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Long Grain Brown Rice picture

Long Grain Brown Rice

Brown rice is nutritious, nutty in flavor and gluten free. Cooking brown rice is as easy as cooking white rice, you just need a little more patience.

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  • 2 tablespoons olive oil or canola oil
  • 1 cup long grain brown rice
  • 2 cups hot water (as hot as you can get if from the tap)

Serves 4

  1. In a wide saucepan with a tight fitting lid, heat the oil over medium heat. When hot, add the brown rice and 1 teaspoon salt. Stir well to coat the grains with the oil; continue cooking and stirring for 3 minutes.
  2. Pour the hot water over the rice (careful -  will sizzle and spit!)  Stir again, and then bring the water to a rolling boil.
  3. Once boiling, cover the pot and turn the heat to low. Cook, undisturbed, for 45 minutes and then check to see if all of the water has been absorbed. If not, cover and continue cooking for 5 to 10 minutes more.
  4. Once done, use a fork to fluff the rice and serve immediately, or spread the rice on a baking tray so it will cool quickly and reserve it for a future use. (Keep the cooked rice refrigerated for up to 3 days or frozen for up to 3 months.)

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