My hang-up with brown rice is that it takes twice as long to cook than regular rice. Usually, I just take the easy route and go with the white stuff, but this dish compels me to go through the extra trouble. I try to convince myself that it's healthy, since it's made with brown rice and all. We'll just conveniently overlook the four tablespoons of butter in there. Pairs beautifully with my curry chicken and broccoli casserole!

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