Date: Sun, 24 Aug 1997 11:21:54 -0500
From: Beverly Kurtin (firstname.lastname@example.org)
Toasted brown rice with tomatoes
What you'll need:
10 to 12 inch non-stick frying pan with cover
2 cups of water
1 cup of brown rice (basmati or long-grained)
1/2 to 1 cup of diced tomoatoes (I like 'em nice and small)
1 teaspoon tamari or soy sauce
What to do with what you've got?
Have the diced tomoatoes done first, add the tamari or soy and toss very
Crank the heat up to high.
Add all of the rice at once into the pan and start stirring almost
immediately. Continue to stir the rice until it is lighty toasted and
you can smell the wonderfulness of the grain.
CAREFULLY add two cups of cold water, stir, then add the tomatoes.
Bring to a boil and turn heat down to simmer.
Cover tightly for 45 minutes. It will fill the house with such an aroma
that your salavary glands will be working overtime.
NOW what to do with this wonderful stuff you've just turned out?
Serve as a side dish to whatever your main dish is or use as a bed for a
a quick stir fry (using no fat at all, of couse) of green, yellow, red
(whatever is inexpensive in your part of the country at the moment) some
onions, spinach...make it YOUR own stir fry.
Serve with a little tamari on the side.
Tip: Don't EVER take the lid off of cooking rice. It takes 45 minutes
for brown rice (as a rule) and 20 minutes for white rice. Lifting the
cover just maeks things yikey and sticky and bleech.
Keeping the cover on yields a fluffy rice virtually everytime.