Brown rice, not a thing I ate much until I found out it was actually as hard to cook as I had thought. First of all, brown rice needs to be kept in the fridge or freezer as they contain a lot of oils which breaks down at room temperature and becomes bitter. Secondly, due to the husk of the rice it needs longer cooking than normal rice which makes it prone for burning. However, this is pretty much a fool-proof way of cooking them, which will give you a chewy, nutty-flavoured rice characteristic of the brown whole grain. Whereas white, polished rice goes dry in the fridge, these stay chewy and soft which also makes them ideal for salads. Here's a simple version with some bacon and onion, ready to be served with any kind of meat or chicken.
Ingredients:
1.5 cup brown rice
2.5 cup boiling water
1 tbsp unsalted butter
1 tsp salt
Dressing:
200g bacon
1/2 cup onion
1/2 cup white wine vinegar
1/2 cup chicken stock
2 tsp dijon mustard
sugar
salt
Turn on your oven at 190ยบ. Break the butter in so smaller pieces and put them with the rice in an oven-proof dish. Add the salt.
Pour over the boiling water.
Cover with tinfoil. Bake in the oven for 1 hour.
Fluf the rice with a fork.
For the dressing: Fry the bacon until crispy and remove.
In the bacon fat, fry the chopped onion.
Add the vinegar. Let it reduce to half.
Add the chicken stock.
When reduced to half as well, add the mustard, sugar, salt and pepper.
Add the bacon bits.
Mix it in with the brown rice and serve.
Stays tasty in the fridge for a couple of days, so you might want to make a big portion for several servings. 
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