Oven Baked Brown Rice

I came across a new blog yesterday called Small Bites and found this recipe for oven baked brown rice.

She was commenting on how she likes to keep prepared brown rice in the fridge to snack on, and as it happens, so do I. It's healthy and delicious. Great to have around for a last minute meal, too.

Anyway, she went on to say that this is how it is prepared at the restaurant she use to work at, and you get the perfect consistency every time.

Sounds good to me so I had to give it a try. She was right. It turns out fluffy rice with a great texture. You can also add what ever flavors and seasonings you want.

I added onion, red pepper and pepper flakes, with fresh parsley after it was cooked.

I also cooked mine in beef broth, which gives it that extra bit of flavor.

My favorite way to snack on it is with just a drizzle of a really good balsamic vinegar.


Baked Brown Rice

1 Tablespoon butter
1 tbsp olive oil
1/2 onion, diced
1/2 red pepper, diced
2 bay leaf
Pinch of red pepper flakes
2 cups long grain brown rice
3-1/2 cups beef broth

Preheat oven to 375F

In the bottom of a Dutch Oven or heavy pot with a lid, melt butter and oil together over medium heat.

Add onion, red pepper, bay leaf and pepper flakes; add a pinch of salt and pepper; cook for 1 minute.
Add rice, stir well to combine, and toast together for 2 minutes.

Stir in the broth and bring to a boil. Stir the rice once, then cover and place in the middle of the oven.
Bake for 40 minutes, then remove from oven, and let sit, covered, for an additional 10 minutes.
Fluff rice with a fork, taste for seasoning, and serve.

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