We are a white rice family. We’d love to be a brown rice family but when we eat dishes like Kung Pao chicken or bourbon chicken, brown rice just doesn’t do it for us. I found this recipe several months back, though, and it really changed our opinion on brown rice. We still don’t eat it for many dishes but we’re starting to use it more. Its an incredibly simple recipe with just the right amount of flavor. I was surprised by how much I actually enjoyed this dish. This recipe is enjoyed by all of us (DD only likes it if I call it oven rice, if I call it brown rice she says she doesn’t like it LOL).
Oven Brown Rice
1 cup brown rice
1 cup beef broth, vegetable broth or water (I use water)
14.5 oz low-sodium chicken broth
2-3 T. butter
1 teaspoon garlic powder (or equivalent fresh minced garlic)
1 teaspoon seasoning salt
Preheat oven to 350. On the stove top, melt butter. Add the rice, stir. Cook until rice is lightly golden brown. Add the seasonings and liquids, stir. Bake uncovered for 60-70 minutes or until liquid is absorbed and rice is tender.
If you’re running short on time, you can also just combine all the ingredients and put it straight into the oven.
Some reviews I read for it say they include mushrooms, carrots, celery or onions in it but I haven’t tried that.
I haven’t tried this on the stove yet. I’m sure it would work fine, we just usually have it on nights when I’m already heating something in the oven, so I put it in with the main dish. Its on our menu plan this week and I plan to cook it on the stove so I don’t have to heat up the house.