One of my guy's new favorites is such a simple one! White rice cooked in chicken broth with a sprinkle of salt - that's it!
I make a big batch and then warm up portions in the microwave with a tiny bit of added water so it doesn't dry out. Feel free to halve or quarter the recipe if you want a smaller batch. I'm sure it would be tasty with another broth as well -- try vegetable broth for a vegetarian meal!
1 cup uncooked long grain white rice
2 cups safe chicken broth
salt to taste once cooked
In a small pot, add rice to broth and bring to a boil. Then turn the heat down to a simmer and cover. Set a timer for 15 minutes and don't take the lid off. No stirring necessary! When the timer goes off and you take the lid off you'll have a pot full of fluffy rice! Add salt (and butter-substitute if desired) to taste.
I'll have to try brown rice some time too for a healthier side. :)
I've been making my own chicken broth for the last year or so, it's another really easy thing to do! I'll give it a post of it's own one day with photos, but basically, just take leftover chicken bones (that haven't come in contact with any allergens from their first use), chop up carrots, celery and onions, and fill a large stock pot a couple inches below the top with cool water. Add peppercorns. Bring to a low boil, cover, reduce heat and let simmer for at least 2 hours, or as long as desired. Then strain out all the solids! I usually let the strained broth cool in a large pitcher overnight in the refrigerator and then separate into 2 cup portions to freeze.