Brown Rice (Stove top)
2 parts liquid to 1 part brown rice
Bring water or vegetable broth to a boil and add brown rice. Return to a boil, reduce to simmer and cover for 40-50 minutes. Brown rice has a chewier texture than white rice, sometimes considered and al dente texture when cooked.
Be sure to refrigerate leftovers promptly. Cooked rice will last up to 5 days in the refrigerator and 3 months in the freezer if tightly sealed. Be sure to make extra.
Baked Brown Rice
1.5 cups brown rice, medium or short grain
2.5 cups water
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with a lid or foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Angela Pifer, Certified Nutritionist
Seattle Based – I work Nationally through Skype
Categories: Select Recipes
