Ingredients
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1
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1
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2
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Directions
Perfect Brown Rice,I found this recipe in Organic Gardening magazine when my children were babies. It truly does make absolutely perfect brown rice every time! Never gummy. You can easily substitute it in recipes calling for rice without your family noticing (well, unless they dissect everything with a magnifying glass like my son likes to do)! *Please note: THIS IS JUST A RECIPE FOR BASIC RICE! It will NOT be fabulous alone! Use it for any recipe calling for cooked rice/ or spiff it up with the addition of garlic, onion, herbs, broth sub for water, etc. etc. It WILL be bland if served as is!,I like this recipe very much. I tweaked it just a bit. I sauteed 1 large white onion (diced) and 2 cloves of garlic (diced or pressed) in 2 tbsp butter in a large nonstick pan. I seasoned it with sea salt and black pepper. After adding in the rice and beaten egg, I turned up the heat and cooked out all the moisture while getting a good “toast” on the rice. I added in 2-1/2 cups of chicken broth and 1/4 to 1/2 cup of slivered almonds, along with the 1 tbsp of EVOO. I transferred the rice to a corningware dish, put the glass lid on it and baked it about 1 hour. After that, I took off the lid and put a piece of foil loosely over it. Then I had to keep checking it to see how much liquid was gone. I cooked it in the middle rack of the oven. I will try it on a lower rack to see how quickly the liquid evaporates. Mine had to cook for a total of approximately 2 hrs, but it was delicious. Next time, I might also add in chickpeas and mixed veggies. Brown rice is the only rice I will eat now, but when it’s too light, it’s not filling enough, so adding other ingredients with healthy fats makes it more satisfying for me. I also think toasting the rice good and long in the skillet and letting it cook in enough liquid makes it not so hard and chewy. Mine turned out great and had a delicious flavor with the added ingredients.,This is perfect brown rice . I made this for second time today and this time I doubled recipe so I can freeze some for easy future use. I do have one of the nonstick copper chef type pans and didn’t have any problem with the egg sticking to pan this time , so that was a plus. The only tweaks I made were to add a little onion sauteed in the butter before adding rice , and added a little thyme , garlic, and celery salt. I added a little more broth after first 30 minutes because I cooked in my top oven , which the rack That sits basically right on top of heating elements so I contribute that to why I had to add more broth. I will probably never even try another brown rice recipe. Yes, it’s that GOOD! I will only use this recipe and tweak it with whatever add ons I desire at different times.
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
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Saut Brown Rice With Egg in Butter, Stirring Constantly Over Medium Heat Until Mixture Is Dry. |
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3
Done
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Add Broth and Oil and Pour Into Deep Larger Baking Dish. |
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4
Done
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Bake at 350f For One Hour.(you May Need to Bake Longer, Make Sure All Water Is Absorbed!). |
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5
Done
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Do not Stir! |
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6
Done
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Do not Poke! |
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7
Done
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Do not Disturb! |
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8
Done
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Just Look at the Rice After 30 Minutes and Cover With Foil at That Time. |
