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Perfect Brown Rice

Posted by Hallee on Nov 13, 2009 in Hallee's Galley, Recipes, sides |

brownricePerfect Brown Rice

If you follow these directions, your rice will be perfect every time.

INGREDIENTS:

cold water
dry brown rice
about 1 teaspoon extra virgin olive oil
dash Kosher or sea salt

SUPPLIES:

Measuring cups/spoons
pan with a good lid

DIRECTIONS:

For every 1 cup of rice, you need 1 ¾ cups of cold water, 1 TBS olive oil, and 1 tsp salt.

Add the quantities of the rice and water, and you will get your yield. For instance, 1 cup of rice and 1 ¾ cups of water will yield 2 ¾ cups of cooked rice.

In a saucepan, mix the rice, water, and salt.

Bring to a boil over high heat. Stir. Put the lid on the pan and lower the heat to low.

Do not lift the lid. The steam cooks the rice.

Cook for exactly 45 minutes.

Remove from heat.

YIELD:

2 ¾ cups of cooked rice will serve as a good side portion for 6 servings.

NUTRITION: ~*~
Very high in manganese
Low in saturated fat
Very low in sodium
No sugar
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

You can cook the rice in chicken broth, add bouillon to the water, add spices and seasonings…as long as your liquid to rice ratio is as above, then you can play with seasoning all you want and it shouldn’t hurt the outcome.

If you use broth, there’s no need to add oil to the water.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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