Cooking Brown Rice is not easy! I am the first one to admit it. It is not easy because every brand of rice is different. Some rice brands take longer and more liquid to cook than other brands. The key to making brown rice is buying a brand you love and knowing how must liquid it will need to cook. (that’s after trying out many brands….)
Liquid ratios do not always matter when cooking rice. There are several reasons why they do and don’t. When cooking rice alone, the usual 2:1 ratio or 1 ½ cups of liquid for 1 cup of rice would be good. It is advisable to reduce your liquid ration when rice with ingredients such as vegetables that contains moisture and liquid; it is necessary to take that into consideration.
While cooking, vegetables and leafy green not only release their vitamins, they also release their water contain. That water also helps cook and add flavor to the rice. When cooking with vegetables, it is also recommended to periodically conduct a taste test to manage not only flavor but sodium as well. Many times adding salt is not necessary because health must matter first. Just remember that salt can kill; read my article about “too much salt.”
When cooking Brown Rice with Tomatoes and Leek, a good olive oil is necessary. I chose to add leek to the mixture for flavor. Leeks, a family of the onion, have a delicate, pleasant and sweet flavor. They contain many flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
From the recipe you will notice 3 ingredients that are full of color and they are tomatoes, paprika and turmeric. All of these ingredients are packed with healthy flavors to will make your brown rice delightful. The onion, basil, Herbes de Provence and garlic are also packed with delicious flavors that complete the dish.
The last ingredient that your rice needs is a broth. Vegetable broth or Chicken broth, your choice! Cooking rice with a broth is a happy land in your pot.
My best advice is to cook your rice in a heavy bottom pot. By doing so, the rice will have enough time to cook in all the herbs and spices. Another advice when cooking this delightful rice dish, start off by cooking the ingredients under medium high heat and then on low heat to finish cooking and for a fluffy rice dish.
- 2 ½ tablespoons olive oil
- 1 garlic clove chopped
- 1 medium onion diced
- 1 large leek cleaned and sliced thinly
- 2 cups diced tomatoes
- ½ teaspoon turmeric
- ½ teaspoon dried basil
- ½ teaspoon Herbes de Provence
- ½ teaspoon paprika
- 2 cups brown rice
- 2 ½ chicken broth or vegetable broth
- Salt and pepper to taste
- Heat oil in a heavy bottom pan. Add garlic and fry for 1 – 2 minutes. Add leek and onions and let cook for about 3 – 4 minutes - just softened a bit.
- Add diced tomatoes, stir and continue to cook/fry for about 5 minutes.
- Add rice and dried spices and let mixture cook for another 3 minutes stirring gently a couple of times.
- Add broth, stir gently once and bring to a boil.
- Once the broth has almost evaporated, lower heat and cover tightly to continue cooking until rice is fluffy when stirred with a fork or spoon.