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I love brown rice and have used it for EPI's Louisiana Jambalaya a few times and with

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Joined: Dec 11, 2005


Posted to Thread #14117 at 1:38 am on Mar 13, 2009

chicken thigh dishes. I just love the earthy and somewhat chewy flavor. I've always cooked it stovetop method and was careful to stir only from the bottom with just three revolutions during the entire cooking time. Opening the lid unecessarily will certainly wreck the rice.

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