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Thursday, March 12, 2015

Baked Brown Rice

So there is no way to make this post exciting.  It's rice.  Not too much to say about that!  Other than the fact that I have always struggled to cook brown rice perfectly.  I would cook it on the stovetop or in the microwave following the directions exactly and it would still never cook properly.  Usually it was undercooked and tough.  So when I came upon this recipe for baking brown rice, I was intrigued!

The recipe calls for either chicken or beef broth, and I can assure you, it's delicious either way!  The rice cooks up fluffy and tender each time and because it cooks in the oven, it frees up the stovetop.  It won't be done in the usual 20-30 minutes, but it's worth it!

Fun tip: Drizzle the hot, cooked rice with ~1 Tbsp. honey.  Delicious!!

Baked Brown Rice
Serves 6

2 cups water
2 cups broth (any)
2 Tbsp. butter
2 cups uncooked brown rice

Preheat oven to 375 degrees.  Grease a large casserole dish (I use an 8" round Corningware)
Bring water and broth to a boil in a small saucepan.
Add butter; stir until melted.  Place rice in greased casserole dish.
Pour boiling broth over rice; stir.
Cover with lid or aluminum foil and bake on center rack for 1 hour and 10 minutes.
Fluff with fork before serving---can add another tbsp. of butter, if desired.

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