Recipe - Toasted Brown Rice With Tomatoes

1 1012inch nonstick frying
pan with cover
2 cup Water
1 cup Brown rice (basmati or
longgrained)
One half cup Diced tomoatoes (I like 'em
nice and small) (up to 1)
1 teaspoon Tamari or soy sauce

Here's one I'm going to place on my cooking page
(http://www.startext.net/homes/bevku/show) later today. Thought I'd share
it with y'all first.

What to do with what you've got?

Have the minced tomoatoes done first, add the tamari or soy and toss very
lightly.

Crank the heat up to high.

Add all of the rice at once into the pan and start stirring almost
immediately. Continue to stir the rice until it is lighty toasted and you
can smell the wonderfulness of the grain.

CAREFULLY add two cups of cold water, stir, then add the tomatoes.

Bring to a boil and turn heat down to simmer.

Cover tightly for 45 minutes. It will fill the house with such an aroma
that your salavary glands will be working overtime.

NOW what to do with this wonderful stuff you've just turned out?

Serve as a side dish to whatever your main dish is or use as a bed for a a
quick stir fry (using no fat at all, of couse) of green, yellow, red
(whatever is inexpensive in your part of the country at the moment) some
onions, spinach...make it YOUR own stir fry.

Serve with a little tamari on the side.

Tip: Don't EVER take the lid off of cooking rice. It takes 45 minutes for
brown rice (as a rule) and 20 minutes for white rice. Lifting the cover
just maeks things yikey and sticky and bleech.

Keeping the cover on yields a fluffy rice virtually everytime. Posted to
fatfree digest V97 #189 by Beverly Kurtin bevku@who.net on Aug 24, 1997