Tuesday, November 27, 2012

Baked Brown Rice

We eat a lot of rice in my house. My husband, while he doesn’t ask for much, will not eat a meal without starch. And while his preference is potatoes, I have trained him [so to speak] to enjoy brown, black and wild rice. I am always looking for creative ways to make rice, and my dear friend Christine pointed out this recipe – baking rice in the oven with seasoning and stock. Hallelujah! It’s tender, moist and delicious!!

Baked Brown Rice
Adapted from allrecipes.com

1½ cups uncooked rice *
1 (14-oz) can broth **
¼ cup butter, melted
1 tbsp Worcestershire sauce
1 tbsp dried herbs ***

Preheat oven to 350˚.  In a 2-quart casserole dish, combine rice, broth, butter, Worcestershire sauce and herbs. (Note – you must use a shallow dish. The rice will never cook in a deep dish. We tried and gave up after 2 hours. I’m sure you have better things to do with your time. And if you don’t, you need a hobby.)

Bake, covered, for one hour. Stir after the first 30 minutes.

* Try brown, black or jasmine rice. If the rice gets dry before it is tender just throw in some more stock. Ahh, the stock!

** Use any stock you want. If you’re having chicken, perhaps you’ll use chicken or turkey stock. Steaks? Try beef stock. Whatever blows your skirt up.

*** Use herbs to compliment your meal. Or use your imagination (within reason, people, within reason!!)

For a printable version of this recipe, please click here.

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