Brown rice is one of those foods that if made well you wonder why it isn’t always made well, and when made poorly you wonder why anyone would want to eat twigs. I love this method, and have had perfect results any time. While I do have a rice cooker and use it often, I find the flavor in this baked rice is much better. We forget we’re having brown rice since it comes out so fluffy as well.
And of course it’s always nice to let something cook in the oven so you can pay attention to whatever else is going on the table. This is easily flavored as well, just use your imagination! But even plain, this is delicious!
BAKED BROWN RICE
1 T olive oil
1/2 cup onion, minced
salt and pepper
2 1/4 cups water
1 cup chicken stock
1 1/2 cups long grain brown rice, rinsed & drained
Heat the oil in a oven safe pot over medium heat.
Add the onion and a pinch salt and cook until browned, about 12 minutes.
Add the water and broth, cover, and bring to a boil.
Stir in the rice and cover again.
Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
Fluff the rice, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes. (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
Season with salt and pepper to taste and serve.
Recipe source: The America’s Test Kitchen Healthy Family Cookbook