Foolproof Oven Baked Brown Rice

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Foolproof Oven Baked Brown Rice

4.3 of 5 (129)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 234.6 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.3 g

View full nutritional breakdown of Foolproof Oven Baked Brown Rice calories by ingredient
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Introduction

Just as the title says, it's foolproof and yummy! Just as the title says, it's foolproof and yummy!
Number of Servings: 4

Ingredients

    1 1/2 cups Brown Rice (uncooked)
    2 1/3 cups Water
    2 tsp Olive Oil
    1 tsp Salt

Directions

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 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.

Recipe submitted by SparkPeople user LILDINI.

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Member Ratings For This Recipe


  • Very Good
    92 of 94 people found this review helpful
    In my restraunt this is how we prepared huge quanties of any rice.I'm only going to add a few suggestions.In a small sauce pan saute a cup of onion and add 2 tspn.curry,add to the rice and mix it in.Also 2 tbl.tamari or soy sauce with 1 tspn.sesseme oil and 1/2 cp scallion.Experiment with seasonings - 7/6/08

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  • 31 of 31 people found this review helpful
    I seem to have a hard time cooking brown rice correctly, but this rice was perfectly cooked. The texture was just what I wanted. Next time, I'll try it with stock instead of water to add flavor. - 4/2/09

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  • 24 of 24 people found this review helpful
    This is a winner and fairly easy. I sauteed onions, mushrooms and celery in the oil with the rice. Then transferred to an 8" square pan and added chicken broth plus enough water to equal remaining amount of liquid. Delicious. - 10/6/09

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  • Incredible!
    18 of 20 people found this review helpful
    I used the advice of COOKIEJIM below and added 2 tsp of yellow curry powder to the water when boiling and 1 C of sauteed onions and approx. 1 lb. of 1 inch pcs sauteed chicken to the rice then baked it. It goes great w/ broccoli. Next time I will add peas and carrots. This is now a new favorite! YUM - 7/6/08

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  • Incredible!
    16 of 16 people found this review helpful
    This comes out perfect every time. I sometimes use a blend, with brown rice and a bit of black barley, wild rice, or other grains. Trader Joe's sells a blend with radish seeds and black barley that is just wonderful. - 10/4/08

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