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Simple and satisfying as well as versatile from the kitchens of  h-fox

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An easy, fairly quick recipe using brown rice and steak (I used deer specifically but fresh beef steak will work just as well). This is a hearty meal that's sure to satisfy anyone who likes a good rice meal. You can substitute chicken for this recipe, if you are so inclined.

What you will need:
1 1/2 cups brown rice
1 1/2 cups water
1 tsp. minced garlic
2 tsps. butter
1 celery stalk (finely chopped)(Celery salt will work, a light coating on top of the rice)
1 chicken bouillon cube
1 tbsp. Zesty or Soul seasoning blend
1 lb. cubed steak
Seasoning Salt

Preparation:
Add your rice to a rice cooker or medium saucepan. Add your water, butter, celery, garlic and bouillon. Turn your rice cooker on or cover and cook on medium heat, stirring occasionally.

In a separate pan, preferably a sauteuse (sauté) pan, brown your meat over low-medium heat. This will help ensure tenderness. Water should start to form in the base of the pan, coat your meat with the seasoning salt and stir, ensure your meat no longer contains any noticeable blood on the outsides; drain.

Add your rice once it is completed to the mixture, (you'll know your rice is done when you stir it and there is a lack of water, for those first time rice cookers!) and cook over a low heat for around 3-5 minutes while stirring.

NOTE:]b] Using brown rice, as I have, you will be able to add it while hot. White rice on the other hand can be finnicky, and tends to 'melt' when added and cooked hot. If you use white rice, cook it before your steak and chill in the fridge for at least 30 minutes.

Don't want the steak? No worries! The rice goes just fine by itself!

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[b]Basic Information
How to Cook Brown Rice

1.Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice.
2.Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
3.Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less.
4.Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape when you do.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being