Brown Rice
I have a love hate relationship with Brown rice. It has not been a household favorite, not because we don’t like it, but because I’ve undercooked it many times and it’s been disappointing. I tend to reach for jasmine, basmati, or plain medium grain white rice first. But, recently, I have been on a mission to correct this issue. I took the opportunity to take the time to get it just right. One Saturday, none of us were in a hurry to eat so I could take however much time the rice needed to get happy. It turned out perfectly fluffy, nutty, and delicious. It added so much more to the dish than a more delicate white rice would have.
This Brown Rice recipe is a great base for many menu options. You can pump up the flavor with some cilantro and lime to serve along with Mexican food. Try adding some lemon, peas, and parmesan cheese for a great side dish. Or, serve it as-is under a stir fry or saucy main dish. The most simple tip is to give it as much time as it needs. Allow 75 minutes and if it’s done in 60, just let it sit, covered, off heat. My struggle has stemmed from trying to hurry the process. Leave it alone, have a glass of wine, and take a breath. It’ll work out.
Brown Rice
Ingredients
- 1 cup brown rice
- 2½ cups chicken broth
- 1 tsp salt
- 1 tbsp butter
Instructions
- Pour chicken broth, salt, and butter into a 2 Qt. saucepan, heat to boiling over medium high heat
- Add brown rice, stir briefly so it doesn’t clump. Bring back to a boil, cover and reduce heat to medium low.
- Cook for 50-60 minutes until liquid is absorbed and rice is tender. Fluff with a fork and set aside while stir fry finishes cooking.
