Brown Rice Baked Food
BAKED BROWN RICE
Make and share this Baked Brown Rice recipe from Food.com.
Provided by JoAnn
Categories Long Grain Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 274.8, Fat 7.4, SaturatedFat 4, Cholesterol 15.3, Sodium 1104.5, Carbohydrate 44, Fiber 1.6, Sugar 2.8, Protein 8.7
BAKED BROWN RICE
It just takes three simple steps to get perfectly fluffy baked brown rice every time. Here's how I do it. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Sides & Salads
Time 1h10m
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF. 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.
BROWN RICE (BAKED)
Brown rice is SO much better for you than white rice. It has more nutrients and about 3 times more fiber than white rice does. I never really cared for brown rice UNTIL I tasted this one. You can do as many variations as you like with it. Add your favorite herbs, spices or veggies to it. Make it vegetarian by using veggie cubes instead of chicken. The rice turns out perfectly fluffy and delicious. The aroma that fills your house while it's baking is wonderful and it's hard to wait until it's done to sneak a taste. As it bakes the bay leaves will rise to the top so they can be easily 'fished' out of the casserole before serving. I like to top the finished rice with freshly chopped cilantro and a twist of black pepper. For a nice crunch you can add chopped water chestnuts.
Provided by luvmybge
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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.
HOW TO COOK BROWN RICE
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h15m
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
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