2 cups brown rice (soaked)
4 tbsp. butter
2 tbsp. olive oil
3 ½ cups chicken stock
Salt to taste
Drain rice thoroughly. Heat butter and oil in a shallow saucepan. Put in rice and stir for about 1 minute until it is glistening and thoroughly coated in butter and oil. Start adding chicken stock a little at a time, stirring the rice so that it absorbs the chicken stock gradually and remains separated. Add more stock as it is absorbed. Cook fairly gently uncovered for about 40 minutes, stirring often, and keep it just moist. When tender, remove from heat and let steam for 5 minutes before serving. Brown rice takes longer to cook than white rice. Plainly cooked, many people find it quite dull. Cooked in this manner it has an interesting, nutty flavour.
An alternative is to soften an onion and some mushrooms in the oil before adding rice.
If you prefer a quicker method, soak the rice for 45 minutes, then cook for 40 to 45 minutes in salted water.
