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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Adapted from The Complete Light' Cookbook (the original recipe makes six servings!) This is our go-to side when we can't think of anything else...Sauteing the rice beforehand gives it a nutty earthy flavor. The brown rice takes a while to get soft, but its SO worth it! Read more ! Ingredients:
2 t olive oil |
1 cup uncooked short-grain brown rice |
6 cloves garlic, minced |
3/4 cups water |
1 can less-sodium chicken broth, (or 1 3/4 home-made chicken stock) |
1/2 teaspoon freshly ground pepper |
pinch salt |
skillet/saute pan with high sides and a lid. |
Directions:
1. Heat oil in large saute pan/skillet over medium high heat.
2. Add rice and saute for about a minute.
3. Add garlic, saute for 2 minutes.
4. Stir in water, broth, and salt.
5. Bring to a boil.
6. Cover, reduce heat to simmer, and cook over medium-low heat for 55 minutes or until all liquid is absorbed.
7. Spoon into a bowl and fluff with your fork. Sprinkle with freshly-cracked pepper.
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