Basic Brown Rice

Brown rice is a staple on our table. My little people prefer it above potatoes (unless it's french fries!), and I like how versatile it is. I use it as a base for many things ~ rice & beans, in place of chips for haystacks, under savory chicken, and so many more.
Brown rice is cooked much like white rice. It just takes about twice as long. I don't mind that, unless I forgot to start dinner until half-an-hour before it should be ready! After the initial prep it doesn't need tended to other than checking occasionally to see if it's done. Here is my method:

Measure your desired amount of dry rice into a heavy-bottom kettle. Basic rule of thumb is that rice doubles in size. So if you want 3 cups cooked, measure 1&1/2 dry. It's not exact, but close.
Cover it with water to the depth of the first knuckle on one finger.
Add 1 tsp salt, and stir to mix it all together.
Bring it just to a boil over medium-high heat.
When it comes to a boil, reduce heat to low, cover with a snugly fitting lid, and let it simmer for 45 minutes to 1 hour. Some recipes say not to lift the lid. My experience is that it really doesn't matter. I like to peek occasionally to see how it's doing. When it's done, remove it from the heat and let it set for about 5 minutes, covered. This helps to make it fluffier. Then fluff it with a fork, and serve with your favorite toppings.
For variety try adding a tablespoon or two of chopped fresh cilantro or parsley.

Hearty Lentil Soup

One of my favorite meals on a cold winter night is Hearty Lentil Soup. Thick and full of rustic flavor, it has a way of warming you up from the inside out. An added bonus is that it keeps very well in the fridge, so I make a full recipe and we eat that for one meal a day all week. To keep it from getting boring I just mix up the side dishes. Serve it with a fresh salad one night, and fresh rolls and fermented dill pickles the next.

Hearty Lentil Soup

In 3 quarts of water cook 2&1/2 cups of any combination of the following:

        Brown Lentils, Red Lentils, Green Split Peas, Yellow Split Peas, Brown Rice

Cook for 45 minutes to an hour, or until just tender.

Add: 1 small onion, chopped

         2 ribs celery, chopped (can use more or less depending how much you like.)

         2 large carrots, chopped

         2 medium potatoes, diced fairly small

         3 cloves of garlic, minced, or 1 tsp dried, minced garlic

         1 pint of diced tomatoes

         1 pint tomato juice

         1/2 Tbsp salt

         1 bouillon cube

         1/2 Tbsp Italian Seasoning (optional)

Bring this all to a boil and simmer until the vegetables are tender. 

A few notes: I usually substitute chicken broth for some of the liquid and leave out the bouillon. 

If I don't have diced tomatoes I just use a little more tomato juice to make up for it. 

I have used a variety of vegetables with fairly good results. Just be sure to add them at                          the right time so they don't overcook. 

Enjoy!