BEST BROWN RICE

4 Cups of Water
1/2 Cup of Thin Egg Noodles
2 Cups of Brown Rice or
( 2 Cups of Long Grain
White Rice)
1/2 Tsp of Salt
1/4 Tsp of Pepper
1 Vegetable Bullion Cube

Heat a 2qt pot on medium/low heat, add 2 tbs vegetable oil. Add egg noodles and continuously stir until golden brown. Add 4 cups of water and vegetable bullion and bring to a boil.

When water has come to a boil, add rice, salt and pepper. Stir and cover with lid. Turn heat down to low and let cook for 45 minutes. Stir rice with fork at 20 minute intervals. Serve in a plate with stew or kabobs and garnish with sumac and chopped parsley. I didn't have any sumac so I used Jane's Krazy Mixed -Up Salt, my new favorite spice that is MSG Free. I eat it on everything. I served this with the Marinated Lime Chicken and it was scrump-delicious. Thanks to www.dedemed.com for the fabulous rice recipe.