Recipe: Toasted Brown Rice with Tomatoes
Yield: 1 Servings
1 10-12-inch non-stick frying -- pan with cover 2 c Water 1 c Brown rice (basmati or -- long-grained) 1/2 c Diced tomoatoes (I like 'em -- nice and small) (up to 1) 1 ts Tamari or soy sauce
Here's one I'm going to place on my cooking page (http://www.startext.net/homes/bevku/show) later today. Thought I'd share it with y'all first.
What to do with what you've got?
Have the diced tomoatoes done first, add the tamari or soy and toss very lightly.
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. Posted to fatfree digest V97 #189 by Beverly Kurtin <email@example.com> on Aug 24, 1997
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