1 c. brown rice
2 c. vegetable stock
1 large clove garlic
1 t. dill seeds or 1 T. dried dill or 3 T. finely chopped fresh dill
1 t. salt
Crush the garlic clove along with the dill and salt until you have a paste. A mortar and pestle is great for this but you can also just use the flat side of a knife. Add the paste to the stock and bring to a boil. Stir in the rice, reduce the heat to very low and cover. Cook about 45-55 minutes. When the liquid is all absorbed, fluff the rice and serve by itself as a side dish, under stir-fried vegetables, or add chopped sauteed vegetables.