Baked Brown Rice
1 cup brown rice
2 tablespoons butter or margarine
2 1/2 cups chicken broth, heated
1 bay leaf
2 sprigs fresh thyme, omit if you only have dried thyme
Salt and freshly ground pepper to taste
1/2 cup toasted slivered almonds or pine nuts or a combination
In a heavy, ovenproof casserole or saucepan, brown the rice in the butter
until grains are coated with butter and begin to sizzle. Add the heated
broth, bay leaf and thyme. Season to taste with salt and pepper. Cover. Bake
at 350 degrees for 1 hour. This may seem long, but brown rice takes longer
to cook than white rice. Remove from oven. Stir the rice. Remove the bay
leaf and thyme sprigs. Stir in the toasted nuts.
Tips:
To toast almonds, preheat oven to 350 degrees. Spread nuts on a baking
sheet. Toast for 5 to 10 minutes until golden and aromatic. Stir and check
frequently.
Microwave Directions:
1 cup brown rice
1 tablespoon butter or margarine
2 1/2 cups chicken broth, heated
1 bay leaf
2 sprigs fresh thyme, omit if you only have dried thyme
Salt and freshly ground pepper to taste
1/2 cup toasted slivered almonds or pine nuts or a combination
In a microsafe casserole, combine the rice and butter. Microwave on high for
1 to 2 minutes until butter is melted and rice is coated, stirring once. Add
the heated chicken broth, bay leaf, thyme, salt and pepper according to your
taste. Stir. Cover. Microwave on high for 5 minutes, or until mixture boils.
Stir. Microwave, covered, on medium until rice has absorbed all of the
broth, about 30 minutes. Let stand 5 minutes. Stir in the almonds or pine
nuts. Serve.
Tip:
To toast nuts in the microwave, spread nuts on a microsafe pie plate or dish
in a single layer. Microwave on high 1 minute at a time, stirring until the
nuts are golden and toasted. It will take about 3 minutes for 1/2 cup.
Makes 4 servings.
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