Oven Baked Brown Rice Food

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.

OVEN-BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
• Bake in the preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

OVEN BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

HOW TO BAKE BROWN RICE IN THE OVEN

Steps:

• Add 1 1/2 cups raw brown rice to bottom of a 9x13-inch glass baking dish. (Or do 1 cup in an 8x8-inch glass baking dish.).
• Spread evenly over the bottom of the pan.
• Pour in liquid at a ratio of 2 1/4 times the amount of rice you used. I generally do water, but if I want a bit more flavor, I will do half water and half chicken or vegetable broth. (2.25*1.5=3.375, or 3 3/8 cup of water for this recipe.).
• Press down and floating rice with a flat spatula.
• Once all the rice is at the bottom and no longer floating -- Wrap tightly with foil.
• Bake at 350°F for 1 hour.
• Let cool slightly before removing the foil -- there will be lots of steam and you don't want to get a steam burn!
• Fluff with a fork, season with salt and pepper and serve.
• And that's how you do it friends!
• Simple, deliciously perfect brown rice, baked in the oven!

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.

OVEN BAKED SWEET AND SAVORY BROWN RICE

Steps:

• Preheat the oven to 350 degrees F.
• Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.

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.

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.

KITTENCAL'S OVEN-BAKED BROWN RICE

Steps:

• Set oven to 375 degrees F.
• Set oven to second-lowest rack (or middle rack).
• Grease a Dutch oven (use one that has a tight-fitting lid).
• Heat 3 tablespoons butter in the Dutch oven over medium heat; add in brown rice, onion, garlic and coarse black pepper and cook stirring constantly for about 3 minutes.
• Add in broth and seasoned salt; bring just to a boil stirring with a spoon; remove from heat then carefully transfer to prepared casserole dish.
• Cover with a lid or foil.
• Bake for about 1 hour or until rice is tender.
• Fluff with a fork.
• **NOTE** to make omitting the onion and garlic; place the rice in a casserole dish with the salt.
• On top of the stove heat the broth or water with butter or oil until very hot, then pour over the rice; mix with a spoon.
• Cover with foil or a lid and bake for about 1 hour or until desired texture.

MUSHROOM OVEN RICE

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.

NO-FUSS PERFECT BAKED BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
• Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
• Bake in center of preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes. Transfer rice to a Dutch oven or lidded casserole dish.
• Bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.
• Cover and bake in preheated oven for 1 hour and 15 minutes.

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!