For years, I consider myself a major failure when attempting a rice dish with dinner. Unless of course, the recipe calls for Uncle Ben’s, a pouch, a pair of scissors, and 90 seconds in the microwave. But at $2.00 a pouch, and not nearly enough to feed a family of 5, I’ve been looking for other options.
Options that do not include a boiling bag. As that rice tastes a good deal like stucco. And I should know, since I’ve been tempting to actually eat stucco during my recent 2 day “cleanse”. Enough said about that.
A while back, I posted a White Bean recipe, and in the comments, a sweet reader named Gretchen told me about an oven rice recipe that she found at Kitchen Parade. This is a long grain brown rice recipe that requires the use of an oven. I tried it, and let me just say, that if I were to have any more children (WHICH I’M NOT), I would name one Gretchen, since she has single handedly changed my life with bringing this revolutionary rice recipe to my attention.
I’ve made it no fewer than a half a dozen times over the last few weeks. And it has turned out AMAZING every single time.
So I wanted to share it with you all. But don’t name your children after me. Especially since I was named after a stripper. I wish I were kidding.
Oven-Baked Brown Rice
- 2 1/3 Cups Water (or chicken/vegetable broth)
- 2 t. Olive Oil
- 1 Cup Brown Rice (any variety)
- 1/2 Cup Wild Rice
- 1/2 t. Salt
Preheat oven to 375 degrees. Bring liquid and Olive Oil to a boil in saucepan or microwave.
Meanwhile, in an 8×8 (or equivalent) glass baking dish, stir together the brown and wild rice. Sprinkle with salt. Pour the hot liquid over the rice and gently stir, distributing the rice evenly throughout the dish. Cover tightly with a double layer of foil. I use a single layer of heavy duty foil. Or if you have a glass top that goes with your baking dish, use that. Bake for 60 minutes.
Remove from oven. Fluff rice with a fork, then cover lightly with a paper towel and let rest for 5 minutes. Uncover and fluff again, wait 5 minutes. Then serve and prepare yourself for a multitude of complements.
I can easily feed my hungry bunch with leftovers to spare.
Prepare yourself for a bit of sticker shock when pricing Wild Rice. But since you only use 1/2 cup of it per recipe, a bag will last a good while. Another variation that I’ve discovered, is the addition of some sauteed vegetables, such as peppers, onions, and/or zucchini when you’re putting the recipe together, prior to baking.
Uncle Ben, you are dead to me.
For more Works for Me Wednesday tips, head over to We are THAT Family.