I found this recipe in a magazine, and I have used it every since. It is very unique and tasty. You can vary the way you cook the brown rice, however, I posted a method that should help the texture of the rice from being undercooked.
1Soak 1 cup of brown rice for 1 hour and drain.
Dice medium onion and saute with butter. Add the rice to the medium-sized saucepan and cook, uncovered, on medium-high heat until the rice is dry (2 - 3 minutes). Stir in a small amount of salt if desired.
While dry cooking the rice, bring a kettle of broth to a boil. Add 2 1/4 - 2 1/2 cups boiling liquid to the rice and wait for the broth to return to a full boil.
When the liquid has returned to a full boil, turn the heat down to medium-low (a range setting of about 3). Cover and cook the rice until the broth is fully absorbed (about 40 minutes). Do not stir the rice.
Remove the rice from the heat, and let sit, still covered, for at least 10 minutes.
Fluff the rice with a fork and serve.
2Wash red grapes and drain. Then cut the seedless red grapes into halves.
3Add pine nuts and red grapes to rice just before it has completely cooled down. This will partially cook or heat the grapes and give the rice a better flavor.