Brown rice update

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.



Simply bring a big pot of water to a boil. Add 4-5 cups of brown rice. Simmer it for about 30 minutes then drain it in a colander. Freeze some in serving size packages or keep some in a storage container in the refrigerator. When you want to use it, simply add 1/4 the amount of water as the amount of rice you want in a saucepan. Bring to a simmer, cover, and cook for 10 minutes. Done. Works well. Nothing to it.

Nutrition Information (per serving)


Preston Maring, MD