Contributed by Preston Maring, MD
The more I talk to different groups of people, the more I hear about the importance of making cooking good food easy to do.
For a recent brown rice revelation, I parboiled it then finished it in the oven. At least one person pointed out I wasn't being very green that way because it uses a lot of energy unless you are also using the oven for another dish simultaneously.
Here's another alternative that requires only a little forethought on a day off.