I am putting not much effort into this post, because Alanna at A Veggie Venture and the folks at Cook’s have already done a bang-up job.
We are Carb People. And in an effort to eat better, we switched to brown rice. I don’t have a lot (read: any) patience for watching water boil, and stirring, and stuff, so after burning rice to a very unnatural and crisp and stinky state, I discovered this recipe, and I lovelovelove it. And so will you.
Try this: instead of rice, or in addition to rice, use a variety of other whole grains like barley, wild rice, millet, or wheat kernels. The result is a wonderfully flavorful dish with a nice conglomeration of texture.
Try this, part 2: I don’t bring the water to boiling before adding it to the rice. And the rice has been received with cheers of joy from the kiddos, so I happily leave that step out.
Try this, part fin: Bouillon. Cubes. Or the other kind, whatever that is. It’s more flavorful than salt, and it keeps the Mister and the kiddos from getting out the salt shaker. I am not so much in favor of the salt shaker, but that is another subject for another day. The end.