*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I almost Never rate a recipe I have altered in any way...especially a negative review. One of my peeves on this site. I did add fresh sliced mushrooms because I had 4 large that needed to be used up. This rice came out so flluffy and delish with a subtitle flavor of the mushrooms . Added to my favorites for sure!! Thanks for an awesome, simple brown rice recipe:)
I was torn between this recipe and another one so I kinda combined the 2. I boiled 2 cups of water and a can of beef broth for flavor. Sprinkled the rice with some onion salt & tossed on some mushrooms. Then I poured the boiling water/broth over the rice like the recipe instructed. Cooked for 80 min. covered with foil and it was amazing!!!
I made this last night, and at first I'd thought had a recipe fail, because after an hour at 400 degrees, all the liquid had absorbed and I had a dish full of crunchy rice! Not wanting to give up on it just yet, another cup or so of water was added and I continued to let it bake (adding more water after about 1/2 hour) until it was fluffy. It was slightly "al dente", but that might have been because it was brown rice. I did check the rice package afterward, and those directions called for 2 1/2 c. water to 1 c. rice, so I believe that was the source of the problem. I liked this method, so I'll make it again - just with more liquid at the onset next time.
Easy peasy! For the record, 2014 Mareellen rated this recipe 2 stars after having admitted she'd never made the recipe. I don't get it. Why was that review posted. That is completely unfair to the recipe poster.
I needed a large quantity of brown rice for a few "make ahead and freeze" dishes, and thought I'd try this method. I followed the recipe exactly, and when I pulled the foil back an hour later discovered perfect brown rice - light and fluffy, all the water absorbed, and ready to use. I thought it was much better than stovetop, and even beat my rice cooker. And it doesn't get any simpler than this. Thanks for sharing!
I have used this and similar methods of oven-cooking rice (both brown and white) for many years and for many large dinners for Lodge functions feeding up to 100 people with up to three full sized steam table pans of rice and have had unqualified success each and every time. Enjoy!
Good cooking method but I will add 3 3/4 cups water next time and check it in 60 min. May take 80 min. or so though. Mine needed more water and cooking time but the final dish was fluffy and very good. Adding the boiling water/broth is key as well.
I eat brown rice a lot and have traditionally used a rice steamer to do this. My rice steamer is not a very expensive one so the bottom of the rice tends to burn. I hate using pots simply because you constantly have to watch it. This is a perfect solution. I basically just cook rice for the week to use in different dishes but I do think I am going to try cooking it with different veggies and/or broth as others have suggested. And the quantities and time listed worked perfectly.