Betsy’s Basic Rice

Once you’ve made a batch of the Basic Bone Broth, you can cook this delicious risotto-like rice as an extremely nutritious and flavorful base to a variety of meals.  (Heck, it’s even good on it’s own; properly seasoned it really needs no accompaniment, just chow down Asian-style with a pair of chopsticks. ~phred)

Ingredients:

• enough olive oil to cover the bottom of a medium saucepan
• 1 small onion, chopped finely
• 2 cups brown rice (long or short grain)
• 2–4 cups unsalted beef (or chicken) stock
• 0–2 cups filtered water (to make 4 cups total liquid)
• salt and pepper to taste (more salt than you think you’ll need)

Supplies:

• medium saucepan
• wooden spatula
• medium metal strainer

Heat up the olive oil in the medium saucepan on medium. While oil is heating up, chop the onion then measure out 2 cups of rice into the medium strainer and rinse well.

Saute the chopped onion for ~3 minutes then add the rinsed rice and saute the rice for ~2–3 minutes before adding whatever combination of liquid you decide upon. Usually my stock is frozen, but you can do this with thawed or fresh stock as well. After adding the liquid, put the lid on the pot and turn heat to high. Once it reaches a rolling boil, remove the lid and turn down to medium. This is when you’ll want to add the salt and pepper and any other spices you wish. Let the water boil off until the water is almost at the same level as the rice. Then replace the lid and turn to simmer for 1.5 hours.
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It is wonderfully delicious to eat nearly any sort of grain with meat stock, I highly recommend it!

~B.