Perfect brown rice takes work, and it’s achieved by following the package directions. To help it, we found that you need less liquid than than you think.
Perfect Brown Rice
2 c. brown rice, rinsed
1 small yellow onion, minced
1 Tbsp. olive oil
3-1/4 c chicken stock
In a heavy bottomed pan over medium heat, warm the oil. Add the onion and saute until translucent or browned. Add the rice and stir to coat in oil. Add the chicken stock, stir and cover, and raise the heat to high to bring the stock to a boil. Once boiling, still again, replace the lid, and lower the heat to low. Simmer on low for 35 minutes, until rice is tender. Fluff with a fork and serve with literally anything.
