Wednesday, June 15, 2011

Perfect Brown Rice

If you are anything like me you have had unpredictable results cooking brown rice of any kind. Even in a rice cooker it tends to be left with a little crunch! Or, it ends up a sticky, mushy,  mess. This method will solve that problem. The usual ratio for rice to water is 1:2. My method calls for a ratio of 1:4. For example, I use 2 cups of rice to 8 cups of water. I add 1/2 tsp salt and 2 tsp olive oil to the water and cook uncovered over medium heat. When the water begins to boil cover, reduce heat and simmer for 30 minutes. Then drain your rice for 1 minute. Return to the pot. Place the cover back on but DO NOT turn on the heat. Simply let it steam for 10 minutes. Then fluff with a fork and serve. With rice this delicious, a stir fry is practically a must!

The peas, greens (kale or swiss chard), onions, and garlic scapes from this week's share are a perfect pairing for your rice. Simply stir fry in olive oil, or if you are watching fat you can saute your veggies in water. It is a great alternative. Season as desired and serve over rice. I love to use sweet red chili sauce for mine, but if Asian flavors do not sound appealing try mixing with your favorite Italian dressing. You could add chicken breast or boneless pork if desired. If you want to add your shell peas, try steaming them pods and all and then simply popping the pod open. This is a great job for kids!

If you have a change that needs to be made for your pick-up arrangements please let us know by texting or calling 260-229-1421. Thanks so much for all of your cooperation. People are what makes this job so fun!

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