Monday Menu

Brown rice ... a new summer fare for me.

Usually when I cooked it on the stove top it was either a bit underdone and I would continue to cook and then it would be somewhat mushy.  So, doing a search I came upon this supereasy way to make it.  Perfect Brown Rice
1 cup short, medium, or long-grain brown rice
Kosher salt, to taste
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt

MAKES 2 CUPS

I only used about 5 cups of water and it came out fluffy and delicious.

To the rice I added:

a green pepper and onion, diced

chopped cilantro

oil and lime juice

A wonderful, refreshing and healthy side dish.

As the rice freezes very well, I measured one cup portions and froze to have ready.

Enjoy...