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Let me just preface this post by telling you I never ate rice as a kid. In fact, I could probably count the times rice topped our dinner table on one hand. Not sure if that’s due to my German-Irish-English-Dutch heritage, or just cause we preferred biscuits and potatoes. Either way, it wasn’t until a certain special Peruvian (aka the husband) entered my life that I really met rice and got to know it in a deep and personal kind of way. Okay, not that intense, but I eat it by the (wooden) spoonful straight out of the pan and I don’t care who’s looking.

Rice and garlic = Simplicity at it’s best.

Brown rice and loads of garlic = Health and flavor amped to the max!

For all those of you who don’t think you can do brown rice, this is the recipe for you. I won’t lie and tell you it tastes just like white rice, how could it, it’s not white rice. But. BUT…. Taking a bite of brown rice fills you with whole grains, fiber, and incredible (albeit different) flavor. That my friends, is a glorious thing.

For about an hour’s worth of time, mostly hands free, this brown rice is a well worthwhile investment.

Start by chopping up ample garlic. As in lots. As much as you can take.

You can take it. 🙂

Let it do it’s thing in some peppered oil on low heat.

Pour in the water, make cool looking swirls. Official terminology used here.

Shake in salt.

Bring to a boil.

Brown rice time.

Cover and boil again.

Lower heat to ALMOST low just above the lowest setting.

After about 45 minutes look for the tunnels.

These tunnels mean you need to turn it down all the way low. Give it about 10 more minutes and there you have it. Perfect brown rice.

Eat it like you would white rice. Except get way more nutrients and fiber, you may end up eating less!

More for leftovers!

~l

∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

perfect brown rice

makes 6-8 servings

2 c. brown rice

6-10 garlic cloves

1-2 Tbsp extra virgin olive oil

less than 1 Tbsp sea salt

4 c. water

Freshly ground black pepper

In a small saucepan heat oil on low. Add pepper. Chop up garlic, add to oil. Simmer for 2-3 minutes. Add water and salt and bring to a boil. Once boiling add the rice and bring to a boil again. Cover and reduce heat to just right above the lowest low. With a gas stove this is a little hard, I’ve put out the flame a lot, don’t worry you’ll get it. Once you see the tunnels (try not to take off the lid for too long- if at all) turn the heat to the lowest setting for another 10 minutes.

Uncover, fluff and enjoy!

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