Cooking Brown Rice

So you can use this for white rice too, but since we don't have a rice cooker, I like to use this method I found here to cook my brown rice.

1. Put brown rice and water together in a pot with a lid.  Use the ratio of 1.5 cups water to 1 cup rice.  I normally make 3c rice with 4.5c water for a single batch.
2. Set the heat to maximum, and bring the rice/water to a boil uncovered.  Then put the lid on the pot, and reduce the heat to low/simmer.  If your lid has a steam valve, keep it closed.  Let the rice simmer for 20 minutes.
3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes.  It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less.  I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.
4. Eat and enjoy.  Be careful when you remove the lid, since a lot of steam may escape when you do.

 And there you go!

Chicken Teryaki Fried Rice

I found this one at The Sisters Cafe and it is yummy!

Serves: about 3-4 people

Ingredients:

2 cups uncooked brown rice (4-5 cups cooked)

2 Tb olive oil

1 large chicken breast, finely sliced (about 1 lb)

1 bunch green onions, chopped

1 carrot, finely chopped

1-2 cups sugar snap peas, fresh or frozen

1/2 cup teriyaki sauce

Cook rice as directed on package. (Of course you can use white rice but the brown tastes delicious and is so much healthier that is what I usually use.) Over med-high heat, stir fry the chicken in 1 Tb olive oil until fully cooked, about 5 minutes. Remove from pan. Add the other 1 Tb olive oil and saute green onions and carrots over medium heat for 5 minutes. Stir in peas, rice and chicken. Pour in the teriyaki sauce and stir to distribute evenly. Cook another few minutes over medium heat, stirring frequently.

* other veggies I like are cabbage (2 cups finely sliced), peas, and red pepper. I don't use all of them every time though - it's a little too much for me.