Sheri's favorite way to cook brown rice :)
1 1/2 cups brown rice (can substitute some quinoa)
2 1/2 cups boiling water (can use part chicken broth (but reduce salt) if you want the flavor)
1 TB butter (or 2 tsp oil)
1 tsp salt
Place rice in 8X8 pan. On stovetop, bring water to a boil and add butter (or oil) and salt, stirring until melted and dissolved. Pour water over rice. Cover tightly with foil. Bake at 375 degrees for 1 hour.
(Optional step, but makes it fluffier): Remove foil, fluff with fork, and cover with thin kitchen towel (wrapping around sides and tucked underneath tightly so it doesn't touch the rice), and let sit for 5 minutes (to absorb moisture). Uncover and stand 5 more minutes before serving.
*Sometimes I substitute quinoa for part of the rice so you have a rice/quinoa mixture, and it works great. Substitute equal amounts of quinoa for rice (if you use 1/2 cup quinoa, use 1/2 cup less rice). I usually use 1/2-3/4 cup quinoa when I do this. I have never tried using all quinoa, but it would probably work with these same cooking instructions.
**Leftovers can be used with milk and cinnamon/sugar, in rice pudding, added to soups or burritos, or added while sauteing vegetables and meat to eat over salads or in fajitas.
