This is really good. I can't eat the leftovers on this yeast-free program, so it's lying in wait for the Monster in the freezer. I have dreams about getting to devour a huge pot of this stuff, so thought I'd post my photo and a link to Heidi's recipe. I had to cook mine about twice as long as she did to get tender rice. Maybe because I used short-grain brown rice? Who knows...just don't be surprised if it takes longer than 30 minutes. I used organic veggie broth for the liquid and topped only with tamari roasted pepitas, crumbled feta, and a swirl of olive oil. Mmmmm.