Baked Brown Rice Food

BAKED MUSHROOM RICE

Steps:

• Preheat oven to 180C/350F.
• Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
• Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.
• Mix and shake the pan to spread the rice out evenly.
• Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
• Drizzle over olive oil.
• Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
• Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

BAKED "FRIED" RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

BAKED BROWN RICE

Steps:

• Melt butter in casserole dish.
• Add rice and soups to dish and stir.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven and sprinkle top with Parmesan cheese.
• Return to oven and cook, uncovered, for additional 30 minutes.

EASY OVEN BROWN RICE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
• Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.

ALTON BROWN'S BAKED BROWN RICE

Steps:

• Preheat oven to 375ºF.
• Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
• Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
• Cover with foil and bake on the middle rack for 1 hour.
• Fluff with fork and serve.
• This rice also refrigerates and reheats fairly well, but it's best freshly made.

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

FLUFFY BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

BAKED MEXICAN BROWN RICE

Steps:

• Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.
• Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.

PERFECT OVEN-BAKED BROWN RICE

Steps:

• Place oven rack in middle position. Preheat oven to 375 degrees.
• Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
• When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
• Pop it in the oven.
• The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

BROWN RICE STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
• Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

BROWN RICE & CHICKEN BAKE

Steps:

• Heat oven to 375ºF.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
• Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.

BROWN RICE (BAKED)

Steps:

• Preheat oven to 375°F.
• Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.
• Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).
• In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.
• Bring to a boil.
• When rice is golden and ready, pour rice into a covered 2 quart casserole dish.
• Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.
• Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).
• Bake for 1 hour.
• Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes.
• Fluff with fork before serving.

FOOLPROOF BAKED BROWN RICE

Steps:

• Preheat oven to 375°F.
• Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.) Bring to a boil on the stove.
• AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
• Bake 30 - 35 minutes.
• Remove from oven and fluff with a fork.
• NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
• NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt) and prevents the grains from clumping together (the oil).

BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
• Bake covered for 1 hour, stirring once after 30 minutes.

SIMPLE BAKED RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
• Spread long-grain rice into prepared casserole dish.
• Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
• Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.