Brown rice is a favorite side dish in our house. Leftovers heat quickly, and are a great addition to breakfast, lunch, or dinner. This recipe can be easily doubled or tripled.
Makes 3 cups/480 g
1 cup/200 g brown rice (short or long grain, rinsed or not rinsed)
2 tsp extra-virgin olive oil
1/2 tsp salt
Combine 2 cups/480 ml water with the rice, oil, and salt in a medium pot. Bring them to a boil over high heat. Reduce the heat to maintain a simmer, cover, and cook for 40 minutes without stirring.
Check to be sure all the water is absorbed. (If it’s not, allow it to cook for a few more minutes, until all the water is absorbed.) Fluff with a fork, and allow the rice to rest, covered, for 5 minutes before serving.
1/2 CUP/80 G: CALORIES: 150 | FAT: 5G | CARBS: 23G | PROTEIN: 2G | SODIUM: 580MG | DIETARY FIBER: 8% | THIAMIN: 8% | NIACIN: 8% | VITAMIN B6: 8% | PHOSPHORUS: 8% | MAGNESIUM: 10%
