My mother-in-law is the queen of rice. She has at least a dozen fabulous rice dishes, which she'll often cook on a bed of crispy potatoes her many grandkids fight over. Her dill-rice dish inspired this recipe. I use an assortment of herbs that complement each other, and have replaced white rice with an aromatic and delicious - I kid you not - short grain brown rice.
How to fall in love with brown rice
I wanted to prefer brown rice -- brown rice has the bran and germ of the grain, and contains more vitamins, minerals and phytochemicals than the white, refined version -- but feeling the love was a challenge at first.
I was facing two obstacles: Long cooking time and the rice's taste.
Brown rice takes two to three times longer to cook, but once I became familiar with the grain's behavior, the long cooking time became an advantage, and I now enjoy the slow rhythm it enables. Provided you're around, you can leave your pot of cooking rice on a slow simmer, and forget aboutRead More »from Delicious Herbed Brown Rice