| 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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