- 2 tablespoons olive oil
- 1 cup dry, long-grain brown rice
- 1 teaspoon onion powder
- 2 tablespoons dry onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
3 beef bouillon cubes or 1 tablespoon bullion granules with no MSG - 2 cups tap water
Get out a 2 quart saucepan with a good lid. Heat the oil in it over medium high heat. Add the rice, and sautè it for a few minutes, until it turns opaque, and begins to smell toasty. Add the onion powder, dry onions, garlic powder, salt, bullion and water. Stir it all up and bring it to a boil. Reduce the heat to very low and cover the pot. Allow it to simmer over very low heat for 45 minutes. Remove from heat and serve. This is quite savory as rice dishes go. To make a Rice ‘a’ Roni type of dish, replace 1/4 cup of rice with broken bits of whole wheat spaghetti. Add it with the rice above and continue as directed. This recipe is easily doubled.
