KOKUHO BROWN RICE RECIPES

Steps:

• Rinse the rice with cold water until the water runs clear.
• Put the rice and water in a saucepan and let it soak for 30 minutes.
• Cook the rice on high with the lid on until the water starts to boil. Immediately lower the heat to low and let it simmer for 20 minutes.
• Turn off the heat and let it rest for 5 minutes with the lid still on.
• Fluff the rice with a rice paddle.

Steps:

• In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
• Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
• Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
• Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
• Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
• Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
• Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.