How to Cook Brown Rice

Preheat your oven to 375°F.

1 1/2 cups medium grain brown rice
2 1/2 cups hot water
1/2 tbsp olive oil or 1 tbsp tahini
3/4 tsp salt

Heat the water until boiling in a pot or tea kettle. While the water heats, add the rice and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve.  Makes 4 servings (recipe can be easily doubled and baked in a 9"x13" pan)

Variations:

For savory red rice, sub 1 cup of vegetable broth for 1 cup water, and add 1/2 tsp sweet paprika, 1/2 tsp dried minced onion, 1/4 tsp red pepper flakes, and black pepper to taste.

For soy ginger rice, reduce the salt to 1/2 tsp and add 1/2 tbsp low-sodium tamari, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp - 3/4 tsp ground ginger.