Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 117.2
  Total Fat 1.7 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 1.0 g
  Cholesterol 0.0 mg
  Sodium 234.6 mg
  Potassium 77.1 mg
  Total Carbohydrate 22.9 g
      Dietary Fiber 1.8 g
      Sugars 0.0 g
  Protein 2.3 g
  Vitamin A 0.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 7.3 %
  Vitamin C 0.0 %
  Vitamin D 0.0 %
  Vitamin E 0.6 %
  Calcium 1.1 %
  Copper 4.1 %
  Folate 1.0 %
  Iron 2.9 %
  Magnesium 10.9 %
  Manganese 53.5 %
  Niacin 6.5 %
  Pantothenic Acid     3.8 %
  Phosphorus     7.5 %
  Riboflavin 0.7 %
  Selenium 0.0 %
  Thiamin 6.6 %
  Zinc 4.0 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Fool Proof Oven Baked Brown Rice

View the full Fool Proof Oven Baked Brown Rice Recipe & Instructions
Submitted by: LILDINI

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Fool Proof Oven Baked Brown Rice

109 calories of Brown Rice, medium grain, (0.50 cup)

8 calories of Olive Oil, (0.20 1tsp)

0 calories of Salt, (0.10 tsp)

0 calories of Water, tap, (0.23 cup (8 fl oz))


Nutrition & Calorie Comments  

I do not think the calories per serving can possibly be correct. 1 1/2 cups of uncooked brown rice is about 1020 calories. I will try the recipe as it looks like a winner for simplicity but will recalculate the calories. Submitted by:
KAYYAK1
(1/12/13)
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This is the single recipe on Sparkpeople I've used more than any other. I was out of foil the first time I tried it and used a cast-iron skillet with a lid instead. Worked great; now that's how I always make my rice! Also, I sub a teaspoon or two of Better Than Boullion for the salt. Submitted by:
CAVEDUELLER
(9/26/12)
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I absolutely loved this recipe! I changed it just a bit, sauteing onions, bell pepper, and mushrooms, then boiling it with chicken broth instead of the water. I make my own broth and use very little salt so I just omit the salt in this recipe. My family loved it as well! Thanks! :) Submitted by:
MISSCALFO
(6/9/12)
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I didn't use salt or oil. Instead I added one-half cup each of onions, celery, and carrots that I put through a mini food chopper. Added additional nutrition,flavor and color.Wonderful flavor! Submitted by:
BALLEN345
(4/7/11)
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My Grandma baked rice in the oven with her meatloaf & carrots to save electricity, but it was white. I wondered if there was a way to bake brown rice, instead of white, along with my sweet potatoes. I Googled & found this recipe right here on Spark. Yay! I left out the salt & oil. Perfect! Submitted by:
NANCYANNE55
(3/22/11)
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The calorie count is WAY OFF on this recipe! Read your package of brown rice. 1 cup of uncooked rice = 680 calories. Submitted by:
DESIGNED4MORE
(3/21/11)
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Absolutely the only way I will ever cook brown rice ever again. Cooking for 2. I keep a batch in fridge at all times for salads, soups, etc. I use 1 tsp olive oil and no salt - still the best brown rice I've ever made. We use medium grain brown from our local food co-op. Submitted by:
TRIEIT
(2/2/11)
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OMG, thank you so much for this helpful recipe. Like others, I've been unsuccessful with brown rice forever. I used low sodium chicken broth and added about 1/2 tsp curry powder. It's the best rice I've had, brown or white!
Submitted by:
BECKYSUEH
(1/17/11)
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This was really good! My first time making brown rice and it turned out wonderful. Next time I may use low-sodium chicken broth in place of the water and a bit less salt. Submitted by:
STACIEH40
(1/13/11)
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Love this recipe. I add whatever seasonings and veggies I want and it comes out perfect every time. I just wish the nutrition information were correct so I could use it in my tracker. Submitted by:
MLB570
(1/12/11)
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Yummy didn't think brown rice could taste so good, added chicken broth, mushrooms, fresh garlic and ms. dash instead of the salt great foolproof recipe thank you! Submitted by:
TORIASECRET
(1/7/11)
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I omitted the salt as unnecessary and it was really good. Interestingly the rice has a different, nuttier flavor when prepared this way.

Also I heated the water alone in a pan and drizzled the oil over the rice before pouring on the hot water. No sense in dirtying 2 pans! 		Submitted by:
HARISHABAD
(5/21/10)
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Olive oil is healthy so even if it adds calories it is worth it. Submitted by:
HELLORITA
(4/22/10)
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Made it today without the oil, using Reduced fat/sodium chicken stock instead of water and replaced approximately 1/2 cup of brown rice with wild rice and it came out awesome. Key is to make sure you cover it tightly. I have frozen 5- 1 cup containers-way cheaper than than the steamers Submitted by:
KAYCOLE923
(1/27/10)
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a bit too salty for my liking. i'll try it next time with 1/2 the amount. if using long grain brown rice you have to use a bit less rice with the stated amount of fluid. it's great to be able to bake it and have it come out ready to eat, very convenient and less messy. good! Submitted by:
HUMMINGBIRD2992
(1/24/10)
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I cook regular brown rice in the microwave and it comes out great every time. Use the same amount of rice, water and salt that you would for boiling. I use a glass bowl, cover with plastic wrap and mic for 25 minutes at 80% power level for my microwave. Submitted by:
ESBYRT
(1/3/10)
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If 1 tsp of salt has 2300 mg of sodium, how does 1 tsp divided by 4 servings yeild only 234 mg per serving. Where does the rest of the sodium go? Submitted by:
LITTLEWIND53
(1/3/10)
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I will continue to make mine stovetop.....takes less time and less energy. I make mine with either chicken or beef bullion.....reduced sodium and I also use different types of rice. Never had a batch that wasn't good. Submitted by:
WENDIQ
(1/3/10)
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