Freezer Brown Rice

In a 6-quart stock pot, bring water or stock to a boil and add butter and salt (and I threw 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 the pot, reduce heat to low and simmer for 45 minutes or until all the liquid is absorbed.

Remove pot from heat. Cool for an hour or so before dividing up into family-friendly portions in freezer safe containers. This time I put 2 cups of cooked brown rice in each zip-top bag.

To use, thaw overnight in the fridge and reheat in a skillet or the microwave with a pat of butter or drizzle of oil. Add to soups or stews, use in stir fry dishes, or whatever you feel like. I hope you enjoy this time saving tip!