Recipe of the Week

Brown rice is highest of all grains in B vitamins and also contains iron, vitamin E and some protein.  

Basic Brown Rice

2 cups long-grain brown basmati rice

2 tblsp. butter

2 tblsp. extra virgin olive oil

1-2 tsp. ground cardamom

2 cups chicken stock (organic or homemade)

2 cups coconut milk

1/2 tsp. salt

In a heavy saucepan, melt butter and olive oil.  Saute' rice in butter and oil, stirring constantly, until rice begins to turn milky.  Pour in liquid, add salt and bring to a rolling boil.  Boil, uncovered, for about 10 minutes until water has reduced to the level of the rice.  Reduce flame to lowest heat, cover tightly and cook for at least 1 1/2 hours or as long as 3 hours.  Do not remove lid during cooking.

This rice isn't as quick as your "minute" rice.  However, it can easily be prepared ahead of time and with the longer cooking time you can tend to other things while it cooks. 

Algerian Wedding Rice

3 cups basic brown rice

1 cup dried apricots, cut into bits, soaked in filtered water about 1 hour and drained

1/2 cup toasted almond slivers

1/2 cup toasted pine nuts

2 bunches green onions, chopped

4 tblsp. butter, softened

sea salt and pepper

Toss the cooked rice with remaining ingredients.  Season to taste.  Place in a buttered casserole and bake at 250 degrees for about 30 minutes.  Enjoy!