Long Grain Brown Rice
This long grain, fragrant rice cooks up fluffy and with a sweet, nutty flavor. Long grain rice is hulled but the bran is left intact making it slightly chewier than long grain white rice but preserving some of its nutrient content.
Bring 2 cups of water to a boil, add Long Grain Brown Rice and cover, reduce heat and simmer for 30-40 minutes. Remove from heat and let stand 5 minutes. Season as desired. Fluff with fork before serving.
Storage & handling
Store in a dry, cool place.
Long Grain Brown Rice is a whole grain form of long grain rice. The outer hull is removed, leaving the bran and germ intact. The bran gives this rice an natural honey-brown color and preserves both its nutty flavor and slightly chewy texture. It is less processed than white rice and retains its natural nutritional content.
This Long Grain Brown Rice is lighter and fluffier than other brown rice and has a pronounced nutty fragrance. Its brown, long grains cook up separate and fluffy, making it a delicious addition to dishes such as stir-fry, salads, pilafs and desserts.
What is there to do with leftover Brown Rice? How about frying it up with bacon? This recipe takes plain cooked brown rice and turns it into a complex flavored and multi textured meal. Make use of any leftover vegetable or protein also and keep Toasted Sesame Seeds on hand.