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Nutrition Facts
Serving Size 1 (181g) Recipe makes 6 servings
Calories 203
Calories from Fat 30		(14%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 310mg		12%
Potassium 190mg		5%
Total Carbohydrate 39.2g		13%
	Dietary Fiber 2.4g	9%
	Sugars 1.8g
Protein 4.2g		8%
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Baked Brown Rice

Recipe #382060 | 1¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: MJaz
Jul 19, 2009

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!

SERVES 6 (change servings and units)

Ingredients

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

1
Preheat the oven to 375 degrees F.
2
Place the rice into a casserole with a cover. Add any veggies or extra ingredients.
3
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.
4
Cover the dish tightly with heavy-duty aluminum foil and then place lid over that.
5
Bake on the middle rack of the oven for 1 hour.
6
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

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Featured Reviews for This Recipe

From: Chef #1354924

On Aug 17, 2009

Very Good. The answer to brown rice that tastes and looks like it is just brown cardboard. I used the whole 16 oz. box of Uncle Ben's Natural Whole Grain Brown Rice. This would double the recipe and last all week. I cut the salt and pepper in half and threw in pearlized onion. For the liquid I used one half water and one half V8 Low Sodium Juice. I put this in a stone crockpot and added water/juice as needed for two hours. This must be supervised in the crockpot so you know when to add more liquid and thus, it won't stick. I would not use salt and pepper next time as the V8 Low Sodium Vegetable Juice is well seasoned. The redness from the V8 Juice makes the rice look orange. You can't tell that it is brown rice. I would increase the chopped veggies when doubling the recipe. I would like to see a sweeter version of this with mandarin oranges with shopped green pepper minus the V8 juice. Preferably this recipe should not have a lot of sugar. I am a firm believer that brown rice is a healthier rice because it is high in fiber. This recipe is a great starting point to get brown rice into your diet.

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