Garlic Brown Rice Two Cook Methods Recipes

MASTER RECIPE: BROWN RICE

Steps:

• The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
• Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
• Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

GARLIC BROWN RICE (TWO COOK METHODS)

Steps:

• Heat oil in medium pan and saute the garlic just till it begins to color (careful not to overcook the garlic or it will be bitter), add the rice and saute one to two minutes.
• *For stove top add chicken broth and wine and bring to a boil. Cover and simmer for 60 minutes. Let stand for 5 minutes.
• Fluff with fork and serve.
• **For oven method preheat oven to 375°F while you saute garlic and oil (as above in step one).
• Place sauted rice in an 8" casserole dish.
• Bring stock to boil, add wine and pour over rice.
• Cover with foil and bake in middle of oven for 1 hour.
• Fluff with fork and serve.