Share YOUR recipes at
Colette & Cassi's Country Kitchen!

FOOLPROOF OVEN-BAKED BROWN RICE
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt

Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender. Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately. Serves 4 to 6.

Variations:

SUCCULENT BROWN RICE: You can dress up the brown rice recipe above by substituting chicken or vegetable broth for the water. Add 1/2 onion, chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time

ORANGE VINAIGRETTE BROWN RICE SALAD: Follow the foolproof recipe above. While the rice is in the oven, in a small bowl whisk together 2/3 cup orange juice; 2 tablespoons vegetable oil; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 2 teaspoons orange zest; 1/2 teaspoon salt; 1-1/2 cups spinach leaves, packed; 2 large oranges, peeled and sectioned and cut into bite-size pieces; and 1/3 cup red onion. When you remove the rice from the oven, pour this dressing over the hot cooked rice and mix well. Cover and chill in the refrigerator until cold.