ginger brown rice
- 2 cups (400g) brown rice
- 3 cups (750ml) water
- ½ teaspoon sea salt flakes
- 10cm-piece ginger, sliced
- Place the rice, water, salt and ginger in a medium saucepan over high heat. Bring to the boil, immediately cover with a lid and reduce the heat to low. Simmer for 25 minutes or until almost tender.
- Remove from the heat and set aside, covered, for 10 minutes or until tender. Serve. Serves 4.
© DONNA HAY GROUP
