Light Oven Baked Brown Rice Food

MUSHROOM OVEN RICE

Mushroom Oven Rice image

When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup uncooked long grain rice
1/4 cup butter, cubed
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

Steps:

In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

BROWN AND WILD RICE-PECAN STUFFING

Brown and Wild Rice-Pecan Stuffing image

This stovetop recipe would make a tasty addition to your Thanksgiving table. Both wild and brown rice reach the perfect level of tenderness (without getting mushy); the wild rice gets a bit of a head start so that everything cooks to the ideal texture at the end. You can make this a couple of days ahead; reheat either in the microwave, in a Dutch oven on the stovetop with a splash of stock, or in a casserole dish in a 350°F oven.

Provided by Adam Dolge

Time 1h35m

Yield Serves 12 (serving size: about 2/3 cup)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 cup chopped celery (about 3 stalks), leaves reserved
1 cup chopped carrots
1 cup uncooked wild rice
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 cups unsalted chicken stock
1 cup uncooked long-grain brown rice
1/2 cup sweetened dried cherries
1/2 cup chopped toasted pecans

Steps:

Heat oil in a Dutch oven over medium. Add onion, celery, carrots, and wild rice; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add butter, garlic, sage, and rosemary; cook, stirring constantly, 1 minute. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and pour in stock. Increase heat to high, and bring to a boil. Cover and reduce heat to low; simmer 10 minutes.
Add brown rice; cover and simmer until rice is tender and most of the liquid has been absorbed, about 1 hour. Remove from heat; let stand, covered, 10 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon onto a serving platter. Top with cherries, pecans, and celery leaves.

Nutrition Facts : Calories 208, Carbohydrate 32 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 221 mg, Sugar 7 g, UnsaturatedFat 6 g

BAKED BROWN RICE

Baked Brown Rice image

Provided by Alton Brown

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

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.

EASY OVEN BROWN RICE

Easy Oven Brown Rice image

I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!

Provided by mom2threelittleones

Categories Main Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

Ingredients

1 ½ cups brown rice
1 teaspoon salt
2 tablespoons butter
3 cups boiling water

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.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g

HOW TO COOK PERFECT BROWN RICE ON THE STOVE

How to Cook Perfect Brown Rice on the Stove image

Learning how to cook brown rice is like scrambling eggs or cooking a juicy chicken breast-it's one of those essential culinary skills that every home cook should master. When gently simmered on the stovetop, brown rice makes a perfect whole grain base for veggie-packed burrito bowls, stir fries, and stuffed peppers. It's also an endlessly versatile side that pairs well with just about any protein or vegetable. Follow our basic stovetop method to make ultra-fluffy brown rice, every single time. But first-take these 5 trusted tips for perfect rice to heart: Stick to the Ratio. The secret to cooking perfect brown rice lies in one easy ratio: 1 cup brown rice to 2 ½ cups liquid. Swear by it, and you'll never make sad, mushy rice again. (Our recipe uses a combo of chicken stock and water, but you can also use vegetable stock.) Simmer Means Simmer. Keep your rice humming along at a steady simmer to prevent the bottom from burning. You'll know if you need to crank the heat down if you notice excess steam escaping through the lid of the pan. No Peeking. Resist the urge to remove the lid while your rice is cooking-doing so lets out precious steam that helps gently cook the rice. Choose the Right Pan. Use a saucepan that's too small, and the liquid is likely to spill over during cooking. For 1 cup of rice, a 2-quart, medium-sized saucepan does the trick. Don't Forget to Rest. The same resting rules for chicken or steak also apply to rice. Allowing the rice to cool for several minutes with the lid on gives it a firmer texture (and prevents it from burning the roof of your mouth).

Provided by Cooking Light

Time 50m

Yield Serves 5 (serving size: about ¾ cup)

Number Of Ingredients 6

Ingredients

1 teaspoon olive oil
1 cup long-grain brown rice
1 ½ cups low-sodium chicken stock
1 cup water
¼ teaspoon Kosher salt
¼ cup chopped fresh parsley

Steps:

Heat a medium saucepan over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, about 5 minutes.
Add water, broth, and salt. Bring to a boil, then reduce to simmer and cover.
Simmer until water has evaporated, about 40 to 45 minutes. Remove from heat, keep pan covered, and let rice cool about 10 minutes.
Fluff rice with a fork, mix in parsley, and serve.

Nutrition Facts : Calories 180, Carbohydrate 36 g, Fat 2.5 g, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 140 mg, Sugar 1 g