Sunday, February 21, 2010

Baked Rice...

I love brown rice, but Mike was never really a fan. In my quest to eat healthier meals, I just made the brown rice and he suffered through it like a trooper. That is....he suffered until I discovered Baked Brown Rice. Now, he loves it as much as I do and truthfully, this really is the only way I want to cook the stuff now. It comes out so yummy!

This is the recipe I use. I keep it in my handy dandy recipe binder which stays right in my kitchen. To get your own copy click here.

I double the recipe and use a 9x13 pan. Of course, one of the downsides of making brown rice is that it takes an hour to cook. It just so happens that I have a tip for you.

Bake two 9x13 pans at once. Let them cool just a bit and measure the rice out in freezer bags. Pop them in the freezer laying flat, so they can stack. Then when you want brown rice, you just have to pull a bag out and heat the rice up. I add a little liquid and pop it in the microwave for a few minutes. However, you can heat it on the stovetop or even put it in the oven for a bit. We love it with roasted veggies and a bit of broth for flavor.

This recipe has never failed me and even picky K eats it!!

1 comment:

Pamela said...

This really is the best way to make brown rice!! I have been making it like this for years and the best part, for me, back then, was the long cooking I could pop a pan in the oven, run and do the activity pickups and dropoffs and by the time we would walk in the door, perfect rice was waiting. The freezing part is great!! Even on hectic days, you can eat the post!