Brown Rice Ideas
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| Mon, 10-25-2004 - 9:50am |
I'm going to try one of these next time. (Some of them will have to be adapted to SBD.)
Rebecca
FOOLPROOF OVEN-BAKED BROWN RICE
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
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 butter or 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. Serves 4 to 6.
Variations:
SUCCULENT BROWN RICE: You can dress up the brown rice recipe above by substituting chicken or vegetable broth for the water. Add 1/2 onion, chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
ORANGE VINAIGRETTE BROWN RICE SALAD: Follow the foolproof recipe above. While the rice is in the oven, in a small bowl whisk together 2/3 cup orange juice; 2 tablespoons vegetable oil; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 2 teaspoons orange zest; 1/2 teaspoon salt; 1-1/2 cups spinach leaves, packed; 2 large oranges, peeled and sectioned and cut into bite-size pieces; and 1/3 cup red onion. When you remove the rice from the oven, pour this dressing over the hot cooked rice and mix well. Cover and chill in the refrigerator until cold.
Recipes reprinted by permission from Cook's Illustrated.

Mmmmmmm, yummy!
Kristin