Saffron Brown Rice. A staple in the eek household. How I make it is→[More:]

This is one of my basic recipes that I cook quite often, is very easy, and doesn't take a lot of prep time. Since I was a kid I've preferred brown rice to white. Kind of cool that it turns out to be healthier too. I'm often a lazy guy cook, so I like making things that are pretty brainless like this.

Here's how I make it:

In a saucepan heat up some oil. I generally use peanut since it doesn't break down and smoke, but olive is ok if you keep the heat down. Saute about a 1/4 cup shallots, or onion if you prefer, until translucent with a little color coming in. Add 2 cups of brown rice and stir until the rice is all nicely toasted to a white/tan color. Kind of like for risotto. Add a quart of chicken stock and bring to a boil. While waiting for it to come to a boil add salt to taste, and a healthy pinch of Saffron. I buy mine by the ounce here. (They also have very good quality vanilla beans as well). Stir it all up, and once it's boiling lower heat for a simmer, and cover for an hour. After the hour is up, take the pot off the heat, stir the rice again, and cover and let set to steam for 10 minutes or so.

I'm making a pot now, and I will have it with swiss chard, beet greens, garlic, shallots and mushrooms sauteed in olive oil. YUM! The eek house is smelling good.