I make a sort of brown rice pilaf with brown basmati rice and orzo. I don't sauté the rice first, although you can. I use two cups of stock (or water) with 1/2 cup of brown rice, which I bring to a boil and simmer covered for 25 minutes. Then I add 1/2 cup of orzo and simmer covered for 10 minutes more and remove from heat to let rest covered for five more minutes. Then I fluff it with a fork. I also generally add olive oil and/or butter and a few herbs, depending on what else will be served. Sometimes I add mushrooms, in which case I decrease the water a bit. You can also add salt or soup base (if you are not using stock). I like to use mushroom soup base, as this gives an intense mushroom flavor. I keep white basmati rice on hand but am trying to cut back. I haven't yet replaced sushi rice with brown sushi rice, but I think that's a good idea. Lars

Annie, here's the recipe for the rice with beets. It's a good side dish for venison. BEET MIXTURE FOR PERSIAN PILAF 1 Tbs. olive oil 1 Tbs. minced garlic 1 1/2 cups finely minced cooked beets (about 3 small ones) 1/2 tsp. salt 2 Tbs. minced fresh dill (or 2 tsp. dried) 2 Tbs. raspberry vinegar 1 Tbs. honey Freshly ground black pepper 3 cups cooked basmati rice Heat olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds. (DonÂt let it turn color, or it will become bitter.) Add the beets and salt, and saute for about 5 minutes longer. Remove from heat and stir in the dill, vinegar, honey, and a little black pepper to taste. Stir beet mixture into the rice.

Mexican Rice from AmericaâÂÂs Test Kitchen Because the spiciness of jalapeños varies from chili to chili, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chills that are cooked in the rice. Use an oven safe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The potâÂÂs depth is less important than its diameter; weâÂÂve successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven safe lid. Vegetable broth can be substituted for chicken broth. 2 medium tomato, ripe tomatoes (about 12 ounces) cored and quartered 1 medium onion, preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeno peppers 2 cups long grain white rice 1/3 cup canola oil 4 clove of garlic, minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/2 cup cilantro, fresh, minced 1 lime, cut into wedges for serving Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately. Serves 6-8 as a side dish

Here is a delicious one by Jacque Pepin: Egg and tomato gratin 6 large eggs, preferably organic and free-range 2 Tbs good olive oil 2 medium onions, thinly sliced 4 tsp chopped garlic ¾ tsp dried thyme leaves ½ tsp salt ¼ tsp freshly ground black pepper 1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved 2/3 cup grated gruyère (or other good-quality Swiss-style) cheese 1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish. 2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sauté for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve. Serves four.