Tuesday, August 30, 2011

Baked Brown Rice

Did you know you could bake brown rice in the oven? I didn't! Since I discovered this method of making brown rice, I have been making it every week. At this stage of my life I love dinners that I can prepare earlier in the day and not have to think about too much. Also, this method makes fluffy and flavorful rice every time. I like using brown rice for the health benefits, but always disliked how long it takes to make on the stovetop (I don't like tending it) and really disliked the way it turns out in the microwave. I bought the large, inexpensive bagged long grain rice, a nice container with wide mouth to store it in and just scoop out the amount I need. I also add lemon juice to mine but that is optional. This is one of my new favorite things thanks to Mels Kitchen Cafe!

{Makes about 3 1/2 cups cooked rice}
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water 
juice of one large lemon, optional
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. Enjoy!

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