Chewy brown rice with a selection of healthy herby veg
Wash 150g of brown basmati rice in a bowl of deep water. (I do this three times, some might say once is enough.) Put the rice in a medium-sized saucepan, cover it with twice the volume of water and bring to the boil. Add half a teaspoon of salt, 6 black peppercorns and a couple of bay leaves and cover with a lid, lowering the heat so the water simmers gently. Leave for 15 minutes, or until the rice is as you like it, then remove from the heat and set aside, still covered, for 10 minutes.
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