Brown Rice Baked Recipes
NO-FUSS PERFECT BAKED BROWN RICE
Nothing exotic here except perfect brown rice every time. I was surprised that there was no recipe for this already. I hated making brown rice on the stove top, so I have used this for almost 20 years. Smells like popcorn when it is baking. Be creative! Add spices to match any meal. Make a double recipe and you have the beginnings for a breakfast frittata or stir fried rice.
Provided by MATHGOD
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 40.2 g, Fat 3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 198.9 mg, Sugar 0.4 g
BROWN RICE
Easy enough for people who can't make rice at all, and everyone will love it!
Provided by MONICA RODRIGUEZ
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
- Bake covered for 1 hour, stirring once after 30 minutes.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.2 g, Cholesterol 33.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 7.8 g, Sodium 1091 mg, Sugar 3.5 g
BAKED BROWN RICE
It just takes three simple steps to get perfectly fluffy baked brown rice every time. Here's how I do it. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Sides & Salads
Time 1h10m
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF. Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
OVEN-BAKED BROWN RICE
I pop this in the oven when I'm busy making something else to go with it, such as a stir-fry or chicken.
Provided by blueberry_chica
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 18
Number Of Ingredients 4
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.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 24.1 g, Fat 1.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 67.7 mg, Sugar 0.2 g
PERFECT BROWN RICE
Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. This method produces flawless results every time with little fuss!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 2
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
Make and share this Baked Brown Rice recipe from Food.com.
Provided by JoAnn
Categories Long Grain Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 274.8, Fat 7.4, SaturatedFat 4, Cholesterol 15.3, Sodium 1104.5, Carbohydrate 44, Fiber 1.6, Sugar 2.8, Protein 8.7
EASY OVEN BROWN RICE
I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!
Provided by mom2threelittleones
Categories Main Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
- Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g
BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
ALTON BROWN'S BAKED BROWN RICE
This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.
Provided by Seedbeads
Categories Brown Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375ºF.
- Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
- Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
- Cover with foil and bake on the middle rack for 1 hour.
- Fluff with fork and serve.
- This rice also refrigerates and reheats fairly well, but it's best freshly made.
Nutrition Facts : Calories 188.1, Fat 3.3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 394, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
OVEN BAKED SWEET AND SAVORY BROWN RICE
Steps:
- Preheat the oven to 350 degrees F.
- Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.
BROWN RICE (BAKED)
Brown rice is SO much better for you than white rice. It has more nutrients and about 3 times more fiber than white rice does. I never really cared for brown rice UNTIL I tasted this one. You can do as many variations as you like with it. Add your favorite herbs, spices or veggies to it. Make it vegetarian by using veggie cubes instead of chicken. The rice turns out perfectly fluffy and delicious. The aroma that fills your house while it's baking is wonderful and it's hard to wait until it's done to sneak a taste. As it bakes the bay leaves will rise to the top so they can be easily 'fished' out of the casserole before serving. I like to top the finished rice with freshly chopped cilantro and a twist of black pepper. For a nice crunch you can add chopped water chestnuts.
Provided by luvmybge
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice.
- Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker).
- In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes.
- Bring to a boil.
- When rice is golden and ready, pour rice into a covered 2 quart casserole dish.
- Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER.
- Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice).
- Bake for 1 hour.
- Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes.
- Fluff with fork before serving.
SEASONED BROWN RICE
I serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.-Betsy Larimer, Somerset, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 35-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients.
Nutrition Facts : Calories 118 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BROWN RICE BAKE
Nancy Foust of Stoneboro, Pennsylvania needs just four ingredients and a few minutes to assemble this side dish that's pleasantly priced at 55 cents a serving.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 596mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
FLUFFY BAKED BROWN RICE
I'm notorious for ruining rice, so I usually stay away from it -- until I found this recipe. It's Alton Brown's recipe for perfect brown rice, and it's great! I've made it many times and it really does turn out perfectly every time. You can use either medium or short grained rice.
Provided by KarenTheMiltch
Categories Brown Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Nutrition Facts : Calories 282.1, Fat 4.9, SaturatedFat 2.2, Cholesterol 7.6, Sodium 444.2, Carbohydrate 53.6, Fiber 2.4, Sugar 0.6, Protein 5.5
PERFECT OVEN-BAKED BROWN RICE
I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.
Provided by Billy Zac
Categories Brown Rice
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place oven rack in middle position. Preheat oven to 375 degrees.
- Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
- When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
- Pop it in the oven.
- The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!
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