Baked Brown Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 56.1
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.6 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.0 g

View full nutritional breakdown of Baked Brown Rice calories by ingredient
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Number of Servings: 8


    List of Ingredients

    1 cup brown rice, uncooked
    2 tablespoons canola oil (or butter)
    2 1/2 cups water
    2 bay leaves
    2 chicken bouillon cubes
    1 teaspoon poultry seasoning
    1/2 teaspoon black pepper
    2 teaspoons dried onion flakes
    1/2 teaspoon dried parsley
    1/4 teaspoon dried oregano
    1/4 teaspoon dried basil
    1/4 teaspoon dried thyme
    1/4 teaspoon red pepper flakes (optional)
    fresh cilantro (optional) or fresh parsley (optional)


Preheat oven to 375°F.
Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.(this is an important step, don't skip)
Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).
In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.
Bring to a boil.
When rice is golden and ready, pour rice into a 2 quart casserole dish with cover.
Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.
Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).
Bake for 1 hour.
Remove from oven and let sit covered until you are ready to serve.
Fluff with fork.
I love to take a 1/4 cup of this rice heated in the microwave and place a perfectly poached egg on the top of the rice. For a nice crunch you can add chopped water chestnuts

Number of Servings: 8

Recipe submitted by SparkPeople user TIFTONROSE.

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Member Ratings For This Recipe

  • Incredible!
    This was great. But it took me 1 hour 20 minutes (it always takes longer at high altitude).
    The precooking really adds flavor.
    - 9/23/14

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  • Very good! Making it for the second time tonight! - 2/5/11

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  • Incredible!
    This is such a YUMMY recipe. I didn't have chicken bouillon cubes so I used boxed chicken broth in place of the water. It was so good! - 8/1/08

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