Fabulous Oven Brown Rice I Made It

Fabulous Oven Brown Rice

frankieanne 11 years ago
posted by Divacook
Fabulous Oven Brown Rice
Made this to go with my leftover piece of Brown Sugar Glazed Salmon
I've never baked rice before and this was pretty good. It didn't turn out really "fluffy" but it had a nice flavor to it and I liked being able to put some rice in the oven and just forget about it. I can see where this recipe could be built upon with different ingredients. Its not prize winning chef kinda food but it definitely has a lot of possibilities and I like how easy it is so five stars from me. I'm not quite sure why she calls it "brown" rice. It isn't brown rice and it doesn't really turn brown but its still good stuff.
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mommyluvs2cook 11 years ago said:

Yeah, why is that called brown rice?? I would have sauteed up some onion and garlic to go in this (even if it has garlic salt, love me some garlic! )... sounds good though and glad it was easy!

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pointsevenout 11 years ago said:

Hello! Penny pincher here.
Twenty minutes on the stove top will get you the same thing and take less money out of your pocket when the power bill comes due. And you can cut the butter in half and have plenty.

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mrpiggy 11 years ago said:

It looks brown in the pic. Is that from the beef broth? Did you use long grain too? Ive never done rice in the oven before. Been decades since stove top. LOVE my rice cookers. I like puching a button and not having to watch

She has a tater tot recipe posted that looks like it would be good, too I see that ML2C already jumped on it : )

(Tater tots.... YUM)

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frankieanne 11 years ago said:

Hey, ppPso (penny pincher Pso :D) I did this as kind of an experiment to see if it would work. I like finding new way to makes sides ever since the Thanksgiving I cooked for 20 people and had to cook it all on the Thursday due to work and ran out of burners. The next year I learned how to make dressing in a slow cooker. :) You can taste the butter and I suppose you could cut it down but I also noticed (can't tell if you can see in the second picture) that some of the rice stuck to the pan pretty good. I don't know what would happen if you cut the butter back. Also, it was cold here last night (well, 37 is cold for here) and I wanted to heat up my kitchen. I cook with natural gas, too, so cost isn't much of a factor for me. But - after that too long explanation - you indeed can cook rice for only 20 minutes on the stovetop.
I did use long grain rice, MrP, and it comes out kinda yellow. I thought maybe it would come out brown because of the recipe name from the beef broth but there's lots more chicken broth than beef in this. Froze the rest of the beef for a later use.
It is a pretty tasty side dish. I like the idea of the onion and garlic, ml2c! I think this is a pretty versatile dish with lots of possibilities.

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chuckieb 11 years ago said:

I've made a similar rice dish to this from the "Company's Coming" cookbook series and it's quite yummy. I think it's the garlic powder (I use the powder not salt as I find the chicken bouillion has enough salt in it) and the butter that give it that little something extra. I like ML2C's idea of adding some extra sauteed onion and garlic to it. I also find that the consistency of the rice is different when it's baked than when it's cooked on top of the stove....in a good way.

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frankieanne 11 years ago said:

Thank you for reminding me about something I wanted to mention, Chuckie! I never keep garlic salt around so I half and half-ed the salt and the garlic powder. I think my broth must have been low sodium because I could taste more butter than salt. This heated up nicely this morning. Had a bowl for breakfast. :-P

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pointsevenout 11 years ago said:

Not saying I'm against baking rice in the oven. It's nice to bake rice when you have some chicken breasts and or veggies nestled in them to make a one dish casserole. And I'm not objected to leaving the oven door ajar when finished to help with the room conditioning. I don't recall there being a difference in the rice consistency or flavor from oven baked to stovetop but it's been a while. Might have to look up a recipe.

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