Brown Rice with Crushed Red Pepper and Garlic
Quick brown rice tossed in garlic oil, crushed red pepper, and sea salt. Works on pasta, adds greens, and scales easily.
A fine chef I knew dressed Italian pasta this way. He adapted it from the peppery way the Japanese dress their Soba noodles. Try it on pasta, too. Optionally, add some parsley, lightly cooked arugula or spinach, or any other bitter green.
Submitted by: J. from NY, NY
Yield: as you choose
- Toss cooked long grain brown rice with olive oil flavored with garlic powder, crushed red pepper, and sea salt for an easy, bold side.
- Use about 1 tbsp oil and 1/2 tsp each of garlic powder, crushed red pepper, and sea salt per 1 cup cooked rice; adjust to taste.
- Serve as a side, toss with pasta, or add lightly cooked or fresh bitter greens like arugula or spinach for extra flavor and texture.
Spices
Featured in this Recipe
Preparation Instructions:
Cook Long Grain Organic Brown Rice.
Flavor some olive oil with Garlic powder.
Dress the rice with it.
Season to taste with Crushed Red Peppers and a tasty sea salt.
Experiment with a good bit of seasoning. The brown rice can carry the flavor.
thespicehouse.com
More About This Recipe
Lundberg Farms rice is my preferred brand, and your spices are just right.
Frequently Asked Questions
What is the simplest way to make this rice?
Heat 1 tablespoon olive oil, stir in 1/2 teaspoon garlic powder, then toss with 1 cup cooked long grain brown rice. Season with 1/2 teaspoon crushed red pepper and 1/2 teaspoon sea salt, and adjust to taste.
Can I use fresh garlic instead of garlic powder?
Yes. Use 1 small minced clove. Warm it gently in the oil for 30 to 60 seconds until fragrant but not browned, then toss with the rice. Fresh garlic gives a brighter flavor, while powder is milder and more shelf stable.
How do I change the heat level?
Cut the crushed red pepper to a pinch for mild heat, or increase to 1 to 2 teaspoons per cup of rice for more heat. You can also add flakes gradually and taste as you go.
Can I use this on pasta or soba noodles?
Yes. Toss hot, drained pasta or soba with the garlic oil and spices. Add a splash of reserved pasta water to loosen the sauce and help it cling to the noodles.
How many servings does this recipe make and how do I scale it?
The base quantities dress about 1 to 2 servings from 1 cup cooked rice. To scale, keep roughly 1 tablespoon oil and 1/2 teaspoon each of garlic powder, crushed red pepper, and salt per cup of cooked rice, then adjust to taste.
How should I add greens like arugula or spinach?
For wilted greens, briefly sauté a handful in the garlic oil until just tender, then toss with the rice. For raw arugula, add it at the end and toss so it softens slightly but stays bright.
What rice and salt do you recommend?
Long grain brown rice is ideal for texture and flavor. Lundberg Farms is a good option. Use a flaky sea salt like Maldon to finish for a cleaner salt bite.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stove or in the microwave. If the rice seems dry, splash in a little olive oil or water while reheating.
What is the simplest way to make this rice?
Heat 1 tablespoon olive oil, stir in 1/2 teaspoon garlic powder, then toss with 1 cup cooked long grain brown rice. Season with 1/2 teaspoon crushed red pepper and 1/2 teaspoon sea salt, and adjust to taste.
Can I use fresh garlic instead of garlic powder?
Yes. Use 1 small minced clove. Warm it gently in the oil for 30 to 60 seconds until fragrant but not browned, then toss with the rice. Fresh garlic gives a brighter flavor, while powder is milder and more shelf stable.
How do I change the heat level?
Cut the crushed red pepper to a pinch for mild heat, or increase to 1 to 2 teaspoons per cup of rice for more heat. You can also add flakes gradually and taste as you go.
Can I use this on pasta or soba noodles?
Yes. Toss hot, drained pasta or soba with the garlic oil and spices. Add a splash of reserved pasta water to loosen the sauce and help it cling to the noodles.
How many servings does this recipe make and how do I scale it?
The base quantities dress about 1 to 2 servings from 1 cup cooked rice. To scale, keep roughly 1 tablespoon oil and 1/2 teaspoon each of garlic powder, crushed red pepper, and salt per cup of cooked rice, then adjust to taste.
How should I add greens like arugula or spinach?
For wilted greens, briefly sauté a handful in the garlic oil until just tender, then toss with the rice. For raw arugula, add it at the end and toss so it softens slightly but stays bright.
What rice and salt do you recommend?
Long grain brown rice is ideal for texture and flavor. Lundberg Farms is a good option. Use a flaky sea salt like Maldon to finish for a cleaner salt bite.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stove or in the microwave. If the rice seems dry, splash in a little olive oil or water while reheating.
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