The Best Brown Rice...Ever

I am kicking off this new food blog with a staple. It doesn't get more basic than brown rice. You know how brown rice can get super sticky and clumps together? Not in this recipe. I got this from my mom's friend Barbara about a zillion years ago (OK maybe more like 20). In fact it was one of the first things I learned to make as a new vegetarian. Perfect every time if you follow the directions.

My favorite meal on earth is brown rice (or quinoa, millet, or any other whole grain), beans or lentils, and vegetables (steamed, roasted, or grilled) with a miso-tahini sauce. This is THE rice for this perfect meal.

The Best Brown Rice...Ever

2 1/3 c. brown rice (brown basmati will make your house smell amazing!)
1 T. olive oil
4 c. boiling water
Salt to taste

1. Rinse the brown rice and put water on to boil in a kettle or separate pot.
2. Heat olive oil over medium heat in a heavy bottomed pot. When it is hot, add the rinsed rice and saute until water is evaporated and rice smells nutty.
3. Add 4 c. of boiling water to the rice and let boil uncovered for 3 minutes. DO NOT STIR.
4. Reduce heat to low, cover, and let simmer for 45 minutes. Do not lift the lid, and DO NOT STIR.
5. After 45 minutes, remove from heat and let sit for 15 minutes. Resist the urge to lift the lid, and you guessed it, DO NOT STIR.

The rice is done! I usually make a double recipe and freeze half in plastic freezer bags. If you freeze the bags on a cookie sheet, they will freeze flat and you can later stack them like books to save space.