Freezer Brown Rice


from ButterYum
makes 14 cups

2 pounds (4 cups) brown rice, uncooked and rinsed
10 cups water or flavorful chicken stock (try my homemade recipe)
4 tablespoons butter
4 teaspoons salt (omit if using flavorful chicken stock)

In a 6-quart stock pot, bring water or stock to a boil and add butter and salt (and I through in a handful of finely chopped parsley this time, but I don't always); stir to melt butter and dissolve salt.  Add brown rice and stir once.  Cover, reduce heat to low and simmer for 45 minutes or until all the liquid is absorbed.  Cool for an hour or so before dividing up into family-friendly portions in freezer safe containers - here I put 2 cups of cooked brown rice in zip-top bags.  To use, thaw overnight in the fridge and heat in the microwave with a pat of butter.  Add to soups or stews, use in stir fry dishes, or whatever.  Enjoy.
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