1. Combine 2 3/4 cups water, brown rice and salt in a medium lidded saucepan. Bring to a boil and stir once. Cover, reduce heat to medium-low and simmer 40 minutes until almost all the water is absorbed. Let stand, covered, 5 minutes.
2. Store cooked rice in a resealable container for Stuffed Chicken Breasts and Shrimp Fried Rice. Refrigerate until needed.