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Old 01-04-2012, 09:06 AM
 
Location: Montreal -> CT -> MA -> Montreal
13,736 posts, read 18,658,466 times
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We often have brown rice but, you know, it's boring. And DRY.

I'm making chicken breasts tonight and will serve it with brown rice, but there's not going to be anything even remotely wet on the plate. That's hard to swallow -- literally.

Does anyone have any ideas of a sauce that I can make to dribble onto the rice? Or any seasoning ideas to at least make the rice less bland?

Thank you!
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Old 01-04-2012, 09:09 AM
 
Location: Islip,NY
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I make my brown rice, then in seperate pan I saute oilve oil, peas, mushrooms, garlic and chopped onions and mix it in the rice, sprinkle with grated cheese when done.
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Old 01-04-2012, 09:11 AM
 
Location: GLAMA
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And you're probably baking the chicken. Jeeze, dry city USA.

Cook up an orange juice, white wine and ginger quick sauce.
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Old 01-04-2012, 09:13 AM
 
Location: Beautiful Rhode Island
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sounds good Lubby!

Sometimes I just throw in chicken bullion when it's boiling- gives it some flavor or you can also add whatever diced veggies you have.
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Old 01-04-2012, 09:17 AM
 
Location: Montreal -> CT -> MA -> Montreal
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Thanks, guys! I'll see what extra ingredients I have in the house and use your suggestions to incorporate them. Much appreciated.
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Old 01-04-2012, 09:19 AM
 
25,642 posts, read 21,728,344 times
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Your might not be adding enough liquid to your rice. For brown rice it usually calls for 1and3/4 cup of water to 1 cup of rice. I use two cups of chicken stock to one cup of brown rice. No water just organic stock from the box or can. You can also use chicken base with water.

Cook the standard 50-55 minutes but check at 45 then every five minutes. As soon as the water no loner pools in the bottom of the pan turn off stove and take off heat leave covered for ten minutes. Should come out very moist. Fluff as usual. Should be very moist.

Fontucky's glaze sounds awesome.
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Old 01-04-2012, 09:23 AM
 
Location: PA (work in NJ)
8,680 posts, read 13,406,980 times
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I just made grilled chicken (on the George Foreman) and brown rice, and used this new Cambell's soup as a sauce:

Portobello mushroom and madeira bisque, with shallots, thyme, and sage.
Campbell

It's not the typical Campbell's soup. It's actually a little too rich to just eat as a soup, but really great as a sauce with chicken. I made it with grilled chicken and amish egg noodles, and again with the brown rice. yummy.
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Old 01-04-2012, 09:35 AM
 
Location: Woodinville
3,183 posts, read 2,859,963 times
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If I'm getting bored of plain brown rice but making some anyway, I mix in butter (a little goes a long way), garlic salt, thyme, and lemon juice. If you add enough lemon juice it will be very moist. I like the taste of the lighter canola-based butters better than real butter in this particular application.
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Old 01-04-2012, 09:39 AM
 
Location: SW Missouri
14,847 posts, read 23,776,223 times
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Quote:
Originally Posted by DandJ View Post
We often have brown rice but, you know, it's boring. And DRY.

I'm making chicken breasts tonight and will serve it with brown rice, but there's not going to be anything even remotely wet on the plate. That's hard to swallow -- literally.

Does anyone have any ideas of a sauce that I can make to dribble onto the rice? Or any seasoning ideas to at least make the rice less bland?

Thank you!
I parboil my chicken and cook the rice separately. Then I put them together in a casserole dish with a can of Campbell's Cream of Mushroom (or Cream of Chicken) soup and finish cooking the chicken (usually about 45 minutes) at about 350 degrees. It's exceedingly yummy.

20yrsinBranson
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Old 01-04-2012, 09:46 AM
 
Location: Valparaiso, IN
36,410 posts, read 10,290,931 times
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Quote:
Originally Posted by Bulldogdad View Post
Your might not be adding enough liquid to your rice. For brown rice it usually calls for 1and3/4 cup of water to 1 cup of rice. I use two cups of chicken stock to one cup of brown rice. No water just organic stock from the box or can. You can also use chicken base with water.

Cook the standard 50-55 minutes but check at 45 then every five minutes. As soon as the water no loner pools in the bottom of the pan turn off stove and take off heat leave covered for ten minutes. Should come out very moist. Fluff as usual. Should be very moist.

Fontucky's glaze sounds awesome.
This ^ is pretty much how I cook my brown rice, and it's always moist. Depending on what I'm serving it with, I'll use chicken, ham or beef base in the liquid. It's amazing, how much liquid the rice takes up. I have to watch it carefully, and I remove it from the heat when there's still a bit of liquid in the bottom of the pan. I sometimes toss in a few herbs or spices; whatever I'm in the mood for that day.
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