Buttered Brown Rice

I served brown rice with the fish and bok choy. Most people shy away from brown rice as they think it tastes like cardboard.. well, I think it is the most delicious thing ever- it is nutty and delicious. Especially the way I make it with some butter and broth. I used chicken broth but one can substitute vegetable or mushroom broth to keep it vegetarian. Either way, the result is yum!

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 cup brown rice
• 2 teaspoons salt
• 3 cups chicken or vegetable broth

Heat a saucepan with butter and olive oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt and broth. Bring to a boil. Lower heat to a simmer, half covered for 20 minutes. Cover with lid and continue cooking on low for another 15 minutes till the rice is cooked.