Cooking Brown Rice and Whole Grains

Have you considered adding more whole grains to your daily diet?  Here's a cooking tip for foolproof brown rice and whole grains that will help you avoid the problems of the rice becoming a gooey mess on the bottom of the pan. 

YOU CAN MAKE A FABULOUS SALAD FULL OF GRAINS, VEGETABLES, FRUIT AND COLOR!

MIX IT TOGETHER WITH A HOMEMADE VINAIGRETTE AND IT WILL KEEP A FEW DAYS IN YOUR REFRIGERATOR--A COUPLE OF DAYS OFF OF COOKING!

Put your measured amount of rice/whole grains into a large saucepan and cover with water by at least two inches.  Put on stovetop over high heat until it comes to a rolling boil; cover, lower heat and set a timer for 20 minutes.  Check the texture and taste.  You will know if it's done the way you like it or not.  Turn off heat, but leave cover on if you want it to continue to absorb water and become tender.  Set the timer for 20 minutes and re-check for doneness.  When you like the finished product, drain off the excess water in a sieve or colander with small holes that won't let the grain or rice escape. 

I LIKE TO COOK UP EXTRA AND FREEZE HALF FOR ANOTHER MEAL OR SO.

At this point, you can use some for a salad, soup or a side dish, or freeze it in a bag with the air squeezed out.  It will keep for at least one month in the freezer and you have saved yourself an hour of preparation!