Recipes

Bring stock to a boil in a heavy saucepan. Add rice, lower heat, and cover tightly. Simmer rice for 35-45 minutes until tender. When rice is done, remove from heat, add scallions, oil, lemon juice and zest, and salt & pepper to taste. Feel free to add more lemon juice if desired. 3 c. vegetarian stock 1-1/2 c. brown basmati rice 1 bunch of scallions, chopped fine 2 T. olive oil 1/4 c. fresh-squeezed lemon juice (approx.

Note: Rinse brown rice before cooking it to remove any chaff. I always cook brown rice in a good vegetable stock. Not only does its flavor support the nuttiness of the rice, it also softens the outer hull and creates that lovely chewy texture!