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Nutrition Facts
Serving Size 1 (261g) Recipe makes 8 servings
Calories 289
Calories from Fat 44		(15%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 25mg		1%
Potassium 171mg		4%
Total Carbohydrate 53.7g		17%
	Dietary Fiber 2.4g	9%
	Sugars 0.7g
Protein 7.1g		14%
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Dinner: Raspberry Grilled Chicken, Brown Rice and Broccoli

AKillian24

April 5 - 11

LouLouPEI

OAMC Phase 1 Chicken Dishes

LouLouPEI

Perfect Brown Rice

Recipe #56242 | 1¼ hours | 7 min prep | add private note

⁽⁸⁸⁾ RATE IT NOW Print Recipe

By: Susan Lee
Mar 12, 2003

I found this recipe in Organic Gardening magazine when my children were babies. It truly does make absolutely perfect brown rice every time! Never gummy. You can easily substitute it in recipes calling for rice without your family noticing (well, unless they dissect everything with a magnifying glass like my son likes to do)! *Please note: THIS IS JUST A RECIPE FOR BASIC RICE! It will NOT be fabulous alone! Use it for any recipe calling for cooked rice/ or spiff it up with the addition of garlic, onion, herbs, broth sub for water, etc. etc. It WILL be bland if served as is!

SERVES 8 (change servings and units)

Ingredients

3 cups brown rice
2 eggs
6 cups water
1 tablespoon olive oil

Directions

1
Preheat oven to 350°F.
2
Sauté brown rice with 2 eggs, stirring constantly over medium heat until mixture is dry.
3
Add water and oil and pour into deep larger baking dish.
4
Bake at 350°F for one hour.(you may need to bake longer, make sure all water is absorbed!).
5
DO NOT STIR!
6
DO NOT POKE!
7
DO NOT DISTURB!
8
Just LOOK at the rice after 30 minutes and cover with foil at that time.

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Featured Reviews for This Recipe

From: Prissbucket Black

On Nov 10, 2009

Oh my gosh! Last time I made brown rice, I threw it out, along with the remaining rice in the package. It was terrible! I halved this recipe, and used one cup of chicken broth I happened to have leftover in the refrigerator. I added basil and garlic pepper to the water/rice mixture before baking. I did have to bake it all for about 1 1/2 hours, but it turned out great! I am eating it alone and really like it! Thank you Susan.

0 people found this review helpful

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From: Surie

On Oct 5, 2009

This turned out great! I used chicken broth instead of water. The texture was so fluffy and not gummy at all. I don't think I will cook brown rice any other way.

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From: KITTENCAL

On Mar 5, 2004

Hi Susan, I made your brown rice recipe...it turned out wonderful..I just love rice baked in the oven, I think that it just brings out more of the flavor. I browned the rice in 2 eggs as stated, but the only other change I made was, instead of water, I used low-sodium chicken broth, and after the rice was finished cooking, I added fryed onions and mushrooms, just to kick it up a notch!...Wonderful recipe, thanks

30 people found this review helpful

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From: dale!

On Sep 19, 2003

This rice came out perfectly, just as you say! It was hard to resist the temptation to stir, but I managed to get through it! As I have to fiddle with most recipes, I used egg whites only and left out the oil and it was still perfect and no detectible egginess. I used 1 cup straight away and the remaining 7 cups I have put in zip lock bags to freeze for easy future use. Thanks!

21 people found this review helpful

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