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:
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


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



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