Ingredients
1 cup long grain brown rice
2 tablespoons olive oil
2 cups chicken broth or 2 cups vegetable broth
1/2 cup white wine
2 -6 garlic cloves, peeled and minced
Method
Sources
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Heat oil in medium pan and saute the garlic just till it begins to color (careful not to overcook the garlic or it will be bitter), add the rice and saute one to two minutes. *For stove top add chicken broth and wine and bring to a boil. Cover and simmer for 60 minutes. Let stand for 5 minutes. Fluff with fork and serve. **For oven method preheat oven to 375°F while you saute garlic and oil (as above in step one). Place sauted rice in an 8" casserole dish. Bring stock to boil, add wine and pour over rice. Cover with foil and bake in middle of oven for 1 hour. Fluff with fork and serve.