Brown Rice Bake Recipes

NO-FUSS PERFECT BAKED BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
• Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
• Bake in center of preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork.

OVEN-BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
• Bake in the preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

BAKED BROWN RICE

Steps:

• Melt butter in casserole dish.
• Add rice and soups to dish and stir.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven and sprinkle top with Parmesan cheese.
• Return to oven and cook, uncovered, for additional 30 minutes.

BROWN RICE CASSEROLE

Steps:

• Melt butter in microwavable casserole dish.
• Add rice, consomme' beef, and french onion soups.
• Cook in microwave for 8 minutes.
• Stir and cook for another 8 minutes or until tender.

BROWN RICE VEGETABLE CASSEROLE

Steps:

• In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
• In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
• Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
• Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

BROWN RICE BAKE

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.

BROWN RICE CASSEROLE

Steps:

• Bring the water to a boil with a teaspoon of salt in a large saucepan. Add rice, cover and lower heat. Simmer until rice is tender and water has been absorbed, about 40 minutes.
• Meanwhile, heat two tablespoons of the oil in a heavy skillet. Add the onions and cook until lightly browned. When the rice has finished cooking, add it and mix with the onions. Season with salt and pepper.
• Mix about one-fourth of the rice mixture with the ground beef and set aside. Spread the remaining rice mixture in a baking dish at least two inches deep.
• Heat the remaining oil in a skillet. Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole. Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
• Add the tomatoes and bouillon to the pan. Bring to a simmer and season with remaining cumin and salt and pepper. Spoon over the meat. Cover with shaved Parmesan cheese and bread crumbs.
• Shortly before serving, preheat oven to 350 degrees. Place the casserole in the oven and bake about 20 minutes, until heated through.

GREEK-STYLE BROWN RICE CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray an 11 x 7 x 1 1/2-inch glass baking dish and a medium saucepan with cooking spray.
• Prepare the rice using the package directions, omitting the salt and margarine.
• Meanwhile, in the prepared medium saucepan, cook the onion and garlic over medium-high heat for about 3 minutes, or until the onion is soft, stirring frequently.
• Stir in the remaining ingredients except the feta. Cook, covered, until the mixture comes to a boil, about 2 minutes. Reduce the heat to low and cook, covered, for 5 minutes.
• Spread the rice in the baking dish. Spread the spinach mixture over the rice.
• Bake, covered, for 30 minutes, or until heated through. Sprinkle with the feta. Bake, uncovered, for 5 minutes, or until the cheese is warm.
• Time-Saver
• The night before you will be making this casserole, place the package of frozen spinach on a plate and refrigerate it. It will be thawed and ready to drain the next day.
• Cook's Tip
• No-salt-added diced tomatoes may be a little more difficult to find than no-salt-added whole tomatoes. If so, purchase the whole ones and pour them into a small bowl. Using kitchen shears, snip the tomatoes into bite-size pieces, then use them, and any collected liquid, as you would diced tomatoes. Alternatively, wait until the whole tomatoes are softened from cooking, then break them into small pieces with the stirring spoon.
• nutrition information
• (Per Serving)
• Calories: 268
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 3mg
• Sodium: 431mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugars: 8g
• Protein: 21g
• Dietary Exchanges
• 2 Starch
• 3 Vegetable
• 1 1/2 Very Lean Meat