Travis S. Lloid
Nutritional Therapy Practitioner, NTP
Brown rice
-1 cup long grain brown rice
-1 tbsp butter
-1 tbsp extra virgin olive oil
-2 cups chicken stock, or a mix with water
-1/2 tsp pink salt
*If chicken stock isn't available, use filtered water in place.
1. Take your 3 quart pot with a lid and place butter and olive oil inside.
2. On medium heat throw in the rice and stir until well mixed, milky looking.
3. Throw in chicken stock(or mixture), salt and bring to a rolling boil. Boil uncovered until the liquid has reduced to the level of the rice, about 10 minutes.
4. Reduce heat to low and cover tightly with the lid.
5. Check rice after 30 minutes and give it a nice quick stir to make sure no rice is sticking to the bottom. Place lid back on and the rice should be done after another 30-45 minutes.
