Super Simple Baked Brown Rice (Plus Variations)
Baking has become my preferred method for cooking brown rice. The recipe is simple, nearly foolproof and can easily be jazzed up before going into the oven.
I like to use chicken stock instead of water to give the rice a little extra flavor, but if you don’t have any on hand, water is fine.
For fancier rice, try one of the following variations. The additional ingredients can be stirred in after the water has been poured over the rice.
- 1-2 tablespoons fresh herbs (oregano, thyme or rosemary)
- 1/2 to 1 cup caramelized onions
- 1-2 tablespoons mashed roasted garlic or 1 tablespoon freshly chopped garlic
- 1/2 cup chopped sun-dried tomatoes or 1 cup seeded, chopped tomatoes
- 1/2 cup chopped button mushrooms
- 1/2 to 1 cup cooked, chopped sausage
Ingredients
1 1/2 cups brown rice
2 1/2 cups chicken or vegetable stock (or water)
1 tablespoon unsalted butter
1 teaspoon salt
Directions
1. Preheat oven to 375 degrees F.
2. Place rice in medium-sized glass baking dish.
3. Boil water, butter and salt in a covered saucepan. Once the water boils, pour it over the rice and stir. If using one of the above variations, now is the time to stir the additional ingredients in.
4. Wrap dish tightly with heavy aluminum foil.
5. Bake on middle rack for 1 hour.
6. After an hour, remove dish from oven. Remove foil and fluff rice a bit before serving.
Serves about 4
Adapted from Alton Brown’s Baked Brown Rice
Tasting Journal 