Garlic Butter Brown Rice

Brown Rice Cooked in Broth, Butter, & Garlic

"Rice is great if you're really hungry and want to eat two thousand of something."

Mitch Hedberg

Rice is one of those things I've read is not supposed to be very good for you. It's delicious and filling, but rather nutritionally void. Brown rice is supposed to be a bit better, so when we do eat rice I make a point to try and see it is at least of the brown variety. A bit chewier and nuttier tasting, brown rice is not for everyone. This easy method of preparation, however, makes it significantly more palatable. I serve it plain as a side dish, as a base for fried rice, gallo pinto, or cold rice salads. Delicious any way, any time of day. 

You will need...

1 cup brown rice, rinsed

2 cups chicken or vegetable stock

1 tbs butter or margarine

4 garlic cloves, halved

1 bay leaf - optional

In a small pot, bring broth and rice to a boil over high heat. 

Add garlic, butter, and bay leaf and dial heat down to low. 

Cover the pot with a tight fitting lid and allow to simmer on low heat for about 30-40 minutes, or until rice is tender and fairly dry. 

Fluff with a fork and serve.