as promised....Brown Rice Instructions

Now probably everybody else in the world knows how to prepare brown rice, but I didn't, and I kept trying to cook it like white rice - i.e. boiling water and salt until the water absorbs - but it would always still be crunchy. I finally decided to research, and here is what I've come up with as the easiest way to cook it. I cook it in batches and use it all week in various recipes:

6 cups water
3 1/2 cups brown rice
2 TBS. olive oil

In a large sauce pan, bring the 6 cups of water to a vigorous boil. In the meantime, add the olive oil to a large non-stick skillet, put in the rice, and toast it over high heat, stirring constantly. Once the water is boiling, pour it into the skillet and cover immediately. Turn down the heat to a low simmer, and do not disturb it for 45 minutes. It helps if the lid for your skillet is clear so that you can view the rice as it cooks, but no matter, don't remove the lid even if you can't see it. Just cook it on low. When the 45 minutes is up, remove from the heat and let sit a few more minutes. Then store in the fridge in a container and use from it in your recipes calling for rice. Brown rice is very healthy, full of fiber and much better for you than the white variety. If this is too much for you, just divide the amounts when starting out and follow the same cooking directions.