1 c. Org. Himalayan Grain Blend
2 c. Water
3-4 Tbsp Butter or Oil
3/4 tsp. Salt

Place rice and oil in large saucepan. Fry on med. high heat stirring constantly
until lightly browned. Carefully add the liquid. Bring to a boil and reduce heat to
low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam for
15 minutes. Fluff with a fork and serve.

Serving Suggestions: Fresh vegetables like:
carrots, onions, snow peas, celery, bok choi and/or mushrooms can be julienne cut and
added at the end of the cook time and allowed to steam. Add your favorite spices like:
black pepper, parsley, curry, oriental 5 spice, or soy sauce to make a delightful
pilaf. Chicken broth can be used instead of water (Cooked meats may also be added).

-Cook extra; store in the refrigerator to add to other meals, soups, or heat & add a little
to milk, honey, and cinnamon for a nutritious breakfast.

Yields 2-3 servings