Simple Short-Grain Brown Rice
This easy go to recipe makes the best brown rice. Dovetailing Tip: Use the brown rice you cooked day 1 for today’s side.
Prep time:
Cook time:
Yield: 4 servings (3 cups)
Serving size: 4
Calories per serving: 220
Ingredients:
Cook time:
Yield: 4 servings (3 cups)
Serving size: 4
Calories per serving: 220
1 cup short grain brown rice
2 cups water or vegetable broth, canned or homemade
2 tablespoons unsalted butter
1 (2-inch) strip lemon or orange zest
kosher salt
Directions:
Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.
Source: foodnetwork.com
Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
