Always Great Brown Rice

Makes 6 1/2-cup servings

Brown rice supplies more vitamins, minerals, protein, and fiber than does white rice. This cooking method ensures perfect rice and actually reduces the usual cooking time. Short-grain brown rice tends to be a bit chewy; long-grain brown rice is slightly more tender and fluffy. If brown rice is new to you, you may want to start with the long-grain variety.

1 cup dry brown rice
3 cups water
¹/₂ teaspoon salt (optional)

Rinse rice in a medium saucepan of cool water. Drain off water as thoroughly as possible. Put the saucepan on medium heat, stirring constantly for about 2 minutes, or until rice dries. Add 3 cups water and salt, if using. Bring to a boil, then lower heat slightly. Cover and simmer for about 40 minutes, or until rice is soft but still retains a hint of crunchiness. Drain excess liquid. This liquid can be saved and used as a broth for soups and stews, if desired.

Per 1/2-cup serving

• Calories: 115
• Fat: 0.9 g
• Saturated Fat: 0.2 g
• Calories from Fat: 7.3%
• Cholesterol: 0 mg
• Protein: 2.7 g
• Carbohydrates: 23.7 g
• Sugar: 0.4 g
• Fiber: 3.4 g
• Sodium: 5 mg
• Calcium: 10 mg
• Iron: 0.4 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.