Brown Rice and Chicken Stock

**hybrid** · 10-21-2003, 01:12 PM

After racking my brain for creative ways to eat brown rice, I tried cooking it with chicken stock instead of water. That worked really well. It tastes excellent, without any additional seasoning. Anyone else tried this or something along these lines?

**Rich8888** · 10-21-2003, 02:57 PM

Chicken stock is generally loaded with sodium...check out the label...if it is the sodium will make you retain water and blout.

I steam my brown rice with equal partsd of barley...I get a great and tasty mixture that is rich in complex carbs. I try no to add seasonings b/c of the salt content, however there is low and non-sodium seasonings that you can try until you find the right taste for you.

R

**ENraged** · 10-21-2003, 07:10 PM

put the chicken on top of the brown rice and then drizzel some salsa iver the top of it and microwave it on high for a minute or so. i love it that way. Hell i even look forward to eaeting chicken everyday for lunch that way

**hybrid** · 10-22-2003, 07:37 AM

Chicken broth is loaded with sodium. The chicken stock that I use is very low in sodium. If you taste it, it has very little taste, but it just makes the rice taste perfect.
Oh, I do the chicken on top thing everyday for lunch almost. But I am getting tired of that even. You know how it is. Variety is the spice of life.