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The secret to brown rice is to never uncover the pan until the at least 40 minutes of cooking time has elapsed.

1. Bring to boil in a saucepan over moderately high heat:

3 Cups water or chicken broth
1/4 cup whole wheat kernels or wild rice
or additional 1/4 cup brown rice
1/4 cup slivered, sliced or chopped almonds
1 1/4 Cups long grain brown rice, wash if needed
4 tsp. Sue's Kitchen magic OR 1 1/2 tsp. salt
2 tsp. worcestershire sauce or Liquid Aminos

2. Turn to very low heat, cover with tight fitting lid and simmer for 40-60 minutes. Do not uncover first 40 minutes of cooking.

3. Test for doneness: Insert spoon straight down through the rice to the b ottom of the pot and presss a bit to one side. If no water remains, taste rice for tenderness. Do not stir. If not done, cover and cook 10 minutes longer, or as needed ukntil done.

4. Fold in lightly sauteed chopped green onion or garnish with chopped parsley.


Cooking time for brown rice can be cut to 20-30 mminutes by soaking the rice in advance. Place rice, salt and water in the morning to soak well in advance of cooking.

This recipe is from MAIN DISHES < by Sue Gregg, p. 208.

For more information, contact or call 1-80-552-7323 or visit

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