Rinse two cups of long grain brown rice, jasmine is nice, but any kind of brown rice will do. Bring three cups of water to a boil add 1 tsp. Sea salt, then the rice, stir until the water returns to a boil, then cover and simmer for 35 minutes. The heavier the pot the better the rice will cook â€“ a Le Cruset is a good one if you have it. Using a flame deflector under the pot is good for cooking grain also. Recently, I have started using a double boiler, that works well also. After the 35 minutes are up, turn off the flame and wait another 10 minutes to open the lid â€“ stir and it is ready to serve.
To serve, put some rice on a plate or in a bowl, ladle some goulash over it.
You could gently sautÃ© some sliced tofu in a bit of olive oil and add to the pot in the last 15 minutes. Or add some halved new potatoes the last 30 minutes.
at 5:58 PM on May. 15, 2009