Brown Rice the Easy Way!

Contributed by Jan Hyde

We eat a lot of brown rice and found the easiest way to cook it -- in the oven!

Bake at 350 in an oven proof dish:

1 1/2 cups brown rice
3 cups + a couple of tablespoons of water
(I then like to add about a teaspoon of chicken boullion granules--gives the rice a nice flavor)

Cover and bake about an hour, to an hour and a half.

The rice comes out fluffy every time.

Flavorful Basic Rice

Contributed by Sade Phillips

4 C. chicken or beef stock
2 C. long grain brown rice, rinsed well and soaked for 1 hour, then drained
3/4 tsp. sea salt
dash of onion powder
dash of garlic powder

Combine all ingredients in a medium saucepan.  Bring to boil over high heat, then cover and reduce to a simmer.  Keep covered and simmer for about 55 minutes.  Remove from heat and fluff with a fork, and serve.

**Doing the rice this way makes it very tender. 

Creamy Mushroom Rice

Contributed by Connie Lancaster

1 large onion, finely diced,
about 1 c
1 8 oz package sliced mushrooms
1 T olive oil
½ c Almondaise
½ c water, divided
1 T nutritional yeast flakes
½ t chervil
1 T parsley
½ T onion powder
¼ t garlic powder
1 t sea salt
2 c low-heated rice
freshly ground black pepper
to taste

1. Sauté onion and mushrooms in oil until onion is translucent and mushrooms begin to
brown.
2. In a small bowl, stir together Almondaise, ¼ c of the water, yeast, spices and salt.
3. Add rice to mushroom mixture in pan with remaining ¼ c water. Stir over heat until

warmed through.

4. Add Almondaise mixture all at once to pan. Stir and heat until warmed through.
5. Remove from heat and season with pepper to serve.