1 cup brown rice
2 Tbsp butter
1 Tbsp chopped onions
1/4 tsp minced garlic
1-3/4 cups water or chicken stock
Salt and freshly ground pepper to taste
1 bay leaf
1 parsley sprig
1 thyme sprig, or 1/4 tsp dried
Rinse rice and set aside.
Melt 1 Tbsp butter in saucepan and add onions and garlic. Cook, stirring, until onions are wilted.
Add rice, water/stock, salt, pepper, bay leaf, parsley and thyme. Bring to the boil and cover closely. Let simmer 40 minutes.
Remove from heat. Discard bay leaf and parsley and thyme sprigs. Fluff rice with fork and stir in remaining butter.
Since brown rice is so much better for you than white, here are acouple more recipes.
Shanghai Brown Rice
2 cups brown rice (soak for 30 minutes)
2 Tbsp olive oil
1/2 kilo skinless, boneless chicken, cubed
1 med. onion, chopped
4 cloves garlic, minced
1/4 kilo sweet ham, cubed
1 cup white wine
2 cups simmering chicken stock
1/2 cup butter
1/2 cup parmesan cheese
2 Tbsp patis*
1/4 tsp ground black pepper
Heat the olive oil. Add the chicken cubes and cook, stirring until they start to turn white. Sauté the garlic, oil and ham. Stir in the rice. Sauté for two minutes. Add the wine and bring to a boil. Simmer gently until almost all the wine is absorbed. Add the simmering stock and cook until the rice is just tender. Add the butter and cheese and stir well. Season with patis and black pepper. Serve hot, sprinkle with more cheese.
Brown rice with Mix Vegetables
2 cups brown rice (soak for 30 minutes)
1 cup carrots, diced
1/2 cup celery, diced
1 cup kernel corn
1 med. onion, chopped
4 cloves garlic, minced
4 Tbsp olive oil
3 Tbsp patis *
3 cups simmering chicken stock
In a pan, heat the olive oil. Sauté the garlic, onion and the vegetable. Stir in the rice. Sauté for two minutes. SEason with patis. Add the simmering stock and let boil before turning the flame to low. Cook until the rice is done. Best served with fish, chicken or meat.