Soft and Savory Brown Rice

Ingredients: 

2 c. long-grain Jasmine brown rice or other long-grain brown rice
2 T. real butter
2 T. extra-virgin, expeller-pressed olive oil
3 cardamom pods, opened and seeds removed (throw out pods away; use only seeds)
4 c. homemade chicken bone stock (click here for recipe) or 1 (32-oz.) can organic chicken stock
1 T. gelatin, such as Knox (optional)
1/2 t. real salt

Directions: 
1. In a heavy large skillet (with tight-fitting lid), melt butter; add olive oil. 

2. Add cardamom seeds to the pan. 

3. Add rice and saute, stirring constantly until rice begins to turn a milky color. 

4. Pour in stock or broth, add salt and optional gelatin and bring to a boil. 

5. Boil, uncovered, for about 10 minutes until water has reduce to the level of the rice. 

6. Reduce heat to lowest setting, cover and cook for 45 minutes to 1 1/2 hours. The longer it cooks, the better it is. You may have to add a little more stock/water after 45 minutes. Replace the lid.

7. Do not remove lid during the first 45 minutes. 

Serves 6 to 8.