Brown Rice: 3 Preparations

Simmered:

1 cup brown rice

1 1/2 - 2 cups cold water

1/8-1/4 tsp sea salt

Rinse rice and place in heavy pot with tight-fitting lid.  Bring rice to boil over high.  As the rice cooks, do not remove the lid.  Turn heat to low and simmer 1 hour or until water has been absorbed.  Serves 2

Roasted:

1 cup brown rice

1-1 1/2 cups cold water

1/8-1/4 tsp sea salt

Rinse rice and toast in a dry skillet, stirring frequently, until golden brown.  This will impart a nutty flavor.  Add water and cook for 40-50 minutes.  Serves 2   

Holiday Rice (to replace bread stuffing):

When rice is nearly down simmering, melt 1/2 cube butter in a stainless steel frying pan.  Add several stalks of celery chopped in 1/4 inch pieces and 1 onion, chopped fine.  Cook until these vegetables are tender.  Add cooked rice, stir.  Now and poultry seasoning to taste.  You may need to add more salt to correct seasonings.  

I love this dish and when I bring it to holiday dinners, it, as well as the stuffing, get polished off.