Community Pick
Brown Rice (Baked)
photo by Impera_Magna
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 cup brown rice, uncooked
- 2 tablespoons canola oil (or butter)
- 2 1⁄2 cups water
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon black pepper
- 2 teaspoons dried onion flakes
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon red pepper flakes (optional)
- fresh cilantro (optional) or fresh parsley (optional)
directions
- Preheat oven to 375°F.
- Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.
- Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).
- In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.
- Bring to a boil.
- When rice is golden and ready, pour rice into a covered 2 quart casserole dish.
- Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.
- Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).
- Bake for 1 hour.
- Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes.
- Fluff with fork before serving.
Questions & Replies
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Reviews
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This was my first time cooking and eating brown rice and I think this is a good recipe for people who don't like plain rice. It is full of flavour and the texture was perfect using the measurements given here. The only thing I will change next time will be to cut back a little on all the seasonings as I found all the seasonings were a bit over powering. But overall this is a great recipe and I really like that once you put it all together you can just pop it in the oven and forget about it!
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Very Very easy to make! I just had a taste because I'm on a diet but I cooked this for my family and they were amazed with the flavor. After reading the reviews I decided to leave in the oven for an aditional 10 minutes and the next 10 minutes with the oven shut off. It came out perfect! I served this with Recipe #28199 as the recipes have very similar spices and oven time/temp. I made them both at the same time in the oven!
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Tweaks
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This was great! I used veggie broth and fajita seasoning instead of the water/chicken bouillon and poultry seasoning. The rice was a little crispy so I may simply not fry it next time. It tasted like the stuffing we serve at Thanksgiving and I'm definitely pushing for this recipe to replace that -- it's so much better.
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DH said it was the best rice he has ever had. I used italian seasoning and poultry seasoning instead of the individual herbs. I am making it again tonight but will cut the herb seasonings in half as it tasted a little too strong for me. Over all my family liked it and it is an easy way to cook perfect rice! Thanks for a great simple recipe!
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RECIPE SUBMITTED BY
DeeBee
Atco, NJ
Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International.
I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time.
Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.