Ok–So below is a PERFECT example of why sharing of information is SO helpful. I would have never in a million years thought to bake brown rice, nor would I have been creative enough to add egg, veggies and soy sauce to it to make a psedo-egg foo-young, but….HOW DELICIOUS! Then she eats if for breakfast! Wow, who would have thought! Thank you, Thank you, Thank you, Deb, for taking the time to send this email and including the recipe for us all to try!
By the way…Deb is a phenomenal author with several published books. Below is her latest novel, Getting Sassy, which I read and LOVED, as you can see from the tattered cover of my personal copy!!! So much, in fact, that I gave several copies as Christmas gifts to family and friends and received rave reviews back! So, if you are looking for something to do to keep from mindless snacking, try a good summer read! Stop by Barnes and Noble or Town House Books (in St. Charles) and pick up a copy. No time to spare because she has finished the sequel and estimates it will be out this fall! Deb’s been quite busy! Is she an inspiration, or what???
- You never know who the person sitting next to you in your WW meeting might be! DC Brod is our very own Deb from the Friday 930am WW meeting in St. Charles! This is just one of her many published novels. I promise it will keep your interest and make you laugh!
I love breakfast, but I don’t care for sweets for breakfast and after years of eating the obligatory cereal and nonfat milk, I got really sick of it. I discovered that it was okay not to eat the usual breakfast fare or to tweak it a bit. I make this brown rice recipe about once a week. It’s an Alton Brown recipe. It’s got a tablespoon of butter in it, but it makes 4 1/2 cups and when you break it down to 1/2 cup servings, it’s negligible. (How many points in 1/9th T of butter?) And the butter flavor is well worth it. Sometimes I eat this plain for breakfast or, when I’ve got the time, I add 1/3 cup of rice to 1/2 cup of egg whites with a chopped green onion tossed in. Or whatever veggie I’ve got. Then I throw in some seasonings. (In lieu of seasonings, I often add some soy sauce. It’s like eating egg fu young for breakfast. Weird, I know.) Then I pour it all into a heated skillet sprayed w/cooking spray. Flip it when one side is browned and give it another minute or two. If I’m feeling flush, I’ll toss a tablespoon of mozzarella on top of it all. I think that’s a total of 3 points. (Not sure if 1/2 c of egg whites would be 1 or 2 points. If it’s 2, then it’s 4 points. With the cheese I add another point.)
Whether you use this rice for breakfast or whatever, it really is the best way to make brown rice.
Baked Brown Rice
- 1 1/2 cups brown rice, medium or short grain
- 2 1/2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.