We love brown rice around here. We use it for all kinds of things. Anytime a recipe calls for any type of rice, we substitute this. It's so much more nutritious and flavorful! I order mine in 25 lb bags from nearby Lowell Farms and keep it in a big bucket in my pantry. My method of preparation is loosely based on a recipe from Nourishing Traditions.
My instructions call for 2 cups of rice and 3 cups of water to yield 6 cups of cooked rice. I always make this size batch, using part the day I make it and the rest throughout the week in other dishes.
Early in the day, I put the rice plus about a cup of water and 2 tbsp of whey into the rice bowl of the steamer. I let this soak most of the day to break down the phytic acid and increase the nutritional value of the rice.
In the late afternoon, I dissolve a couple of my chicken broth cubes in 2 cups of water and add it to the rice/water/whey mixture. I melt about 3 tbsp of butter and add it, sprinkle Real Salt liberally over it all, and set the steamer for about 70 minutes.
That's all there is to it! If I have a busy day or won't be home, I'll occasionally put in all the ingredients in the morning and set my steamer for the delayed start so the rice will be ready when I get home.
After 70 minutes, I have a big bowl of fluffy, flavorful brown rice! Cooking it in chicken broth rather than just plain water gives it wonderful flavor...it really does make the dish. It makes a wonderful side dish in it's own right, or with a few sauteed veggies mixed in. My kids all scarf it down...my three year old will make a meal of it if I let her. I also use it as a base ingredient in many of my favorite meals, such as So Easy Hamburger Rice Skillet, Hearty Black Bean and Rice Enchiladas, or Taco Style Lentils and Rice.
It's a simple, almost fool proof method to make delicious, super versatile rice that can be used in numerous ways.
**Be sure to visit my Kitchen page for my entire "Scoop on Grains" series and more healthy grain recipes!**
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