1 cup brown rice
2 1/2 cups bouillon

Bring the bouillon to a boil, stir in the brown rice and return to boiling. Reduce the heat, cover the pot and simmer for 40 minutes or until the rice is tender and the liquid is absorbed. Don’t overcook brown rice; it tastes best when the grains are still separate and slightly firm.

Yield: About 2 cups

Detailed cooking instructions for all of the whole grains