Friday, March 13, 2009
I've been making this hearty, flavorful brown rice for so long that my kids don't even recognize plain white rice as edible. Sauteing it in butter and onions beforehand adds a little extra time to the already longer cooking time necessary for brown rice, but your efforts will be so worth the results! You won't want to go back to plain white rice either.
2-1/2 cups brown rice*
2 Tbs. butter
1 onion, diced
5 cups water
3 chicken bouillon cubes
Stirring frequently, saute dry rice and diced onion in butter until rice is slightly browned (about 5 minutes). Meanwhile heat water and bouillon until boiling. When rice is browned, add to the boiling water/bouillon. Cover. Turn heat to low. Simmer slowly for 45-50 minutes or until water is absorbed. Serves 6.
*If white rice is used, reduce cooking time to 15-20 minutes.