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cook:
40 min
1,064,915 views Brown rice doesn’t always have to be overcooked, boring, and bland. In fact, when done right, brown rice is an easy and healthy swap for pasta, noodles, or perhaps other less
2 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
Stovetop Rice
INGREDIENTS
For the Rice
1 cup dried brown rice, basmati
2 ¼ cups water
For the Optional Flavor
½ tsp fresh thyme
1 tbsp olive oil
½ lime, juiced
2 tbsp parsley
salt, to taste
pepper, to taste
TOOLS
measuring cups and spoons set
medium saucepan
dish towel
Tupperware containers
DIRECTIONS
1.
In a medium saucepan, bring the water to a boil.
2 ¼ cups water
medium saucepan
measuring cups and spoons set
2.
Add the rice, cover with a lid and cook for 25 minutes, or until all the water is absorbed. *If there is still some water left, let the rice cook for another 2-3 minutes.
1 cup dried brown rice, basmati
medium saucepan
measuring cups and spoons set
3.
Turn off the heat and wrap the lid in a dish towel and replace it on the pot. Let sit for 5 minutes.
medium saucepan
dish towel
4.
Season and serve as desired.
½ tsp fresh thyme
1 tbsp olive oil
½ lime, juiced
2 tbsp parsley
salt, to taste
pepper, to taste
Tupperware containers
Oven-Baked Rice
INGREDIENTS
For the Rice
1 cup dried brown rice, short grain
2 ½ cups water
For the Optional Flavors
1 tbsp olive oil
salt, to taste
pepper, to taste
TOOLS
measuring cups and spoon set
small Dutch oven
oven
Tupperware containers
DIRECTIONS
1.
In a small Dutch oven, bring water to a boil on the stovetop.
2 ½ cups water
measuring cups and spoon set
small Dutch oven
2.
Add the rice, and cover with a lid. Place the pot in a 375°F oven and cook for 35 minutes.
1 cup dried brown rice, short grain
oven
measuring cups and spoon set
3.
Remove the pot from the oven and let sit for 5 minutes, covered.
small Dutch oven
4.
Season and serve as desired.
salt, to taste
pepper, to taste
Tupperware containers
Seared Chicken
INGREDIENTS
2 chicken breasts
2 garlic cloves, crushed
3 tbsp olive oil, divided
½ tsp oregano
¼ tsp smoked paprika
1 lime, juiced
1 tsp kosher salt
1 tsp freshly ground black pepper
TOOLS
measuring cups and spoons set
mixing bowls
mini prep bowls
Chef’s knife
cutting board
whisk
plastic wrap
fridge
large skillet
metal tongs
meat thermometer
Tupperware containers
DIRECTIONS
1.
Slice the chicken breast in half lengthwise.
2 chicken breasts
Chef’s knife
cutting board
2.
Combine garlic, olive oil, oregano, smoked paprika, lime juice, salt, and pepper in a medium-size bowl. Stir to combine.
2 garlic cloves, crushed
3 tbsp olive oil, divided
½ tsp oregano
¼ tsp smoked paprika
1 lime, juiced
1 tsp kosher salt
1 tsp freshly ground black pepper
mixing bowls
measuring cups and spoons set
whisk
3.
Add the chicken breasts and combine with your hands.
2 chicken breasts
mixing bowls
4.
Cover and refrigerate for 30 minutes or up to 2 hours.
2 chicken breasts
plastic wrap
fridge
mixing bowls
5.
Preheat a large skillet with olive oil.
3 tbsp olive oil, divided
large skillet
6.
Pan sear the chicken, cooking on both sides for about 4-6 minutes. The internal temperature of the chicken should reach 165°F when cooked through.
2 chicken breasts
large skillet
metal tongs
meat thermometer
7.
Allow to cool completely before portioning and storing.
