Saturday, March 22, 2008

Brown Rice

Brown rice is a gluten-free, nutritious food, and prepared properly, it gives us B vitamins, iron, vitamin E, and protein. It does contain some phytic acid, which will be neutralized through a slow cooking in our gelatinous stock! Because brown rice has a reputation for going rancid quickly, buy it in sealed packages rather than open air bins.

This makes 6-8 servings. You can make the basic recipe, and then add spices and extra goods as you reheat for leftovers. Cook over the stove with some additional water. Adding an egg and scallions makes it yummy too! Store rice in airtight containers in the fridge until you need it.

2 cups of brown rice, any style
2 T butter
2 T OO
4 cups chicken stock, or combo water and stock
dash of salt

Easy Man's Recipe
Combine rice and stock, and bring to a boil. Add butter, EVOO and spices. Simmer on low heat, covered for 45-90 minutes.

The Slow-Foodie Recipe
Melt butter and OO.

Add cardamom.

Saute rice until it turns milky, stirring constantly.

Add stock and salt.

Bring to a boil for 10 minutes, uncovered.

Reduce heat, simmer tightly covered til water is evaporated.

**There are so many variations on brown rice. Add spices and experiment!
Mexican: Add an onion, annatto seeds, cumin, oregano, or chili powder.
Indian: cardamom, cinnamon, black pepper, cumin, turmeric, along with raisins and cashews at the end
Greek: celery, garlic, mint, sesame seeds, pine nuts, lemon

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