Okay, I'm a fairly accomplished home cook and really shouldn't be intimidated by such a simple thing, but... my first attempt at making brown rice was dismal! Due to new diet restrictions, white rice is off our menu, so I tried brown rice a few nights ago. Figuring it would be kind of bland tasting because I had to leave salt out of the equation, I sauteed some diced onions, celery and green peppers, then added the rice and water as instructed, brought it to a boil, then reduced the heat, covered it and let it cook for 45 minutes. The result was mushy and tasteless. I've got lots more brown rice and no idea what to do with it. Does anybody out there have any ideas for me?