Brown Rice Extraordinaire Recipes

Steps:

• The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
• Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
• Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

Steps:

• Rinse rice with cold water in bowl or strainer until no longer cloudy.
• Lightly oil a 2 liter casserole dish.
• Turn oven on to 400°F.
• Combine all but the last 4 ingredients in the dish.
• Cover, bake for 1 hour.
• Add olives, stir. Bake for 30 minutes more, covered.
• Let sit for 5 minutes, covered. Rice should be soft, water absorbed.
• Stir in parsley and mint. Add more salt if desired.
• Drizzle with the tbsp of oil and serve.
• Yummy!