Recipe by MJaz
This is adapted from a recipe shown on a Good Eats episode (Alton Brown). I was never happy with brown rice, because it was always too hard and never quite absorbed enough flavor. The first time I made this, I was hooked. I am giving my adaptation, however the original is simply rice, water, butter and salt. It's the method that makes this one incredible. Sometimes I exchange part of the water for fresh lemon juice and toss in some slivered almonds and drop the veggies (excellent with curried shrimp). Other times I use chicken broth, add sesame oil, soy sauce, and fresh peas and use it as a mock fried rice. Making it with chicken broth walnuts and dried cranberries is nice with turkey as a holiday side dish. It's great to bump up the "healthy" factor. Be creative and enjoy!
Top Review by lvt96
Awesome! Left out celery, used just carrots. Added a little poultry seasoning and used all chicken broth for the liquid. Used short grain brown rice, I even forgot the butter, and this was perfect! Delicious and easy, thank you!
- 1 1⁄2 cups brown rice
- 2 1⁄2 cups water (or stock, vegetable juice, or other flavorful liquid)
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder (or fresh garlic)
- 2 teaspoons freeze-dried minced onions
- 1 teaspoon ground black pepper
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped carrot
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Place the rice into a casserole with a cover. Add any veggies or extra ingredients.
- Bring the water (or liquid), butter, salt and spices just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine.
- Cover the dish tightly with heavy-duty aluminum foil and then place lid over that.
- Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.