Ingredients

• 1 cup short grain brown rice
• 2 cups water or vegetable broth, canned or homemade
• 2 tablespoons unsalted butter
• 1 (2-inch) strip lemon or orange zest
• Kosher salt

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Instructions

1. Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
2. Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
3. Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.