Several months ago I came across a method of making brown rice that I just love! I make it in the oven! It is so easy just to pop it in there and it doesn't take up valuable real estate on my stove.
I don't really follow this recipe anymore. I usually double the amount for each 9 by 13 pan, and I always SOAK the rice first. You are all soaking your grains, right?
I always make at least two pans, sometimes even three, no sense having the oven on for just one meal, right? I try to plan my meals out during the week to use the two pans of rice. I leave the rice right in the second pan and store in the fridge for later in the week. To reheat, I just add a little water, cover and heat in the oven. Or I might use it for my Leftover Rice Casserole. This rice goes great with my Saucy Black Beans.
I don't always use chicken stock, often times I just use water, but, you definitely increase the nutritional value if you use the stock!
By the way, Amy, from Simple Sugar and Gluten Free has an awesome website with fabulous recipes. Her testimony of how changing her diet enabled her to lose weight and regain health is truly inspiring, check her out!