In my ideal world, we would all have schedules that allowed us to prioritize cooking. The preparation and sharing of fresh, flavorful, nutritious food would not be a perfunctory chore, but the primary activity on which all other activities centered. In the actual world, I’ll have to be content with inspiring a handful of people to cook just a little more often. That’s what I hope this blog series will do.
I myself have not always enjoyed cooking. I was twenty-five when I realized how satisfying it was to follow a recipe and end up with a beautiful, delicious meal. With this realization came another: I was capable of many great things. All I needed was the right ingredients, the proper tools, and some very precise guidance. Because I could learn how to cook, I could learn how to knit, how to draw (kind of), how to play guitar and write songs, how to be a radio DJ, a psychotherapist, a yoga instructor, and how to write a screenplay.
Learning how to cook not only boosted my confidence in acquiring other skills, but also — and more importantly — taught me how to be mindful. Cooking gives me the time and space to be present with my Self. Few activities are more meaningful and life-affirming.
I’ve chosen brown rice as the first Mindful Cooking recipe because it’s so essential, and so simple. The opportunity for mindfulness is only about a minute long here, so make the most of it!
Here’s what you’ll need:
a fine mesh strainer
a small pot with a lid
a cup of long-grain brown rice
2 cups of water
a teaspoon of olive oil
a half-teaspoon of salt
First, rinse the rice in a fine mesh strainer. Here’s your chance to be mindful. Don’t blast the water out of the tap; let it flow relatively slowly for a solid minute as you move the rice around with your fingers. Give all of your attention to the rice, the water, and your fingers. Also notice what’s happening in your neck, back, and shoulders. Notice how you’re breathing.
Turn off the water and let the rice drain for a moment, tipping the strainer in a few different directions until no more water drips from the bottom.
Transfer the rice to the pot and add the water, oil, and salt. (I like to keep my salt in a small cup for easy measuring.) Stir everything with a fork, lid it, and place it over high heat. Bring it to a boil, then turn the heat down to low. Simmer on low (covered) for 45 minutes.
While the rice cooks you can take a load off, or you can work on other complementary recipes, like roasted butternut squash or fresh salsa [coming soon].
Remove from heat and keep covered for 5 minutes, then fluff with a fork and serve.
I make at least one pot of this brown rice every week. It’s great in burritos (or burrito bowls) and as a side with salmon and veggies. It’s also a nice addition to certain soups and chilis.