Tuesday, August 2, 2011

Baked Brown Rice

Note:  This recipe creates a nice-textured brown rice that is not mushy!  This recipe easily doubles for a 9X13-inch pan.  I almost always make a double batch and freeze half of it for another meal in a quart size ziploc bag.  Then I put in the the fridge the night before to thaw (or defrost in the microwave), then warm up in the microwave by cooking it for 2-3 minute intervals stirring in between.

1 1/2 cups brown rice (our favorite is 1 cup rice, 1/2 cup unrinsed dry quinoa)
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 55-75 minutes (usually about 65-70 minutes). Keep your eye on it.  If your rice still has a bit of liquid on the bottom, then keep cooking it.  But don't over cook it and burn the bottom.   Remove from the oven when neither wet nor too dry and let sit for five minutes before removing the aluminum foil and fluffing with a fork. Keep your eye on it and make sure it doesn’t dry out and burn on the bottom  Makes about 3 1/2 cups of cooked rice.  From My Kitchen Cafe.


Variations:
Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 teaspoon of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 tablespoon sugar and 1/2 apple, finely diced.

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