This simple recipe can become a daily staple. Here's how you start:
Buy some organic brown rice (or other heirloom whole grains like Wild Black Bolivian Quinoa, Black Buffalo Barley, Japanese Hato Mugi, Brown or Ivory Teff, and Organic Millet). Because grains contain oils that can become rancid, smell the whole grains for freshness and store them in a cool place. I keep my grains in the refrigerator.
- Start with learning to make perfect brown rice. You will need a good pot, some purified water and a closely controlled burner (or the help of a flame tamer from your local hardware store).
- Wash the grain with lots of water and vigorous stirring, pouring off the water and patting down floating grains of rice.
- If you have the time and forethought, let the grain soak in water for a few hours or overnight. This will aid in digestibility. Pour off soak water.
- Measure 2 cups water for each cup of rice, and put your pot on the flame. Add a pinch of salt. Cover, bring to a boil, then lower flame to simmer.
- Cook for 40 minutes. Do not stir. Use your wooden spoon to peek at the rice. You do not want the grain on the bottom to burn and stick. Also, you need to check to see when the water is absorbed. Use the flame tamer if the rice starts to stick to the bottom of the pan, or lower the heat. Using a heavy pot helps.
- If the rice is too wet for you, use less water next time. If you catch this problem soon enough, you can pour off the extra water, or cook the rice with the top off, so that the water can evaporate.
- If the rice does not get done, use more water next time. If you catch this problem soon enough, just add more water. Boiling water works best, so as not to cool down the rice. Another solution is to remove the pot from the flame and keep it covered. It will continue cooking on its own and will slowly absorb the extra water.
- Think about using a crock-pot (slow cooker with removable crock) for attaining new heights in flavor and texture with whole grains. This guarantees perfect rice every time with no supervision and no pots to clean (the rice can be served and stored in the crock pot).
- You can store your cooked grain on the kitchen counter for a day (in moderately cool weather). It retains its texture better than grain that is stored in the refrigerator and is more easily digested the next day!
Once you have brown rice mastered, try adding other grains to your rice. Cook a mix of rice and millet, or try rice and quinoa (keen'-wa). Quinoa is a good source of protein. Be sure to rinse it before cooking. It has its own natural pesticide that has a bitter taste, but rinses off easily. This is an easy way to introduce new grains. Then you can try them on their own.
You can eat the grain as it is, or you can add a crunchy topping or sauce as described in the page on Condiments and Sauces.