Kittencal's Oven-Baked Brown Rice |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
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If you love brown rice then try this recipe, the rice bakes out perfect all the time! if you are using a highly-salted broth then you may want to reduce the salt slightly, for extra heat add in some cayenne pepper - I also like to add in a few small bay leaves for added flavor - the recipe may be reduced to half, for vegetarian use vegetable broth or water and olive oil in place of butter - this may also be made without the onion and garlic, see note on bottom. Ingredients:
3 tablespoons butter or 3 tablespoons olive oil |
3 cups long grain brown rice |
1 medium onion, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1 teaspoon fresh ground black pepper (or to taste) |
5 cups low sodium chicken broth (heat until very hot) or 5 cups water (heat until very hot) |
1 1/2 teaspoons seasoning salt (or use white salt) |
Directions:
1. Set oven to 375 degrees F.
2. Set oven to second-lowest rack (or middle rack).
3. Grease a Dutch oven (use one that has a tight-fitting lid).
4. Heat 3 tablespoons butter in the Dutch oven over medium heat; add in brown rice, onion, garlic and coarse black pepper and cook stirring constantly for about 3 minutes.
5. Add in broth and seasoned salt; bring just to a boil stirring with a spoon; remove from heat then carefully transfer to prepared casserole dish.
6. Cover with a lid or foil.
7. Bake for about 1 hour or until rice is tender.
8. Fluff with a fork.
9. **NOTE** to make omitting the onion and garlic; place the rice in a casserole dish with the salt.
10. On top of the stove heat the broth or water with butter or oil until very hot, then pour over the rice; mix with a spoon.
11. Cover with foil or a lid and bake for about 1 hour or until desired texture.
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