Brown Rice Recipes Easy Cooking Method Ingredients Brown rice (whichever type you prefer) short or long grain Water – use at least four cups of water for every one cup of rice(or one part rice to 4 parts water) Salt – to taste Method Rinse rice in a strainer under cold running water for a minute, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water comes to the boil, add the drained rice, stir it once. Reduce the heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into the strainer over the sink. Let the rice drain for 10 seconds, until most of the water has gone, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and put it to one side to allow the rice to steam for 10 minutes. (If your pot lid isn’t extremely tight, place a piece of aluminum foil or baking parchment over the pot then place the lid on top of it. This makes a tight seal and allows the rice to steam and absorb any liquid that is left.) After ten minutes, uncover rice, fluff up with a fork, and season with salt to taste. Use straight away or you can store it in a plastic container in the fridge and use whenever you like... it keeps for about 6 days. Read on for our delicious Mediterranean Brown Rice Recipe! Mediterranean Brown Rice Recipe Ingredients To Serve 4 People As A Main Course Or More As An Accompaniment A good tablespoon extra virgen olive oil 1 large onion, chopped 1 medium red bell pepper, cut into smallish dice 3 fat cloves garlic, finely chopped 1 small zucchini/courgette, cut into smallish dice 5 medium mushrooms, washed and roughly chopped 1/2 vegetable or chicken stock cube, well crumbled A handfull of coriander, chopped 1lb/500g cooked brown rice Salt and ground black pepper to taste Freshly grated parmesan, optional Method In a large frying pan, heat the olive oil over a medium to high heat. Add the onion and cook, stirring occasionally, for 2-3 minutes until translucent, then add the red pepper. Continue cooking and stirring for 3 more minutes, turn down the heat to medium and add the garlic and the crumbled stock cube. Stir well while cooking for another 3 minutes. Add the courgette and mushrooms turn up the heat again to medium/high, keep stirring for another 3-4 minutes. Pour in the cooked brown rice, a little seasoning and most of the coriander. Mix well together...you may need to turn the heat down if things start to stick. Keep stirring until the rice is really hot and all of the ingredients are evenly mixed together. Check for seasoning. Pile the rice onto a large serving platter and sprinkle with the remaining coriander and a little grated parmesan if desired. https://www.cutting-edge-mediterranean-recipes.com/brown-rice-recipes.html