Chef’s knife
cutting board
Tupperware containers
Sesame Broccoli
INGREDIENTS
2 cups broccoli florets
2 tsp olive oil
1 ½ tsp sesame oil
½ tsp kosher salt
½ tsp freshly ground black pepper
2 tsp white sesame seeds
TOOLS
measuring cups and spoons set
mini prep bowls
mixing bowls
whisk
small rimmed baking sheet
oven
Chef's knife
cutting board
Tupperware containers
DIRECTIONS
1.
Combine olive and sesame oil, whisk to combine.
2 tsp olive oil
1 ½ tsp sesame oil
measuring cups and spoons set
mini prep bowls
whisk
2.
Toss broccoli with both oils, salt, and pepper on a small rimmed baking sheet.
2 cups broccoli florets
2 tsp olive oil
1 ½ tsp sesame oil
½ tsp kosher salt
½ tsp freshly ground black pepper
small rimmed baking sheet
measuring cups and spoons set
3.
Roast at 400°F for 10 minutes, then rotate the pan for even browning. Continue cooking for an additional 10-15 minutes, or until the broccoli is crispy.
oven
small rimmed baking sheet
4.
Remove the broccoli from the oven and sprinkle with sesame seeds.
2 tsp white sesame seeds
oven
small rimmed baking sheet
5.
Allow cooling before portioning and storing.
cutting board
Chef's knife
Tupperware containers
6.
For the Assembly
1.
In your choice of Tupperware, portion the chicken breasts, broccoli, and brown rice.
Tupperware containers
2.
Store in the refrigerator for up to 7 days.
Fried Rice
INGREDIENTS
vegetable oil, as needed
1 cup mushrooms of choice (we used cremini and enoki), washed and sliced
1 clove garlic, minced
1 ½ tsp freshly grated ginger
1 carrot, finely chopped
1 small onion or 1/2 large onion, finely chopped
2 cup leftover brown rice
½ cup frozen peas
2 tsp sesame oil
1 tbsp soy sauce, preferably dark
1 ½ tsp mirin
1 tbsp rice vinegar
1 large egg
kosher salt, to taste
freshly ground black pepper, to taste
1 green onion (greens only), finely sliced
spicy chili crisp, optional
TOOLS
large high sided skillet
wooden spatula
mixing bowls
mini prep bowls
measuring cups and spoons set
cutting board
Chef’s knife
chopsticks or fork
DIRECTIONS
1.
Add oil to a large high-sided skillet or wok and heat over high heat. Sauté the mushrooms until they are browned and crispy, and reserve in a separate bowl.
vegetable oil, as needed
1 cup mushrooms of choice (we used cremini and enoki), washed and sliced
large high sided skillet
measuring cups and spoons set
wooden spatula
mixing bowls
2.
Add more oil to the pan and add the onion and carrots to the pan. Cook for 30 seconds, or until slightly tender, then add the garlic and ginger and cook until fragrant, about 10 seconds.
vegetable oil, as needed
1 small onion or 1/2 large onion, finely chopped
1 carrot, finely chopped
1 clove garlic, minced
1 ½ tsp freshly grated ginger
measuring cups and spoons set
cutting board
Chef’s knife
wooden spatula
3.
Push the vegetables to the outer sides of the pan, add oil to the center of the pan and add the rice. Flatten the rice into an even disk.
vegetable oil, as needed
2 cup leftover brown rice
wooden spatula
large high sided skillet
4.
Drizzle the sesame oil along the outside rim of the pan and allow the rice to crisp undisturbed for 1 minute.
2 tsp sesame oil
large high sided skillet
5.
Add the soy sauce, mirin, rice vinegar, peas, and reserved mushrooms. Stir and/or toss everything to combine in the pan.
1 tbsp soy sauce, preferably dark
1 ½ tsp mirin
1 tbsp rice vinegar
½ cup frozen peas
1 cup mushrooms of choice (we used cremini and enoki), washed and sliced
large high sided skillet
6.
Once again, push the rice and vegetables to the outer sides of the pan, add oil to the center of the pan and add the egg. Using chopsticks or a fork, scramble the egg until it is cooked completely, then toss/stir to combine with the other ingredients.
vegetable oil, as needed
1 large egg
wooden spatula
chopsticks or fork
7.
