Our whole grain pick for October is the gluten-free brown rice. Did you know that some cultures treasure rice so much that they have multiple words in their language to describe its various states? If you are new to brown rice, the key to perfectly cooked brown rice is to give it enough time to fully cook. Typically, regardless of the variety, they will take more time to cook than white rice.

First, rinse brown rice under running water until the water runs clear. If you prefer, you can rinse the rice in a bowl, then change the water a few times until the water is no longer cloudy. Drain well, then, add it to a pot, along with water or broth.

Let it simmer on the stove for about 45 minutes. Remove from heat and let it sit covered for another 10 minutes before fluffing. A half-cup of raw brown rice will yield one and a quarter cup cooked.