Baked Brown Rice with Dill and Fennel
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 159.1
- Total Fat: 6.0 g
- Cholesterol: 6.7 mg
- Sodium: 661.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 1.7 g
- Protein: 5.2 g
View full nutritional breakdown of Baked Brown Rice with Dill and Fennel calories by ingredient
Introduction
This is really excellent with just a big salad; really filling. I like to use a combination of chopped fresh fennel and shallot, but whatever you like with the seasonings would work just fine. It'd be great with artichokes, romano and parsley, too :) Word to the wise - don't use dried dill! I tried it once and it tasted like a pickle. This is really excellent with just a big salad; really filling. I like to use a combination of chopped fresh fennel and shallot, but whatever you like with the seasonings would work just fine. It'd be great with artichokes, romano and parsley, too :) Word to the wise - don't use dried dill! I tried it once and it tasted like a pickle.Number of Servings: 4
Ingredients
-
brown rice, dry, 1.5 cups, preferably long grain
water, 1.5 cups
milk, 1 cup
garlic/onion/shallot/fennel mix- chopped, 1 cup total
salt/pepper/seasonings to taste
1 bunch fresh dill, chopped - 1/3 reserved for topping
olive oil, 1 tbsp
parmesan cheese, shredded or grated, 2 tbsp
heavy duty aluminum foil
large casserole dish
Directions
Preheat oven to 375 degrees F.
Add olive oil to casserole dish*, smearing so that the pan is fully greased.
Combine water and milk mixture and bring to a simmer either on the stove or in the microwave, being careful not to let the mixture boil.
While the water/milk mixture is heating, combine rice, salt, onion/garlic/fennel, most of the dill and the butter in a casserole dish.
Pour boiling water over rice, cover with a double layer of foil.
Bake for 60 minutes. Remove foil, sprinkle cheese on top, turn oven temperature to broil, and put back in oven 'til all the cheese has melted and the topping is lightly browned (this takes about about 5 minutes in my oven).
Sprinkle with remaining fresh dill. Serve.
Makes 4 1-cup servings.
*For the casserole dish, make sure the one you're using holds at least 4 cups or it'll spill out. Any of the following will do;
1 (8 x 4)-inch loaf pan, or
1 (9-inch) round cake pan, or
1 (9-inch) pie plate.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user COMMITMENTS.
Add olive oil to casserole dish*, smearing so that the pan is fully greased.
Combine water and milk mixture and bring to a simmer either on the stove or in the microwave, being careful not to let the mixture boil.
While the water/milk mixture is heating, combine rice, salt, onion/garlic/fennel, most of the dill and the butter in a casserole dish.
Pour boiling water over rice, cover with a double layer of foil.
Bake for 60 minutes. Remove foil, sprinkle cheese on top, turn oven temperature to broil, and put back in oven 'til all the cheese has melted and the topping is lightly browned (this takes about about 5 minutes in my oven).
Sprinkle with remaining fresh dill. Serve.
Makes 4 1-cup servings.
*For the casserole dish, make sure the one you're using holds at least 4 cups or it'll spill out. Any of the following will do;
1 (8 x 4)-inch loaf pan, or
1 (9-inch) round cake pan, or
1 (9-inch) pie plate.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user COMMITMENTS.