 10.2945666666667 g
- Fiber 4.62722228023741 g
- Protein 5.21015555555556 g
- Saturated Fat 1.00492 g
- Serving Size 1 1 Serving (134g)
- Sodium 48.3972222222222 mg
- Sugar 33.9995554975404 g
- Trans Fat 0.587097777777778 g
- Calories 255 calories
Step-by-step
- In a small saucepan, bring water to a boil.
- Stir in rice and basil.
- Reduce heat to medium-low; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.
- In a large nonstick skillet, stir-fry the carrots, onion, green onions and raisins in hot oil for 5-7 minutes or until vegetables are lightly browned.
- Add the peas and salt.
- Cook for 1 minute or until vegetables are tender.
- Stir in pecans and rice; heat through.
Swapping water for vegetable stock alters the final starch profile by infusing savory depth into the whole grain as it absorbs the liquid. Heavy-bottomed stainless steel saucepans conduct heat uniformly, preventing scorching during the crucial 35-minute simmering phase when starches gelatinize. Maintaining a true medium-low setting ensures steam builds properly under a tight-fitting lid without boiling over.
Wide-surface nonstick skillets provide the high thermal contact necessary for fast vegetable browning without requiring excessive oil. Sautéing carrots and onions for up to 7 minutes caramelizes surface sugars, yielding distinct savory notes that contrast sharply with sweet raisins. Constant motion prevents burning across the skillet base.
Toast pecan halves at 350 degrees Fahrenheit for 8 minutes to activate surface oils, releasing aromatic pyrazines essential for deep flavor development. Thawing frozen peas completely before adding them prevents local pan temperature drops that cause uneven cooking and dull grey color changes.
Proper moisture management separates grainy results from mushy outcomes. Folding the cooked rice into the skillet at the final stage allows excess surface humidity to evaporate quickly over gentle heat.
