Peppered Baked Brown Rice

Peppered Baked Brown Rice

1 1/2 cups brown rice (I prefer Mahatma Brown Rice)

2 3/4 cups water

1 tablespoon fresh cracked black pepper, course grind

1 tablespoon unsalted butter

1 teaspoon kosher salt

Preheat oven to 375°.

Place the rice into an 8-inch square glass baking dish. Bring the water, butter, pepper 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 pepper. Fluff the rice with a fork.  Sprinkle with fresh cracked black pepper 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.

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