| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Rice & grai, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 1/4 | c | Water; * see note |
| 1 | c | Long-grain brown rice |
| 1/2 | ts | Salt; * see note |
| 5 | minutes. Fluff with a fork. |
INSTRUCTIONS
*You may substitute chicken, beef, or vegetable broth. If using non-low-sodium broth, omit salt. In a medium-size (1 1/2 quart) heavy saucepan, combine 2 1/4 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@blarg.net> on Feb 24, 1998
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