- 3 1⁄2 cups low-fat chicken or vegetable broth or water
- 1⁄2 teaspoon salt (optional)
- 2 cups uncooked brown rice
Place broth or water in a medium saucepan; add salt, if desired. Heat to boiling. Stir in rice and cover. Reduce heat to low and simmer for 40 minutes or until all the liquid has been absorbed. Fluff with a fork and serve. Makes 6 cups (twelve 1⁄2-cup servings).
Note: To freeze single servings of brown rice, pack 1⁄2 cup cooled cooked rice into small resealable freezer bags. Freeze up to 3 months. To serve, reheat for 2 to 3 minutes in the microwave oven.