CMF Rice

I usually use short-grain brown rice, but sometimes I’ll make wild rice or white rice. If using white rice, reduce the amount of water from 1 3/4 cup to 1 1/2 cup.

The primary differences among types of rice can be attributed to the predominant type of starch. Long grain rice expands more when cooked to form drier, firmer more separate grains of rice. Short-grain rice absorbs more moisture, which makes it moister, softer and more clingy.
Variations:

• Herbed: Add 2 -4 tablespoons minced fresh herbs (parsley, cilantro, basil, dill etc) after cooking
• Nutty: Add 1/4 cup chopped nuts after cooking
• Broth-based: Substitute chicken or vegetable broth for water
• Veggie rice: Add 1 cup chopped carrots, peas, broccoli or other fresh or vegetables the last 5 – 10 minutes of cooking rice
• Multi-grain: Instead of rice only, mix with other grains in equal ratio. For example 1/2 cup rice and 1/2 cup barley. Or 1/3 cup rice + 1/3 cup buckwheat + 1/3 cup quinoa

CMF Rice

Print Recipe

• CourseGrains

Servings

4 servings

Servings 4 servings

CMF Rice Print Recipe CourseGrains Servings 4 servings Servings 4 servings

Ingredients

• 1 tablespoon expeller-pressed canola or avocado oil or avocado oil
• 1/4 cup onion finely chopped
• 1 tablespoon garlic finely chopped
• 1 cup rice
• 1 3/4 cup water
• 1/2 teaspoon salt

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Heat oil in a saucepan over medium heat until it starts to shimmer. Add onion and cook, stirring occasionally 5 – 8 minutes until it is translucent, add the rice and garlic and cook another 5 minutes, stirring occasionally.
2. Add water and salt; bring to a boil. Immediately turn down heat to simmer and cover.
3. Cook 30 minutes for white rice, 40 – 45 minutes for brown or wild rice or multi-grain mix.
4. If it gets dry and starts sticking, add 2 tablespoons of water.

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