Ever since the advent of Masterchef shows, I haven't been able to help but be glued to the TV. In between these frantic marathons, I often find myself frantically scribbling away recipes that I think I could brave my hand at. One such recipes was the one and only risotto. Instead of just a regular risotto this one's the brown rice risotto by Chef Ranveer Brar. Ever since I managed to make this dish, there has been no looking back for me. Not only did I realise that this is the best way to cook brown rice but I also added my very own nutritional kick to it by adding tonnes of healthy veggies to the mix. Read on to find out the best way to enjoy brown rice while also mastering one of the tougher dishes.
Ingredients: Rice
1 cup brown rice (uncooked)
A glug of oil
½ tsp salt
2 cups of boiling water
Veggies
A glug of oil
½ cup of shredded chicken
5-6 cloves of garlic smashed and chopped
1 large onion finely chopped
1 tbsp. chopped celery stick
2 red chilies sliced
Handful of diced carrot
Handful of diced potatoes
Handful of sliced mushrooms
1 cup of cauliflower heads
½ cup of green peas
Salt to taste
Pepper as much needed
1 tsp. dried oregano
A pinch of cinnamon and clove powder (optional)
A dash of water
Béchamel sauce
2 tbsp. butter
2 tbsp. flour
2½ cups of milk
1 bay leaf
A pinch of nutmeg
Method
Soak the brown rice for one hour.
Pour in the rice in a large pan and add double the amount of hot water along with salt and rice. Cook the rice on high heat till it starts boiling. Turn the stove on medium low and cook for about 40 to 50 minutes. The time solely depends on the type of brown rice you are using.
Cook a chicken breast with ginger garlic paste and salt and pepper. Once done, shred the chicken with your hands.
Blanch the cauliflower heads and green peas and set aside.
In a separate pan, add a glug of oil and garlic.
When the garlic starts sizzling, add the shredded chicken, onion, red chilies, celery, carrot and potatoes along with ½ tsp salt and 1 tsp oregano. Add a dash of water and cook for a minute till the potatoes are cooked. Then add the rest of the veggies. Stir and cook for 2-3 minutes and add the rest of the spices.
To prepare the béchamel sauce, add the butter and flour in a pan and mix completely. Once the flour is cooked (do not burn the flour), whisk in the milk. Keep stirring or it will form lumps. Add a bay leaf, a pinch of nutmeg and salt.
Once it’s a little bit thick take it off the stove and stir in some processed cheese.