Ingredients

• 2 tablespoons unsalted butter
• 1 cup long grain brown rice (about 6 1/2 ounces)
• 1 (2-inch) strip fresh lemon peel
• 2 1/2 cups water, or vegetable broth, low sodium canned or homemade
• Kosher salt and freshly ground black pepper

Instructions

1. Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
2. Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.