Wednesday, June 22, 2011

Spicy Baked Brown Rice

My family eats a lot of brown rice, we have for years.  It makes a healthy carb when we are dieting and a healthy side dish when we are not.  The problem I always had was that it came out sticky or under cooked, flavorless and it did not get any better when you reheated it.  

So, I started searching for things I could do with the brown rice to make it more palatable. I tried all methods of stove top cooking, long boil, short boil, simmer, with spices, with water, with chicken broth, add butter, no butter.  You name it I have tried it.  Well I always came back to a sticky pot of brown rice and just dealt with it.  I said to myself "Its healthy, it is not supposed to taste good.".   That mentality has changed.  The only way you will continue to eat healthy long term is if you like it.  I have found that flavor and texture are a huge part of that.  I finally ran across a recipe for Baked Brown Rice.  That sounded weird, yet very interesting.  

After I tried it, I changed my mind yet again.  Brown rice can taste delicious.  My finicky 16 month old Munchkin devours this recipe.

1 1/2 cups brown rice (I prefer Mahatma Brown Rice)
2 3/4 cups low sodium chicken broth (or water if you prefer)
1 tablespoon Mrs Dash Southwest chipotle seasoning
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 teaspoon red pepper flakes
Preheat oven to 350°.

Place the rice into an 8-inch square glass baking dish.

Bring the chicken broth, butter, seasoning and salt to a boil in a covered pot on the stove top.  

Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil.  


Bake in the middle rack of the oven for 1 hour.

After 1 hour, remove cover.  You will see the top speckled with your spices.  


Fluff the rice with a fork.  Sprinkle with red pepper flakes for garnish .  Serve immediately or allow to cool and refrigerate.

To reheat rice drizzle 1/2 - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.

This recipe is adapted from Alton Brown.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

8 comments:

  1. Donna, thanks for stopping by my site! This brown rice looks delicious and that oven roasted tomato sauce looks great, too! I'm going to have to make them and link them back to you.

    ReplyDelete
  2. This rice looks just like one my mom makes! Wow I haven't had it in forever and now your making me homesick! Love your method and the different flavors. It looks perfectly cooked and moist! Yummy! Thanks for visiting the other day! So glad you did so I could find ur blog as well. Your blOg is fantastic!

    ReplyDelete
  3. I've never heard of baked rice! I'm so intrigued! I think I'll have to make it next week!

    ReplyDelete
  4. wow..this sounds very intriguing..
    chanced upon your space while blog hopping..
    awesome space you have..love your presentation..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
  5. This is great - thanks so much - because I always have the same problem - sticky goo! We eat a lot of brown rice - can't wait to try this - printing out recipe now!
    Mary

    ReplyDelete
  6. I love brown rice...this looks wonderful.

    ReplyDelete
  7. Oh, great tip! Next time my brown rice will be baked~

    ReplyDelete
  8. Brown Rice is so versatile and good for you. I also used a Crock Pot version of this, but with less water, as a Crock Pot uses less liquid. You can add so many different ingredients to this recipe. Get creative. Thanks for the recipe.

    ReplyDelete

If you really like a post, please Facebook, Tweet, Stumble and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover