Yield: 4 Servings
Measure | Ingredient |
---|---|
2¼ cup | Water; * see note |
1 cup | Long-grain brown rice |
½ teaspoon | Salt; * see note |
\N 5 | minutes. Fluff with a fork. |
*You may substitute chicken, beef, or vegetable broth. If using non-low-sodium broth, omit salt.
In a medium-size (1½ quart) heavy saucepan, combine 2 ¼ cups water or broth with rice and salt. Bring to a boil, stirring well. Cover, then cook on medium-low for 25 minutes. Check the rice for tenderness and continue cooking 5 minutes, covered, if necessary. Remove from the heat and let set Makes 3 cups.
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest by MsRooby <msrooby@...> on Feb 24, 1998