There’s nothing like the rich, nutty flavor of traditional brown rice. But the directions on most packages say to cook it 45 minutes to an hour.
One day when I was in a hurry, I tried an experiment. I cooked brown basmati rice, which is available in most markets, for 25 to 30 minutes.
I liked it better that way. It had a slight chewiness that was a nice contrast to the vegetables of this stew--which contains no meat, but you don’t miss it--and it readily absorbed the vegetarian “gravy.”
To cook the rice, bring 2 cups of water to boil in a saucepan. Stir in 1 cup of brown basmati rice and salt to taste. Cover the pan, reduce the heat to low and cook until the rice is tender and all of the water has been absorbed, about 25 minutes.