Sunday, March 7, 2010

Baked Brown Rice

Since this week is going to be REALLY busy, I cooked a big batch of brown rice to eat this week. It's great with stir-fry, or mixed into soup.

I am rice-challenged (if I cook it on the stove top it's either too mush or burned). Fortunately, Good Eats came to my rescue with a recipe for baked brown rice. It couldn't be any easier.

Preheat the oven to 350 degrees. Spray a 9x9 baking dish with cooking spray and set aside. Then bring 2 1/2 cups of stock to a boil (don't use water-stock is so much tastier).

In the meantime, measure 1 1/2 cups of rice and pour it into the baking dish.

Wait for the stock to boil (don't watch it or it won't boil ;-)).

Once it's boiling, kill the heat, and pour the stock into the baking dish. Stir the stock and rice together.

Cover with aluminum foil and bake for 1 hour.

See, perfectly cooked rice!


Be sure to fluff it with a fork before serving (or storing).

This recipe makes 4-6 servings (depending on how hungry you are).

Baked Brown Rice
1 1/2 cups of brown rice
2 1/2 cups of stock

Preheat oven to 350 degrees. Spray a 9x9 oven-proof baking dish with non-stick spray. Bring the stock to a boil. Once stock in boiling, pour into baking dish and stir in brown rice. Cover dish with aluminum foil and bake for 1 hour. Remove from oven and fluff with a fork before serving.

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