Can anyone tell me how to get celeriac right? I always seem to decide it's ready too early; the resulting stuff is nice, but it's not the texture of mash.
Keboroxu, if your brown rice is chewy, you're not cooking it long enough, and maybe not adding enough water. There's a nice dish where you use rice (I use short-grain brown rice) and lentils, adding them to caramelised fried onions, with a sprinkle of salt. If you squeeze a bit of lemon over the top it's heavenly.