Tastes better, better texture, if you know what I mean.
1 1/2 c brown rice
2 1/3 c water
1 T olive oil
1/2 t salt
Preheat oven to 375 degrees.
Spread rice in 8 in square glass baking dish.
In a med. saucepan bring water and oil to a boil over high heat; once boiling stir in salt and pour water over rice. Cover baking dish with a double layer of foil. Bake for 1 hour, until tender.
Fluff rice with a fork.
To double recipe use a glass 13-by 9 inch dish. Same baking time.
Cooks Illustrated ~
Saturday, October 4, 2008
Classic Tuna Salad
Because of this yummy recipe, I always make sure I have fresh parsley on hand. It really makes a difference! The recipe calls for albacore tuna, but I read that it has a lot more mercury then chunk light.
2 cans solid white tuna in water or chunk light tuna
2 T juice from 1 lemon
1/2 t salt
1/4 t ground black pepper
1 small celery rib, minced
2 T minced red onion
2 T sweet relish
1/2 small garlic clove - pressed
2 T minced fresh parsley leaves
1/2 c mayonnaise - I do alittle more then 1/4 c and use light mayo.
1/4 t Dijon mustard
Drain tuna. In bowl combine all ingred. Can be covered and refrigerated up to 3 days.
2 cans solid white tuna in water or chunk light tuna
2 T juice from 1 lemon
1/2 t salt
1/4 t ground black pepper
1 small celery rib, minced
2 T minced red onion
2 T sweet relish
1/2 small garlic clove - pressed
2 T minced fresh parsley leaves
1/2 c mayonnaise - I do alittle more then 1/4 c and use light mayo.
1/4 t Dijon mustard
Drain tuna. In bowl combine all ingred. Can be covered and refrigerated up to 3 days.