Season the rice to taste with salt and pepper, then garnish with green onions and optionally, spicy chili crisp.
kosher salt, to taste
freshly ground black pepper, to taste
1 green onion (greens only), finely sliced
spicy chili crisp, optional
large high sided skillet
Larb
INGREDIENTS
1 cup dry brown rice, or as needed
1 ½ tbsp vegetable oil
1 lb ground pork
1 tsp lemongrass, grated
1 tsp Thai chili powder, or to taste
½ tsp brown sugar, packed
½ tbsp fish sauce
2 limes, juiced, or to taste
1 shallot, finely chopped
3 scallion, finely sliced
10 mint leaves, torn, or to taste
1 tbsp cilantro, chopped
1 cup cooked brown rice
4 ½ large lettuce leaves (we used butter lettuce), to garnish
TOOLS
measuring cups and spoons set
grater
medium skillet
wooden spatula
food processor or high powered spice grinder
large skillet
spatula
DIRECTIONS
1.
For the Lettuce Wraps & Mango Sticky Rice inspired by Spider-Man: Homecoming:
1.
In a medium skillet, add the dry brown rice and dry toast for 15-20 minutes over medium-low heat. Make sure to stir the pan periodically to avoid uneven browning. Once browned, allow to cool completely.
1 cup dry brown rice, or as needed
medium skillet
wooden spatula
2.
Add the toasted rice to a food processor or high-powdered spice grinder, blend until the rice reaches a coarse-sand consistency.
1 cup dry brown rice, or as needed
food processor or high powered spice grinder
3.
In a large skillet, add the vegetable oil. Heat over medium-high heat and then add the pork. Using a fat sided spatula, break up any large pieces of pork and continue cooking until the pork is browned.
1 ½ tbsp vegetable oil
1 lb ground pork
large skillet
measuring cups and spoons set
spatula
4.
Add the remaining ingredients and stir to combine.
1 tsp lemongrass, grated
1 tsp Thai chili powder, or to taste
½ tsp brown sugar, packed
½ tbsp fish sauce
2 limes, juiced, or to taste
1 shallot, finely chopped
3 scallion, finely sliced
10 mint leaves, torn, or to taste
1 tbsp cilantro, chopped
1 cup cooked brown rice
wooden spatula
large skillet
5.
Spoon the larb mixture into the large lettuce leaf cups and serve.
4 ½ large lettuce leaves (we used butter lettuce), to garnish
Avgolemono
INGREDIENTS
4 cups chicken stock
1 cup leftover chicken, shredded (poached, rotisserie, grilled, etc.)
1 cup leftover brown rice
2 eggs
⅓ cup lemon juice
2 tsp dill, chopped
2 tsp parsley, finely chopped
To taste kosher salt
To taste freshly ground black pepper
TOOLS
measuring cups and spoons set
Chef’s knife
cutting board
medium pot
mixing bowls
mini prep bowls
whisk
DIRECTIONS
1.
Heat the stock in a medium pot or high-sided skillet.
4 cups chicken stock
measuring cups and spoons set
medium pot
2.
In a separate small bowl, whisk the eggs until frothy.
2 eggs
whisk
mixing bowls
3.
While whisking, stream the lemon juice into the eggs.
⅓ cup lemon juice
whisk
mixing bowls
4.
Slowly add small amounts of warm stock to the egg mixture. One half of the stock has been incorporated, set the mixture aside.
4 cups chicken stock
mixing bowls
5.
Meanwhile, add the chicken and rice to the chicken sauce. Cook for 3-5 minutes until the chicken is warmed through.
1 cup leftover chicken, shredded (poached, rotisserie, grilled, etc.)
1 cup leftover brown rice
medium pot
6.
Add the tempered egg mixture and cook on medium-low heat for an additional 2-3 minutes, or until the soup no longer froths when whisked. Make sure to stir constantly to avoid scrambling the eggs.
medium pot
whisk
7.
Serve immediately.
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