Wednesday, July 28, 2010

What to eat Wednesdays - Flavoursome brown rice

This Nourishing Traditions recipe for brown rice takes a long time to cook but is worth the effort. My husband would happily eat this as a meal on its own, although I like to serve it with a chicken stew.

  • 2c long-grain brown rice
  • 2T butter
  • 2T extra virgin olive oil
  • 3 cardamom pods
  • 4c chicken stock
  • 1T gelatin, optional
  • 1/2t sea salt

In a heavy, flameproof casserole, melt butter and olive oil. Open cardamom pods and add seeds to the casserole. Saute rice in butter and oil, stirring constantly, until rice begins to turn milky.

Pour in liquid, add salt and optional gelatin and bring to a rolling boil. Boil, uncovered, for about 10 minutes until water has reduced to the level of the rice.

Reduce flame to lowest heat, cover tightly and cook for at least 1.5 hours, or as long as 3 hours.
Do not remove lid during cooking. I used my Scanpan stockpot to cook this, as it's nice and big, has a solid base and a lid that seals tightly.

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