INGREDIENTS

INSTRUCTIONS

Here's one I'm going to place on my cooking page
(http://www.startext.net/homes/bevku/show) later today. Thought I'd
share it with y'all first.  What to do with what you've got?  Have the
diced tomoatoes done first, add the tamari or soy and toss  very
lightly.  Crank the heat up to high.  Add all of the rice at once into
the pan and start stirring almost  immediately. Continue to stir the
rice until it is lighty toasted and  you can smell the wonderfulness of
the grain.  CAREFULLY add two cups of cold water, stir, then add the
tomatoes.  Bring to a boil and turn heat down to simmer.  Cover tightly
for 45 minutes. It will fill the house with such an  aroma that your
salavary glands will be working overtime.  NOW what to do with this
wonderful stuff you've just turned out?  Serve as a side dish to
whatever your main dish is or use as a bed  for a a quick stir fry
(using no fat at all, of couse) of green,  yellow, red (whatever is
inexpensive in your part of the country at  the moment) some onions,
spinach...make it YOUR own stir fry.  Serve with a little tamari on the
side.  Tip: Don't EVER take the lid off of cooking rice. It takes 45
minutes  for brown rice (as a rule) and 20 minutes for white rice.
Lifting the  cover just maeks things yikey and sticky and bleech.
Keeping the cover on yields a fluffy rice virtually everytime. Posted
to fatfree digest V97 #189 by Beverly Kurtin <bevku@who.net> on Aug
24, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 349.4mg
Potassium: 17.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g