Rice that has had the husk removed but not the bran layer. The bran layer retains more vitamin, mineral and fiber content than white rice. When cooked, the grains are separate and have a chewy texture.
Brown rice, a whole grain, contains all the nutrients and essential parts of the entire grain seed. It adds almost three times as much heart-healthy fiber to this mild-flavored, Test Kitchen side dish as white would. Consider enjoying its slightly nutty flavor often in family recipes.
Emily Hockett, of Federal Way, Washington says, “I prefer this side dish to traditional recipes because it’s vegetarian and lower in fat. While you’re preparing the rest of your meal, it simmers on the stove, allowing the flavors to blend beautifully.”