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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Rice with scallions. Serve with my Oriental Pork and Shrimp Stuffed Cabbage Rolls-Low Carb Ingredients:
1 cup brown rice (white would be fine if you prefer) |
2 tablespoons vegetable oil |
2 1/2 cups chicken stock (2 c for white rice) |
4 -5 scallions, sliced |
Directions:
1. Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
2. Add the rice to the pan and cook it for a minute, then add the chicken stock.
3. Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
4. Fluff the cooked rice with a fork and stir in scallions.
5. Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.
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