Recipe by JARRIE
"This is a mild-tasting, fast rice recipe suitable as a side dish to chicken or fish. You can switch the butter out for oil or omit it entirely, but the dish isn't as tasty without it!"
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instant brown rice (such as Minute®)
ground black pepper
7 fluid ounces
low-sodium chicken broth, or more if needed
The footnotes about changing to long-cooking rice also have relevance to different brands of instant rice. I followed the cooking directions on my instant rice as it called for nearly twice the water of minute rice brand. As summer hits, I don't care to stand over a boiling pot for 45 minutes so I generally switch to instant rice. This is a nice way to dress it up and I used the author's suggestion of changing the herbs and juice to go with our meal. I used a dry cilantro, a small amount of ground coriander and lime juice as the subs. This was pretty good, cooked itself while I was outside, and went well with our grilled tropical chicken and fruit salsa. My only disappointment was that the lime juice and cilantro didn't really come through as much as I'd like. I would use fresh cilantro next time and a little more lime juice.
A good basic, but not sure what was semi-indulgent about it. Needed a lot more flavor and I wish I'd followed my instincts and added more herbs and lemon.
I made this with organic brown rice. My husband that is not really a rice fan, loved it. it really has amazing flavor and is perfect with chicken and fish! it has been added to my permanent file
Eh blah tasting...
Tried with instant organic brown rice. It was pretty tasty! I did it stove top, though.
this is simple but great.
* Percent Daily Values are based on a 2,000 calorie diet.
Semi-Indulgent Easy Brown Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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