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Spicy Brown Rice
From Dorothy McNett's recipes at www.dorothymcnett.com. These directions are for cooking the rice in a microwave oven. However, a heavy bottomed saucepan with lid will work as well for stove-top cooking. Choose hot or sweet peppers to suit your own tastes, etc.
2 tablespoons olive oil
In glass or ceramic 2 quart batter bowl, combine oil, chopped onion, and garlic. Cook in microwave for 2 minutes. Add peppers, ginger, water, salt, and rice. Cover and cook on high for 10 minutes, then on half power (power level 5) for 25 to 30 minutes, covered. It is done when nearly all of the liquid has been absorbed and kernels are tender. Let stand, covered, for at least 5 minutes. Serve hot or at room temperature.
Recipe created 1996-06-24.